Making method of home-made rice wine;
1, long-grain glutinous rice is washed, soaked in water for 24 hours, and can be crushed by hands. (Rice can also be made, but the wine yield is low and the taste is slightly worse.)
2. Steam the soaked rice. (I use a rice cooker, and I would rather add more water than less.)
3. Let it cool to about 35 degrees (feel warm), add liqueur koji/appropriate amount of warm water to paste (leave a little liqueur koji for later use), and mix well. If you add too much water when steaming rice, you don't need to add any more water.
4. Put the prepared glutinous rice in a container with a lid, use the lower half of a mineral water bottle to prick the eyes and insert it into the center of the glutinous rice. (The original method uses less water, so glutinous rice can be pulled out of a pit, and it feels strange to take it out and add water after drinking. Add more water when steaming rice, and you can eat it directly after drinking, but the glutinous rice is too soft to dig out of the pit, so you have to insert a bottle)
5. Add a small amount of warm water to the reserved sweet wine koji, and pour it into the bottle inserted in the middle of glutinous rice, which can accelerate the fermentation.
6, cover the lid, put it at about 30 degrees for about 24 hours, you will smell the wine, and you will also see the wine start. If the room temperature is too high in summer, move it into the refrigerator at this time. With the gradual fermentation of glutinous rice, the volume will expand, and the inserted bottle will float. After covering the lid, a bowl with weight can be pressed on it.
7. As the wine is taken out, the volume of glutinous rice will gradually shrink and the taste will get worse. (It is recommended to take more wine and eat less, and the more the wine goes to the back, the sweeter it tastes.)
8. Take the wine as you go out, store it in a bottle and put it in the refrigerator for refrigeration. Finish the rice/glutinous rice wine in a week. (Rice/wine can be eaten alone/mixed/hot and cold)
Self-made glutinous rice wine product map:
Tips for homemade glutinous rice wine;
1 In the past, there were some differences in the brewing method on TV, online and in the instructions of sweet wine koji. After groping, this method with convenient brewing and high liquor yield was summarized. The taste of glutinous rice wine brewed by different brands of sweet koji is slightly different.
2. The glutinous rice wine brewed by this method is milky white in color and sweet in taste. If proper amount of water is added when steaming rice (like the hardness of rice at ordinary times), glutinous rice wine with clearer color and stronger wine sense can be brewed.
3. The average liquor yield is about 1:1.One bag of sweet distiller's yeast1yuan can brew 2-2.5 kilograms of glutinous rice, and 500 grams of glutinous rice is about 3.5 yuan *4 = 14 yuan, making a total of 15 yuan. The output of wine is about 2kg, and the raw material cost per 500g of glutinous rice wine is less than that of 4 yuan.
Glutinous rice wine: also known as Jiang rice wine, sweet wine, fermented grains and fermented grains, the main raw material is glutinous rice, which is very popular because of its simple brewing process, sweet and mellow taste and little ethanol content. In the production of some dishes, glutinous rice wine is often used as an important seasoning.
Nutritional efficacy: glutinous rice wine is sweet and aromatic, which can stimulate the secretion of digestive glands, stimulate appetite and help digestion. After brewing, glutinous rice is more easily absorbed by human body, which is a good product for middle-aged and elderly people, pregnant women and the weak. Stewing meat with glutinous rice wine can make the meat more tender and easy to digest. Glutinous rice wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin.
Such is the fittest: suitable for everyone to eat. Middle-aged and elderly people, pregnant women and the weak are more suitable. Each time 100 ml or so.
Special note:
1, the alcohol content of glutinous rice wine is low, but the "stamina" is enough, so don't be greedy.
2. It is better to make an egg flower in glutinous rice wine or add a proper amount of brown sugar to nourish it. Knead glutinous rice balls with water to form dough, knead them into balls the size of hazelnuts, and cook them in glutinous rice wine to make glutinous rice balls.
3, glutinous rice wine should not be stored for a long time, pay attention to keep warm in winter, and can also be eaten after 3~4 days; In summer, boiling wine with a little water can prolong the storage time.
That's how to make rice wine at home. It's a very classic course. This is the best version that I have studied many times. Not only will rice wine not go bad, but it tastes good, and the most important thing is that the wine yield is relatively high.