Common methods of making rice wine with bear yogurt machine
Go to the supermarket to buy several bags of sweet distiller's yeast, which has instructions on it. Generally, it is glutinous rice or rice. After cooking and air-cooling, add cold water, put it in a yogurt machine, add sweet distiller's yeast, and electrify for heat preservation. Generally, it is sweet distiller's yeast for 24-36 hours, which is sweet and sour. Anyway, it is quite delicious. If it continues to ferment for more than 4 days, the alcohol content will gradually increase. At this time, there is no sweet taste, and the wine tastes a bit like sour. At this time, it can be filtered into the container with the colander of the netless soymilk machine, and how long it can be stored is unknown. It should be better to drink it now. Things to pay attention to:
1, should be sterilized with boiling water yogurt machine before making.
2. You can put more koji to reduce the fermentation time.
3. Cold boiled water must be added to the rice, and raw water cannot be added.
4, the fermentation time is flexible, and if you feel that the alcohol content is not enough, you will ferment for a few more days. Fortunately, my friend, I just tasted the big rice wine made by myself with a yogurt machine today. I can't remember it after a few days of fermentation. Anyway, I drank a small bowl and my head was a little dizzy, which felt like half a bottle of beer.
The steps are as follows:
1, soak glutinous rice for one night first, or it can be made of rice, and rice does not need to be soaked.
2, put it in a rice cooker and cook it, which can be a little harder. Then stir the cooked rice and let it cool. When it feels a little warm, put it into the yogurt machine and add a little water to keep the rice grains from sticking.
3. Add Angel's sweet distiller's yeast, stir it evenly, press it with a spoon, cut a small hole in the middle of the rice, cover the inner container and the cover of the outer shell, turn on the power, and the wine will float out. You can't get oil in the production process.
The Best Method of Making Rice Wine with Bear Yogurt Machine
Buy a few bags of liqueur koji, which is generally glutinous rice or rice. After cooking and cooling, add cold water, put it in a yogurt machine, add liqueur koji, and keep warm with electricity. Generally, it is brewed in 24-36 hours, which is sweet and sour. Anyway, it is quite delicious. If you continue to ferment for more than 4 days, the alcohol content will gradually increase. At this time, there is no sweetness, and the taste is a bit like wine, or sake, which is sour and spicy, and has a strong stamina. At this time, it can be filtered into the container with the colander of the netless soymilk machine, and how long it can be stored is unknown. It should be better to drink it now.
The first step is to wash the glutinous rice, soak it in cold water for 12 hour, then steam it in a pot. It usually takes 20 minutes to steam it too soft, and let it cool for later use.
The second step is to loosen the cooled cooked glutinous rice with cold water, pour in the sweet wine koji, stir it evenly, put it in the reaction barrel, pat it flat by hand, and then dig a hole in the middle of the rice;
The third step is to cover the lid and start the yogurt machine. If your yogurt machine is dual-purpose, switch directly to the rice wine function. If it is not dual-purpose, because the temperature of yogurt machine is usually over 40 degrees, which is a little high for fermented wine, a good solution is to put a folded towel on the yogurt machine, and it doesn't matter if it can't be covered, just put it on it with a towel. Now it will take 36-48 hours this season. In particular, all the instruments used in the process must be disinfected with boiling water, and no oil or raw water can be touched, otherwise it will grow hair.
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