Preparation materials: 550g glutinous rice, 4g liqueur koji and 260g cold boiled water.
Production steps:
Soak 1 and 550g glutinous rice for more than 5 hours and wash.
2. Steam on a steamer.
This is steamed glutinous rice.
4. Put the steamed glutinous rice into a clean basin, without oil and raw water (you can scald the basin with boiling water), and cool it to a residual temperature of about 30 degrees.
5. Weigh 4 grams of liqueur koji. ?
6, 30 degrees of cold water (similar to human body temperature), prepare 260 grams.
7. Put 4 grams of liqueur koji on the glutinous rice cooled to the residual temperature. Then pour in 260 grams of cold boiled water that has just cooled to the residual temperature. Hand-held fresh-keeping bag and mix well.
8. Bring a fresh-keeping bag and put the evenly stirred glutinous rice into a scalded utensil. Gently flatten.
9. There is a little cold water in the toaster. Put it in a vessel filled with glutinous rice. The cold water in the bread machine barrel must not exceed the glutinous rice utensils.
10, put the utensils into the bread machine barrel. Cover the lid and start the process of making rice wine. It only takes 24 hours in spring, summer and autumn. The coldest winter can be extended by no more than 30 hours. Take it out and taste it after 24 hours, and it will be sweet.
1 1, this is taken out in 24 hours, especially sweet. The finished rice wine can be stored for about a month after being covered and put in the refrigerator.