I've been a rice wine grandfather for 22 years. I'll teach you the authentic rice wine formula and seven tips to ensure a success.
rice wine
Formula: 500g of pure glutinous rice, 530ml of cold boiled water, 3g of sweet wine koji.
Exercise:
1. The glutinous rice should be soaked for more than 8 hours first, and it needs to be soaked for 12 hours in winter, so it must be soaked thoroughly.
2. Drain the glutinous rice, steam it in a steamer, don't take it out immediately after steaming, turn off the fire and simmer for 5 minutes.
Put the steamed glutinous rice in a ventilated place, the temperature will drop to 33-38 degrees Celsius, which is similar to the temperature of human body.
4. Put 30ml of cold boiled water into glutinous rice, stir well, and then add sweet wine koji and stir well.
5. Prepare a big bowl or glass jar, wash it, drain the water, sprinkle a little koji powder on the bottom of the bowl, then put the glutinous rice into it for compaction, dig a hole in the middle and sprinkle some koji powder on the surface of the glutinous rice.
6. Wrap the bowl in a plastic bag, so you don't need to wrap cotton-padded clothes in summer. It will take about 36 hours for rice wine. In winter, it needs to be wrapped in cotton-padded clothes and fermented for 48 hours. Add 500 ml of cold water to the fermented rice wine and ferment for 2 hours, and the sweet rice wine will be ready.
7 tips:
1. When people buy glutinous rice, many vendors will mix some hybrid rice. If you buy glutinous rice, it is all milky white particles, that is, it is not mixed with cross rice. If there are transparent particles, they are mixed with hybrid rice. Rice wine made of pure glutinous rice tastes better.
2. Rice grains must be soaked before steaming. If the first steamed rice is not cooked, a small amount of water can be sprinkled on the surface of the rice for steaming, and the steamed glutinous rice can be fully fermented.
3. The optimum temperature of yellow rice wine fermentation is between 33 and 38 degrees, so the temperature of our rice can't exceed this temperature. When the temperature is higher than 38 degrees or lower than 33 degrees, the activity of yeast will decrease, which will affect the fermentation effect.
4. When making rice wine, be sure to add a proper amount of cold boiled water and stir the rice evenly, otherwise it will affect the fermentation of glutinous rice, and the prepared bowl or glass jar should not be stained with raw water or oil to prevent the rice wine from becoming moldy.
5. Why do you need to dig a hole in the middle of glutinous rice? This is to judge the degree of rice wine fermentation. After fermentation, water will flow out of yellow rice wine. The more water, the better the fermentation.
6. If the finished rice wine is hard, the fermentation time is not in place. If the rice wine is not sweet, it has a strong fragrance, which means that it is over-fermented.
7. Don't add sugar when making rice wine, because the fermentation of sweet koji will produce a lot of sugar. Adding sugar will make rice wine sweet and not very delicious.
That's how Uncle Sun taught you yellow rice wine, and explained all the production processes and precautions in a very comprehensive way. I hope you can grasp these details. If you don't do it well once, do it twice and three times, and it will be better every time. Failure is the mother of success. I believe everyone can make very delicious sweet rice wine.
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