Common methods of making rice wine with bear yogurt machine
Go to the supermarket to buy some bags of liqueur koji, which has instructions on it. Usually glutinous rice or rice. After cooking, let it cool, add cold water, put it in a yogurt machine, add sweet distiller's yeast, and keep warm with electricity. Generally, it is sweet wine koji for 24-36 hours, which is sweet and sour. It's delicious anyway. If fermentation continues for more than 4 days, the alcohol content will gradually increase. There is no sweetness at this time, and the wine tastes a little sour. At this time, it can be filtered into a container with a leaky spoon of a netless soymilk machine, and how long it can be preserved is unknown. It should be better to drink now. Matters needing attention:
1, sterilized by boiling water yogurt machine before making.
2. You can put more koji to reduce the fermentation time.
3. Rice must be boiled with cold water, not with raw water.
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 my own big rice wine with a yogurt machine today. After a few days of fermentation, I can't remember. Anyway, I drank a small bowl, and my head was a little dizzy. It felt like I had drunk 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. Cook in a rice cooker, which can be a little harder. Then stir the cooked rice and let it cool. When you feel a little warm, put it in the yogurt machine and add a little water to keep the rice grains non-sticky.
3. Add the angel's sweet wine koji, stir it evenly, press it with a spoon, cut a small hole in the middle of the rice, cover the inner container and the outer shell, turn on the power, and the wine will float out. No oil can be produced in the production process.
The Best Method of Making Rice Wine with Bear Yogurt Machine
Buy several bags of liqueur koji, usually glutinous rice or rice. After boiling, add cold water, put it in a yogurt machine, add sweet wine koji, and electrify to keep warm. Generally, it is brewed for 24-36 hours, which is sweet and sour. It's delicious anyway. If fermentation is continued for more than 4 days, the alcohol content will gradually increase. There is no sweetness at this time, and it tastes a bit like wine, or sake, sour and spicy, with strong stamina. At this time, it can be filtered into a container with a leaky spoon of a netless soymilk machine, and how long it can be preserved is unknown. It should be better to drink now.
Step 1: Wash the glutinous rice, soak it in cold water for 12 hours, and then steam it in a pot. It usually takes 20 minutes to steam if it is too soft, and let it cool for later use.
Step 2, loosen the cooled cooked glutinous rice with cold water, pour in sweet distiller's yeast, stir it evenly, put it in a reaction barrel, pat it flat by hand, and then dig a hole in the middle of the rice;
Step 3, 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 generally 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 cover it with a towel. Now it takes 36-48 hours this season. In particular, all instruments used in the process should be disinfected with boiling water, and oil and raw water should not be stained, otherwise it will grow hairy.
Guess you are interested in:
1. Making method and eating method of Hakka Niang wine
2. The practice of homemade cooking wine
3. How to make strawberry wine?
4. How to cook home-cooked beer duck