Rice wine is also called sweet wine, fermented glutinous rice, and fermented rice wine. It has different names in different places. This is a very common food. It can be eaten hot in winter and iced in summer. Everyone should be familiar with it! This is traditionally considered a local food. Our country has a long history of brewing rice wine for more than a thousand years. Nowadays, many families make it at home.

I love to drink sweet rice wine. I usually go to the supermarket and buy the canned version. Until a friend tasted it and said it was too sweet and not as good as home-brewed rice wine. She brought me the rice wine she made, and after drinking it, I never bought it from the supermarket again. I also asked her about the secret recipe for making rice wine. She has been making her own rice wine for several years, and now she will share this method with you. Summer is a good time to make glutinous rice wine. Let’s make it quickly before the temperature drops!

Ingredients list

4 kilograms of round glutinous rice, 1 package of Angel liqueur koji (8g), 500ml cold water, 5 kilograms of sealed jars (2 pieces) detailed instructions

1. Wash the glutinous rice and soak in water overnight. Soak the glutinous rice until it can be crushed with your hands, which means it is soaked. Rinse the soaked rice thoroughly.

2. Use the rice cooker cooking mode to cook the glutinous rice and add more water. The boiling method yields a higher wine content, and of course you can also steam it using a steamer.

3. Pour the koji into cold boiled water and mix.

4. Let the cooked glutinous rice cool to about 30 degrees. Too hot or too cold will affect the fermentation of the koji.

5. Put the glutinous rice into a water-free and oil-free container, add a layer of glutinous rice, sprinkle a layer of koji water, lightly compact it with a clean spoon, put another layer of glutinous rice, and sprinkle another layer Compact the koji and keep repeating this action.

6. Finally, put all the glutinous rice into the container. On the top layer, pour the remaining koji water all at once, cover it, and store it in a room at room temperature in spring and autumn. In summer, it is recommended to store it in an air-conditioned room. , if it is made in winter and there is no heating in the room, remember to keep it warm for fermentation. The optimal temperature for fermentation is 20-27 degrees, and the duration is 15-20 days, depending on the environment and raw materials.

7. When all the work on the first day is completed, close the lid and seal it.

On the third day, the wine juice has begun to emerge. This is a saccharification process. Yeast produces alcohol and carbon dioxide during fermentation. If the pressure in the barrel is too high, the glutinous rice will float upward and continue to produce carbon dioxide. Therefore, the container containing glutinous rice needs to leave two-fifths of the space to prevent overflow during the fermentation process.

On the fourth day, open the lid and see that the glutinous rice is covered with white mycelium. This is not bad, it is normal. Stir it with a clean spoon, then close the lid and continue fermentation. If you open the lid and see black mycelium, it means that the pre-disinfection was not done well, and you basically can’t use it.

On the sixth day, the glutinous rice begins to sink, and the saccharification slowly turns into alcohol.

On the eighteenth day, when carbon dioxide no longer emerges and all the glutinous rice sinks to the bottom, fermentation is completed.

Although the steps are very simple, there are still many things to pay attention to. Please read the following tips carefully. Tips

1. All containers and tools must be secure. clean! Oil-free, raw water and impurities, otherwise it will become moldy and hairy

2. The water added to the rice must be cold boiled or mineral water, raw water is not acceptable.

3. The dosage, usage, and brewing time of different koji will be different, so please operate according to the instructions of your koji. The sweetness and alcoholic taste of jiu koji will also vary, so it is important to choose the flavor you like.

4. When drying rice, make sure the temperature is around 30°C before adding koji water. Hot glutinous rice will kill the bacteria. The result is either sour and smelly, or there is no movement at all. If the middle temperature is too low, it will not work. The koji will be inactive and miscellaneous bacteria will breed. It must also be tightly sealed, otherwise it will be sour and astringent.

5. During the fermentation process, you can open the lid to take a look, but don’t open the lid often. Generally, I open the lid and stir once on the third or fourth day.

6. After 15-20 days of fermentation, the glutinous rice gradually becomes empty and is full of wine juice with a strong wine flavor. If not fermented enough, it will be very sweet and lack the wine flavor.

7. The alcohol content of rice wine fermented for a long time is relatively high and the "stamina" is strong, so don't be greedy.

8. Rice wine with high alcohol content can be stored for a long time. It can be stored at room temperature for half a year or more and refrigerated for more than 2 years. The longer the time, the stronger the wine flavor will be, and the off-white wine juice will gradually turn light. Yellow, this is old wine.

If you want to store the rice wine for a longer period of time and do not want the rice wine to continue fermenting, filter out the wine juice from the lees, put it in a stainless steel pot and heat it to 80 degrees, turn off the heat, put it into a sterilized container, and store it in a sealed container for 3 years. The above becomes rice wine, a homemade adult wine.