Preparing ingredients:
1, according to the size of the fermentation container and the amount of rice used for the fermentation of the liquor quotes to determine the amount of rice. Generally a bag of Anqi Sweet Wine Quarter can do 3-5 pounds of rice at a time (preferably with rounded glutinous rice), now 2.5 pounds of glutinous rice as an example;
2, Anqi Sweet Wine Quarter half a packet (4 grams);
Making process:
One, panning and washing of the rice: generally panning 3-5 times, wash off the dust, and try to make the water look refreshing.
Two, soak the rice: wash the rice into the water submerged soak. Summer soak 5 hours, winter soak 10-20 hours; soak until the hand can be crushed into powder. The purpose of soaking is to let the rice absorb enough water and cooked more thoroughly in the steam. Drain after soaking.
See if it is soaked through
Three, steaming rice: Fish out the glutinous rice and drain the water.
Drain the water
Pad the gauze on the steaming rack, then pour the glutinous rice in and spread it out. (I used two pieces of saran wrap because it wasn't big enough).
Put the rice into the steamer
Turn on the heat and boil the water until it boils with steam, then steam for 20 minutes on high heat and cut off the heat, the rice should not be steamed too raw, and should not be steamed too bad so as not to affect the late fermentation of the rice. (No matter what you use kitchenware, in short, must be steamed rice steamed through. Some friends do not have a steamer, then you can use a rice cooker to cook the rice, but this does not steam out of the good results, is the last resort method).
Steam rice
Rice steamed
four, glutinous rice steamed through, poured in the draining containers (such as dishwashing blue) spread, with more cool water from the glutinous rice dripping filtered down (you can also use tap water, depending on the sanitation situation, it is recommended that the use of cool boiled water or bottled water), so that the glutinous rice dripping cold draining. (The purpose is not to let the glutinous rice stick together, do out will be better, leaching cold is not completely cold yo, retain a certain temperature, hand touch warm best).
Fifth, the steamed and cooled glutinous rice scooped into ceramic or glass containers (no these two material containers friends can use other material containers, but do not use plastic containers.) The wine is a good way to make sure that the rice is well-mixed with the wine. You can also use a little bit of warm water to dissolve the sake brew before pouring it into the rice to make the mixture more homogeneous (homogeneous mixing is better for fermentation). Then, the rice will be smoothed out and in the center of the rice to make a dimple to facilitate the observation of the fermentation of changes (Oh know some people on the face of the pits called dimples of the origin of it), and finally pour a bowl of water evenly.
Cover the lid or wrap the mouth with plastic wrap, outside with insulation (such as towel quilt or something) wrapped in a warm place to ferment, the temperature should generally be between 30 ℃ ~ 32 ℃, generally 36 ~ 40 hours to eat.