Steps of making glutinous rice wine by yourself: 1 1. Choose good glutinous rice.

Steps of making glutinous rice wine. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.

Steps of making glutinous rice wine. The soaked rice can be crushed and soaked by hand.

Step 44 of brewing glutinous rice wine by yourself. Spread the drawer cloth in a steamer, and it is best to wash the soaked rice again, steaming on medium heat 1 hour.

Step 55 of homemade glutinous rice wine. Put the steamed rice indoors and cool it to 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean oil-free covered basin and disperse it with cold boiled water (preferably about 30 degrees). When adding water, add a little, and immediately break up the rice after adding it, and gradually break up all the rice, no longer caking, but don't use too much water. It is advisable to break up the rice and leave no water in the basin.

Step 66 of homemade glutinous rice wine. Add 2 grams of rice wine koji and stir well.

Steps of making glutinous rice wine. Use chopsticks to compact the rice mixed with rice koji little by little, and then make a hole in the middle, called a nest, in order to make rice koji better fermented and produce wine later.

Step 88 of homemade glutinous rice wine. At this time, sprinkle 1 g rice wine koji evenly on the surface, and sprinkle a little in the hole. Finally, carefully inject a little cold water into the hole. Don't fill the hole, just two-thirds of it, and don't pour it on the rice. Put the lid on.

Step 99 of homemade glutinous rice wine. Start to enter the fermentation stage, and it is best to put it in a heat preservation environment of 25-30 degrees and ferment for 24 hours. After 24 hours, you can see that there is liquid emerging from the rice flour, which is the aroma of the wine that has been produced, and you can smell the smell of fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, cover the lid and continue the fermentation at 30 degrees.

The steps of homemade glutinous rice wine are 10 10. After another 12-24 hours, you can see a lot of wine, and rice floats on the wine, and you're done.

The production steps of glutinous rice wine are1111. I press it with a spoon, and I can see that the rice is complete.

The production steps of glutinous rice wine are 12 12. Scoop it up and see it better. To successfully ferment rice wine, rice must float like a complete flocculant. Otherwise, it will not succeed. The rice wine in this state has a strong aroma and a sweet taste. Otherwise, even if it is fermented, it will taste sour. At this point, add a large glass of cold boiled water. Fermentation does not need heat preservation, just add water to dilute it.