Practice:
1, three pounds of glutinous rice washed, soaked in water overnight.
2, steamer on a drawer cloth, put glutinous rice, steam on high heat.
3, 20 minutes after opening the lid of the pot glutinous rice look.
4, the glutinous rice stirred, sprinkled into a small bowl of water, cover the pot and continue to steam for 20 minutes.
5, steamed glutinous rice into a clean pot, add mineral water 6 pounds, mix well.
6, the rice wine quartz weighed out 11g.
7, add mineral water glutinous rice should be stirred from time to time to dissipate the heat, so that the temperature down.
8, until the temperature drops to 32 degrees below (25 degrees above) can be the next step (at this time has become a pot of thick glutinous rice, huh ~).
9, pour in the wine, mix well.
10, the mixing of the thick glutinous rice into a clean container, wrapped in a food plastic bag to seal the mouth of the bottle, tightly sealed, into the fermentation program.
11, the first few days of fermentation, remember to open the bag for air, otherwise the gas generated by the violent fermentation will collapse the plastic bag. Fermentation can be seen at the beginning of a lot of bubbles upward, 8, 9 days later, the wine body layered, glutinous rice basic sinking, on the surface of the basic end of fermentation
12, the lees will be filtered out, to get is the glutinous rice wine ~
13, the resulting lees of a big bowl of yo ~ glutinous rice wine is about 5-6 pounds of the way.
Sticky rice wine is not high, but the strength is not small, we do not drink once too much yo ~ ~ ~ 100-200ml per day is more appropriate, of course, but also depends on the amount of alcohol you ha.
And a little tip: add some honey when you drink it, it's really good
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