A. From the brewing method of rice wine, the degree of wine is certainly not high, because of the lack of an important part of the fermentation time, the general degree of wine is high, because of the fermentation time is long, and in the formation of high temperature environment.

Rice wine brewing method:

1 First soak glutinous rice, about two or three hours, with a hand can gently twist can be. 2 Drain the water and then rinse with clean water 3 steam, steamed, and then wait for it to cool to 30 degrees or so (with a hand touch not hot) 4 with a cylinder loaded with 5 cool water mixed with powdered wine 6 powdered wine even with the water with the rice mixed evenly with the hand mixing several times, in short, it must be even. 7 Finally put it Packed up, pressed, and then dig a hole in the center, deeper (out of the wine there to be seen)

Two, the degree of rice wine:

China's rice wine alcohol content is not high, usually in the range of 1 to 2%. The alcohol content of Korean rice wine is a little higher, probably more than 6%. Overall rice wine degrees are not very high.

In fact, the degree of rice wine is related to the fermentation time and temperature, if the fermentation time is long, the sugar will become more alcohol, and the higher the temperature, the faster the fermentation. The temperature of fermentation is around 20 degrees Celsius, after 1~2 days it becomes sweet rice wine, if it is around 5~7 it is rice wine.