Rice wine, sweet and delicious flavor, rich in nutrition.

Making method is as follows:

Raw materials: 500g of glutinous rice, 100g of sweet liquor medicine (available in supermarkets).

Methods:

Rinse the glutinous rice with cold water two to three times, put it in cold water to soak for a day, fish out and put it on the steamer to steam (about half

hours), out of the cage with cold water to cool. Then the crushed sweet wine powder poured in the glutinous rice mix evenly, into a small pot, the pot lid tightly, surrounded by cotton wool insulation, the temperature is best to reach 30 degrees. When the temperature is low, you can also use a hot water bag to wrap it, and ferment it for three days.

Sweet liquor medicine is rich in trichoderma, root molds and yeast, and at a certain temperature, the bacteria break down the starch into sugar. Three days or so, the rice becomes sweet, stirred with chopsticks, you can see the wine oozing out, filtered through gauze can be obtained wine, the remaining rice is wine, also sweet and delicious, rich in wine flavor

-- rice wine wine making method

1, the glutinous rice steamed rice (do not be too hard) and then cooled to the temperature of the hand (the use of medium-temperature fermentation, rice is too hot or too cold, will affect the fermentation of the brewing process);

2, the rice shoveled out some of the container used to ferment rice wine (I am using a covered ceramic pot), a flat layer;

3, will be twisted into powdered wine, evenly sprinkled some of the rice on the layer of rice

4, and then shoveled out some of the rice spread on the powdered wine, and then lay a layer of rice .... ...like this, a layer of rice, a layer of wine on the spread, about 4 layers (arbitrary, depending on how much your rice and wine);

5, the container lid tightly, placed at a suitable temperature (if the room temperature is not enough, you can use a thick towel, etc. will be wrapped on the container heat preservation);

6, about 36 hours of fermentation, the container lid will be opened (at this time has been) is the fragrance of wine ah), filled with cool water (in order to terminate the fermentation), and then cover the lid, into the refrigerator (as soon as possible to stop the fermentation, early to eat the mouth)

Tips:

1, the key to do wine brewing is clean, everything can not be stained with raw water and oil, or else moldy and hairy. You need to wash and dry the container for steaming the rice, the spatula for shoveling the rice and the container for fermenting the rice wine, and you need to wash and dry your hands.

2, fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, the rice has not formed a tendency to tofu block, you can take the lid of the container to the kitchen on the fire to heat up, and then cover, so that the rice in which the lack of temperature and can not continue to fermentation (this is my earth trick).

3. The process of making sake brew is very clean, so if you occasionally notice some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew will still be edible. If you make every time the wine is full of long hairs, and colorful, it is estimated that which operation link dip raw water or oil and not clean, I advise you not to eat, as this time to pay tuition.

4, I used ordinary rice also made wine, the effect is also good.