2. Angie's liqueur song is ready. This kind is packed in 8 grams.
3. Soak the glutinous rice, wash it, and spread it evenly in a steamer with gauze.
4. Prepare a bowl of cold boiled water, the amount of water is about 200g.
5. Pour 2.5g of liqueur koji into cold boiled water to melt.
6. Steamed glutinous rice takes about 20 minutes. Don't steam it too dry or too wet.
7. Put the steamed glutinous rice in a container and stir it with a spoon, so that the temperature of the glutinous rice can be quickly reduced to 30 degrees.
8. Pour the melted Angel liqueur koji water into a container and mix it evenly with rice wine.
9. Gently flatten the mixed glutinous rice with a spoon and poke a round hole in the middle.
10. Cover the container, wrap it tightly with a plastic bag, put it in a thick quilt and leave it at room temperature for 48 hours.
Tips
1. Soak the glutinous rice for 2 to 3 hours before steaming. When it is soaked, gently press it with your hand, and the rice grains are broken, which means that it is soaked.
2. When steaming glutinous rice, it is best to separate gauze. If the surface of glutinous rice is dry, you can sprinkle some water slightly.
3. Steamed glutinous rice is bright in color, sticky in taste, and hard when not steamed.
4. After the glutinous rice is steamed, it should be cooled quickly, mixed evenly and scattered.
5. In order to make the sweet wine koji evenly mixed into the glutinous rice, it must be melted with warm water, and the temperature of warm water should not exceed 30 degrees.
6. The container containing glutinous rice should be disinfected, and raw water should not be touched during the whole process. If the rice wine is contaminated with bacteria, it will grow white hairs on the surface, and if it is stronger, it will grow colored hairs, so it can't be eaten.
7. Poke holes in the middle of glutinous rice to observe the wine. If the wine in the dimple is less than half the height, the rice wine is ready. You can end the fermentation.
8. The glutinous rice should be pressed flat before heat preservation and fermentation, so that the rice wine can agglomerate, otherwise the rice will loosen when cooked.
9. After the rice wine is ready, it can be refrigerated in the refrigerator. If the fermentation continues, the rice wine will be empty and the taste and flavor will become worse.
10. The fermented rice wine basically stopped. The rice wine after refrigeration is very sweet to drink directly, and the longer it takes, the sweeter it will be.
1 1. If the glutinous rice is dry before fermentation, you can add more cold boiled water. How much water is appropriate? Judging from this: if you tilt the container, you can see the water, but it doesn't ooze glutinous rice.
thank you