Sticky rice 1 catty

Wine quartz one grain

Cool white water 500ml

- Steps -

1. Soak the glutinous rice for 12 hours. The quality of glutinous rice is important. A good one will make a more flavorful wine.

2. Soak the glutinous rice and steam it in a steamer. First of all, the water loaded, boiled to see the steam coming up in the soaked glutinous rice poured paved with a good steam cloth pot on the steam, with chopsticks to poke some small holes, so that the steam is good on the line, in the steam cloth cover, covered with a lid to steam for 20 minutes and then simmer for five minutes. After opening the lid to see that there is no pinch of raw can be.

3. Pour the steamed rice into an oil-free pot and let it cool. At this time with a rolling pin to crush the sake brewing, try the temperature of the rice with your hand at 30 degrees is best, too hot the sake brewing will come out sour, so we do not feel hot when the best hand.

4. Pour the cooled rice with cool white water. Break up the rice balls. Pour in the wine curd and mix well. Put the rice into the bottle, leaving a small hole in the center so that you can see the liquor coming out.

5. After filling the bottle, you need to put it next to the heater. Cover with a quilt to keep warm and ferment. If it is summer, there is no need. Pay attention to the temperature is not easy too high too high is also prone to wine out of the sour.

6. Now on the market basically white wine are alcohol blended out, drinking on the human body has no benefit, so nothing when you can brew some rice wine, put the longer the wine the more pure flavor the better. The method of operation is also very simple. It is recommended that you use a catty of rice to try for the first time. After skillfully doing ten pounds of volume each time.

7. In the brewing 24 hours after the wine plus 1:1 ratio plus cool white to let it continue to ferment to a month is a higher degree of rice wine, if you only want to make wine that add water directly into the refrigerator to stop fermentation.