1, glutinous rice1000g.

2, sweet wine medicine. ("Angie")

Making:

1, boiled glutinous rice

Rice is required to be hard but not raw, and the soft state will affect the quality of rice wine.

Soak glutinous rice in cold water for about 8 hours and cook it in an electric rice cooker. The amount of water is that you can't see water on the surface of rice, but you can see water on your side slightly, which takes 15 minutes.

2. Spread cool scattered rice

The requirement is cold, not hot. Too hot will kill the yeast, cool to about 35 degrees, add a small amount of cold water and stir to make the rice grains loose. Pay special attention not to make the rice grains greasy. Otherwise, rice wine will be sour and inedible.

3. Add distiller's yeast for fermentation.

Crushing distiller's yeast, dispersing it into rice and stirring evenly, compacting the rice, digging a small hole in the middle, and covering it with a lid or plastic wrap. Put it on the table in summer and in a warmer place (heating) in winter. About 24 hours, the small hole has been filled with rice wine juice. Taste it. If it is sweet but not sour, you can eat it. If it is light and sour, wait another 3 or 4 hours. Because rice wine will continue to ferment, the taste of the wine will become stronger and stronger, and the sweetness will become weaker and weaker, so it will not be finished. If it is kept in the refrigerator to inhibit its continuous fermentation, rice wine will become sweeter and sweeter. Can be stored for half a month, eat slowly, the taste will be endless.