In the old days, it was called "Yi", which is a traditional specialty wine in China. A sweet rice wine fermented by steamed glutinous rice mixed koji (a special microbial yeast) is called mash, fermented rice wine, sweet wine, sweet rice wine, glutinous rice wine and distiller's grains all over China.
The self-brewing method comprises the following steps:
1. Wash glutinous rice and soak for four hours;
2. Drain the soaked glutinous rice and steam it in a steamer!
3. Mash the steamed glutinous rice and spread it to about 30 degrees.
4. Pour the cool glutinous rice into the basin, add a little water and mix well.
5. Sprinkle with sweet wine and mix well.
6. Put the mixed glutinous rice into the box and press it tightly. Dig a hole in the middle and pour in water and liqueur koji.
7. Put it into a yogurt machine, press the fermentation button and ferment for 48 hours.
8. Take out the wine 48 hours after brewing.
Intimate reminder:
1, homemade liqueur brewing apparatus should be clean and oil-free. It is best to disinfect the vessels with boiling water first, so as to avoid the failure of brewing because the containers are not clean and affect the fermentation of koji;
2. Steamed glutinous rice should be dried until it is not hot. After the internal and external temperatures are uniform, add distiller's yeast. If it is too hot, it will easily lead to the failure of koji. In summer, it can be fermented at room temperature, and it should be placed in a warm place in winter, wrapped or covered with several layers;
3. The cooled glutinous rice may be too sticky. It is easier to melt koji with a little cold boiled water and then mix it with rice evenly. You can also add some cold boiled water to the rice. You can't add any more water to the water. Too much koji fermentation will be abnormal. Rice wine is not sweet.