Material: glutinous rice 1 kg
Accessories: liqueur koji 3g.
Seasoning: 200ml of water.
Steps:
Wash the glutinous rice, put it into the rice cooker, and add less than half a finger joint with water. Glutinous rice is harder to cook than ordinary rice, but to cook, you should add water according to your own rice cooker.
Take out about 3g of distiller's yeast,
3. After the rice is steamed, keep it stuffy for a while, because glutinous rice is not easy to cook and easy to grow again.
4. Put the stuffy glutinous rice into a clean and dry basin.
5. Add 200 grams of cold boiled water several times, in order to reduce the temperature and improve the liquor yield. Every time water is added, the glutinous rice should be fully absorbed, and it should not be turned into a thin paste after all the water is added. This step can add more or less water according to experience.
6. When the temperature of glutinous rice is slightly higher than the hand temperature, about 35℃, sprinkle with distiller's yeast and mix well.
7. Crush the mixed glutinous rice and leave a hole in the middle, which is a dimple.
8. Put the lid on the heating (the lid doesn't need to be sealed. If the heating is too hot, you can wrap the basin with a towel and heat it evenly). It can be fermented directly at room temperature in summer.
9.24 hours later, when the lid was lifted, the wine was overflowing and the dimples were filled with sake.
10. The glutinous rice slices also float, and the rice wine is ready. The rice wine can be cooked immediately or stored for a few days, but it needs to be kept at a low temperature. Put it in the refrigerator in summer and finish it in a week.
Cooking skills:
1. This is a very simple method of making rice wine. Glutinous rice is boiled directly without soaking. If it is too soft to cook, it can also be soaked and steamed, and the remaining steps are the same.
Rice wine must be packed in clean and dry containers, and glass, ceramics and enamel containers are the best. Plastic containers are not recommended, and containers do not need to be sealed, because air is also needed during fermentation;
3, all the process can't stick oil.
How much water does homemade rice wine add? Homemade rice wine with water must be matched with a certain proportion of glutinous rice or even sweet wine koji, so that the homemade rice wine tastes better and everything is good!