Question 1: How to store rice wine? Rice wine can be stored in the refrigerator.

Ingredients

Glutinous rice

Method

1. Soak the glutinous rice in water for 2 hours, then steam it in a pot.

2. Let cool to about 30 degrees.

3. Mix the rice wine koji and pour a little cold water.

4. Put it in the bread machine, flatten it, make a small hole in the middle, and sprinkle a layer of koji on top.

5. Press the rice wine button on the bread machine. After 36 hours, you will see bubbles bubbling in the small hole and smell the sweet aroma of rice wine!

6. Take out the amount you want to eat, add water, add rock sugar, and bring to a boil.

7. You can put your favorite fruits and small glutinous rice balls, and sprinkle with egg drops when serving. Fragrant, sweet and delicious.

Question 2: How to store the sweet wine after it is made? My family also makes sweet wine. Every time it is made, put it in a bright jar or a ceramic jar and seal it. It will not change after a long time. If it smells bad, let alone goes bad, it needs to be kept in the refrigerator in the summer.

Question 3: How to preserve rice wine? Rice wine is also called fermented rice wine and sweet wine. In the old days, it was called "鴴". Brewed from glutinous rice, it is a traditional specialty wine of the Han Chinese and most ethnic minorities in China. The longer the rice wine is stored, the better and better the taste will be. Old rice wine that has been stored for a long time will also have certain medicinal effects. There are several ways to store rice wine:

Method 1: The most original method. The narrow-mouth pottery altar is washed with lime water, then washed with clean water, exposed to the sun, and set aside. The brewed wine is pressed and fried, then put into jars, sealed with lotus leaf yellow mud, and stored in a backlit place.

Method 2: Put the rice wine into a grid, place it in a dark place, away from the sun, cover it with a piece of plastic paper, and then cover it with a cloth.

Method three: high temperature treatment, that is, boiling it to kill the koji. After processing, it can be stored at room temperature for about seven days, and even longer in the refrigerator. If it is not processed at high temperature, it can be stored in the refrigerator for about seven days, but at room temperature it can only be stored for two or three days.

Method 4: Put the leftover rice wine in the stove and boil it again (only at a low boil). The rice wine must be boiled as soon as it is boiled, otherwise it will taste bad. Then put it in a clean glass bottle (the glass bottle must be scalded with water and then dried, it is better if it has been exposed to the sun) and put it in a cool and dry cellar (room).

Question 4: How to store rice wine? Put the rice wine in a jar, and then put it in a cool place or in the refrigerator.

Supplement:

Rice wine is also called fermented rice wine and sweet wine. In the old days, it was called "鴴". Brewed from glutinous rice, it is a traditional specialty wine of the Han Chinese and most ethnic minorities in China. The main raw material is glutinous rice, so it is also called glutinous rice wine. Niu Niang is generally called "rice wine" or "sweet wine" in the north. A sweet rice wine made by fermenting steamed glutinous rice (glutinous rice) with sake fermentation (a special microbial yeast). Its brewing process is simple and its taste is sweet and mellow. The alcohol content is very low, so it is very popular among people. Our country has a long history of using high-quality brown glutinous rice to make wine for more than a thousand years. Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories.

Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the drawer, and steam the rice directly on the drawer cloth. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the distiller's yeast in proportion, press the rice slightly with a spoon, make a hole in the middle, and then sprinkle some cold boiled water on top of the rice. Cover it and place it at a temperature of more than 20 degrees. It will take about 30 hours to taste. When the weather is cool, if the room temperature at home is 20 degrees, you can wrap the pot in cotton clothing to heat it. You can open it in the middle to take a look, and you can add some cold boiled water as appropriate. After the glutinous rice wine is made, it needs to be bottled and stored in the refrigerator to prevent further alcoholization. It can be eaten at any time. There are dosage instructions on the wine and medicine in Suzhou. The key to making glutinous rice wine is that the utensils are clean and there must be no grease at all. It is best to clean all the steamers, baskets, drawer cloths, basins, lids, mixing spoons, etc. that will be used before cooking. If it is stained with oily flowers, it will definitely fail, and the rice will turn green and black mold, which is undesirable. If there are some white hairs on the rice surface, this is normal and can be cooked and eaten. The ones below can be eaten directly. In order to ensure cleanliness, a new drawer cloth was specially used. This piece is reserved for steaming glutinous rice. For steamed buns and other things, just use corn leaves as the drawer cloth.

Question 5: How to make rice wine? How many days will it be left? How to store? [Ingredients] 1. Five pounds of good glutinous rice. The round-grained ones are the best, good rice. When washing the rice, the rice grains will feel smooth and shiny after steaming. 2. 30 grams of wine (one small bag). I used the "Soochow" brand "Suzhou Sweet Wine Medicine (Liquor)" (product standard number: Q/320500, NJ007) produced by Suzhou Dongwu Brewery Factory. I have used several kinds of wine and made it with Suzhou Sweet Wine Medicine. The rice wine is the sweetest. They are sold in Tianqiao vegetable and non-staple food stores in Beijing. They cost one yuan a bag and can be purchased in many stores.

[Method] 1. Wash the rice and soak it in cold water for half a day. 2. Use a large steamer, put the rice on the basket and steam until cooked, about 30 minutes. 3. Place the steamed rice in a basin (wash the basin clean and avoid oil) and let cool.

4. Put a thermos bottle of cold boiled water on it to dry and set aside. 5. Dissolve the sweet wine medicine in a bowl with cold water. 5. After the cooked rice and boiling water have cooled down, sprinkle an appropriate amount of cold boiled water into the cooked rice basin and stir the rice with your hands. Do not add any more water after the rice is dispersed. 6. Add the melted liqueur medicine into a rice basin, stir well, cover the basin, and place it one foot away from the heater. 7. After leaving it for three days and three nights, the smell of rice wine can be smelled in the house, and it is done.

Question 6: How to store the prepared glutinous rice liqueur? You can put it in the refrigerator, but it cannot be kept for too long. After three days, the glutinous rice will be soaked very strongly by the wine, so that it tastes like wine. No more sweetness. If you don't have a refrigerator, you can put it in an jar, but it should be placed in a cool place.

Question 7: How to store homemade rice wine? Put it directly in the refrigerator. Low temperature can reduce the activity of glucoamylase and yeast, but they are still fermenting, so the refrigerator only keeps it for a few more days. Eat it within 7 days. over. It will become sour when cooked, which is not good.

Question 8: How to store the fermented glutinous rice after it is prepared? After the fermented fermented glutinous rice is prepared, wait for it to cool down, put it into a glass bottle or other sealed container, and then seal it. It is best to wrap tape around it and put it in the refrigerator. , that’s it. Pay attention to sealing, it will become rice wine after a long time.

Question 9: How to store home-brewed rice wine. Do not expose it to the air. The storage time will be very short, about 15 days, because the rice wine will continue to ferment. It is best to find a sealed bottle and put it in the refrigerator. It can be stored for a longer time if conditions permit, seal the mouth of the bottle with a layer of wax and store it in the cellar for at least a year and a half

Liquor glutinous rice, also known as glutinous rice wine, is a common traditional local snack in the south. The main raw material is glutinous rice, so it is also called glutinous rice wine. Niu Niang is generally called "rice wine" or "sweet wine" in the north. The fermented rice wine is mellow and sweet, and is a nourishing and body-building delicacy. The fermented glutinous rice has a long history and is easy to make. The main raw materials are high-quality glutinous rice and distiller's grains (Suzhou sweet wine medicine). The glutinous rice is soaked, steamed, cooled to a certain temperature, mixed with the distiller's grains, and fermented at a certain temperature. The prepared fermented rice can be moved to the refrigerator to be refrigerated and stored. The fermentation can continue at a low temperature to control the fermentation. It can be taken out and eaten at any time. At the same time, be sure to use a special spoon to avoid oil sticking to the fermented rice and deteriorating the fermented rice. There are many ways to eat fermented glutinous rice. You can eat it alone, or you can make fermented glutinous rice dumplings (boil the glutinous rice balls and add fermented fermented rice), fermented glutinous rice cakes, red bean fermented glutinous rice, lotus seed fermented glutinous rice, egg fermented fermented rice, fermented fermented glutinous rice, etc. Fermented rice can also be used as a seasoning in cooking, such as fermented fish, fermented shrimp, fermented duck, etc. The wine is sold in general supermarkets and farmers’ markets. There are plastic round boxes, bottles, and bulk weighing (these are sold by private individuals in jars).

Question 10: How to make and store rice wine. Ingredients: 3 to 5 pounds of round glutinous rice, 1 package of sweet rice wine, 1 tablespoon of ordinary flour

Method:

1. Prepare an enamel pot and clean it (no oil at all) Not allowed! )

2. Put the glutinous rice directly into it, and then soak it in water for about 12 hours (the soaking time depends on the temperature of the weather, grind it by hand until you can grind it into two pieces).

3. Then wash the glutinous rice cleanly (wash it directly in the ceramic pot).

4. Take a steamer, put water in the steamer, and put a layer of gauze on the steamer. After the water boils, place the glutinous rice on the cloth and steam for about 25 minutes until cooked.

5. Put the steamed glutinous rice into a ceramic pot, prepare cold boiling water, stir it with a clean large spoon, and sprinkle a little warm water (sprinkle it like watering flowers, very little water) ), stir until it is not hot to the touch (about 30°C temperature).

6. Add flour to the sweet wine koji, stir evenly, then sprinkle it on the glutinous rice, and stir evenly again.

7. Then use clean hands to press the glutinous rice, smooth the surface, and dig a hole in the middle (when it is done, the middle will be the fermented rice water), then sprinkle a little warm water, and finally fill the inside of the hole. Add a little warm water and cover the pot.

8. In winter, wrap yourself in a quilt. You can put an electric blanket under the quilt to keep the temperature at 30°C. If it gets cold, turn on the electric blanket and turn it off when it reaches that temperature. If you're in the north, you can put it next to a heater and it'll be cooked within 24 to 36 hours if it smells like wine.

9. In summer, do not stay in an air-conditioned room. A temperature of around 30°C is fine.

How to preserve the sweetness of fermented rice

If the room temperature is below 15°C, the prepared fermented rice can be placed indoors at room temperature. If the temperature exceeds 15°C, it can be placed directly in the refrigerator. After a while, when the fermented rice wine inside is gone, add cold boiled water appropriately. By keeping the temperature cooler, the wine will not age easily.

Notes

1. The container for making sweet rice wine is preferably ceramic. Ceramic cylindrical pots are generally available in the market. Stainless steel pots are not easy to store and large ones keep fresh. Boxes are also available.

2. Wash away the starch on the outside of the soaked glutinous rice, otherwise the brewed rice wine will be unclear and sticky.

3. The glutinous rice must be mixed with koji after it has cooled to 30°C. Otherwise, the high temperature will kill the bacteria in the koji. If the temperature is too low, the bacteria will be inactive and fermentation will not start.

4. Check the temperature frequently during the fermentation process. The warmest temperature is best when you touch it with your hands. You can taste it after 24 hours. It tastes sweet and delicious, with a little juice, no alcoholic taste, and no sour taste.

5. The key to making wine is to make all utensils very clean and not greasy at all. Otherwise, it is easy to grow colorful hair, and the fermented rice with hair cannot be eaten.

6. The most important thing for sweet wine is don’t forget to put flour in the sweet rice wine. The key is key, otherwise it won’t be so sweet.