Ingredients details

Main ingredients

One pound of glutinous rice and accessories

Half a pill of sweet wine powder

Cold boiled water One pot

Sour and sweet taste

Steaming process

It takes several days

Advanced difficulty

Sweet fermented rice Steps

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1

Rinse the glutinous rice repeatedly until the rice washing water becomes clear, and then soak it for 12 hours

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2

Place the soaked glutinous rice on a gauze-covered steaming grid and steam over high heat for about 30 minutes until the rice is cooked through and without any uncooked ingredients.

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3

The rice must be steamed thoroughly and chewy, but not too cooked.

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4

Put the steamed glutinous rice into cold boiling water and stir it up, then scoop it up immediately.

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5

Sprinkle the sweet wine powder directly into the rice and mix well.

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6

Put the mixed rice into the glass bottle and make a small hole in the middle.

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7

After closing the lid, wrap the bottle with a small blanket (heated with a hair dryer in advance),

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8

After 2-3 days, you can smell the aroma of wine when you open the lid, press it gently with a spoon, and there will be a lot of wine. The juice comes out.

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9

A good wine should have a strong aroma, clear juice and sweetness like honey. The rice grains are not filled with raw materials, become hollow, and taste a little like scum. The grains of rice are distinct but not loose.

Tips

1) The utensils that come into contact with during the process of making wine, including hands, must be free of oil and water.

2) When mixing koji, it is advisable to wait until the temperature of the rice cools down to about 30 degrees. Too high will kill the yeast, and too low will affect fermentation. In winter, it doesn't need to be hot, and in summer, it only needs to feel warm.

3) If the rice is in super-cooled boiling water, you must move quickly and do not let the rice soak in the water for too long. (For example, in winter, do not use completely cooled boiling water to prevent the temperature from being too low after the rice is soaked in water and affecting the fermentation.

4) It is best to keep the temperature at about 25-30 degrees during the fermentation process. For example, in the summer, the rice container does not need to be wrapped and placed in a dark place. In the winter, the rice mixed with koji must be packed into the box immediately and wrapped in thick clothes or blankets. You can also wrap a hot water bottle filled with warm water around the container, or frequently use a hair dryer to heat the area around the container.

5) After 12-24 hours of fermentation, if the rice has not turned rancid but the wine smell is very weak, secondary fermentation can be carried out. After filling the pot with water and heating it until it is not hot, put the rice container into it. Put it in warm water, close the lid, and then reheat it after the water cools down. After repeating this three times, wrap the container in thick clothes while it is still hot.

6) It is best to eat the prepared wine within 3 days (the sweetness is maximum during this time period). As time goes by, the wine taste becomes stronger and the sweetness decreases. Or refrigerate it to keep it longer.

7) The best soaking time for glutinous rice is more than 12 hours. It is better to crush the soaked rice grains lightly. If the rice is not soaked thoroughly, it will affect the wine yield.