prerequisites for making rice wine: 1. The prerequisite for making wine is that you want to buy koji. 2. Rice wine should be fermented at 3 degrees Celsius (about 8 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) when making wine. Steps: 1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (if the rice is too hot or too cold, it will affect the fermentation of koji); 2. Shovel some rice into a container for fermenting rice wine (I use a covered ceramic soup basin) and lay it flat; 3. Sprinkle some of the ground distiller's yeast evenly on that layer of rice. 4. Shovel out some rice and spread it on the powder of distiller's yeast just now, and then spread a layer of rice ... In this way, spread one layer of rice and one layer of distiller's yeast, about 4 layers (depending on how much rice and distiller's yeast you have); 5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm); 6. After about 36 hours of fermentation, open the lid of the container (it is full of wine), fill it with cold boiling water (in order to stop the fermentation), then cover it and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible). Experience: 1. The key to making wine is to be clean, and everything can't be stained with raw water and oil, otherwise it will be moldy and hairy. You should first wash and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also wash and dry your hands. 2. During the fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often). If there is no wine aroma and the rice has not formed a tofu block, you can take the lid of the container to the kitchen fire and heat it, and then cover it again, so that the rice in it will not be unable to continue fermentation due to insufficient temperature (this is my local trick). 3. The production process of fermented grains is very clean, so if you occasionally find that there are some hairy phenomena (sometimes because the fermentation time is too long), you can still eat fermented grains except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which part of the wine is stained with raw water or oil and is not clean. I advise you not to eat it, just pay the tuition this time. Ingredients: 1, 1, grams of glutinous rice 2, a wine cake. Production: 1. Cooking glutinous rice requires that the rice is hard and not raw, and the soft state will affect the quality of rice wine. Soak the glutinous rice in cold water for about 8 hours, and cook it with a rice cooker. The amount of water is not visible on the surface of the rice, and the amount of water will be appropriate after a little sideways, and it will take 15 minutes. 2, spread cold and loose rice: it is required to be cold and not hot. Too hot will kill yeast, and the cooler it is, the safer it is. Spread the rice out to dissipate heat, and touch the surface of the rice with your hands. Add a small amount of cold boiled water and stir to loosen the rice grains. Pay special attention not to let the rice grains get greasy. Otherwise, rice wine will be sour and inedible. 3. Add distiller's yeast for fermentation: the distiller's yeast is crushed, scattered into the rice and stirred evenly. The rice wine compacts 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 in winter (I put it on the floor where we add the second bathroom, where it is the warmest). About 24 hours, the small hole has been full of rice wine juice, taste it, if it tastes sweet but not sour, you can eat it, if it tastes light and sour, wait another 3 or 4 hours. Because rice wine will continue to ferment, the flavor of the wine will become stronger and stronger, and the sweetness will become weaker and weaker, so it will not be finished. If you put it in the refrigerator to inhibit its continuous fermentation, the rice wine will become sweeter and sweeter. It can be stored for half a month and eaten slowly, and its taste will be endless. Attention should be paid when making rice wine: 1) The koji must be mixed after the glutinous rice is completely cooled. Otherwise, the hot glutinous rice will kill the gray mold. The result is either sour or smelly, or nothing happens. 2) Be sure to seal it. Otherwise it will be sour and astringent. 3) The temperature is low. About thirty degrees Celsius is the best. The prepared rice wine can be eaten raw. But it has some irritation to the stomach. It's best to eat it in boiling water, and the taste will be much softer, neither too sweet nor too strong. You can also add dumplings and other things to cooking. If there is no glutinous rice, you can steam the corn flour, break it up at regular intervals during steaming, and then sprinkle water to stir. You can also use raw glutinous rice without a steamer. But I haven't tried Others have done this. When boiled, it will disperse. Edit the nutrients in this paragraph. The relationship between health and rice wine is the product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast), and its chemical composition and physical state have changed greatly. Among them, starch is converted into small molecules of sugar, protein is partially decomposed into amino acids and peptides, and the changes of lipid and the combination state of vitamins and minerals have effectively promoted the improvement of its nutritional function. Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced in the fermentation process have greatly improved its taste. Analysis of a sugar: the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to its rapid supplement of human energy and change of taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose. Analysis of diacids: Acids play an important role in the taste of rice wine and stimulating the secretion of digestive juice. Most of these organic acids are produced by root enzyme fermentation of rice starch during fermentation. The main organic acids contained are lactic acid, acetic acid and citric acid. Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin are soluble in water, globulin), and how much of it will be decomposed into free amino acids and peptides during fermentation, which is very helpful for its nutritional improvement. Tetravitamins and minerals: most of these substances are contained in rice itself, mainly because their combined forms have changed, and Rhizopus will also produce some vitamins during fermentation. There are mainly vitamin B, vitamin E and minerals. Function of rice wine: Rice wine is rich in vitamins, glucose, amino acids and other nutrients. After drinking, it can stimulate the appetite and refresh the mind, and has the functions of activating qi and nourishing blood, nourishing yin and tonifying kidney. It is especially beneficial for pregnant women and women to eat more during menstruation, and it is a good nutritional product for all ages.