Prepare ingredients: 3 kg of glutinous rice, a small bag of sweet wine koji, and cold water.
Practice: 1. Wash the glutinous rice first and soak it for about 6 hours. Glutinous rice needs to be soaked until it is completely expanded. You don't need a hard core. Just poke it with your hand. Next, steam the glutinous rice. The specific method is to spread gauze on the steamer layer, pour the glutinous rice and smooth it, cover it and steam for about 40 minutes. Poke more holes on the surface of the glutinous rice, so that the steam in the pot can rise, so that the glutinous rice can be steamed more easily.
2. After the glutinous rice is steamed, pour the glutinous rice into a clean basin without water and oil, open the glutinous rice and let it cool. Prepare a small clean bowl, pour half a bowl of cold boiled water, and pour the liqueur koji into the bowl to dissolve. When the glutinous rice is cooled to about 30 degrees, pour in the dissolved kojic water and stir well.
3. After mixing, press it with a clean rice spoon, dig a hole in the middle, then pour in two bowls of cold boiled water, cover it with plastic wrap and put it in a warm place for fermentation. When the room temperature is below 20 degrees, it needs to be wrapped tightly with a cotton-padded jacket or quilt to keep the glutinous rice warm, which makes it easier to ferment.
These three simple steps can be summarized as steaming glutinous rice, mixing glutinous rice with distiller's yeast and squeezing fermentation. After these three steps, wait two or three days, and the homemade homemade rice wine will be ready. Sweet rice wine with a faint bouquet is very delicious! If you want to drink stronger rice wine, you can let it ferment for a long time, and the wine tastes stronger and more mellow.
Tip: When we make our own rice wine, we must first ensure that all the tools are boiled in boiling water, and that these tools are in a clean state, without raw water and oil, so that the brewed rice wine can ensure the normal fermentation of koji, and it will not be moldy for a long time, and the brewed rice wine will be more mellow.