The most common problems are that the rice grains in the rice wine are scattered and uncooked rice is included, and the wine is turbid, not sweet, or very sour, or tasteless. Pure rice wine is brewed from glutinous rice, so it is also called glutinous rice wine. Many friends will also use glutinous rice to make homemade rice wine at home. High-quality rice wine is light yellow, the rice grains are uniform, and the wine juice is somewhat turbid. When you drink it, it tastes sweet and sour, with a rich aroma. These are all caused by problems in details during the production of rice wine.

The rice wine produced is too sticky and has no sweetness. This is usually because the rice is over-soaked, which causes the glutinous rice to be too soft after steaming and will break after fermentation. The broken glutinous rice will merge into the wine juice, which will cause the rice wine to be very soft. Sticky, like a jar of paste. The lack of sweetness is due to the fermentation process not being controlled well. You can observe it properly during the fermentation process and pay attention to the temperature, not too low. For friends who don’t have enough time, it is better to buy rice wine produced by regular rice wine manufacturers, as the taste and quality are guaranteed.

The glutinous rice needs to be steamed for 40-45 minutes.

Extended information:

How to make rice wine:

Prepare all the materials. Soak the glutinous rice in water for more than 12 hours. If you have time, soak it for 24 hours. In summer, put it in the refrigerator for soaking. Wash the soaked glutinous rice and drain the water. Cover the steamer with emery cloth, then put the glutinous rice in, press it flat, and insert a few small holes with chopsticks. Pour an appropriate amount of water into the pot and bring to a boil, then steam for 40-45 minutes.

After steaming, take it out and let it dry until the temperature is 30-40 degrees, that is, it is almost not hot to the touch. Then you can add the liqueur koji. Note that from this step on, everything in contact, including containers and hands, should be No oil or raw water. Put the glutinous rice into the pan, add the liqueur koji and mix well. Pour in cold boiled water and mix well. Mix for a while to allow the glutinous rice to be fully absorbed and moist without sticking to the dough. The amount of cold boiled water can be more or less according to your own preference.

Finally, put the glutinous rice into the container, leave a hole in the middle of the glutinous rice, and press the surrounding surface slightly to make it flat. Close the lid. Pour a small amount of warm water into the machine, put the container of glutinous rice into it, close the lid, and turn on the rice wine function (36 hours). If the taste is not sweet and mellow enough, you can continue to ferment. Fermented rice wine has a refreshing and transparent body, and is sweet and mellow in the mouth. After being left for a few days, the aroma of the wine will become more intense. Take a sip and the aroma will linger on your lips and tongue.

Sweet wine, also known as glutinous rice wine, glutinous rice wine, fermented glutinous rice wine, glutinous rice wine, glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine, fermented glutinous rice wine.

It is simple, has a sweet and mellow taste, and contains very little ethanol, so it is very popular among people. Glutinous rice wine is often used as an important seasoning in the preparation of some dishes. Glutinous rice wine is light red in color, so it is also called "red wine". Because it is soaked in boiling water, it is also called "water wine". This kind of glutinous rice wine brewed by farmers has a mellow and sweet taste and is less irritating. Drinking it in an appropriate amount can relax your muscles and strengthen your body.

Farmers must use this wine during festivals or when entertaining guests. The dregs left over from brewing are mixed with salt and are called "dregs". People store it for long-term soup cooking, and some people cook it with fresh fish, which tastes great.

According to U.S. federal law, cordials and liqueurs have the same meaning. No matter which word is used, Americans generally believe that cordials must contain more than 2.5 of sucrose or glucose.

There is a specialty product in Hunan called sweet wine, which is made by steaming glutinous rice and adding wine seeds. It is so called because of its sweetness. Sweet wine is popular in Yiyang area, and most people use sweet wine to entertain guests during the Spring Festival. For those who have valuable guests, add sweet wine, boiling water and sugar to the boil, then add eggs, which is commonly known as "sweet wine tea". It means the sweet relationship between the guest and the host. Whenever guests are received at a happy event in Taojiang and Anhua areas, sweet wine and tea are a must.

Reference: Baidu Encyclopedia-Sweet Wine