Method of making rice wine. My experience in making rice wine made me understand that making rice wine is actually very troublesome. Several times a friend posted a message asking how to do it, but I didn't reply because of its trouble. I would rather give it to you. When brewing wine, you should be prepared for failure, practice several times more, know which containers to use, where to ferment at home (kitchen or by the heater), and how to keep warm. It is easy to form a series of operating rules by yourself. Prerequisite: 1. The premise of making wine is that you want to buy koji. 2. Rice wine should be fermented at 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) for brewing. Step: 1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (overheating or supercooling of rice will affect the fermentation of koji); 2. Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat; 3. Sprinkle some ground distiller's yeast evenly on that layer of rice. 4. Shovel out some rice and spread it on the koji powder just now, and then spread a layer of rice ... so spread a layer of rice and koji, about 4 layers (depending on how many meters and koji 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 fermentation for about 36 hours, open the lid of the container (which is full of wine), add cold boiled water (to stop fermentation), cover it again, and put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible). Experience: 1. The key to making wine is to be clean, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands. 2. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no tendency for the smell of wine and rice not to form tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it, so that the rice inside will not be unable to continue fermenting because of insufficient temperature (this is my indigenous method). 3. The production process of fermented grains is very clean, so if you occasionally find some long hair phenomenon (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 operation link is stained with raw water or oil and is not clean. I advise you to stop eating and pay the tuition this time. I also used ordinary rice to make wine, and the effect was good. Think of these in a hurry first. If you have any questions or other suggestions, please post them and we will discuss them. Then I'll sort out the text, and then we'll post the standard answers. Second, how to make rice wine and wash glutinous rice. Because the rice has been soaked up, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the medicinal liquor, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cold boiled rice on it, cover it and put it at a place of more than 20 degrees. It will be sweet in about 30 hours. It's a little cold now. If the room temperature is 20 degrees at home, you can wrap the basin with cotton-padded clothes. You can open it in the middle and add some cool white. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator and can be eaten at any time. I used the medicinal liquor brought from Suzhou, and the dosage instructions were on it. They are also sold in the local China store. The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon before cooking. If it is stained with oil flowers, it will definitely not succeed. Rice will produce blue-black mold, which is not acceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten. You can eat it directly below. In order to ensure cleanliness, I specially used a new drawer cloth, and this one is reserved for steamed glutinous rice, steamed buns and the like, and corn leaves are used as drawer cloth. -Method of making rice wine (fermented rice wine, sweet wine. The ancients called it "Yi". Southerners like it very much. Many people will do it during the Spring Festival. I tried to do it myself when I was abroad, and I finally succeeded after several failures. Here I will introduce my own experience. Buy five Jin bags of glutinous rice and a bag of distiller's yeast (two pieces) in China store. Soak the glutinous rice in water first (half a day is enough) and rinse it clean. Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on the cloth. About an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Grind koji into powder for later use. Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Sprinkle less cold water on the cooled glutinous rice and disperse it by hand. Use as little water as possible. Sprinkle distiller's yeast on the glutinous rice and mix well as much as possible. Don't be impatient, spread a layer, and then spread it after stirring. Leave some wine yeast. Transfer the glutinous rice to a fermentation container. A bigger rice cooker will do. It is also used to soak glutinous rice. Gently press with the palm of your hand when placing. When finished, sprinkle the last sake song on it. Rinse the sticky rice on your hands with a little cold water and put it in a container, then press it with your hands to make the surface smooth. Finally, wrap the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place, such as a clothes basket. I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is the way to be lazy. It is best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter. It will be ready in about three days. Check the middle at any time to see if there is a fever. Fever is a good sign. You can try it on the third day. The wine is crisp and juicy, sweet and fragrant, and the smell of wine is not strong, so the raw rice can't be tasted. At this time, the plastic wrap can be peeled off and the rice wine will become. Fully cooked, sticky rice does not come loose, and can be divided into pieces. If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong. If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough. When mixing distiller's yeast, too much water is spilled, and the glutinous rice will eventually be empty and will not agglomerate. Boil and it will disperse. Speaking of it, this koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in koji: botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, that is, saccharification process; Yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to a proper degree can rice wine be delicious. Europe didn't know this method until the last century. Before that, a stupid European ship was attached to benzene, which was properly exhausted. Or maltose starch, combined with fermentation to make beer. There is nothing to say about the ancient fermentation technology in China. It's amazing that the ancients could use the division of labor and cooperation of two microorganisms. Others, such as soy sauce, vinegar, monascus mycin, moldy tofu, pickles, lobster sauce and stinky tofu, are great inventions, most of which are unique to China. For example, the same kimchi, American pickled cucumber is too sour and tastes bad. This is because they added yeast and sugar, and the sour taste mainly came from acetic acid. Kimchi in China is made of lactic acid bacteria, and its sour taste mainly comes from lactic acid. It tastes good, and it makes my mouth water when I think about it. The former is aerobic fermentation and the latter is anaerobic fermentation. Anyway, when making rice wine, you should pay attention to: 1) koji must be mixed after glutinous rice is completely cooled. Otherwise, hot glutinous rice will kill botrytis cinerea. The result is either sour or smelly, or nothing happens. 2) Be sure to seal it. Otherwise it will be sour and astringent. 3) Low temperature. About thirty degrees Celsius is the best. The prepared rice wine can be eaten raw. But it is irritating to the stomach. It's best to eat it in boiling water. The taste will be much softer, not too sweet or too strong. You can also add jiaozi and other things to your cooking. It's New Year, you can try it. If you do less the first time, you will lose less if you fail. If there is no glutinous rice, you can steam corn flour, break it up every once in a while, and then sprinkle water to stir. You can use raw glutinous rice without a steamer. But I've never tried this before. Boil and it will disperse.