My mother cooks rice wine every winter to cook rice wine egg drop soup or rice wine dumplings. This is my favorite. I have to drink several bowls every time I cook. Let's see how to make wine.

The required ingredients are 500g glutinous rice, 2g distiller's yeast, 1 bowl of cold boiled water.

Specific practices

Soak 1 and 1 kg glutinous rice for 2 hours until it can be crushed by hand. Then spread it flat on the steamer, poke a few holes in the middle to facilitate SAIC, and steam for 40 minutes until the rice grains become transparent. Don't steam it too badly, it will affect the taste.

2. Put it until it is warm and not hot, add 2g sweet distiller's yeast, add half a bowl of cold rice, stir it evenly, stir it into granules, compact it, shake a hole in the middle, cover it with plastic wrap and seal it, and ferment at about 30 degrees. The dosage of sweet koji can be put according to the instructions on the koji packaging bag you bought.

3, you can ferment in the quilt, put 1 bottle of very hot water in the mineral water bottle to keep warm, hot water will not burn the bottle, just change it once every morning and evening. You can also spread an electric blanket on it and cover it with a quilt. If the heating temperature at home is nearly 30 degrees, you can simply keep warm with a box or thin elastic band.

There is wine in the nest and glutinous rice is wrapped in a ball. Very sweet, because the temperature is different, so the fermentation time is not fixed. I have been fermenting for 5 days. After fermentation, I will put it in the refrigerator and seal it, or steam it, so that it will not continue to ferment. If you continue to ferment, there will be a smell of wine, with a strong taste and a high degree. After filtering, it will be real rice wine, which many people don't like.