1, 1000 grams of glutinous rice

2, wine cake a

Production

1, cooking glutinous rice

Requirements for the rice hard and not entrapped, the state of the soft too rotten will affect the quality of rice wine.

Soak the glutinous rice in cold water for about 8 hours, cook with a rice cooker, the amount of water to the surface of the rice can not see the water, side by side a little bit of water to see the amount of water for the right amount of time, 15 minutes that is.

2, spread cool and loose rice

Requirements should be cold and not hot. Too hot will burn the yeast, the cooler the safer.

Spread out the rice to cool it, and touch the surface with your hand to make it cold. Stir in a small amount of cold water to loosen the rice. Take special care not to let the rice grains get greasy. Otherwise the rice wine is sour and inedible.

3, add wine fermentation

Wine crushed, scattered into the rice and mix well, the rice pressed, dug a small hole in the center, covered with a lid or plastic wrap. Put it on the table in the summer, or in a warmer place in the winter (I put it on the floor of the second restroom we added, where it's warmest). After about 24 hours, the hole will be full of rice wine juice. Taste it, if it tastes sweet and not sour, you can eat it, if it tastes mild and sour, wait for another 3 or 4 hours. Because the rice wine will continue to ferment, the wine taste is getting stronger and stronger, the sweet taste is getting fainter and fainter, will become wine, so eat not finished, to be placed in the refrigerator, to inhibit its continued fermentation, then the rice wine will be more and more sweet, can be stored for half a month, eat slowly, the taste is endless.