The principle of making rice wine is to break down the starch in glutinous rice into simple sugars, alcohol, and carbon dioxide through microorganisms such as yeast and root molds in the sake brew.

The process of making (a) soaking. Take a catty of fresh glutinous rice, wash it well, and soak it in water in a clean container (water can submerge the surface of the rice). General

summer 2 to 3 hours,

spring and autumn 6 to 8 hours,

winter 8 to 10 hours.

Soak the rice until the grains rise completely, then pour the grains into a panning basket and rinse, then pick up and drain.

(ii) Steam the rice. Put in a steamer, pad clean sand cloth, boil water to boiling, put the rice grains on the high heat and steam for 20-25 minutes until fluffy (must be fluffy, conducive to fermentation)

(c) drizzle rice. Steamed rice is drenched with cool water until the grains are separated and slightly hot (30 degrees). And then the crushed liquor powder, according to the proportion written in the instructions, sprinkle on the rice, mix evenly with clean chopsticks, then compact, dig a pit in the center, and finally slightly drizzled with some cool boiled water.

(D) Keep warm and brew. The container will be sealed, placed in a constant temperature of about 30 degrees Celsius place 24-48 hours, if the softening of water and wine aroma, indicating that there is alcohol production, indicating that the production is successful! Winter time can be a little longer.

The starch and other organic matter in the glutinous rice is broken down into alcohol and carbon dioxide gas, the rice grains become loose and soft and bubbly, so it can float on top.

Note, the entire production process to keep clean, as little as possible to open the container.

Sweet rice wine wine, also known as mu lees, is steamed with glutinous rice and yeast (wine) fermentation, when glutinous rice is made into wine wine and then brewed with boiling water, it will naturally float on the water surface and was a handful of.

The rice in the sweet rice wine wine, are glutinous rice, we here called Jiangmai.

Jiangmai after fermentation, volume expansion, the loss of contained substances, the specific gravity becomes lighter, naturally can float. If the rice can not float, it proves that the production failure. The first thing you need to do is to get your hands on a new one, and you'll be able to do that.

This seems to be impossible. Because rice is denser than water, so it will sink, and brewing a long time, the rice is inside the water will only get heavier and heavier. To float up, unless you have a lot of wine soaked in a very large tank produce a lot of buoyancy. Like a ship on the ocean. Similar principle. Well, that's what I'm thinking, point it out if it's wrong . Thank you

Sweet wine is a kind of sweet rice wine made by fermenting steamed rice (glutinous rice) with wine yeast (a special kind of microbial yeast), which is also called mash.

When fermented, the rice floats as the nutrients all come out with the weight.

Only take a spoon and shake it up