Generally, it may take 3 days to a week in winter, but it takes 18 hours -24 hours in summer. This gap is very large, so it is suggested that you can observe it yourself during the fermentation of rice wine, and judge whether the rice wine has been fermented by smelling and tasting it.
Brewing method:
Prepare glutinous rice or rice and liqueur koji.
Wash glutinous rice or rice, soak it for 12 to 16 hours, and crush it by hand.
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 or rice on the cloth for about an hour. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. Taste glutinous rice or rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.
Take the steamed glutinous rice or rice out of the steamer, cool it to room temperature, and turn it over with chopsticks to speed up the cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible.
Put the pot in an incubator at about 30 degrees for 24 to 48 hours. If the rice becomes soft, it means it has been saccharified. If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, the production of liqueur was successful.
Rice wine: also known as Jiang rice wine, sweet wine, fermented grains and fermented grains (láo zāo), the main raw material is glutinous rice. The brewing process is simple, the taste is sweet and mellow, and the ethanol content is very low, so it is deeply loved by people. In the production of some dishes, glutinous rice wine is often used as an important condiment.