Sticky rice 1.5 kilograms, water, wine quartz

Methods

1. Amalgamate twice with water.

2. Keep it hydrated and soak it for 24 hours.

3. Soak the glutinous rice for 24 hours.

4. Check it out: rub it with your hands, it's ready if you can break it.

5. Prepare a steamer and place a piece of cloth underneath.

6. Put the glutinous rice on the cloth.

7. When you put the glutinous rice, drain the water.

8. Steam for half an hour, turn off the heat. Let it cool to body temperature.

9. Put the wine on the cool water, stir into the steamed glutinous rice.

10. Wine curd on the cool water and stir the glutinous rice evenly, the center of the dig a pit.

11. Cover the lid, put the pot on the windowsill in the sun (the family is now using gas, no water tank honeycomb coal).

12. Wrapped in a towel cover, fermentation for 3 days, the temperature is best to maintain more than 30 degrees.

13. Observation: the first day you can smell the wine.

14. Observation: On the second day, you can see the more obvious fermentation.

15. Observation: the third day after about three days, check at any time in the middle to see if there is fever. Fever is a good sign. You can taste it on the third day.

Tips

The sake brew is rich in trichoderma, root molds and yeast, and at a certain temperature, the bacteria break down the starch into sugar. After three days, the glutinous rice becomes sweet, and when you stir it with chopsticks, you can see the wine oozing out, and then you can filter it through gauze to get the wine. It is also sweet and flavorful. Drink a little, but you can get drunk. The fermented glutinous rice is crispy, juicy, aromatic, sweet, and the wine does not taste too strong, and you can't taste the raw rice grains. The rice wine is ready. If it is done well, the glutinous rice does not fall apart and can be divided into pieces. If the fermentation is excessive, the glutinous rice will be empty, full of water, and the flavor of the wine will be too strong. If the fermentation is not enough, the glutinous rice will have raw rice grains, which will hurt your teeth. The sweetness is not enough, and the flavor of the wine is not enough. The key to making glutinous rice wine is to have a clean vessel, and never have half a speck of oil.

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