Homemade corn wine

Ingredients?

21 kilograms of glutinous rice, 4 kilograms of corn

25 kilograms of water

7 pieces of special koji for rice wine and 3.5 pcs of sweet koji.

How to make homemade rice wine?

The picture is not prepared, so I will share the finished product. The steps are as follows: Wash the glutinous rice twice and soak it in water for about 5 hours (it depends on the situation, there is no standard answer). Wash the rice until it is clean, take it out and control the water, steam it in a pot, steam for 20 minutes after the air is released, pour it out, spread it out and let it cool to 30°, or directly sprinkle cold water to separate the rice grains into one-by-one shapes, then sprinkle with distiller's yeast and mix Evenly, try to make every rice grain occupy the koji powder, and then put it into an oil-free and water-free jar for fermentation. There is no need to completely seal the fermentation in the early stage, but ventilation holes should be left to avoid explosion. The fermentation temperature is controlled at about 25 degrees. Remember, you don’t have to open it all the time to watch and smell to avoid bacterial invasion. After 30 days, the lees are filtered out, and the wine is sealed and stored in a dark, low-temperature environment to enjoy slowly. The photo in the picture is just filtered out. The wine is rich in aroma and tastes great. You need a helper to make wine and post tutorials. It's basically impossible for one person to do it. It's basically the process. If you don't know anything, you can ask me. Filter out about 30 pounds of wine. The output is still okay.

Tips

Isn’t the glutinous rice in lumps after it comes out of the pot? It will spread easily after being sprinkled with water. So much water will be needed during the sprinkling process. A little more, and a little more wine, the ratio of rice to water is 1:1 or 1:1.5.

(It can only be done in mid-to-late October every year)