How to make wine with Angel Rice Wine Yeast:
1. Soaking: Wash the glutinous rice and soak it for 12 to 16 hours until it can be crushed by hand. Its function is to expand the huge molecular chains of starch granules due to hydration, so that they can be thoroughly gelatinized after short-time cooking under normal pressure, and will not cause white centers to appear in the center of the rice grains.
2. Steamed rice: Steam the glutinous rice until cooked.
3. Pour the rice: Remove the steamed glutinous rice from the steamer and cool to room temperature. Turn occasionally with chopsticks to speed up cooling. Spread a few pieces of aluminum foil on the table, spread the glutinous rice on top into a layer two to three inches thick, and let cool. Sprinkle a little cold water on the cooled glutinous rice, spread it evenly with your hands, and use as little water as possible.
4. Drop the vat and build a nest: Sprinkle Angel Rice Wine Yeast evenly on the glutinous rice, leaving a little bit of yeast for final use. Then flip the glutinous rice in sections with your hands, mix the upper and lower layers of glutinous rice together, and mix as evenly as possible. After mixing well, transfer the glutinous rice to the fermentation container and lightly compact it with the palm of your hand while placing it. After it's done, sprinkle the last bit of koji on top.
Use a little cold water to rinse the glutinous rice on your hands into the container, then press the glutinous rice with your hands and apply it to make the surface smooth. Finally, make a nest in the middle to increase the contact area between the rice and the air, allowing aerobic saccharifying bacteria to grow and multiply, and then cover it with gauze.
5. Fermentation and maturity: Place the pot in a constant temperature oven at about 30°C for about 24 hours. When half the nest appears (sweet wine generally requires a full nest), that is, when half of the nest is soaked in water, Add rice wine yeast (0.1% of the amount of glutinous rice), add water (usually 1:2) until fermentation matures.