1.

Main ingredients: 50 grams of rice; 250 ml of water.

Accessories: 3 grams of sweet rice wine.

The specific operation method is:

1. Soak the rice in water overnight.

2. Put it into the rice cooker and steam until cooked.

3. Add koji and water and stir evenly. Be sure to use a sterilized bowl with boiled water and boiled water for mixing to avoid mixing in miscellaneous bacteria.

4. Put it into a bottle, seal it and ferment it for 36 hours.

2.

Main ingredients: 500g glutinous rice.

Accessories: 3g of sweet rice wine, appropriate amount of cold boiled water.

1. Wash the glutinous rice and soak it in water overnight.

2. Put the glutinous rice into the steamer, spread it flat, and use chopsticks to poke some ventilation holes.

3. Steam for 30 minutes.

4. Bring the steamed glutinous rice to lukewarm temperature, sprinkle with sweet wine koji, pour half a bowl of cold boiled water, and mix well.

5. Can and compact, leaving a dimple in the middle. Sprinkle a small amount of sweet koji into the dimple after one week.

6. Put in the rice wine machine, select "rice wine" and start it.

7. Ferment for 36 hours. When the wine is produced, just pour it out.

3.

Accessories: 1 pack of Angel Sweet Liquor Qu (8g), 500ml of cold water, 5kg sealed jars (2 pieces).

Steps:

1. Wash the glutinous rice and soak it in water overnight.

2. Soak the glutinous rice until it can be crushed by hand, which means it is soaked. Rinse the soaked rice thoroughly.

3. Use the rice cooker cooking mode to cook the glutinous rice and add more water. The boiling method yields a higher wine content, and of course you can also use a steamer to steam it.

4. Pour the koji into cold boiled water and mix.

5. Let the cooked glutinous rice cool to about 30 degrees. Too hot or too cold will affect the fermentation of the koji.

6. Put the glutinous rice into a water-free and oil-free container, add a layer of glutinous rice, sprinkle a layer of koji water, lightly compact it with a clean spoon, put another layer of glutinous rice, and sprinkle another layer Compact the koji and keep repeating this action.

7. Finally, put all the glutinous rice into the container. On the top layer, pour the remaining koji water all at once, cover it, and store it in a room at room temperature in spring and autumn. In summer, it is recommended to store it in an air-conditioned room. .

If you make it in winter and there is no heating in the room, remember to keep it warm for fermentation. You can also hold it to sleep like I did when I was a child, hehe. The optimal temperature for fermentation is 20-27 degrees, and the duration is 15-20 days, depending on the environment and raw materials.

8. On the third day, the wine juice has begun to come out. This is a saccharification process. Yeast produces alcohol and carbon dioxide during fermentation. If the pressure in the barrel is too high, the glutinous rice will float upward and continue to produce carbon dioxide. Therefore, the container containing glutinous rice needs to leave two-fifths of the space to prevent overflow during the fermentation process.

9. On the fourth day, open the lid and see that the glutinous rice is covered with white mycelium. This is not bad, it is normal. Stir it with a clean spoon, then cover it and continue fermentation. If you open the lid and see black mycelium, it means that the pre-disinfection was not done well, and you basically can’t use it.

10. On the sixth day, the glutinous rice begins to sink, and the saccharification slowly turns into alcohol.

11. On the 18th day, when carbon dioxide no longer emerges and all the glutinous rice sinks to the bottom, fermentation is completed.