I'll make my own rice wine two or three times a month, each time to do the amount is not very large, do once enough for a week to eat can be, we have a habit of Hubei Xiaogan, the morning breakfast, with rice wine rinse a flower of eggs, with jujubes, cinnamon, goji berries, raisins, cinnamon, this kind of ingredients, on the hot noodle, noodles, fried noodles, noodles, such as a little bit dry staple food, especially in the winter, the breakfast is not far away from a bowl of rice wine, drink a bowl of hot and steamy body all day. The first thing you need to do is to drink a bowl of rice wine, and you'll be able to drink a bowl of rice wine that's hot and steamy, and you'll be energized all day long.

Some of my girlfriends around me, they are too lazy to do it themselves, will often bring some of their own glutinous rice to our home, so that I give them to do the rice wine, to do out of the rice wine requirements are different, some hope to do out of the rice wine a little bit of sweetness, and some ask for a little bit of light wine flavor is not so strong, the majority of the people and the subject as the same, the request to do out of the rice wine is good to drink and more, I often joke with them, you take our home as a winemaking workshop, and I'll do the same. I often joke with them, you take our house as a brewery workshop.

Now back to the question, how do you make rice wine that's good and drinkable? I will focus on the following three aspects.

What kind of glutinous rice do you use to make your own rice wine? Pre-processing methods, including the selection of materials, cleaning, soaking three links

1, in a broad sense, no matter what rice can do rice wine, if you are not too high requirements for the finished product, ordinary rice can do rice wine, I even used to eat leftover rice did not finish the rice wine. If the requirements of the finished product is a little higher, then you must choose to use round-grained round-grained Japonica glutinous rice to do, and the best is the year of production of fresh high-quality glutinous rice, full of particles, color and lustre uniformity, raw materials are good to do out of the rice wine can be sweet and refreshing, and good to drink and more, and the liquid is bright and transparent.

2, cleaning good glutinous rice is the first key point of good rice wine, glutinous rice must be repeatedly cleaned, with both hands to rub off the surface of the powder, and finally with running water rinse again, observe the water in the glutinous rice is no longer turbid, water quality is clear when washed.

3, cleaned glutinous rice should be soaked in water, so that the glutinous rice to absorb water expansion, in general, the summer needs to be soaked for 4 ~ 6 hours, the winter temperature is low in the case of soaking 8 ~ 10 hours or so. Soaked glutinous rice with a finger pinch, it is easy to pinch, the center of the glutinous rice is not hard heart even if it is soaked.

The preparation work before steaming and fermentation includes steaming the glutinous rice and hitting the water in two parts

1, after entering this part, the tools and containers used must meet the two basic conditions of cleanliness and no grease stains, or else in the fermentation process will lead to the loss of all the work. This will lead to the phenomenon of rice wine turning yellow, sour, bitter and no wine flavor.

2, the cleaned glutinous rice now in the steamer, depending on the amount of glutinous rice, water boiling steam for about 25 ~ 30 minutes, the temperature inside the steamer is generally about 150 ℃.

3, after the glutinous rice steamed in a clean container, add and glutinous rice in two equal amounts of cool water or pure water rinse, this process is called "over water" for our local people, one can make the glutinous rice quickly cool down, so that the glutinous rice does not occur between the adhesion. Secondly, after the rice wine is fermented, the wine is clear and transparent, and has a texture in the mouth.

Sticky rice and wine quartz ratio and fermentation environment management

1, wine quartz is good or bad and the ratio will directly affect the quality of glutinous rice fermentation, each local homemade honeycomb wine quartz efficacy and dosage will be different, so we buy the supermarket Anqi brand sweet wine quartz as an example, we are every kilogram of glutinous rice with 2 grams of sweet wine quartz to mix, the ratio of this instruction manual is also very clearly told. We wait for the glutinous rice to cool to about 30 degrees, the sweet wine quartz evenly sprinkled in the glutinous rice on the line, pay attention to the side of the sprinkle while stirring, to ensure that the sweet wine quartz in the glutinous rice to be uniform and consistent.

2, glutinous rice and sweet liquor quatrain mix well, in a clean, oil-free container, in the center of the container to pull out a round hole (we call it "dimple"), you can play the role of air, but also to observe the fermentation process at any time to ooze out of the state of the liquor, pay attention to the container to be a little larger, rice wine fermentation will have a certain expansion. Note that the container should be slightly larger, as the rice wine will expand to a certain extent after fermentation. Cover with a lid to isolate any stray bacteria. It is best not to use plastic wrap to seal the lid. I will explain this point later in the answer specifically.

3, summer temperature is high, rice wine in the fermentation stage does not need insulation, just a single towel wrapped on the line, here I focus on the operation of the low temperature in winter points, the most suitable for the fermentation of rice wine temperature in 32 ~ 36 ℃ or so. The most suitable temperature for rice wine fermentation is around 32-36℃. Simply put, it should not exceed the body temperature. My mother taught me how to make rice wine when I was very young, and the conditions were very poor, unlike nowadays when there are electric blankets, toasters, ovens and other heat preservation and fermentation equipments, and she said a sentence which I am particularly impressed with, and I would like to share this sentence with you. clothes are wrapped around the rice wine". This sentence is used to make rice wine is very applicable, so in the winter, we can use the quilt wrapped container, and then put a hot water bag at the bottom of the heat preservation, rice wine in the fermentation process there is the phenomenon of self-heating, which is glutinous rice fermentation of their own heat, so do not have to worry about the temperature is not enough. If the home oven has a fermentation function that would be the best, I usually use an electric blanket in winter wrapped set in the lowest gear, 36 hours on the good.