However, because the active temperature of Rhizopus is around 30 degrees, its activity decreases in winter when the temperature is low, so many people give up the idea of making wine in winter. Today, I will teach the steamed glutinous rice family how to make wine successfully in winter. And you don't need to buy a yogurt machine or anything, just a hot water bottle.
Materials: 500g glutinous rice, liqueur koji (available in supermarket or online).
Practice 1, glutinous rice soaking 1 at night, glutinous rice can be broken by rubbing with your hands, which means it is soaked.
2. Drain the soaked glutinous rice and steam it in a steamer for 20 minutes.
3. After 20 minutes, take out the steamed glutinous rice and let it cool.
4. Prepare a clean container, preferably made of glass or ceramic, and scald it with boiling water. Note that it must be clean and oil-free, and the scalding step cannot be omitted, because if there is a little oil in the container or it has not been scalded, the brewing will definitely not succeed. Boiling water is to kill the bacteria in the container. If you want to be on the safe side, you can also boil the container in boiling water for 5 minutes.
5. After the container is ironed, spread a layer of cooked glutinous rice, sprinkle a layer of sweet wine koji, and repeat the steps. Don't spill the koji too thick, just need a thin layer.
6. Finally, pour a little cold boiled or newly opened pure water into the glutinous rice. This step is to wash away the sticky glutinous rice grains, so as to provide oxygen for Rhizopus in koji.
7. Finally, compact the glutinous rice, dig a hole in the middle, and sprinkle a layer of distiller's yeast on the surface and pit of the glutinous rice. This step is also to provide oxygen for the glutinous rice below.
8. Cover the container containing glutinous rice, because there is a hole in my lid, and I wrapped it in a clean cotton cloth. Be careful not to seal it, because Rhizopus is an aerobic microorganism and needs oxygen for growth and reproduction.
9. Take a big basin and put a hot water bottle in it. The water temperature is about 80 degrees. Put the container with glutinous rice on the hot water bottle and cover it with a thick blanket to let the glutinous rice ferment quietly. Change the water in the hot water bottle every 8 hours, and don't change it too often, otherwise the high temperature will also affect the fermentation of koji.
10, general fermentation for 2 nights. Someone asked if the lid could be lifted in the middle, and the answer was of course yes, it would not affect. You can stir, but be careful to use a spoon without water or oil. The finished wine can be put in a sealed jar, and it is best to finish it within one week, because after a long time, there will be more and more alcohol in the wine, and you will get drunk after eating it.
It is suggested that many people fail to make wine, mostly for the following reasons, to see if you have won.
1, the container for glutinous rice is not clean. Be sure to wash the oil in the container and boil it in boiling water for a few minutes.
2. Raw water was dropped during the mixing of glutinous rice and distiller's yeast. During the whole process of brewing wine, all containers and spoons you use should not be stained with raw water or oil.
3. The koji is not sprinkled enough. Of all the methods I have tried, one layer of glutinous rice and one layer of koji has the highest success rate, so don't try anything else.
4. The container is sealed. Rhizopus is a microorganism that needs oxygen, so don't seal the container when fermenting.
5. The glutinous rice is not allowed to cool. Many people start to play koji when glutinous rice is hot, which will definitely kill Rhizopus.