Ingredients: 500 grams of glutinous rice, 3 grams of angel rice wine koji.
Accessories: 400g of cold boiled water.
Steps:
Choose the best glutinous rice.
2. Soak the glutinous rice with clear water one day in advance, with more water to ensure that the glutinous rice can still pass the rice after soaking.
3. The soaked rice can be crushed and soaked by hand.
4. Spread the drawer cloth in the steamer, wash the soaked rice again, and steam on medium heat 1 hour.
5. Let the steamed rice cool indoors until the temperature reaches 30-40 degrees. Don't let it cool completely, so the rice wine will be sweeter. Pour the rice into a clean oil-free covered basin and disperse it with cold boiled water (preferably about 30 degrees). When adding water, add a little, and immediately break up the rice after adding it, and gradually break up all the rice, no longer caking, but don't use too much water. It is advisable to break up the rice and leave no water in the basin.
6. Add 2 grams of rice wine koji and stir well.
7. Use chopsticks to compact the rice mixed with rice koji a little, and then make a hole in the middle, called a nest, in order to make rice koji ferment better and produce wine later.
8. At this time, sprinkle 1 g rice wine koji evenly on the surface and sprinkle a little in the hole. Finally, carefully inject a little cold water into the hole. Don't fill the hole, just two-thirds of it, and don't pour it on the rice. Put the lid on.
9. Start to enter the fermentation stage, preferably in a heat preservation environment of 25-30 degrees. After 24 hours of fermentation, you can see that liquid is exposed from the rice flour, which is the aroma of the wine that has been produced, and you can smell the smell of fermentation. At this time, pour half a cup of cold boiled water with the temperature not exceeding 30 degrees, cover the lid and continue the fermentation at 30 degrees.
10. After another 12-24 hours, you can see that there is a lot of wine, and the rice floats on the wine, and you are done.
1 1. Let me press it with a spoon. Look, the rice is complete.
12. See it more clearly. To successfully ferment rice wine, rice must float like a complete flocculant. Otherwise, it will not succeed. The rice wine in this state has a strong aroma and a sweet taste. Otherwise, even if it is fermented, it will taste sour. At this point, add a large glass of cold boiled water. Fermentation does not need heat preservation, just add water to dilute it.