(a)

Practice:1) Wash and soak the glutinous rice for 12 hours.

2) rice cooker put on the steaming grid, put half a pot of water, lay a gauze, pour the soaked glutinous rice into the steam until cooked.

3) Steamed glutinous rice whole group poured in a large plastic box.

4) Melt the sweet wine powder with a little warm water and set aside.

5) When the rice has cooled a bit, add the cooled water, add the melted sweet wine powder water, close the lid and wrap it up with thick clothes.

6) The next day, add 1 teaspoon of sugar and stir the rice balls with chopsticks. Continue wrapping with thick clothes.

7) Fermentation is complete on the third day. (Temperature: around 10 degrees)

Remarks:This method has not been seen on the internet, and I have only used it once. It is a modification of LG's method of making red rice wine based on the method he used to make in his hometown, and I didn't take a picture of it at the time because I didn't think it was a reliable method.

I) The amount of water is just not over the surface of the rice.

II) Stirring during fermentation is to promote fermentation.

3) The addition of sugar is a reference to making wine .

(ii) ?

Practice?1) Wash and soak the glutinous rice for 12 hours, then pour out the water, leaving only a little bit of it as shown in the picture below.

2) Cook the soaked glutinous rice in a rice cooker and then pour it into a large bowl to loosen it.

3) Melt the sweet wine powder with a little warm water and set aside.

4) When the rice is cool enough to handle, add the sweetened wine powder and stir well.

5) Put the rice into a casserole dish, gently flatten it out, make a small hole in the center, sprinkle some of the sweet wine powder, and pour in a tablespoon of cold water.

6) Wrap the casserole in plastic wrap and put it in a warm place wrapped in thick clothes.

7) Ferment for 3 days to finish. (Temperature: 20 degrees)

(3) Ingredients: 1 catty of glutinous rice, sweet wine powder (Anki).

Practice: 1) Rinse the glutinous rice repeatedly until the rice water becomes clear, then soak for 12 hours.

2) Put the soaked glutinous rice on a gauze-lined steaming grid and steam over high heat for about 30 minutes until the rice is cooked through and free of splinters.

3) Stir the steamed glutinous rice into cool water, then lift it out immediately.

4) Sprinkle the sweet wine powder directly into the rice and mix well.

5) Put the rice into a glass jar and make a small hole in the center.

6) Wrap the bottle with a small blanket (warmed up with a hairdryer beforehand).

7) Fermentation is complete in 48 hours. (Temperature: 16-20 degrees)

Remarks: This method has the highest success rate, the rice grains are well separated but clumped, the wine has a strong aroma and the juice is super sweet, highly recommended.

A few more close-ups before and after fermentation, so you can see more clearly to prove the feasibility of this method.?

Freshly bottled (side view)

After 48 hours (side view)

Freshly bottled (bottle top view)

After 48 hours (bottle top view) Because it's a tall, narrow-necked bottle and the rice is filled to the brim, the rice appears to be very dry when viewed from the top of the bottle, but in fact, all of the liquor is underneath.

A little pressure with a spoon and the sake came out.

This is another time I did it in a tupperware (as it was just bottled)

After 60 hours, I used a wide-mouthed vessel, and the liquor I saw was obvious.

A few of the above are successful methods, and one more unsuccessful example:

In the very beginning of making wine brewing was torn between adding water or not, because a few times before the success of the wine brewing did not add water, so after that, when I made it has not added water. But every time I go to the supermarket, I see those bottled wine wine have a lot of water, and I've also seen people on the Internet add water to successfully produce wine. The most recent time I made it, I purposely divided the pound of rice mixed with the sake brew into two parts, one part as in the (3) method, and the other part increased the amount of sake brew and added another 400ML of cold boiled water.

(4)

Practice: 1) Rinse the glutinous rice repeatedly until the rice water becomes clear, then soak it for 12 hours.

2) Steam the soaked glutinous rice on a gauze-lined steaming grid over high heat for about 30 minutes until the rice is cooked through and free of splinters.

3) Stir the steamed glutinous rice into cool water, then lift it out immediately.

4) Sprinkle the sweet wine powder directly into the rice and mix well.

5) Put the rice into a plastic box and make a small hole in the center.

6) Sprinkle some of the powdered sake into the hole, and pour in twice the amount of water as the rice.

7) Ferment for 60 hours.

Note: The sake brew made by this method looks like it is successful in producing sake, but in fact it has little sake flavor, the juice is low in sweetness, and by the fourth day it is spoiled and has black hairs. The picture on the left is an example of normal fermentation, and the picture on the right is a failed example of adding water. You can compare.

Normal fermentation? Fermentation with water

After 12 hours: rice grains are clear? The rice grains absorb water and swell up to become larger

60 hours later: the wine aroma is obvious, the juice is very sweet no wine flavor, there is a faint taste of rice, the juice seems to have added sugar to the rice soup

70 hours later: the wine aroma is strong, the juice sweetness is thickened rice rancid taste, the juice becomes sour (risking being a white rat)

This is the box of wine brewing with water after 70 hours, it has been degraded and acidic, and the red circle has grown black hairs in some parts. The red circle has grown black hairs.

The yellowish color of the top is the normal fermentation of the wine, and the lighter color of the bottom is the wine with water

Consolidating my own experience and the opinions of the online posts, the successful wine should have the following characteristics:

1) The wine smells rich, the juice is clear, sweet as honey.

2) The rice is not entrapped, becomes hollow and tastes like a little slag.

3) The rice grains are distinct, but holding together and not loose.

If there are green hairs or black hairs during the production process, it means that the sake brew is bad and cannot be eaten. If there is a layer of white hairs, as in Figure 1 below, it is usually due to the lack of surface temperature during the fermentation process, so remove the layer of rice (Figure 2) and continue to eat. Figure 3 shows the sake brew with the rice coating removed.

There are a few more things to keep in mind when making sake brew.

1) Make sure that all the utensils you touch during the process, including your hands, are free of oil and water.

2) When mixing the rice, wait for the temperature of the rice to cool down to about 30 degrees Celsius, too high will kill the yeast, too low will affect the fermentation. In winter for not hot, in summer to feel the temperature can be.

3) rice such as over cold boiling water, the action must be fast, do not let the rice soak in the water for too long. (Such as in winter, do not use completely cooled cold water, so as not to rice over water temperature is too low to affect the fermentation.

4) It is best to keep the fermentation process at a temperature of about 25-30 degrees. If in summer, the container of rice without wrapping can be placed in a place sheltered from light, if in winter, mixed with wine rice should be immediately boxed, and wrapped with thick clothes or blankets. Can also be filled with warm water hot water bag wrapped around the container, or often use a hairdryer to heat the container around.

5) 12-24 hours after fermentation, if the rice did not become rancid, just a very light flavor of wine, you can carry out the second fermentation, the pot filled with water heated to not scalding, the container of rice into the warm water, close the lid, the water cooled, and then re-heated, and so on, so that three times, the container classroom while hot, wrapped up in thick clothes.

6) good wine wine is best eaten within 3 days (this time the sweetness of the largest), time to put a long time more and more strong flavor of wine, the sweetness is reduced. Or put in the refrigerator can be kept longer.

7) the best time to soak the glutinous rice in more than 12 hours, soak the rice to a gentle pinch on the crumbling is appropriate, if the rice is not soaked through, it will affect the rate of wine.

In addition to the wine can be eaten directly, but also can be used to cook eggs, dumplings, roasted vegetables, stew put a spoonful of soup and aroma and fresh and deodorization effect, do steamed bread with a little bit of sweet wine can make the steamed bread is more sweet, fluffy.

Of course, you can also add water to slowly hang into the old white wine, used in place of cooking wine to burn soup, stewed meat, cooking fish, that is twice as fragrant, but also more nutritious.