Many people have drank rice wine, which is also a common alcoholic drink in life. Rice wine has a long history. After years of development, there are more and more types of rice wine, but many people still prefer to make their own. Rice wine, homemade rice wine also has the most unique hometown taste. Of course, when making homemade rice wine, you should also pay attention to the formula and method of rice wine to avoid affecting the aroma and taste of the wine.

1. Soak rice.

Choose better glutinous rice or rice, wash it; soak it in ordinary cold water for 8-10 hours, drain it and set aside.

2. Steam rice.

Steam the drained rice until it is nine times cooked and remove from the heat. The rice is required to be steamed until it is hard on the outside and soft on the inside, without fillings, loose and not mushy, and evenly cooked. Do not lift the lid of the pot immediately. Leave the rice in the pot until it is almost cool before taking it out of the pot. After taking it out of the pot, break up the rice; Let the stalls dry in a jar until they are below 28°C.

3. Early fermentation.

Pour the prepared water and liqueur koji into the vat and mix evenly with the steamed rice, cover it, and let it dry at room temperature in summer. In winter, place it on the heater or in front of the stove for about 3 days. , the rice becomes soft and sweet, stir it with chopsticks, and you can see the wine seeping out. At this time, the temperature in the tank reaches about 23°C, and the early fermentation can be stopped.

4. Squeeze.

Put the pre-fermented material into a clean cloth bag, put wooden boards and heavy objects on it, and squeeze out the wine.

5. Fried wine (heating and sterilization).

Put the squeezed wine into a pot and steam it (all kinds of steamers are acceptable). When the temperature in the pot rises to 85 degrees, stop heating.

6. Filter.

Make a cloth bag with bean bag cloth, pour the steamed wine liquid into the bag, filter it, and store the filtrate.

7. Seal.

Put the filtrate into a clean jar, wrap the mouth of the jar with clean kraft paper, seal the mouth of the jar tightly with straw or rice husks mixed with thin mud, and then put the jar in a suitable place. place, it can be opened for drinking in more than two months. (The purpose of sealing the altar is to seal it. If not, you only need a clean sealed container)