Rice wine is also called sweet fermented rice wine. I have done it several times this year, and it is quite successful every time. The rice wine I made is very sweet and affordable, much better than the rice wine in the supermarket. In fact, it is not difficult to make rice wine at home. As long as the used pots and pans are cleaned, it is best to scald them with boiling water, thoroughly remove oil stains, and master the dosage of liqueur koji, which is basically successful. However, at present, the temperature in most areas is generally reduced, so it is necessary to keep the container warm in order to produce wine as soon as possible. Specific practices are as follows;

Ingredients: 500g of glutinous rice, 2g of liqueur koji, 200ml of cold boiled water.

Step 1: Clean the glutinous rice one night in advance, soak it in clear water and put it in the refrigerator to avoid deterioration.

Step 3: steam the glutinous rice for half an hour, during which some water can be sprinkled on the surface of the glutinous rice so that the glutinous rice will not be caught. After turning off the fire, take out the glutinous rice, chop it with chopsticks and cool it.

Step 4: When the temperature of the glutinous rice is not hot, pour in the prepared sweet wine koji, pour in 200 ounces, and stir evenly by hand to make the rice in a granular state.

Step 5: Seal the container tightly with plastic wrap. According to the current temperature of less than 20 degrees, you can wrap a layer of towel and other things outside the container to keep warm. After 36 hours, it was observed that there was a beverage flowing out of the hole.

The second method:

Need ingredients:

Ingredients: high-quality glutinous rice 1000g.

Ingredients: 8 grams of sweet wine koji, 300 grams of cold water.

Production method:

Step 1: After washing the glutinous rice, soak it in clear water for one night in advance. Just rub the heart without rice with your fingers. Then take it out and drain it for use.

Step 2: Pour the right amount of water into the pot. After the fire boils, add glutinous rice and steam for 30 minutes. Then soak in cold water and gently rub the rice grains with your hands while soaking. Into a grain.

Step 3: Take out the kneaded glutinous rice, drain the water and put it into the basin. Take a small bowl, put it in distiller's yeast, melt it with 300 grams of cold white rice, pour it into glutinous rice, and then stir well. (The temperature of glutinous rice should not be too high, about 35 degrees is the best)

Step 4: After mixing well, dig a hole in the middle of the glutinous rice by hand (this will better attract wine and juice), and then sprinkle a little distiller's yeast evenly on it.

Step 5: Cover the basin with plastic wrap (be sure to seal it) and let it stand in a warm place for 48 hours until the wine is overflowing.

production skills

(1) In the production process, glutinous rice can't be stained with oil and raw water, which will make the production fail.

(2) Soaking in cold water is to cool down quickly, and it also has a better function of separating rice grains into particles. The finished product made in this way has obvious graininess.

(3) When koji is poured into glutinous rice, the temperature of glutinous rice should be low rather than high, otherwise koji will be scalded to death, leading to production failure.

(4) When the koji is poured into the glutinous rice, put on disposable gloves and stir it more evenly and quickly by hand.

(5) The standard of good mash fermentation is: there are many juices, some mash will float on the juice, and the whole mash can be turned by hand.

(6) Besides steaming, glutinous rice can also be cooked with a rice cooker.

(7) If the juice is produced slowly, the fermentation time can be prolonged.

(8) After being made, it tastes better after being put into the refrigerator for cold storage.

synopsis

Rice wine is delicious and sweet, and it is also simple and convenient to make. There are three key points: 1, and it should not be greasy during the production process. 2. After the glutinous rice is steamed, be sure to wait until the temperature drops before pouring koji water. 3, stirring must be uniform. Master the above three points and wait patiently for the fermentation to be completed.