Ingredients ?

Glutinous rice 500 grams

Sweet wine quartz 4 grams (half a bag)

Cool water about 100 ml (roughly on the line, I did not measure)

Hundreds of no-holds-barred sweet wine brewing practice ?

Supermarket to buy 2 pounds of glutinous rice and 1 package of sweet wine quartz, I am accustomed to each time a pound of glutinous rice with half a package of sweet wine quartz, so this is the amount of two times.

Weigh one catty of glutinous rice on a kitchen scale. When I didn't have a kitchen scale before, I weighed it separately at the supermarket one catty at a time.

Wash and soak overnight. The first thing you need to do is to get your hands dirty. Soak the rice until the degree of a pinch on the degree of glutinous rice can be steamed.

Note: Sticky rice will absorb water and swell up. The box in the picture is too small, so I replaced it with a larger stainless steel pot. Be careful not to stain the container with oil splatters.

Steam the pot on the steamer grid pad gauze, put in the soaked glutinous rice, use chopsticks to poke a few neat holes, open fire steam half an hour.

Note: While steaming, wash all other dishes, chopsticks, and spoons, and soak them in boiling water to sterilize them. Be sure to keep the containers and tools you'll be using in the future free from raw water and grease, or they'll get moldy and hairy.

Open the pot after half an hour, the steamed glutinous rice is crystal clear, this time to eat is also very delicious, be sure to bear! Put into a ventilated place to spread cool to room temperature. Meanwhile, prepare 100ml of boiling water, also cool to room temperature.

I didn't measure the 100ml of boiling water, it's an estimate. You can add it slowly, from less to more, when you make the brew.

Note: Make sure it's cooled, otherwise the yeast in the brew will be scalded to death. After the rice is steamed, the containers and tools it touches should not be stained with raw water or oil, otherwise it will easily become moldy and hairy.

Pour half a packet of sake brew into 100ml of cooled water, dissolve it, and then mix it evenly with the glutinous rice that has come down to room temperature. You don't need to use your hands for this process; a pair of chopsticks and a large spoon will suffice.

There are some recipes that mix the wine directly with the rice, which requires the use of hands, which I find inconvenient, so I directly use the cool water to melt the wine.

Note: Be sure to spread the cool Oh, otherwise the yeast in the wine curd will be scalded to death. After steaming the glutinous rice, the containers and tools you touch should not be covered with raw water or oil, otherwise they will easily become moldy and hairy.

Use a large spoon to put the mixed glutinous rice in the final container and compact it. Use chopsticks to dig a hole in the center, I usually dig to the bottom of the container. After digging, press down with the spoon again to smooth the surface of the glutinous rice.

Digging the hole is to make it easier to observe the maturity of the sake brew. When the hole fills up with water, it means the brew is ready to be eaten.

Rice wine fermentation principle: yeast is a kind of parthenogenetic anaerobic bacteria, digging holes in the middle of glutinous rice, there is more air and water, so that can strengthen the aerobic respiration of yeast, so that the number of yeast increased, and then the fermentation process is closed, and the oxygen in the hole in the glutinous rice is consumed, the yeast anaerobic respiration, so that can produce more alcohol. The overall idea is that the aeration yeast population increases first, then the confinement produces more alcohol.

Seal the inside container with plastic wrap, or use a Ziploc bag if you don't have plastic wrap. Cover the inner lid, put it into the rice wine maker and cover the outer lid. Turn on the rice wine mode, the default time is 36 hours, but I waited 48 hours, depending on the situation.

The principle of the rice wine maker is to maintain the right temperature? Timing. The yeast in the brew, the optimum temperature is 30-40°C. So if you make rice wine in the summer, you don't need a rice wine maker, you can do it without one, wrap a towel around it after sealing it and put it in the hottest place by the window, keep track of the time, usually two days is good.

When you make rice wine in winter, you need tools that can raise the temperature, such as a rice wine maker or an oven. Directly buy the oven, full-featured, wide temperature range, large capacity. You can make rice wine and yogurt.

Opened the lid after 36 hours and looked at it, smelled the wine, and there was shiny wine in the hole. Because it was the middle of the night and because I didn't think there was enough liquor, I waited another 12 hours for fermentation time. I didn't open the sealed plastic bag until noon the next day.

Note: It is easy to observe the fermentation with a plastic wrap or a plastic bag, and you should never uncover the wrap or the bag in the middle of the fermentation, as oxygen enters, it will break the balance inside, and the fermentation will be affected.

After 48 hours at noon to open the plastic bag, a strong aroma of wine to the face, the hole in the wine than last night some more.

Digging in with a spoon free of raw water and oil splashes, the glutinous rice was soft and easy to dig through, and the liquor inside gurgled out.

Confirming my eyes, I licked the spoon, not bad, not bad, it's the ideal sweet sake brew. The licked spoon can't be used to dig into the rice wine again, it will cause contamination.

When you don't eat it, seal it well to isolate the bacteria. In winter you can put it in room temperature, in summer you need to put it in the refrigerator to terminate the fermentation process. If the fermentation continues, the alcohol will increase and it will become "wine".

Finally, a little video, the big success!

Tips

1. Containers and tools should not be stained with raw water or oil, otherwise they will easily get moldy and hairy.

2. After steaming the glutinous rice, it must be cooled down, otherwise the yeast in the brew will be scalded to death.

3. Never destroy the airtight environment in the middle of fermentation. When oxygen enters, it will break the balance inside and fermentation will be affected.

4. When you don't eat it, seal it well to isolate the stray bacteria. In winter, you can put it in room temperature, and in summer, you need to put it in the refrigerator to terminate the fermentation process. If the fermentation continues, more and more alcohol will be added, and it will become "wine".

5. When you take the sweet wine, you should also use a spoon without raw water and oil flower, otherwise it is easy to mold and hair.