Accessories: sweet wine koji 8g, cold boiled water1l.

Steps of homemade sweet rice wine

1. Prepare ingredients

2. Soaking rice: Soak glutinous rice with water 3-5cm below the rice surface for 3-5 hours (in summer), and it takes more than 12 hours in winter.

3. How to judge whether you are ready? That is, you can gently crush the rice with your fingers, which means it is ready.

4. Taomi: Wash the soaked rice thoroughly to ensure that there is no rice slurry residue. After washing, drain the water. If the glutinous rice is not washed clean, the rice grains are wrapped in rice slurry, which is not conducive to fermentation.

5. Steamed rice: spread clean gauze on the steamer and spread the drained rice on the gauze.

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7. And poke some holes in the middle of the rice to facilitate steam circulation.

8. Steam for 20 minutes.

9. Dry rice: pour the steamed glutinous rice into a big plate and let the rice spread out to cool.

10. Dry it to about 30 degrees, that is, touch it with your hands, and it feels lower or similar to the temperature of your hands. High rice temperature will affect fermentation and rice wine will be sour.

1 1. Add an appropriate amount of koji to the rice according to the amount specified in the koji.

12. Stir well.

13. Prepare cold boiled water that is half the weight of dry rice, that is, prepare 1 kg (500ml) of cold boiled water when using 2kg of rice. Pour cold boiled water into the rice grains so that the rice grains are fully dispersed, and rub the rice grains by hand while pouring. It's better that the rice grains are scattered and there won't be too much water at the bottom!

14. Spread the rice, slightly press it, and let the rice grains get together. Dig a hole in the middle to the bottom with your fingers, which is convenient for observing the wine. Cover it and put it in a warm place.

15. The fermentation temperature of yellow rice wine is generally 30 degrees, which can be stored at room temperature in summer. You need to cover the quilt in winter and put it next to the heating. Wine can be produced in 24 hours (liquid gushes from the hole in the middle of the rice), and the wine can turn sweet in 48 hours!

16. When the wine almost fills the whole nest and is already very sweet.

17. Mix some cold boiled water (not more than half of the rice).

18. Put it directly in the refrigerator in summer 1 day, and the wine will become very sweet! In winter, keep the wine warm and ferment for a period of time.

19. Rice wine pours out easily.

1. All containers, tools and hands touching rice must be clean! No oil, no raw water and no impurities.

2. The water for adding rice must be cold boiled water or pure water, and raw water is not acceptable.

3. Different koji dosage, usage and delivery time will be different. Please follow your koji instructions. The sweetness and taste of koji will also be different, so it is very important to choose your favorite taste.

4. When drying rice, make sure the temperature is low enough before adding koji. If the temperature is not low enough, it will affect the fermentation and the wine will turn sour.

5. Take the wine within 72 hours after the yellow wine starts to ferment.