The best way to make wine is to use round glutinous rice, so that the wine made out of the sweetest, rice can also be done, but not round glutinous rice is delicious, you need to soak glutinous rice a night in advance. Do wine container to be sterilized in advance, soak in hot water, can not touch the raw water and grease, hands should be washed and dried, it is best to operate with gloves. The first thing you need to do is to boil some water in advance and let it cool down, so that you can use it later.
The next step is to proportionally weigh the wine, a little bit of cool water to mix the wine mix, because the wine is not all dissolved in water, so you do not want to think of stirring it melted, as long as the mixing on the line. Then pour the liquid into the rice and mix well, do not pour all the liquid into the wine, leave a little bit of the last to be poured in the hole dug. Mixed rice transferred to a clean container, put in the compaction, the middle of a hole, digging a hole is to avoid the internal temperature of the rice is too high, to help the saccharification effect is carried out thoroughly, and then just left a part of the liquor liquor liquid poured into the hole, the container cover cover or wrapped with plastic wrap.
The fermentation of sake is an aerobic and anaerobic process, and if you want a particularly sweet sake, you can stir it after 24 hours of fermentation so that the rhizomes can fully oxidize it.
Below is a detailed description of the process of making wine:
1, soak the rice in water for more than 6 hours, until it can be easily crushed by hand.
2, will drain the water
3, steamer clean, lay the gauze, the glutinous rice on top. (Be careful not to touch the oil star)
4, high heat steam for about 30 minutes, sprinkle half a bowl of water, continue to steam for 30 minutes. (
(During this period, you need to open the lid and turn a few times, so that the steamed glutinous rice feels more uniform)
5. Spread the steamed glutinous rice and let it cool.
6, and then sprinkle the wine quartz solution, pour in the appropriate amount of cool water in several times, mix the glutinous rice until there is no blocky grains separate state, but also not too wet. According to the package instructions to weigh a good liquor quat, I used 1kg of glutinous rice, so according to the proportion of 3.8g of liquor quat, with a small amount of water to mix well. The wine curd can not be dissolved in water, so a little stirring can be stirred, most of the wine curd liquid poured into the glutinous rice and mix well, leaving a little wine curd liquid last
7, and then the glutinous rice compaction, dug a hole in the middle, the bread bucket sealed with plastic wrap.
8, select the rice wine program (tried in Patina all with rice wine function of the bread machine)
9, 36 hours later, the rice wine production is complete (the longer the time, the stronger the taste of rice wine, generally 72 hours for the best)
10, put into an airtight container inside the storage.