2. Steamed rice: Wash the soaked rice and steam it in a steamer.
3. cooling: spread the rice to 30-35 degrees celsius, or shower it with cold water, and then break it up until it is not sticky.
4. Mixing koji, the dosage of different koji is slightly different, but it is roughly the same. Mix sake koji with rice and put it in a container. Generally, ceramic jars, old jars, plastic jars and stainless steel jars are not so good, because when wine is fermented, it is acidic and will react with iron, and the surface of rice will be flattened, leaving movement in the middle. It is also convenient to observe the fermentation situation.
5. For the first fermentation, cover the container containing the rice mixed with distiller's yeast, and don't seal it, because oxygen is needed in the saccharification stage. About 3 days, open it and ask about the aroma of the wine. The middle hole overflowed with wine, and the saccharification was successful.
6. Secondary fermentation: add water to the saccharified rice, which is about 1kg rice 1.5kg water, and cover it for secondary fermentation. The temperature is about 15 days, during which it is stirred once. Do not seal it at first. It can be sealed after 3-5 days (which will affect the wine yield), and add water to the mountain spring. If tap water is used, let it stand first.
7: Distill after fermentation. The still is a steamer, a pot for cooling. Filter the fermented wine and separate the distiller's grains from the wine. Put the distiller's grains on top and the liquor on the bottom, so it is not easy to paste the pot, and don't put it too full, which will affect the clarity of the liquor. When distilling, boil with strong fire first, and then use medium fire. The alcohol content of the liquor is high at first, but there is too much methanol. Generally, after 1 min, pour in the liquor for the next distillation, and do not drink it directly.
But I don't recommend brewing white wine at home. Because we can't control the brewing process during the brewing process! Sterilization, temperature control, impurity removal and filtration are all beyond our control. In other words, our own home-brewed liquor is not suitable for drinking and can't effectively remove the harmful substances in the liquor, so we don't recommend our own home-brewed liquor! It is suggested that liquor should be purchased from large famous enterprises, which is safe and convenient.