Redmi beer
Ingredients: red wine koji, glutinous rice and water.
Production method:
1. Wash glutinous rice and soak it in clear water 12 hours. The soaked glutinous rice is washed again until the rice washing water becomes clear.
2. Put the washed rice in a steamer and steam it for 30-50 minutes (be sure to steam it until the rice is cooked and there is no white heart. If you don't have a steamer that big, you can cook it in an electric cooker, but don't put too much water. Just tilt the cooker and you can see the water. ) put 10 kg of water in a glass jar for brewing (if there is a pottery jar, it is best) for later use.
3. Put the steamed rice into a large basin and cool it until it is not hot.
4. Put the koji into the rice and stir well.
5. Then put it into the jar with clean water and cover it (don't cover it too tightly, leave some space).
6. Wrap the jar in a black bag to avoid light and put it in a cool place.
7. Open the lid the next day, and you will hear a slight fermentation bubbling sound. Under normal circumstances, it will swell and bubble from the next day. In the meantime, stir with clean wooden sticks or bamboo sticks two or three times a day to promote fermentation.
8. After about 6-7 days, when the rice stops floating and begins to sink, seal the lid, wrap it in a black bag and put it in a cool and dark place.
You can drink it in about 9.30 days.