The rice wine koji used to make rice wine, how to make homemade rice wine without koji

Summary. Hello, I'm glad to answer for you, first buy five pounds of glutinous rice in a bag, and a bag of koji (two pieces). Soak the glutinous rice in water (half a day is enough) and rinse well.

Put water in the steamer, put a white cloth on the steaming drawer, and boil the water until there is steam. Place the drained glutinous rice on a cloth and steam for about an hour. Taste it yourself and find out.

Without this layer of cloth, the glutinous rice will block the hole in the steaming drawer, and it will not be steamed. There is a experience of failure in this. Taste the texture of glutinous rice, and if the rice is hard, sprinkle some water and mix it before steaming for a while.

While steaming the glutinous rice, grind a piece of koji into a powder and set aside. Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling.

Spread a few sheets of aluminum foil on the table, spread the glutinous rice on top of it into a layer two or three inches thick, and let it cool through. Sprinkle a little cold boiled water on the cooled glutinous rice, and spread the glutinous rice evenly by hand, using as little water as possible. Sprinkle the koji evenly over the glutinous rice, leaving a little bit of koji for the last use.

Then turn the glutinous rice partition by hand, mix the upper and lower layers of glutinous rice together, mix as evenly as possible, and after mixing well, transfer the glutinous rice to the fermentation container. A slightly larger rice cooker or plastic capacity is fine. It is also used to soak glutinous rice.

Gently press with the palm of your hand as you place. When you're done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands into the container with a little cold boiled water, and then press and wipe the glutinous rice with your hands to make the surface smooth.

Hello, I'm glad to answer for you, first buy five pounds of glutinous rice in a bag, and a bag of koji (two pieces). Soak the glutinous rice in water (half a day is enough) and rinse well. Put water in the steamer, put a white cloth on the steaming drawer, and boil the water until there is steam.

Place the drained glutinous rice on a cloth and steam for about an hour. Taste it yourself and find out. Without this layer of cloth, the glutinous rice will block the hole in the steaming drawer, and it will not be steamed.

There is a experience of failure in this. Taste the texture of glutinous rice, and if the rice is hard, sprinkle some water and mix it before steaming for a while. While steaming the glutinous rice, grind a piece of koji into a powder and set aside.

Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling. Spread a few sheets of aluminum foil on the table, spread the glutinous rice on top of it into a layer two or three inches thick, and let it cool through.

Sprinkle a little cold boiled water on the cooled glutinous rice, and spread the glutinous rice evenly by hand, using as little water as possible. Sprinkle the koji evenly over the glutinous rice, leaving a little bit of koji for the last use. Wang Lao then turned the glutinous rice into partitions by hand, mixed the upper and lower layers of the glutinous rice together, mixed as evenly as possible, and after mixing well, the glutinous rice was transferred to the fermentation container.

A slightly larger rice cooker or plastic capacity is fine. It is also used to soak glutinous rice. Gently press with the palm of your hand as you place.

After finishing, sprinkle the last bit of koji on top of Rulingjing. Rinse the glutinous rice on your hands into the container with a little cold boiled water, and then press and wipe the glutinous rice with your hands to make the surface smooth.

Yeast can be used instead of koji to make liqueur.

The ratio of two grams per pound you see how much you need to make.

Rice wine, also known as wine brewing, sweet wine. In the old days, it was called "Li". Brewed from glutinous rice, it is a traditional specialty liquor of the Han Chinese and most ethnic minorities. [1]

The main ingredient is Jiangmi, so it is also called Jiangmi wine. In the north, it is generally called "rice wine" or "sweet wine". It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with sake fermentation (a special microbial yeast).

The brewing process is simple, and the taste is sweet and mellow. The alcohol content is very low, so it is loved by people [2] . China has a long history of making wine with high-quality brown glutinous rice for more than 1,000 years.

Rice wine has become a daily drink for farmers. Modern rice wine is mostly produced in factories [3].

<>1.The utensils used to make wine must be clean, which is very important, and it is easy to break if you are not careful, and add some sorghum wine to prevent rice wine from becoming sour.

2.After the rice wine is ready, put a few slices of ginger on top of the wine to prevent the rice wine from becoming sour. 【】

Rice wine is made with rice wine koji or bran koji.

1.Wash the glutinous rice, soak it in water for about 12 hours (4 hours in summer), then put it into a steaming bucket, put it on a boiling pot, and steam it into rice.

2.Lower the bucket and pour it with water, draining when the temperature of the rice drops to lukewarm. Pour the rice into a bowl and stir the rice until loose. Grind the rice wine koji into a powder, mix well with the sticky rice, and then evenly pack the rice into a container with a lid inside.

3. The four sides of the container are tightly surrounded by a quilt (a single quilt can be covered in summer), and it is allowed to ferment (the temperature is generally kept between 34 and 38) for about 5 days, and it needs to be properly heated in winter.

The fermentation principle of rice wine koji: rice wine koji is mainly used to make sweet wine, and in the process of making sweet wine, rice wine koji is the main fermentation preparation. Rice wine koji is a saccharifying bacteria and yeast preparation, and the microorganisms contained in it mainly include rhizopus, mucor and a small amount of yeast.

In the fermentation process, the saccharifying bacteria first decompose the starch in the glutinous rice into glucose, the protein into amino acids, and then a small amount of yeast converts the glucose into alcohol through the glycolysis pathway. The result is a sweet, nutritious sweet wine. Just like Jiujiang double distilled its liquor is mainly made of rice as raw materials, with rice and soybeans to make koji, using the method of continuous steaming rice, re-fermentation, cooling of distilled liquor, storage of Zhai liquor, soaking of aged meat, careful blending, and filter packaging, with the unique style of "jade and ice clear, pure soy fragrance, mellow and sweet, and sweet aftertaste".

Hello dear, according to your question, you are provided with the following, for reference only: The koji used to make liquor cannot be made into rice wine. Because the bacteria present in baijiu koji are different from those made from sweet sake, the bacteria in baijiu koji are Aspergillus niger, etc., and the microorganisms in sweet koji are a mixture of yeast and saccharifying bacteria, so the effect when applied to glutinous rice is also different.

The sweet sake mash is generally made using sweet sake koji, which is sweet but not greasy, and the wine has a moderate taste. Hope mine can help you, dear.

1. Recipe: 2 kg of fresh glutinous rice, 4-5 grams of round wine koji, 60 grams of cold boiled water.

2. Wash the glutinous rice first, about 2 times, and then soak it in water for about 4 hours (8 hours in winter).

3. Put the glutinous rice in the steamer, put a layer of gauze under the glutinous rice, and then use chopsticks to prick the glutinous rice into a few holes, and steam it on high heat (about 30-40 minutes).

4. Add the glutinous rice, let the glutinous rice cool to about 35 degrees, then put it in the bottle, knead the round wine koji into koji powder, sprinkle it in the glutinous rice, add cold boiled water and stir the base to dig evenly.

5. Press the evenly stirred glutinous rice, then dig a hole in the middle of the bottle, and finally sprinkle a little koji powder on the surface, seal the bottle cap, and then wrap it in cotton clothing, and the bottle can be opened and eaten in 36 hours.