How to make sticky rice wine? Is glutinous rice wine sweet? How long can it be kept? Only answer wit

Ingredients: 4000 grams of glutinous rice, 500 grams of rock sugar, 2000 ml of water, appropriate amount of sweet wine powder (koji). Method:1Rice selection and washing: Select the best glutinous rice and soak it in water. The water layer is about 20 centimeters higher than the rice layer of glutinous rice wine.

Rice. Water temperature and time during soaking: 14 hours below 15 in winter and spring, 8 hours below 25 in summer, with rice grains soaked without white heart as the degree, change the water 1 2 times in summer to make it not sour.

2.Steaming on the retort: Put the rice into a basket to rinse the white pulp, drain it and put it into the retort to steam the rice.

When steaming rice, the heat should be fierce, 5 minutes after the steam is high, open the lid and pour an appropriate amount of water into the rice layer wine. Steam for another 10 minutes, the rice grains are swollen and shiny, loose and soft, chewing without sticking to the teeth, that is, it is ripe and can be retorted. 3.

Mix koji into the jar: After the rice is retorted, pour it on the bamboo mat and spread it out to cool, and when the temperature drops to 36 38 and is not hot in the palm, you can sprinkle the first red yeast rice, turn it again, sprinkle the second red yeast rice, and mix evenly, with the amount of koji is 6 7% of the amount of rice. The temperature is controlled at about 21 22, and you can enter the altar.

According to the ratio of 160 to 170 kg of purified water per 100 kg of raw materials, the rice after mixing koji is put into the wine jar, stirred well, covered, and allowed to be naturally saccharified in the room. 4.Fermentation Press:

After the jar is loaded, the rice and red yeast rice will come to the surface due to internal fermentation. Therefore, every 2 to 3 days, it is necessary to stir with a wooden stick, press the rice and so on to the surface of the water, and cover the altar with sackcloth, etc., so that it sinks and ferments better. After 20 to 25 days of fermentation, the jar will emit a strong aroma of wine, the alcohol will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over.

At this time, you can open the jar to pick up glutinous rice wine.

It is pressed in a wine basket and the lees are separated. 5.Clarification aging:

After the pressed wine is precipitated, it is packed into a wine jar with a small belly, the mouth of the jar is wrapped with bamboo leaves, and then covered with soil to form a cap-like seal. Then they are gathered in the wine room, and the corn husks are piled around the wine jar, and the wine is smoked on a fire, so that the color gradually changes from red to maroon. After about 30 days, you can open the altar to lift the wine.

The longer it is stored, the color of the wine gradually changes from maroon to golden yellow, and it becomes a fine wine. For every 100 kg of glutinous rice, 200 kg of rice wine can be brewed.

Glutinous rice wine is best stored in a glass or ceramic container in the refrigerator and can be stored for about 10 days.

The long-term preservation method of rice wine is as follows:

1. The brewed rice wine is placed in the wine jar and sealed with wide bamboo leaves, and then pasted with thick mud on it, so that it can be stored for more than a year in a cool place or in the cellar, but after a long period of storage, some of the alcohol will become weaker when the alcohol volatilizes, so it is best to eat it in a short time.

2. The brewed rice wine will not continue to ferment after high temperature sterilization, so that it will not change its taste. The porcelain altar is sealed, and the mouth is sealed with wax, and the effect will be better.

3. You can put it in the refrigerator, but you can't stay for too long, after three days, the glutinous rice will be soaked in wine very strongly, so that the taste is like wine, and there is no sweetness. If you don't have a refrigerator, take an urn and put it in a cool place.

How to keep rice wine fresh

The method of keeping rice wine is to put a fresh egg on the uncooked rice wine, after two hours, the color of the eggshell begins to darken and coarse, and with the extension of time, the color of the eggshell gradually becomes darker, so that the preservation time of rice wine can be extended by many times. After the rice wine is used up, the eggs are still edible. Boil the rice wine in boiling water for 10 minutes along with the container to keep it fresh.

1. First of all, put the glutinous rice wine in a large wine jar. Put it in the stove and re-boil, only to boil it small, and it is ready to be boiled as soon as the wine is boiling. Otherwise, the glutinous rice wine will change its flavor and affect the taste after cooking at high temperatures.

This step is to insulate and stop fermentation, and theoretically, the shelf life after sterilization can be indefinite). 2. Then, select a few glass bottles, wash them and scald them with boiling water, dry them and let them dry in the sun. (Glass bottles are of course best, but if you don't have a stainless steel or stable metal container.)

It is best not to use plastic bottles, as long-term use of plastic bottles for wine can cause chemical reactions. 3. Finally, put the glutinous rice wine in a glass bottle and put it in a cool and dry cellar (or room), and do not touch it.

How to preserve glutinous rice wine for a long time How to preserve glutinous rice wine.

In addition, you can also put more imitation Wang sugar into glutinous rice wine, which will temporarily inhibit yeast fermentation. However, both methods can only delay the time of deterioration of the wine, and the glutinous rice wine that has been opened should be drunk as soon as possible, and the storage time should not exceed three to four days.

Put it and stare it in the stove and boil it again, and you can only boil it small, and you will have to start the pot as soon as the wine is boiling. Otherwise, the glutinous rice wine will change its flavor and affect the taste after cooking at high temperatures. (This step is to insulate and stop fermentation, theoretically, the shelf life after sterilization can be called indefinitely).

2. Then, select a few glass bottles, wash them and scald them with boiling water, dry them and let them dry in the sun. (Glass bottles are of course best, but if you don't have a stainless steel or stable metal container.) It is best not to use plastic bottles, as long-term use of plastic bottles for wine can cause chemical reactions.

3. Finally, put the glutinous rice wine in a glass bottle and put it in a cool and dry cellar (or room), and do not touch it.

Dear, the following is the information for you to expand, the brewing method of glutinous rice wine is as follows: 1. To make glutinous rice wine, the raw materials must be prepared first, and the glutinous rice is better to use glutinous rice in the late season, and the auspicious pie is soaked in water in the tank, two hours in summer and four hours in winter. 2. Scoop up the glutinous rice from the jar, drain the water contained in the glutinous rice, slowly put it into the rice retort, add the lid, steam it over a fierce fire until it is medium-cooked, and then you can start the pot.

3. Add a little cold boiled water to the koji in advance, then pour the boiled rice into the mixing vat and sprinkle the koji into it to mix. 4. The speed of mixing should be fast, do not let the rice be too cold, if you feel that the rice is too hot in the process, disperse it, and mix it after it is slightly cool. 5. Put the fermentation tank on the cover of a breathable bamboo dustpan, wrap it with a quilt or straw to keep it warm, put it in a relatively closed room, close the doors and windows of the remaining hail, and wrap it tightly in winter, and wrap it thinner in spring and autumn, and don't need to wrap things in summer.

When the rice wine is ready, pour the wine into a pot, put it on the stove and bring it to a boil, and when it has cooled, pour the bottle and put it in the refrigerator.

Finished glutinous rice liqueur is easy to deteriorate because it has not been inactivated or otherwise treated, so it can usually be sealed and put in the refrigerator before being eaten as soon as possible.

If you want to store the glutinous rice sweet wine, you must first find a clean and sealed container, put the rice into it and seal it, and then put it in the refrigerator.

The first save:

After the rice wine is ready, pour the wine into the pot, put it on the stove and bring it to a boil, and when it has cooled, pour the bottle and put it in the refrigerator to keep it for a long time. If you don't eat the dregs, squeeze them dry and boil the wine.

The second type of preservation:

After the rice wine is ready, it is divided into bottles and stored in the refrigerator for a period of time. (To preserve rice wine, the temperature of the refrigerator should not exceed 4 degrees.) ）

How to store glutinous rice liqueur for a long time:

1. First of all, the glutinous rice sweet wine that has been brewed is packed in a large wine tank. Put it in the stove and boil it again, only the small boil needs to be out of the pot as soon as the wine is boiled. Otherwise, the glutinous rice liqueur will change its flavor and affect the taste when cooked at high temperatures.

This step is to insulate the alcohol and theoretically guarantee the indefinite shelf life after sterilization. ）

2. Subsequently, select a number of glass bottles, blanch them with hot water after cleaning, and dry them in the sun. (Glass bottles are better, but if you don't have stainless steel plates or utensils made of stable metal materials, it's fine.) Do not use plastic bottles, long-term use of plastic bottles for banquets will cause chemical changes.

3. Put the glutinous rice liqueur in a glass bottle and put it in a cool and dry basement (or room), and do not touch it.

In addition, the longer the wine is stored, the better the wine will taste. If you keep it for a year or two, it becomes a year-old wine. The brewing of the old wine, which has been stored for a long time, also has a certain medicinal power.

How do you store the finished glutinous rice liqueur? Keep it in the refrigerator for a long time.

People who love food may make their own glutinous rice wine, but what is the process of making glutinous rice wine? How many days does glutinous rice wine take to fully ferment? And in the first production process, how to make it sweeter.

This should be a concern for many people who want to make glutinous rice wine, and today I will take you to understand the production process and method. <>

First, the method of glutinous rice wineEat glutinous rice wine, also called sweet wine. There may be differences in the method of making glutinous rice wine in many places, but in fact, the principle is the same, and it is basically the same method. Because rice wine is favored by many people because it can be used to make a variety of cuisines, and it is also a nourishing food for some people.

Generally, glutinous rice wine should first buy the correct koji, and then put down the sweet koji after the glutinous rice is steamed and cooled, and it is generally fermented in 2 to 4 days, which is also the method of making general glutinous rice wine. <>

Second, it is best not to open the lid during the fermentation process of old rice wine, to keep it completely sealed and no air to enter. In this way, the quality of glutinous rice wine can be guaranteed, and if the lid is always opened in the middle, the production of glutinous rice wine may fail, and it may become sour and cannot be eaten. Therefore, in the process of making glutinous rice wine, we must remember not to open the lid.

Just like any other pickled product, it is made in a completely sterile sealed container. On this basis, then you can develop for another 2 or 3 days, and you can take it out to make all kinds of food. <>

3. If you want to make a sweeter glutinous rice wine, first of all, we need to put in the sweet koji. First of all, the glutinous rice should be soaked for seven or eight hours in advance, and then it should be carefully steamed, cooled and put into a closed sterile vat, and then added sweet koji, which will make the glutinous rice wine very sweet, so people who love this delicacy will get an ideal glutinous rice wine. Therefore, glutinous rice wine is generally completely fermented in 2 to 4 days, and adding sweet koji will make glutinous rice wine sweeter.

It can be fully fermented in about a week, and when you add a little sugar to make glutinous rice wine, it will be even sweeter.

It should take three days to fully ferment, and it is good for the body, and can improve the body's ability to absorb metabolism.

It takes about a month to fully ferment, and the glutinous rice must be washed during the production process, and then the jar must be sealed tightly.

Generally, everyone likes to make glutinous rice wine at home, and if you want to ask whether the glutinous rice wine can be eaten after two years of storage, it depends on the production process or storage method.

If it is a homemade sake brew, it must be sterilized at high temperature before fermentation is completed and cannot be allowed to continue fermentation. Then sealed.

The storage method can be put in the refrigerator or used a jar with water on the mouth of the kimchi, isolated from the air, no bacterial pollution, no red-green mold, such wine can still be eaten after two years.

Glutinous rice wine can generally be stored for 30 days at room temperature and 60 days in the refrigerator.

It should not be left at room temperature for too long because the original rice wine will continue to ferment after a long time, which means that the alcohol content will increase and become stronger and stronger.

It will deteriorate after 60 days. If the glutinous rice wine deteriorates, it will form a layer of white foam on the surface, as long as there is no such thing or the smell is not sour, you can drink it.

It should be noted that the rice wine needs to be drunk within 3 to 5 days after opening, so as to avoid the invasion of bacteria and microorganisms in the air, causing the deterioration of the rice wine and the heating of the alcohol.

Glutinous rice wine has a strong aroma and mild nature, and is very popular with people. So how is glutinous rice wine made? Let's take a look at the brewing method of glutinous rice wine.

First of all, the glutinous rice is steamed, then it is spread out to cool, and then a certain amount of sake cake and rice koji is scattered, and then it is packed into a small jar, and then covered with straw and quilts on the surface of the tank and around it to keep it warm.

After a few days, the glutinous rice in the jar.

It ferments into dross, and it penetrates with a lot of liquid. Use a bowl or cup to scoop the liquid into the jar. At this time, the rice wine is very strong, and a certain amount of boiling water must be infiltrated.

The method of brewing glutinous rice wine is very simple, you can also brew it at home, glutinous rice wine is glycol, and it has many effects, in addition to drinking directly, you can also add a few drops to enhance the taste and remove the smell in the stir-fry!