How to make glutinous rice wine, how to make glutinous rice wine

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 the 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 steps:

Ingredients: 4 kg of glutinous rice, 20 ml of two pot heads.

Accessories: 10 grams of koji, 10 grams of wine cake.

1. Prepare glutinous rice.

2. Glutinous rice should be rinsed several times, I washed it five times, and washed it thoroughly.

3. Then add a little water.

4. Put it in the rice cooker as you normally cook.

5. Immediately take out the cooked glutinous rice to cool, and spread it out with chopsticks to dissipate the heat. Now I start to touch everything and make it in a thoroughly disinfected container without oil or water.

6. Prepare koji and wine cakes, this one was bought in the countryside. The koji is red.

7. Sprinkle evenly on top of the glutinous rice, by the way, the glutinous rice will be cooled to more than 30 degrees before the operation begins.

8. Prepare a jar, wash it and dry it, and pour some liquor into it, about 10ml or so.

9. Grab all the evenly spread glutinous rice. Pour the remaining 10ml of the second pot head into the surface.

10. Spread a few clean and better paper towels on top, and slightly spread five or six sheets, which my mother-in-law operated.

11. Put the lid on the corner and leave it alone, and wait for a month to open it.

12. If the weather is cold, remember to wrap a quilt or don't want any warm cloth.

13. Done.

Ingredients: 4 kg of glutinous rice, 20 ml of two pot heads, 10 grams of koji, 10 grams of wine cake.

1. Rinse the glutinous rice five times, add a little water, put it in the rice cooker and select the "Cook Rice" function key.

2. Take out the glutinous rice and let it cool, spread it out with chopsticks to dissipate the heat.

3. When the glutinous rice is cooled to more than 30 degrees, sprinkle the koji and wine cake evenly on the glutinous rice and stir well.

4. Prepare the wine jar, pour a little liquor, about 10ml, grab all the glutinous rice into it, and pour 10ml into the surface of the second pot.

5. Spread five or six clean paper towels on top to block bacteria from entering, and put the lid on the corner.

6. Wait for a month to open and observe, wash your hands to turn the glutinous rice inside up and down, so that it is easy to ferment completely.

7. After about three months, disturb the hole, find a clean container and filter the glutinous rice to enjoy.

Tips: 1. Since the koji is red, the glutinous rice wine is red.

2. Starting from the glutinous rice cooling step, the containers in contact need to be thoroughly disinfected without oil and water.

3. When the temperature is low, the wine tank needs to be wrapped in a quilt, and it is best to keep it at about 20 mu, and glutinous rice may become moldy if it is too cold. Slow drying.

Crafting process.

Wash the glutinous rice, soak it in cold water for 4 to 5 hours, put a clean drawer cloth on the cage drawer, and steam the rice directly on the drawer. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice. Put the steamed rice in a clean basin, when the temperature drops to 30 or 40 degrees, mix in the koji in proportion, press the rice with a spoon a little, dig a hole in the middle, and then sprinkle some cool white on the rice, cover it, put it in a place of more than 20 degrees, and the flavor can be produced after about 30 hours.

When the weather is cool, if the room temperature at home is 20 degrees, you can use cotton clothes to wrap the basin. You can open it in the middle to see, and you can add an appropriate amount of cool white open. After the glutinous rice wine is ready, in order to prevent further alcoholization, it needs to be bottled and stored in the refrigerator, and it can be eaten at any time.

Suzhou liquor medicine has an indication of the amount of liquor above. The key to making glutinous rice wine is that the utensils are clean, and there must be no oil splashes. It is best to clean the steamer, cage drawer, drawer cloth, basin, lid, mixing spoon, etc. before cooking.

If it is stained with oil flowers, it will definitely not be successful, and the rice will be green and black mold, or not. If there is a little white hair on the rice noodles, it is normal and can be boiled and eaten. The following can be eaten directly.

In order to ensure cleanliness, a new drawer cloth was deliberately used, which was reserved for steaming glutinous rice, steaming buns or something, and using corn leaves as a drawer cloth. [5]

Step 1 First soak the glutinous rice, about two or three hours, and gently twist it with your hands.

2 Drain and rinse with water.

3 Steam, after steaming, wait for it to cool to about 30 degrees (not hot to the touch) 4 Fill it in a jar.

5 Mix the wine powder with cold boiled water.

6 Mix the wine powder with water and rice evenly, mix it several times by hand, in short, it must be even7 Finally, put it up, press it tightly, and then dig a hole in the middle, deep (you can see it when the wine comes out) It is best to make wine in winter, (before the beginning of spring) it can be kept for a year and will not be bad, now the weather is very hot to do it, you have to drink it for a period of time or it will soon be broken, if you make wine in winter to put it around, that is, keep it warm, and it will not be out until a certain temperature. The approximate temperature is just to feel warm by touching it, and you can remove the surrounding things when the wine is out.

Grain wine is one of people's favorite, especially glutinous rice sweet wine is a good choice for people who do not drink much, and drinking some glutinous rice sweet wine every day is also very good for the health of the body, in many families glutinous rice sweet wine is made by themselves. How to make sweet glutinous rice wine What is the method of making sweet glutinous rice wine? The process is not complicated, but there are a few important aspects to master.

To make glutinous rice sweet wine, you need to prepare the materials, the rice generally needs to be cleaned 3 to 5 times, wash until the water looks relatively clear, put the washed rice into the water and soak, you need to soak it for five hours in summer, and you need to soak it for 20 hours in winter, soak it until you can easily crush the rice by hand, the purpose of this is to let the rice absorb enough water, so that it will be easier to steam.

After the glutinous rice is soaked, you can take it out and drain the water, you need to put a clean gauze on the steaming rack, and then pour the glutinous rice and flatten it, put it into the steamer and boil it over high heat, and then steam it over low heat for 20 minutes, don't steam it too badly, otherwise it will affect the later fermentation, after steaming, pour it into a container that can filter water and spread it evenly, and then pour it down from above with some cool boiled water, the main function is to prevent the glutinous rice from sticking together.

Then you can put the cool glutinous rice into a glass container, and then sprinkle some koji in the rice, you can also use a little warm water to melt the koji, and then pour it in the rice and mix evenly, and then smooth the rice, the center of the rice needs to dig a hole, so that you can observe the fermentation process, and then evenly pour a bowl of water, cover with plastic wrap, the outside needs to be wrapped with thermal insulation materials, usually about 40 hours can be eaten.

The above is the method of making glutinous rice sweet wine koji, now you should also know it, when making glutinous rice sweet wine, do not move it at will before the wine is brewed, in the fermentation process, you can touch the outer wall of the container with your hands, feel whether it is hot, if there is a heat, then it is good, because the temperature is very important in the fermentation process.

The purpose of the second addition of water is to carry out a secondary fermentation to break down the sugar into alcohol.

The first time to brew glutinous rice wine is to steam rice and add water, the second time is to steam the rice out and add water, the key to adding water this time is to add cool white open, the glutinous rice just out of the cage will form a ball to add cool boiling water while it is hot to break up the rice, cool to warm when the koji is mixed and compacted to ferment, dig a hole in the middle to get out of the wine is very easy to observe. Rinse the glutinous rice in cold water two to three times and soak it in cold water for about 24 hours (you need to change the water every 8 hours during the soaking process).

The fermentation time of rice wine should be determined according to the specific season and time, the fermentation time of different seasons is not the same, the temperature is low, the fermentation time required to make rice wine is relatively long, the temperature is high, the fermentation time is relatively short, it is recommended that in the process of rice wine fermentation, self-observation, through the method of smelling and tasting to judge whether the rice wine has been fermented, generally it may take 3 days to a week in winter, and it takes 18 hours to 24 hours in summer.

The steps to make glutinous rice wine are as follows:500 grams of glutinous rice, 20 grams of glutinous rice koji, 100 grams of rock sugar, and an appropriate amount of water.

Step Argument Talk:

Wash the glutinous rice and soak it in water for 6-8 hours, at least to a boil.

Steam the soaked glutinous rice in a steamer, take it out and let it cool.

Pour the steamed glutinous rice into a large bowl, add an appropriate amount of water, and stir well. Note: If you want to add fresh fruit to make aged honey wine, you can add fruit at this step.

Pour in the glutinous rice koji and stir well.

Pour the mixed glutinous rice wine into the rice wine barrel, add the rock sugar and stir well.

Seal the barrel and watch the fermentation. In general, the initial fermentation will produce a large amount of foam, and as the fermentation time progresses, the foam will slowly disappear until the fermentation is completed, resulting in a slightly drunken effect.

Finally, pour the finished glutinous rice wine into a clean bottle or barrel for preservation, and it is recommended to keep it for about 1-3 months to get a better tasting glutinous rice wine.

How is rice wine made? First of all, we need to prepare ingredients: three catties of glutinous rice, rice wine koji, and six catties of mineral water.

Method: 1. Wash three catties of glutinous rice and soak it in water for one night.

2. Steamer, spread a cloth drawer, add glutinous rice, and steam over high heat.

After a few minutes, open the pot and cover with glutinous rice.

4. Stir the glutinous rice, sprinkle in a small bowl of water, cover the pot and steam for 20 minutes.

5. Put the steamed glutinous rice into a clean pot, add 6 catties of mineral water, and mix well.

6. Weigh out 11g of rice wine koji.

7. The glutinous rice with mineral water should be stirred frequently to dissipate heat and let the temperature drop down.

8. When the temperature drops below 32 degrees (above 25 degrees), you can start the next step.

9. Pour in the koji and stir well.

10. Mix the glutinous rice and rice well, put it into a clean container, wrap the bottle mouth in a food preservation bag, seal it tightly, and enter the fermentation process.

11. Remember to open the bag for ventilation before the first few rounds of fermentation, otherwise the gas generated during the fermentation process will cause the fresh-keeping bag to collapse. During the fermentation period, it can be seen that many bubbles are channeled up and down, the wine is stratified, the glutinous rice basically sinks, and the surface fermentation is basically over.

12. Filter out the wine residue, and what you get is glutinous rice wine.

The alcohol content of glutinous rice wine is not high, but you can't drink too much at a time, and it is more appropriate to drink 100-200ml a day, and you can also see your own alcohol volume.