How to make glutinous rice liqueur to be sweet, how to make glutinous rice liqueur

1. First soak the glutinous rice, about two or three hours, it's okay to be longer.

2. Drain the water and rinse with water.

3 steaming (I don't know what you use to steam it, our home is made of wood that used to be specially steamed rice, about an hour to steam, you can see for yourself, it's good when it's cooked,)

4. Pour into a larger stuff pack.

5. Mix wine powder with cold boiled water.

6. Mix the wine powder with water and rice evenly, mix it by hand and repeat it several times, in short, it must be even.

7 Finally, put it up, press it tightly, and dig a hole in the middle, deeper (you can see it when the wine is out).

It's best to use mud to burn the post, and I haven't done anything else.

After two or three days, the wine will be brewed, and the wine will be brewed to two or three bowls of cold boiled water, so that you can drink it for a few more days, if you want to make more wine, you will add cold boiled water into it, how much you can, the less water you add, the better the material.

It is best to make wine in winter, (before the beginning of spring) can be left for a year will not be bad, now the weather is very hot to do well, a period of time to drink or soon spoiled.

If you make wine in winter, you have to put it around, that is, keep it warm, and you won't get out of the wine until a certain temperature, and the approximate temperature is to feel warm by touching it with your hands, and you can take off the things around it when the wine is out.

The practice of glutinous rice liqueur is:

1. Soak glutinous rice in water for 8-12 hours in advance, and you can easily crush it with your fingers.

2. Wash the soaked glutinous rice, drain the water, put gauze on the steamer, and put in the glutinous rice. Then poke some holes with chopsticks to make the glutinous rice breathable and evenly heated, and then, after the water is boiled, change to low heat and steam for 30 minutes.

3. Then prepare cold boiled water, you can also use pure water (generally drinkable water is OK), and ask the seller to carry the steamed glutinous rice with gauze and quickly put it in the cool boiled water to break up, which can quickly reduce the glutinous rice to a suitable temperature.

4. After taking it out, try the temperature of the glutinous rice, the temperature is about 30 degrees below and you can mix in the sweet wine koji, leave a little sweet wine koji for it, and sprinkle the rice while the rest of the pants are mixed well. At this step, remember that the rice should not be mixed with sweet koji when it is still hot, as the temperature above 30 degrees can easily kill the yeast, which will affect the fermentation of the sake.

5. Prepare a clean and oil-free container (optional ceramic jar or glass bottle).

6. Scoop the mixed rice into the container, press it gently, and poke a hole in the middle to observe the wine.

7. Then put it in a warm place to ferment for 48 hours, smell the faint smell of wine, see if there is wine overflowing in the hole, and then see if the rice and the container are completely separated.

After the glutinous rice is washed, add water to cook, and the cooked glutinous rice is broken up and cooled to a suitable temperature. Take half a small wine cake ball and grind it, add a little stove wax to warm boiled water to dissolve, and then mix the wine cake water into the glutinous rice. Put the mixed glutinous rice into a water-free, oil-free, well-sealed container, and sprinkle sake cake powder on the surface of the glutinous rice.

The container is sealed in a sealed and warm place. After 3-5 days, the sticky rice ferments softly, comes out of the water and gives off the aroma of wine. <

Preparation of glutinous rice sweet wine: 1. After the glutinous rice is washed, add half a centimeter of water that has overflowed the glutinous rice and cook, and the cooked glutinous rice is broken up and cooled to a temperature that is not hot.

2. Take half a small wine cake ball and grind it, add a small amount of warm boiled water to dissolve, and then mix the wine cake water into the glutinous rice.

3. Put the mixed glutinous rice into a water-free, oil-free, well-sealed container, press it slightly tightly, and sprinkle wine cake powder on the surface of the glutinous rice.

4. Seal the container and put it in a warm place (generally 26 degrees), if the room temperature does not reach this temperature in winter, you can cover it with a quilt.

After 5 days, the glutinous rice ferments and softens the water, and the aroma of wine is released, and when you taste it, it is sweet and sour, and it is ready.

The method of making sweet wine from glutinous rice is as follows

Steps. 1. Soak glutinous rice for 12 hours, and it is generally better to put it in the refrigerator in the refrigerator in summer, otherwise it can be sour when placed at room temperature.

Steps. 2. After soaking, you can easily twist the rice grains with your fingers, which means that it has been soaked.

Steps. 3. Wash the glutinous rice, control the moisture, and then start steaming. Spread a steaming cloth on the steaming rack, spread the glutinous rice on the steaming cloth, and poke a few holes with your fingers, so that there will be no raw and cooked phenomenon. The water is boiled and steamed for about 30 minutes.

Steps. Fourth, at the same time, steam sterilize the equipment that needs to be used.

Steps. 5. Pour the steamed glutinous rice into a sterilized container and fight with the sterilized chopsticks. Pour in a small bowl of cold boiled water and mix the sticky rice a little cold.

This is prepared for sprinkling koji. If the temperature is too high or too low, it is not conducive to the fermentation of koji, and it is generally between 30 and 40 degrees, which means that it is not hot.

Steps. 6. Now start to sprinkle the koji, sprinkle the koji in batches and stir well. Finally, flatten the rice, poke a hole in the middle, and don't forget to sprinkle the koji at the end, including the hole.

Steps. 7. Seal and put it in the warmest place in the house for about 48 hours. In fact, you can already smell the faint aroma of wine at 24 hours, but the taste will be better after 48 hours.

When 48 hours arrived, the aroma of the wine was relatively strong, and the cave was full of liquor, and the surrounding area of the glutinous rice had completely detached from the container, and the glutinous rice floated up, and the wine also came out, and it was successful.

Steps. 8. You can eat it right away, or you can put it in the refrigerator and eat it with a better taste, and it will get sweeter and sweeter in the next few days.

Summary. Hello, sweet rice wine will be glutinous if you put pure glutinous rice in it<>

How to make sweet rice wine glutinous, dear, sweet rice wine should be pure glutinous rice to be glutinous<>

When making glutinous rice wine, the glutinous rice used should not be mixed with other miscellaneous rice, otherwise the taste of rice wine is not pure and not delicious.

Wash the glutinous rice and soak it for 1 night (10-12 hours). Whether the glutinous rice is soaked for enough time, pinch it with your hands, and it can be easily crushed to indicate that the soak is ready.

Drain the soaked glutinous rice. Spread wet gauze in the steaming grid, pour the glutinous rice evenly into the gauze, spread it out and flatten it. Then poke a few small holes with chopsticks in the glutinous rice pile, the purpose is to make the glutinous rice easier to steam.

There will be no sandwich rice. After the water is boiled, steam on high heat for about 30 minutes, turn off the heat and simmer for another 5 minutes before cooking.

After the glutinous rice is steamed, it is taken out of the pot and frozen to between 33-38 degrees, which is about the same as the temperature of the human body.

Melt the sweet sake koji (3 grams) with warm water (250 grams) (about 30 degrees Celsius), the temperature is too high, and the koji is easy to burn to death. The ratio of glutinous rice to water is 500 grams of glutinous rice to 250 grams of water. Then pour the koji water into the cooled glutinous rice and stir well.

Prepare an oil-free, water-free, clean jar (glass bottle). Sprinkle 1 gram of koji powder on the bottom of the bottle, then put in the glutinous rice and press it tightly, and dig a hole in the middle (up to the bottom of the bottle) to make it easier for us to observe the condition of the wine. Cover with a layer of plastic wrap and close the lid.

Then put the bottle in a warm place (in winter you need to wrap the outer layer in a thick cotton cloth).

It takes about 2-3 days to get the sake out. The fermentation time, the stronger the flavor of the sake. If you don't want the wine to be too strong, you can store it in the refrigerator to stop fermentation.

After washing, the glutinous rice needs to be soaked for 10-12 hours until the glutinous rice grains can be gently crushed by hand. And the glutinous rice must be steamed thoroughly, otherwise the glutinous rice cannot be completely fermented.

Kiss and make a reference Ha <>

I mainly want to make the sweet rice wine taste glutinous.

The sweet rice wine produced by this will taste glutinous and fragrant.

Ingredients: 500 grams of glutinous rice, 4 grams of koji.

Excipients: 180 ml of purified water (cool boiled water).

1. Weigh the glutinous rice first, wash it several times with clear water, soak it for 8 hours (12 times in winter) and the rice can be easily crushed.

2. Put a layer of gauze on the steaming tray of the rice cooker, pour the rice in, sprinkle a layer of water on top of the rice, and steam it.

3. After steaming, pour out a large basin and cool it (about 30°) without burning your hands.

4. Sprinkle all the koji, pour in pure water and stir well.

5. Put it on the container prepared first, press it gently, and make an empty space in the middle for easy observation halfway.

6. Cover with a layer of plastic wrap.

7. Put it in the yogurt maker and press the rice wine function (there is no yogurt maker) You can use a glass bottle, put it in a warm space, and observe it for 12 hours, there will be a little water on the small hole, that is wine, and you can smell a faint smell of wine.

8. Fermentation is completed.

The most authentic way to make glutinous rice liqueur is as follows:Ingredients: 250 grams of glutinous rice, 1 gram of sweet wine koji.

1. Weigh 250 grams of glutinous rice and soak it in water overnight.

2. Wash the soaked rice, spread the steamer with a wet drawer cloth, spread the glutinous rice on the drawer cloth and poke a few holes evenly with chopsticks, so that the rice is heated evenly when steaming, cover the lid and steam for 30 minutes after the water boils.

3. Cool the steamed glutinous rice so that it is not hot, take a clean container without oil and water to put the rice out, pour 1 gram of koji into the rice with about 100 grams of warm boiled water, put on disposable gloves to grasp the rice evenly, and finally press the rice flat in the middle and poke a dimple with your hand to facilitate the observation of the wine.

4. Finally, seal the container and put it in the thermal bag, fill several mineral water bottles with hot water and put them into the thermal bag and then wrap them, and change the hot water every 24 hours.

After hours, the rice wine is brewed.