How to make rice wine, how to make rice wine

When it comes to sweet rice wine, it has to be said that sweet rice wine has a wide range of suitability and can be drunk all year round. The main raw materials of sweet rice wine are rice and glutinous rice, which are fermented with natural microbial pure koji, and contain more than 40% glucose, rich vitamins, amino acids and other nutrients. The weather is gradually getting cooler, so I will share with you how to make sweet rice wine and how to make your own sweet rice wine.

Ingredients: 500g glutinous rice, 3g koji

Homemade Sweet Rice Wine Steps:

1.Wash the glutinous rice and soak it in water for 2 hours.

2.The soaked rice controls the moisture.

3.Put water in the pot, put the water cage drawer, and spread the cage cloth.

4.Pour the glutinous rice on the cage drawer and poke a few eyes with your hand so that the rice is easy to cook.

5.Cover and steam for 30 minutes.

6.Remove and pour in a large bowl and let cool.

7.Place the koji in a small bowl.

8.Add cool boiled water and mix well.

9.Pour in the cooled sticky rice and stir well.

10.Compact the sticky rice with a spoon.

11.Use a spoon to make a hole in the middle, so that the sake will be produced.

12.Seal with plastic wrap.

13.Store in a warm place for 36-48 hours.

14.Put it in a bowl and serve.

Homemade sweet rice wine tips:

The bowl of glutinous rice should be free of raw water and oil; Sticky rice should be cooled thoroughly; Room temperature is fine in summer, and warmth should be kept in winter; It is best to use a clean spoon to hold it, seal it after serving, and you can eat it for about a week; It's a little sweet to eat empty, you can add some cold boiled water or ice water, and you can't put sugar anymore.

1. Before the glutinous rice is steamed or cooked and ready to be taken out of the pot, we must first prepare an appropriate amount of cold boiled water. Then take 1 clean small bowl that has been sterilized and pour boiling water, let it cool until the water temperature is about 30 degrees, weigh an appropriate amount of koji according to the ratio on the koji instructions, and pour the koji into a small bowl and mix well and set aside.

2. After the rice is out of the pot, it is first necessary to break it up with a clean rice spoon and spread it out, so that it is more convenient to cool the rice quickly. When the rice is cold enough to not be hot on your hands, when your hands are slightly warm to the touch, and it is about 30 degrees Celsius, this is the best time to put in the koji. If the temperature is too high, the koji will be scalded to death, and the fermentation process will not start, and if the temperature is too low, the fermentation will be prolonged.

3. Next, we are going to start mixing in the koji, the glutinous rice after cooling is still very sticky, and the surface is also drier, in order to mix it more easily, we can add a little cold boiled water first, now you should understand why you should prepare cold boiled water in advance. However, you must not add too much cold boiled water, and there is no way to turn back if you add more, so you can only try to add it little by little.

4. Finally, stir the prepared koji liquid again, pour it into the rice and mix evenly. After mixing the rice with the koji mixture, gently flatten the surface of the rice, dig a small hole in the middle of the rice, and pour the remaining koji liquid into the small hole.

Production process: 1 First of all, prepare all the ingredients to be used, be sure to cool and white, don't use mineral water or anything, some people say that the use of mineral water has failed, for the sake of insurance or use cool white to open!

2. Wash 500 grams of glutinous rice several times and soak in cold water for 3 hours.

3. Spread the drawer cloth on the steamer, I use the silicone drawer cloth, I think the cotton kind of cloth drawer cloth is easy to mold or oil or something if it is not stored properly, so it is customary to use silicone drawer cloth, which is better to clean and dry, if you like to use cotton cloth, you can also use cotton cloth, if you use cotton cloth remember to soak it in advance and then lay it.

4. Spread the soaked glutinous rice in the steamer to control the dry water, and spread it as flat as possible, so that the ripening time is consistent.

5. Cover and steam over high heat, steam for 30 minutes after the water boils.

6. Open the lid immediately after steaming and let it cool slightly.

7. Pour the glutinous rice into a clean, oil-free container with a drawer cloth and let it cool, probably until it is as warm as your hand.

8Then mix in 550ml of cool white boil, and mix the glutinous rice and cool white boil with a spatula.

9. At this time, measure the temperature with a thermometer, the temperature of glutinous rice is 34 degrees, as long as it is not higher than 35 degrees.

10 At this time, add 4 grams of sweet wine koji, this bag of koji written on the instructions of the koji can make four to five catties of glutinous rice, I put more for the sake of insurance, and mix the glutinous rice and koji with a shovel after putting the koji.

11Put the glutinous rice mixed with koji into a sterilized bottle and press a small pit with a spoon in the middle.

12Put another piece of koji in the pit, and close the lid of the bottle.

13Put the bottle into the yogurt machine, if there is no machine that can make rice wine, then wrap it with a thick cotton mat, it can play a role in heat preservation, and the temperature of heat preservation is 30 degrees.

14 rice wine function, the default time of the machine is 36 hours, do not cut off the power during the period!

15After 36 hours of waiting, the rice wine was successful! When I opened the lid, I saw that there was rice wine in the small pit left in the middle!

Here's how to make rice wine:1. Raw materials and amount of rice wine used.

1. Rice (glutinous rice is also called wine rice is the best slag), glutinous rice (rice).

2. Make rice wine koji for rice wine, using 8g rice wine koji.

Second, the method of making rice wine.

1. Wash the rice, submerge it in water and soak it for 16-24 hours (slightly longer in winter), soak the glutinous rice until it is crushed by hand. (Rice does not need to be soaked). Uneaten rice is also fine, but the effect is slightly worse.

2. Drain the soaked rice and steam it.

3. Use cold boiled water to dry and rinse the steamed rice stall to cool down or sell it quietly to about 30. It is better to make sure that the rice grains do not stick to each other.

4. Sprinkle the steamed glutinous rice and mix well, put it in a container and smooth it out. Leave a round hole in the middle of the container, seal the container, and ferment it in a warm place on the left and right for 30 hours for 24-36 hours, and it can be eaten with the fragrance of wine.