How to make rice wine to make more wine, how to make more wine with rice wine

1. If you want rice wine to be made in large quantities and delicious, glutinous rice as a raw material must be selected well.

There are two kinds of glutinous rice used to make rice wine, one is long glutinous rice in the south and the other is round glutinous rice in the north. It is recommended to use round glutinous rice from the north.

The round glutinous rice in the north is made into rice wine, and the amount of wine produced is high. Moreover, the round glutinous rice has a softer taste, and if you want to eat the mash, the resulting morot will be correspondingly softer.

The long glutinous rice in the south is bad, and the taste is harder, and it feels a bit slag.

But whether you use round glutinous rice or long glutinous rice, you must use fresh glutinous rice, not aged glutinous rice. The mash made from aged glutinous rice also has an old taste.

2. Soak glutinous rice. After the glutinous rice is washed by hand, soak it in water for 5-8 hours.

How much is it good to soak?

Use your thumb and index finger to twist a few grains of glutinous rice and rub it, which is easy to crush.

3. Steamed glutinous rice. This step is important, and it is also the most basic, and determines everything that follows.

Steaming through water, put the glutinous rice on the cloth drawer to steam, you can make a few holes to facilitate the ventilation of the steamed rice, and require the steamed rice to be "untouched, loose and not pasty, transparent but not rotten".

When making rice wine, we should slightly heat the amount of rice and not too hot. Silly on the nine songs, press a small nest in the middle, so that the rice wine. There will be more wine. When this rice wine is kept, keep it away from light.

Prepare a bowl of sticky rice with the aroma of rice.

In the glutinous rice, add the sweet koji evenly, and stir thoroughly.

Put it in a clean container, compact the rice, wrap the mouth of the bottle in plastic wrap, tie it into a seal, and put it in a warm place (30-36 degrees Celsius) for two days, and the glutinous rice will turn into rice wine.

To make a large amount of rice wine, you need to soak the glutinous rice in water and clean it repeatedly, prepare the steamer and add water to heat, wait until the water in the steamer becomes steam, then put the glutinous rice on the steamer, use the water steam to steam the glutinous rice, put it into the container and add the koji after the glutinous rice is softened, add the koji while turning the glutinous rice, and then flatten the glutinous rice and wait for the glutinous rice to ferment.

Summary. Step 1

Soak the glutinous rice overnight, soak until it can be easily crushed, put it in the pot, spread it flat, poke a hole in the middle, so that it is easier to heat evenly, **, steam for 30 minutes after the water is boiled.

Step 2: Let it cool Take it out and put it in a clean oil-free and water-free bowl (this step is very important) must be a clean bowl, otherwise it will not be successful.

Step 3: Pour Angel koji into cold boiled water (it must be cold boiled water), otherwise the bacteria will be killed and it will be useless.

Step 4: Mix the water and pour it into the glutinous rice in small quantities several times, Step 5

After grasping evenly, press flat, poke a hole in the middle to facilitate the water situation in the back. Then wrap it in a cloth and put it in the cabinet or oven, **warm**. Check in every day.

Step 6 After three days, there is a lot of water, this and the main picture are not done at one time, because the water of that shot is clearer, so I put that one, but every time it is the same, a lot of water is very sweet.

How to make rice wine to produce more wine.

Hello, I'm sorting out the answer to your question, so please wait a minute

Step 1 Soak the glutinous rice overnight, soak until it can be easily crushed, put it in the pot, spread it flat, poke a hole in the middle, so that it is easier to heat evenly, **, steam for 30 minutes after the water is boiled. Step 2: Let it cool Take it out and put it in a clean oil-free and water-free bowl (this step is very important) must be a clean bowl, otherwise it will not be successful. Step 3: Pour Angel koji into cold boiled water (it must be cool boiled water), otherwise the bacteria will be killed, and it will be uselessStep 4: Mix water in small amounts and pour it into glutinous rice many times, Step 5: After grasping evenly, press flat, poke a hole in the middle to facilitate the water situation later.

Then wrap it in a cloth and put it in the cabinet or oven, **warm**. Check in every day. Step 6 After three days, there is a lot of water, this and the main picture are not done at one time, because the water of that shot is clearer, so I put that one, but every time it is the same, a lot of water is very sweet.

Summary. First of all, you need to make a song. Both large and small songs are acceptable.

Daqu can only be used after aging for three months, and Xiaoqu can be used when it is dried. There is a koji, and then soak the rice, with round grains glutinous rice is the best. Soak glutinous rice for 20 hours, and don't soak other rice.

After soaking, then steam or cook into rice, spread cold, mix the koji (8%-13% of the large koji is counted as dry rice), and the small koji is 6-8%. Sealed fermentation (solid or liquid, solid fermented wine is more mellow, but the yield is lower.) The fermentation is completed after 10 to 20 days (the temperature decreases, the sparkling is no longer foaming, and the lees sink in the liquid state).

Then the retort is steamed, the first distillation is 20-25 degrees, the second distillation is about 40 degrees, and the third time is about 70 degrees. The yield of homemade liqueur is stable in a range, depending on the starch content of the raw material. If you want to have a high wine yield, the alcohol content is relatively low, and you can also add some sugar during fermentation, which can increase the wine content, and the diluted amount will be larger, and the wine will be more.

Hello, I'm sorting out the answer based on your question, please wait a moment First of all, you need to make a song. Both large and small songs are acceptable. Daqu can only be used after aging for three months, and Xiaoqu can be used when it is dried.

There is a koji, and then soak the rice, with round grains glutinous rice is the best. Soak glutinous rice for 20 hours, and don't soak other rice. After soaking, then steam or cook into rice, spread cold, mix the koji (8%-13% of the large koji is counted as dry rice), and the small koji is 6-8%.

Sealed fermentation (solid or liquid, solid fermented wine is more mellow, but the yield is lower.) The fermentation is completed after 10 to 20 days (the temperature decreases, the sparkling is no longer foaming, and the lees sink in the liquid state). Then the retort is steamed, the first distillation is 20-25 degrees, the second distillation is about 40 degrees, and the third time is about 70 degrees.

The yield of homemade liqueur is stable in a range, depending on the starch content of the raw material. If you want to have a high wine yield, the alcohol content is relatively low, and you can also add some sugar during fermentation, which can increase the wine content, and the diluted amount will be larger, and the wine will be more.

After soaking the glutinous rice, it is steamed in a pot, and after steaming, it is put in the koji and mixed and compacted, a hole is dug in the middle to inject water, and the lid is covered and fermented for 24 hours, so that the wine can be produced. Here's how to make rice wine:

Ingredients: 900 grams of glutinous rice, appropriate amount of sweet wine koji, appropriate amount of cold boiled water.

1. First of all, soak the prepared glutinous rice for 8 hours.

2. It can be crushed by hand twisting, which means that it is soaked.

3. Spread gauze in the pot, put glutinous rice, and poke a few holes.

4. Cover the lid and steam over high heat for half an hour.

5. Half an hour later, pour it into the basin.

6. Let the rice cool and pour in cold boiled water.

7. Beat the glutinous rice with cool white boiling.

8. Then add the koji and mix well.

9. Compact with a rice spoon and dig a hole in the middle.

10. Pour an appropriate amount of water into the hole.

11. Cover and let stand for fermentation for 24 hours.

After hours, the rice wine is ready.

The specific method is as follows: 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 40 degrees, mix in the wine medicine, press the rice with a spoon a little, dig a hole in the middle, and then sprinkle some cool white on the rice slightly, cover it, put it in a place of more than 20 degrees, and the sweetness can be produced after about 30 hours.

Nowadays, the weather is a little cooler, so if the room temperature at home is 20 degrees, you can use cotton clothes to wrap the basin up. 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.

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, I deliberately used a new drawer cloth, which was reserved for steaming glutinous rice, steaming buns or something, and using corn leaves as a drawer cloth.

Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling. Sprinkle a little cold water on the cooled glutinous rice and break it up with your hands.

Use as little water as possible. Sprinkle the koji on top of the glutinous rice and mix as much as possible. Don't be in a hurry, sprinkle a layer, mix well and then sprinkle.

Leave a little koji behind.

Transfer the glutinous rice to a fermented container. A larger rice cooker will do. It is also used to soak glutinous rice.

Gently press with the palm of your hand while placing it. 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 water, and then press the glutinous rice with your hands and wipe it to make the surface smooth.

Rice wine is a relatively common drink in our daily lives. Many people go to the supermarket to buy koji and glutinous rice and make their own sake at home. However, some friends will find that the amount of rice wine they make at home is not only very small, but also the taste is quite different from what is sold in the market.

So how do we make rice wine produce a lot of wine and have a mellow taste? Next, let me introduce you to a good way to make rice wine drink in large quantities.

Step 1: Prepare glutinous rice, koji and purified water to make rice wine. Soak the prepared glutinous rice in water and wash it repeatedly, then prepare a steamer and cover it with a layer of gauze, then add water to it to heat.

Step 2: Wait until the water in the steamer turns into steam, then put the glutinous rice that has just been prepared on top of the steamer, and use the water steam to steam the glutinous rice.

Step 3: Then prepare a large container, put the glutinous rice in it, add an appropriate amount of koji, add the koji while turning the glutinous rice, then flatten the glutinous rice, and wait for the glutinous rice to ferment. Because fermentation needs to be insulated, we can move the container to a warmer and moister place and cover it with a thick quilt to keep it warm.

Step 4: During the fermentation of glutinous rice, we need to keep the internal temperature of the container at about 32 degrees, and if you want to make the rice wine with a stronger flavor, then you can extend the fermentation time a little, about four or five days. After that, refrigerate the prepared rice wine by yourself.

It should be noted that the fermentation process of koji is a relatively important step, and we must do a good job of keeping the container warm in this step, so that the fermented rice wine tastes mellow, sweet and delicious.