Do you have to cover the mouth of the jar tightly when making rice wine?

1. Soak rice. Choose a better river rice or rice, and wash it; Soak in ordinary cold water for 8-10 hours, drain and set aside.

2. Steamed rice. Steam the drained rice in a pot until it is 9 ripe and remove from heat. The rice is required to be steamed until it is the outside and soft on the inside, without sandwiching, loose and not pasty, and cooked evenly Do not lift the lid of the pot immediately after cooking, and put the rice in the pot until it is almost cool before taking it out of the pot; After the pot is removed, the fake is scattered; Then spread the pan and dry it to 28 or less people.

3. Pre-fermentation. Pour the prepared water, culture koji and liquor medicine into the jar and stir well with the steamed rice, cover the lid, put it dry at room temperature in summer, put it on the heating or in front of the stove in winter, after about 3 days, the rice becomes soft and sweet, stir with chopsticks, you can see the wine oozing. At this time, the temperature in the vat reaches about 23, and the pre-fermentation can be stopped.

4. Pressing. The pre-fermented ingredients are packed into a clean cloth bag, on which are pressed with wooden boards and weights to squeeze out the liquor.

5. Decoction (heating and sterilization). Put the pressed liquor in the pot to steam (all kinds of steamers are acceptable), and when the temperature in the pot rises to 85 degrees, the heating will be stopped.

6. Filtration. Make a cloth bag out of bean cloth, pour the steamed wine into the bag and filter it, and store the filtrate.

7. Sealing. Put the filtrate into a clean jar, wrap the mouth of the altar with kraft paper for cleaning, and then seal the mouth of the jar tightly with straw or rice husk and the upper and thin mud, and then put the jar in a suitable place, and the altar can be opened for drinking after more than two months.

Hello, it needs to be tightly covered.

After the rice wine is steamed, it has the smell of sweet wine, and after steaming, the altar can only be tied with a towel.

Cover the container tightly and place it at a suitable temperature, and if the room temperature is not enough, you can wrap the container with a thick towel or other means to keep it warm.

You can check in the middle, and the family quietly looks for fever, and fever is a good phenomenon. You can taste it after 1 day. The glutinous rice that has completed fermentation is crispy, juicy, fragrant smell, sweet taste, wine flavor does not rush to the nose, the time can be based on personal taste, the time is long, the wine taste is sour, but it is not good to be too empty, about 24-48 hours of fermentation, open the lid of the container, fill it with cold boiled water, and then cover it, put it in the refrigerator or cook it directly in the pot.

Precautions: The slag of the mixed koji must be after the glutinous rice is cooled to 30. Otherwise, the hot glutinous rice will kill the fungus.

The result is either sour and smelly, or it doesn't move. If the temperature is too low in the middle, the koji will not be active, and the bacteria will multiply, so it is best to do it around 30. And be sure to seal it well.

Otherwise, it will be sour and astringent.

When making wine, mix glutinous rice with water and koji, put it into a vat and compact, and then cover the mouth of the vat with a clean gauze towel.

The process of making rice wine:

1. Soak the glutinous rice with water first (half a day is enough) and rinse it well.

2. Put water in the steamer, put a layer of white cloth on the steaming drawer, and boil the water until there is steam.

3. Steam the drained glutinous rice on a cloth for about an hour.

4. Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling.

5. Sprinkle a little cold water on the cooled glutinous rice and scatter the glutinous rice 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 sprinkle again, leaving a little koji.

6. Transfer the glutinous rice to a fermentation container. A larger rice cooker will do. It is also used to soak glutinous rice. Gently press with the palm of your hand as you place.

7. After finishing, sprinkle the last bit of koji on the noodles. 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.

8. Cover the glutinous rice with plastic wrap after renting the sock cavity, and try not to leave any gaps. Close the lid. Place in a place where you are warm, such as in a basket of clothes. I'm putting the container in the oven.

Pay attention to rice wine:

Rice, glutinous rice can be made into rice wine, rice does not need to be soaked, glutinous rice should be soaked for about 16 hours, soaked until you can crush the cheating shirt with your hands, if the rice is hot in the sky, you can put it in the refrigerator and freezer, and it will be rancid for so long at room temperature.

If you can't finish eating rice wine, you can put it in a bottle and put it in the refrigerator to refrigerate, but even if it is refrigerated, it can't stop it from continuing to ferment, and it's not delicious if you overdo it, it's a pity to throw it away, then use it as yeast to steam steamed steamed buns, the dough effect is great, and the steamed steamed buns have a sweet taste, exuding a faint aroma of rice wine.