How does Joyoung s rice wine machine make mash

1 Soak the glutinous rice in water for about 5-7 hours, rinse it well, and then steam it.

2 Mix the koji: Spread the glutinous rice with a spoon to cool to about 30 degrees, sprinkle the koji evenly on the glutinous rice, and then turn the glutinous rice with a spoon to mix the koji as evenly as possible. Packed into the stainless steel liner of the rice wine fermenter.

Smooth the surface (you can dip it in cool boiling water) and press a depression in the middle.

3 Fermentation: Cover the container tightly, put it in the rice wine fermenter, plug it in, and start fermentation.

5 Fermentation takes about 24-36 hours to complete the fermentation. The fermented glutinous rice is crispy, juicy, fragrant, sweet, and the wine does not rush to the nose (the time can be based on personal taste, and the wine taste is strong for a long time, but it is not good to be too punchy). The temperature varies from place to place, and the specific fermentation time is to be grasped according to the local temperature situation.

The above is the recipe that I used to collect, but when I usually do it, I will add white sugar in the second step, and the white sugar is directly placed on the surface of the smoothed glutinous rice and spread a thin layer, so that it is easier to ferment, and the taste is also sweet and sour.

It is worth noting that the glutinous rice must be steamed relatively soft, and there is very little wine out of steaming and drying last time, and then it is necessary to do a good job of disinfection process.

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After soaking the glutinous rice, it is steamed, and then all the ingredients are put into the rice wine machine together, and the program can be started, the specific method is as follows, first prepare the materials: glutinous rice: 500 grams, koji: 4 grams, cool white open: 500ml.

Put the glutinous rice in a clean and oil-free basin and soak it in water for 24 hours.

2. Put the soaked glutinous rice in a steamer basket and steam for 45-55 minutes. Steam the glutinous rice thoroughly. When steaming, open the lid in the middle and turn the glutinous rice 2-3 times so that the upper layer of glutinous rice can be steamed more easily.

3. Put the steamed glutinous rice in a clean, oil-free and waterless basin to cool. The optimal temperature for fermented rice wine is around 25-30 degrees Celsius.

4. Put all the ingredients into the rice wine machine and mix well.

4. Turn on the power supply and start the program.

1. First wash the glutinous rice, then soak it for about 12 hours, and it is best to soak the rice at 7 o'clock in the evening and put it at 9 o'clock in the morning the next day.

2. Pad the steaming grid with wet gauze, spread the soaked rice on the steaming grid, and steam it over medium heat for about 20 minutes (be careful not to dry the water).

3. Prepare a pot of cold boiled water in advance, and pour the steamed rice into the cold water immediately to wash it. When the temperature drops to the point where it is not hot to touch with your hands, you can put the koji, knead the koji, stir well, and then you can put it in the small bucket of the yogurt maker, compact, dig a small hole in the middle, and cover the lid.

4. Put the prepared glutinous rice into the yogurt machine to ferment, set the fermentation time, and wait for the moment when the rice wine is ready.

Things to note:

1. Before making, the yogurt machine should be scalded with boiling water to sterilize.

2. You can put more koji to help reduce the fermentation time.

3. Cool boiled water must be added to the rice, not raw water.

4. The fermentation time is flexibly controlled, and if you feel that the alcohol content is not enough, you can ferment for a few more days.

The way I make rice wine is taught to my aunt, who teaches her old man with her fingers. Don't be stingy today, I'll tell you the process as it is, pass by the guest officer and listen to it and remember it!

Take 1 kg of glutinous rice as an example:

1.Carefully wash the Shenzheng glutinous rice and soak it in water for 24 hours. (In summer, it will be placed in the refrigerator to soak).

2.Soak the glutinous rice and drain it with a stainless steel sieve. Put cold water on the steamer, put the sieve basket of glutinous rice on the cage drawer and steam for 60 minutes.

When steaming for 30 minutes, lift the lid of the pot, pour some boiling water on the glutinous rice, continue to steam for another 30 minutes, turn off the heat, simmer for 15 minutes, and then take out the sieve basket of glutinous rice. ）

3.Wash the container of rice wine, and then rinse it with boiling water (without oil) to achieve disinfection and sterilization.

4.Rinse the glutinous rice sieve basket directly with tap water and peel it off with clean chopsticks to cool down as quickly as possible.

5.Drain the water. Weigh 2 3 grams of koji powder.

6.On the lowest layer of the container, sprinkle a thin layer of koji evenly, use a clean spoon, pick in the sticky rice, and spread one layer on a flat scale. Then sprinkle another layer of koji, then spread a layer of sticky rice, and then finish.

Finally, press a little hard with a spoon to tighten it, and dig a hole in the middle to give space for fermentation, and the steps of making rice wine are completed.

7.Place at room temperature and quietly observe its changes. If you can make sake in 2 days in summer, you need a few days in winter. Refrigerate after drinking.

Then you can enjoy it.

Rice wine: sweet, full-bodied, mellow.

Wine: It can be used for the fermentation of snacks, pasta, and bread, and can also be used for frangipani wine, and small Lantern Festival desserts are brewed with wine, which is very delicious!

How does a rice wine machine make rice wine? Rice wine is a delicious drink, but the traditional method is more complicated. With the invention of the rice wine machine, making rice wine has become very easy.

So do you know how rice wine is made in a rice wine machine? What is the method of rice wine machine? Today, the staff officer will explain it to you.

Step 1: First prepare the ingredients, generally glutinous rice, yeast. Wash the glutinous rice and soak it in clean water overnight to make the whole rice soak softer, and then steam. Then clean the rice wine machine.

Step 2: Then, the steamed glutinous rice is cooked, and when it is not hot to the hand, the glutinous rice is put into a fermentation container in the rice wine machine, and a certain amount of yeast is mixed with the glutinous rice. When placed, in order to be even, you can spread one layer after another.

Step 3: After putting it away, you can add a small amount of cool white boiling, and mix the glutinous rice with yeast with chopsticks when adding.

Step 4: After the rice wine is well mixed with the yeast, you can use chopsticks to dig a hole in the middle of them, so that it is easy to observe whether the wine is produced during fermentation.

Step 5: After all the processes are done, you need a rice wine machine to ferment. Generally, the fermentation can be kept at about 35 degrees, and it is usually preset for 36 hours.

During the fermentation process, it is necessary to observe the fermentation of rice wine. You can smell whether there is a wine aroma, and if there is a wine aroma, it means that the rice wine fermentation is completed.

Step 6: Wait until the fermentation time is complete, and the basic rice wine is ready. At this time, you can add some cold white boiled to make more rice wine appear. The staff reminded everyone that if there is too much rice wine, the rice will be fermented and empty, and the taste will be the same as cotton, which is not delicious.

Precautions: First of all, when preparing the materials, we must pay attention to maintaining the hygiene of the whole operation process, otherwise it is easy to grow mold during the fermentation process. If you find that there are white hairs, the rice wine can still be eaten if the white hairs are removed, which may be caused by the unreasonable fermentation temperature and too long time.

If there is green hair, black hair, etc., it must be disposed of immediately, and it must be that raw water or oil has been stuck in the production process. Of course, it is better to check less often, usually once a day.

It is mainly related to temperature control.