How do you make homemade rice wine? How to make rice wine?

Ingredients: glutinous rice.

Excipients: koji, water.

Steps: 1. Wash the glutinous rice and soak it in cold water overnight;

2. Pour the koji into cold boiled water to dissolve;

3. Glutinous rice can be steamed for 20 minutes, not too dry or too wet;

4. Put the steamed glutinous rice in a container, stir it with a spoon and spread it out, so that the temperature of the glutinous rice is quickly reduced to 30 degrees;

5. Pour the melted koji into a container and mix well with rice wine;

6. Gently flatten the mixed glutinous rice with a spoon to create a round hole in the middle;

7. Close the lid on the container, cover it tightly with a plastic bag, put it in a thick quilt, and leave it at room temperature for 48 hours.

First of all, prepare some glutinous rice, and then add a little alcohol after the glutinous rice is cooked. Then add a little warm water and let it ferment naturally to produce rice wine.

Prepare the fresh ingredients, clean the ingredients, then put them in a pot, add an appropriate amount of condiments and water, and boil for about 10 minutes, so that the rice wine is ready.

A relaxing light **, a glass of self-brewed rice wine, life is so easy and enjoyable.

Rice wine tastes good when it comes out of this.

How to make homemade glutinous rice wine.

The practice of traditional rice wine, that is, the practice of Shaoxing wine.

Production method: 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.

Rice wine tastes good when it comes out of this.

I chose the easiest way to do it, buying Angel sweet koji. After mixing the proportion with the amount of glutinous rice you want to make rice wine. It's fine in a yogurt maker for 36 hours, but I don't make it very sweet.

Do you want rice wine with a high alcohol content, or do you want sweet rice wine with a low alcohol content?

Ingredients: 1. 1000 grams of glutinous rice.

2. A wine cake.

1. Boil sticky rice.

It is required that the rice is hard and not sandwiched, and the soft and rotten state will affect the quality of rice wine.

Soak the glutinous rice in cold water for about 8 hours, cook it in a rice cooker, the amount of water is not visible on the surface of the rice, and the water is seen as an appropriate amount after a little side, and it is made in 15 minutes.

2. Spread the cold and loose rice.

It is required to be cold and not hot. Too hot will kill the yeast, and the cooler it is, the safer it is.

Spread out the rice to dissipate the heat and touch the surface of the rice with your hands when it is cold. Stir in a small amount of cool boiled water to loosen the rice. Pay special attention not to let the rice grains get greasy. Otherwise, the rice wine will be sour and inedible.

3. Add koji to ferment.

Crush the koji, spread it into the rice and stir well, press the rice tightly, dig a small hole in the middle, and cover with a lid or plastic wrap. Put it on the table in the summer and in a warmer place in the winter (I put it on the floor where we plus the second bathroom, which is the warmest). About 24 hours or so, the small hole has been full of rice wine juice, taste it, if the taste is sweet and not sour, you can eat, if the taste is light and sour, wait for another hour.

Because the rice wine will continue to ferment, the wine flavor is getting stronger and stronger, the sweetness is getting lighter and lighter, and it will become wine, so if you can't finish eating, you should put it in the refrigerator to inhibit its continued fermentation, then the rice wine will become sweeter and sweeter, and it can be stored for half a month, and it can be eaten slowly, and its taste is endless.

Rice wine tastes good when it comes out of this.

Here's how:

First, the glutinous rice should be soaked before steaming.

Second, when the glutinous rice is steaming, it should not be steamed too badly, and it will be cooked on the line Third, after the glutinous rice is in the pot, it should be spread out and cooled.

Fourth, at this time, you can put it into the wine, you must put it evenly, it is best to stir it five, put it in a pot, press it slightly, press the hole in the middle, cover it with a cloth, and you can eat it after three days.

Making of rice wine at home:

Rice wine: sweet and delicious, nutritious and popular drink, it can be brewed at home without any equipment;

1) Material selection: 5000 grams of glutinous rice, 1000 grams of sweet wine medicine, and some drinking water;

2) How to make it:

Rinse the glutinous rice with cold water two to three times, soak it in cold water for a day, then remove it and steam it on a steamer.

about half an hour), after the cage is released, pour cold water to cool. Then pour the crushed sweet wine powder into the glutinous rice and mix evenly, put it in a jar, and put it.

The cylinder cover is tight, placed in a greenhouse at about 30 degrees, and fermented for three days. If there is no warm house, the cylinder can be placed in the straw nest, four.

It is also possible to keep warm with cotton wool around it.

3) Description: Sweet wine medicine is rich in mucor

Rhizopus and yeast, at a certain temperature, the bacteria break down the starch into sugar, the rice becomes sweet in about three days, stir it with chopsticks, you can see the wine oozing, you can get the wine by filtering it with gauze, and the remaining rice is.

It is a wine, which is also sweet and delicious, and has a rich wine flavor.

Rice wine tastes good when it comes out of this.

Rice wine tastes good when it comes out of this.

Soak the glutinous rice overnight, then cook the glutinous rice, wrap the cooked glutinous rice with a cloth, and seal it in a clean environment until it ferments.

The glutinous rice is steamed and let cool. Mix with Angel sweet wine koji with water. Put it in a clean crisper and make a hole in the middle. Cover with plastic wrap and put in a warm place, after 3-4 days you can eat.

1. 500g of round-grain glutinous rice is poured into an oil-free container and rinsed two or three times 2. Add water and soak for 24 hours Change the water every 8 hours 3. Put it in oil-free gauze and steam it in a pot for about 20 minutes Taste it without pinching it 4. Cool the rice to below 35 degrees Celsius 5. Add a small amount of cold boiled water to the koji and rinse it 6. Take an oil-free container and boil it for one minute to sterilize Pour in glutinous rice Add 200g of cold boiled water and stir Pour in the koji and mix evenly A nest should be dug out in the center to facilitate the observation of the fermentation situation 7. Put it into the fermenter The temperature is stable at about 30 degrees Absolutely not higher than 35 degrees so it is not suitable to make in summer 8, fermentation time 30 to 36 hours Pay attention to the observation center Wait until the water exceeds two-thirds of the height of glutinous rice It means that the fermentation is successful 9. Dig a piece Pour an appropriate amount of water into the pot and boil Add beaten eggs Red dates and wolfberries It is a nutritious and nutritious delicious breakfast.