Home brewed rice wine 40, home brewed rice wine

1. Soak glutinous rice in water for more than 10 hours.

2. Pour water to boil glutinous rice (steam in a pressure cooker), bring to a boil over high heat, and cook over low heat for 10 minutes. If possible, it is best to steam glutinous rice in wooden barrels.

3. After the rice is cooked, wash your hands (no oil!) ）

4. Pour the steamed glutinous rice into a clean basin and let it cool, then put the koji (pressed into powder) for brewing, sprinkle it evenly on the cold glutinous rice, and then pour cold boiled water (put it in one catty of rice.

2 or 3 taels of water) stir with a spoon and put it in a clean jar. Sprinkle some koji on top of the glutinous rice in the jar and seal the jar.

5. When it is cold, please wrap the wine jar with an old quilt or old clothes, otherwise the wine cake will not ferment. After three days, please open the jar and wipe the water droplets on the lid with a clean cloth, so that the glutinous rice will be sweet if you put some air. If you want to leave it for a long time, it is best to pour 250ml of liquor (after a week), so that it can be stored for a long time and the wine is not cloudy.

6. The whole process of making glutinous rice wine should not touch the oil, otherwise it will be sour.

Soak glutinous rice in a clean bucket or basin for more than 10 hours before washing.

One or two times. (There can be no oil in the whole process, otherwise it will be sour, which means failure).

A pound of rice makes a good meal.

The malt flour is soaked in water for a tael and then filtered out of the wheat husk, and the wheat husk is rinsed with water more than twice.

When the rice is ready, add malt powder and water while it is hot, stir well, keep warm (55-60 degrees) for 4 hours to saccharify.

After saccharification, it is cooled to about 30 degrees.

To make Daqu liquor, soak half a pound of koji in water, filter it, and rinse it with water more than twice.

Add koji water to the saccharified liquid, stir well and ferment to make a base wine.

The bottom wine can be fermented for a day to produce a lot of bubbles.

4 catties of rice to make rice, add malt powder (4 taels) while hot, water saccharification for 4 hours, and then cool to about 19 degrees.

Add the base wine to stir and ferment, and the fermentation temperature should not be higher than 22 degrees, it will be easy to become sour.

1 2 days sweet rice wine.

5 After 7 days of fermentation, rice wine with a content of more than 15% is obtained.

Rice wine is a relatively common wine, and because the degree is relatively low, many people like to drink it, and there is a fragrance of glutinous rice in the taste. So did you know that in addition to buying rice wine at the supermarket, you can actually make it at home? If you want to learn how to make it, check out today's article!

How to make homemade rice wine.

1. Soak glutinous rice in water for about six hours.

2. Soak until you can easily crush it with your fingers.

3. Pour out the water, steam in a steamer (there is no steamer and steam directly in the steamer), steam for about 15 minutes until it is mature and turn off the heat.

4. After natural cooling, add sweet koji wine, add a glass of cold boiled water, gently compact the rice with a spoon, press a small nest in the middle, cover the lid, and put it directly in summer.

The glutinous rice must be completely cooled before adding koji, otherwise, the sweet wine will have a sour taste. The best fermentation temperature of glutinous rice is 25-30 degrees, too low, the fermentation bacteria will not die, but the activity is weakened, and the sweet wine is not easy to come, but if the fermentation temperature is too high, the sweet wine will definitely fail.

The whole operation process must be oil-free, salt-free, and keep the container and hands clean. Otherwise, the sweet wine made is not white, the taste is not good, or it is not successful.

In fact, making rice wine is more fun, even if you don't like to drink it yourself, you can give it away after making it. As a gift, because it is handmade, it is also more innovative.

So is drinking rice wine good for our body? The answer is yes, and there are many benefits, if you want to know what the specific benefits are, please read on below.

The efficacy and function of rice wine.

Effective for chills.

Rice wine has a certain effect on chills, blood stasis, rheumatoid arthritis and backache, and it is generally better to drink hot drinks.

Helps with neurasthenia, etc.

For neurasthenia, mental trance, depression and forgetfulness, it is better to add eggs and boil soup.

Helps blood circulation.

Rice wine can help blood circulation, promote metabolism, nourish blood and beauty, relax muscles and activate the body, strengthen the body and prolong life.

It is beneficial for mothers.

Rice wine is good for maternal blood stasis and back pain. Physical weakness, loss of vitality, lack of milk and anemia and other diseases have a good effect, it also has a good effect on numbness and tremor of the hands and feet, bruises, and injuries.

Flavouring. The principle of rice wine as a good condiment is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods, and these substances can escape with a variety of volatile components in the wine after heating, so it can remove the peculiar smell in food.

Thaw. A tightly frozen fish, drizzled with some rice wine in the first half and completely poured in, after a few minutes, you will find that the first half has already felt the defrosted sticky liquid on it, and the second half is still frozen like a stick.

Restore fluffiness. You can put a few drops of rice wine on the bread, and then put it in the microwave and turn it well, and you will find that the face is as fresh as if it was freshly baked, and the taste is better.

Desilting. Soak the minced ginger in rice wine, soak for 40 minutes, and rub the minced ginger in the bruised area for a spicy effect.

The easiest way to make rice wine at home is as follows:

Ingredients: 500 grams of glutinous rice, 2 grams of koji, 450 ml of cold boiled water.

1. Wash 500 grams of glutinous rice twice with water, and then soak it in water for one night.

2. Wash the soaked glutinous rice with water, spread it flat in a steamer, steam it for 30 40 minutes on high heat, and sell it for a clock, and steam it completely.

3. Stir up the steamed glutinous rice and let it cool slightly.

4. Boil and disinfect the utensils used to make mash in boiling water in advance, then put the steamed glutinous rice in a sterilized basin, pour in 450ml of cold boiled water and stir well.

5. The glutinous rice is cold to about 35 degrees, you can put your washed fingers into the rice, and there is a little warm feeling. Add 2 grams of koji and stir well.

6. Compact the mixed glutinous rice with a spoon, and then dig a hole in the middle to facilitate the production of the wine and the rice pie.

7. Cover with plastic wrap and let it ferment at 26 to 28 degrees for about 30 hours. In winter, there is heating in the north, so you can ferment it indoors. In the south, you can use the oven at this time, and pay attention to the right temperature.

Simple steps to make rice wine at home:

Ingredients: glutinous rice, sweet wine koji, cold boiled water.

1. Process glutinous rice, after the glutinous rice is picked, it must be cleaned. After cleaning, add water and soak until the glutinous rice is completely expanded, generally six hours is about the same, if you are really unsure, you can poke the glutinous rice with your fingers, and the kernel is soft.

2. Steamed glutinous rice, spread a white cloth under the steamer, and then spread the glutinous rice evenly on it, if you want to save time, it is recommended to poke a few holes in the glutinous rice layer, so that it is convenient for the water vapor to rush out, and the glutinous rice will cook faster, this time does not need to be too long, about forty minutes.

3. Pour the steamed glutinous rice into the Nianzhizhong basin to cool, remembering that it must be a clean basin without water and oil. Then take a small bowl, add half of the cold boiled water to the bowl, and add 1 sachet of sweet sake koji until well dissolved.

4. After stirring evenly, you also need to use a rice spoon to compact, then dig a small hole in the middle, pour two small bowls of cold boiled water, then seal the plastic wrap, and finally put it in a warm place to wait for the rice wine to ferment.

1. Raw materials: Prepare an appropriate amount of glutinous rice and sweet wine koji for later use.

2. Steaming: Wash the glutinous rice with water, wash until the water becomes clear, soak the glutinous rice in water for one hour, rinse, and then soak the glutinous rice in the hot water mountain for one hour, add water to the pot, after the water boils, steam the glutinous rice, and steam. Pack out the rice and separate it in a basin to cool.

3. Fermentation: When the temperature of the rice should be around 30-35 degrees, you can add koji. The koji is crushed into a fine powder, sprinkled evenly on the glutinous rice, then the glutinous rice is mixed well, placed in an airtight container, and fermented.

4. Filtration: The taste of rice wine will change with the fermentation time, the longer the time, the clearer the rice wine, when the rice wine fermentation is completed, you can filter the rice wine with a strainer and collect the liquid in the jar.