It s not glutinous rice that can make rice wine yards, if there is any way.

0 0 There is glutinous rice in the rice wine in our hometown, and as for the method, I have seen a little bit, but I don't know if it's right, don't say I'm wrong.

The first step is to put the glutinous rice in a steaming container and steam it like a steamer, steaming but not too bad!

The second step is to remove the steamed glutinous rice from the steamer and cool it 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.

The third step is to transfer the glutinous rice to a fermented vessel. 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.

Finally, cover the glutinous rice with plastic wrap, leaving as few gaps as possible. Close the lid. Place in a place where you are warm, such as in a basket of clothes.

I put the container in the quilt. Because there is only a quilt at home, if it is a hotel, you can put it in the oven! There is always a little flame in the old-fashioned oven, just enough to keep the temperature mild.

It's a way to be lazy. It is best to keep warm with clothes and quilts, and the indoor temperature is unstable in winter.

It'll be fine in about three days. Check at any time in the middle to see if there is a fever. Fever is a good sign.

You can try it on the third day. The finished fermented glutinous rice is crispy, juicy, fragrant, sweet, and the wine does not rush to the nose, and you can't taste the raw rice grains. At this point, you can remove the plastic wrap and the rice wine is ready.

If it is done well, the glutinous rice does not fall apart and can be divided into pieces.

The above is the information I found, thank you **. Hehe, I hope it works for you.

Yes, I have another way to make rice wine. Rice is cooked, cooled, add 10% malt flour and 10% koji, and add water to three and a half catties per catty of rice. Fermentation at 20 degrees for 6-7 days. Juice squeezed with a 120-mesh nylon cloth bag is a good rice wine with a content of 15 degrees or more.

The principle of glutinous rice wine production.

The essence of this is that the mold in the koji breaks down starch into glucose.

And yeast. Glucose can be broken down into carbon dioxide.

with alcohol. Rice wine has a sweet and mellow flavor and a unique flavor, which is very popular with men, women and children. It is very simple to make and easy to master.

Wash the cleaned glutinous rice with water, put it in a pot and steam it over high heat for about 1 hour, and take it out after it is fully cooked. Then pour the steamed rice into a basin of warm boiled water, scrub it (so as to avoid the glutinous rice sticking to each other), and then remove it and drain it. When the temperature drops to about 40, grind a certain amount of sweet wine koji (generally 10 catties of sweet wine koji per bag for rice wine), pour 80 koji into the rice, and mix well.

Load into pots. Medium or jar, sprinkle the remaining 20 koji evenly on top. Take 35 of warm boiled water, slowly pour it into a basin, cover it, seal it, put it in a pit or pot, and keep the temperature at about 30 for about two days.

Make sweet rice wine with pure rhizopus and yeast.

Sweet rice wine, also known as moromi trough, is made by mixing rice with sweet sake koji and keeping it warm for a certain period of time. Among them, two microorganisms play a major role, Rhizopus and yeast, in the sweet koji. Rhizopus is a genus of algae, mucormycetes, and mucormyceae, which can produce saccharifying enzymes that hydrolyze starch into glucose.

Rhizopus can also produce small amounts of organic acids (such as lactic acid) during saccharification.

A small amount of yeast in sweet koji is glycolyzed by Rhizopus saccharifying starch.

for alcohol. Therefore, sweet rice wine is both sweet and slightly sour and mellow, with a comfortable taste and rich nutrition, which is deeply loved by people.

People usually use commercially available koji to make sweet rice wine. Due to the lack of consistency in the quality of commercially available koji, the flavor of sweet rice wine varies greatly, and sometimes even fails, resulting in waste.

Rice wine, also known as sake brewing and mash, is sweet and has a fresh aroma because rice wine is a kind of sweet sake made by fermenting glutinous rice mixed with koji. Rice wine does not have a high alcohol content, so it is suitable for many people. So there are many varieties of glutinous rice needed to make rice wine, so what kind of glutinous rice is better to choose for rice wine?

To make rice wine, we generally choose short round-grained glutinous rice, and choose opaque and non-white hearts. Because theoretically, the amylopectin content of round-headed glutinous rice is higher than that of long-grain glutinous rice. The higher the amylopectin content and the higher the invert sugar content, the sweeter the fermented rice wine.

Later brewing rice wine, the sweeter rice wine will have a higher alcohol content. Long-grain glutinous rice, on the other hand, has a hard texture and is very tolerant of regeneration after steaming.

It is not necessary to use glutinous rice, and regular rice can also be used to make rice wine. In the early 70s, the production of glutinous rice was low, so restaurants would also use rice to make rice wine. The method of making rice sake is slightly different from that of glutinous rice.

When making glutinous rice wine, the steamed glutinous rice should be supercooled with water, but after the rice has been steamed, it should not be supercooled with water, it should be cooled by wind, and the method after that is the same as that of glutinous rice wine.

1.High-quality glutinous rice, the grains are large and full, the grains are uniform, and the color is white; If the glutinous rice is yellow and there are black spots on the grain, it is moldy.

2.Aged rice will "burst the waist", you can take a closer look at the middle of the rice grain, those with "horizontal stripes" are "burst waist". The more serious the aging phenomenon of glutinous rice, the darker the color, the lower the viscosity, and the loss of the original flavor.

3.Generally speaking, the washing water of aged rice is grayish-white, while the washing water of new rice is milky white; Aged rice is the next year's rice, and during storage, it is worse than new rice in terms of appearance and nutrition due to the influence of temperature, humidity, and other factors, and the texture and taste are different in the mouth.

4.The hardness of rice grains mainly depends on the protein content, and the harder the better. Generally, new rice is harder than old rice, and rice with low moisture is harder than rice with high moisture. If there is bitterness, sourness, or astringency, it is of inferior quality.

Rice brewing.

Rice wine, also known as wine brewing, sweet wine. In the old days, it was called "Li". Brewed with glutinous rice, it is the Han version of China and the majority of minorities.

Specialty liquor of the national tradition.

Here's how to make rice wine.

Ingredients: 300g glutinous rice Seasoning: appropriate amount of sweet wine koji, appropriate amount of water Steps: Step 1Place the glutinous rice in a large bowl.

Step 2Wash well and soak in water for 12 hours.

Step 3After soaking, pour over the top water.

Step 4Place on the steamer and steam.

Step 5Pour boiling water into another bowl and let cool.

Step 6Put the steamed rice in a large clean bowl and cool it to about 35 degrees.

Step 7Add the sweet wine koji, then add the cold boiled water and mix well.

Step 8Flatten with a spoon, dig a little oil in the middle, cover with plastic wrap and let it ferment at 35 degrees.

Step After hours, there is a small hole in the middle that the wine comes out.

Its practical ordinary rice copy can be made into rice wine. Around the beginning of the 70s, glutinous rice production was scarce, and restaurants used rice to make rice wine. The method of making wine from ordinary rice is slightly different from that of glutinous rice, and the steamed glutinous rice should be cooled with water when making glutinous rice wine, but the rice should not be cooled with water, and it should be cooled by wind-blowing.

Then the practice is the same as glutinous rice wine. At the same time, there are two problems to pay attention to when making rice wine: one of them is that the rice should be steamed hard, if it is too soft, the effect of the wine will be much worse.

In addition, the rice must be in a sterile state, and the leftovers that cannot be eaten often fail to meet this requirement, so they can be put into the microwave oven to heat and sterilize. Allow to cool before cooking.

Rice wine can be made from ordinary rice, but in the past, glutinous rice production was small, and restaurants used rice to make rice back to the market.

How to make sake.

It is slightly different from glutinous rice to make wine, and the steamed glutinous rice should be cooled with water, but the rice should not be overcooled with water, and it should be cooled by wind-blowing. Then the practice is the same as glutinous rice wine.

There are two sides and three knives in rice to make wine, and there are problems that need to be paid attention to; First, the rice must be in a sterile state, and the leftovers that cannot be eaten often do not meet this requirement, so they can be heated and sterilized in the microwave oven. Allow to cool before cooking. The second is that the rice should be steamed hard, if it is too soft, the effect of the wine will be much worse.

Glutinous rice is cooked with a good degree of gelatinization, easy to be decomposed by amylase saccharification enzyme, and has a rice flavor. The rice wine is also transparent. Rice can also be used as wine, but the rice wine made is cloudy, so it is called cloudy wine.

The amylopectin in glutinous rice is higher than that of ordinary rice, and the shape of the rice grains is better in the rice wine; If you use rice, the rice wine you make, the rice grains are more messy, and it becomes a pot of porridge, which is ugly.

The principle is as follows: the amylopectin in glutinous rice is as high as about 80%, and the amylopectin, also known as gum starch, has a relatively large molecule and is generally composed of thousands of glucose residues. Amylopectin is insoluble in water, and there are many non-reducing ends in its molecule, but there is only one reducing end, so it does not show reduction, and the glucose molecules in amylopectin are connected by -1,6-glycosidic bonds in addition to -1,4-glycosidic bonds. So with branches, there is one branch out of about 20 glucose units, and only the peripheral branched chains can be hydrolyzed by amylase to maltose.

It is insoluble in cold water, and expands into a paste when it reacts with hot water. So glutinous rice is more sticky when cooked.

That is: amylopectin is not easy to break down completely.

Glutinous rice contains more starch than rice, and has a unique fragrance The first choice is glutinous rice.

Yes, here's how:

Ingredients: 330g rice, koji, yeast.

1. First put the rice in a pot, add water, and cook over medium heat.

2. Cook to the extent shown in the picture.

3. Add an appropriate amount of koji and stir well.

4. Then add an appropriate amount of yeast and let it stand for a week.

5. After a week, the water can be poured out, so that it can be poured out and tasted.

You can use ordinary rice to make rice wine, and the specific method is as follows:

Ingredients: 50 grams of rice, 250 ml of water, 3 grams of sweet koji.

1. Soak the rice in water overnight.

2. Put it in the rice cooker and steam.

3. Add the koji and water and stir well.

4. Put it into a bottle and seal it for fermentation for 36 hours.

5. Finished rice wine picture.

What you can do Xiaogan rice wine, you should know!That's where we make rice wine from leftovers.

Rice is not rice wine, but is called a meal.

The glutinous rice is cooked and cooled, sprinkled with koji, poured white wine and glutinous rice into the jar, sealed and let stand for a month, opened the jar and poured out, so that it is completed, the specific method is as follows:

The ingredients that need to be prepared in advance include: 4 catties of glutinous rice, 20 ml of two pot heads, and 10 grams of koji.

1. Wash the glutinous rice.

2. Add water and discharge the rice cooker to cook.

3. Immediately get the cooked glutinous rice out and let it cool.

4. Sprinkle with koji and sprinkle evenly.

5. Pour some liquor into the jar.

6. Add glutinous rice and pour some liquor.

7. Seal well and put it in a ventilated place for 1 month.

8. When the time is up, pour out the glutinous rice wine and finish.

Notes:Remember that the process of making it must be clean, oil-free, and water-free, and you can buy koji according to your preference.

One. The practice of glutinous rice wine.

Material: AWine cake, dosage: I bought a small round ball about two centimeters in diameter. About one kilogram of glutinous rice requires one and a half grains.

b.Glutinous rice cSealed open large point glass bottles. (Other things that can be sealed can also be done).I bought a 2000ml sealed glass bottle, and I need two for one kilogram of glutinous rice.

d.A steamer, a piece of gauze slightly larger than the mouth of the pot.

Preparation: Measure one kilogram of glutinous rice and soak it in cold water for at least one night.

Method: Put the gauze on the steaming grid, put the soaked glutinous rice on the gauze, and steam for 40-50 minutes. After steaming, pour it into a larger container to cool until it is warm, use a bowl of warm water to melt the wine cake as much as possible, (leave a small spoon) while pouring the wine cake water into the cool glutinous rice, while stirring the glutinous rice vigorously, try to stir evenly), add some warm water during the stirring process.

After stirring, bottle it, make a hole in the middle, pour the remaining wine cake water into it, cover the bottle cap, wrap the bottle in a thick cloth, the hot day is generally 3-5 days, and the weather is cold and the heating side is generally one or two weeks. Put it in the refrigerator and take it as you go.

How is Korean glutinous rice wine made?

Glutinous rice wine hooks people's hearts greedy, I don't know if I can buy it in **, I searched for some information for everyone to see, and studied whether I want to try it once.

Glutinous rice wine is made by fermentation of yeast after glutinous rice glycation, with low alcohol content, rich in sugars and vitamins and other nutrients, strong nourishment, more beneficial to the human body, suitable for postpartum or post-illness weakness, with nourishing food to enhance the tonic effect.

Production: Take glutinous rice, a piece of wine medicine (koji) (available in pharmacies), a small jar, and a basin or pot.

First, wash the glutinous rice and soak it in water for a day, then drain it and steam it in a pot (about 20min), put it in a clean basin or pot after cooling, dissolve the wine medicine in a small amount of warm water, sprinkle it on the glutinous rice and stir it well with chopsticks, and then put it into a small jar. If you put it in a high temperature for about half a day, you can smell the aroma of wine.

When the temperature is higher (about 30), the liquor will produce more enzymes, so that the starch can be converted into glucose and alcohol as soon as possible. Once the aroma of wine is smelled, it is difficult for other bacteria to invade and spoil it, so the temperature should be lowered appropriately, to 10 20. Because the temperature is higher, the alcohol in the dessert wine is easily oxidized, causing the wine to develop a sour taste.