6 Minutes to Make Homemade Rice Wine [the Easiest Way to Open Rice Wine that Saves Trouble] ヽ(•̀ω•́ )ゝ Homemade Sake Lees. Glutinous Rice. Sake Brewing

6 Minutes to Make Homemade Rice Wine [the Easiest Way to Open Rice Wine that Saves Trouble] ヽ(•̀ω•́ )ゝ Homemade Sake Lees. Glutinous Rice. Sake Brewing

1. Various types of containers:
Pots and pans, glass bottles, stainless steel lunch boxes, steamable plastics, various containers...with lids are best...without lids are fine. System! System! suitable! use! 🐥
The yogurt rice wine machine can be directly equipped with a container.

2. Put 1/3 of the amount of glutinous rice into the container according to the size of the container. The container used must be clean and oil-free. 🌳

(Tip. Don’t be greedy to pack too much glutinous rice, at most it should not exceed 2/5 of the container, otherwise the glutinous rice wine will overflow during fermentation.

For example, oat grains are used to make sweet embryos with oat wine, and 3/5 dry oat grains are packed into the container according to the size of the container. After the oat grains are cooked, the volume will increase and the space required for growth will be less)

3. After washing the glutinous rice, add water 1.2 times the weight of the glutinous rice. 💦
Take 200g dry glutinous rice as an example, add water to weigh 440g
(That is, 200g glutinous rice and 240g water).

No kitchen scale? The approximate method of determining the amount of water: soak the glutinous rice until it fully absorbs water (4 hours in summer and overnight in winter), then crush it as soon as it is crushed, and the water is 3-4mm above the height of the glutinous rice.

4. Steam the glutinous rice together with the container. 200g of glutinous rice will be steamed for about 35 minutes (time after the water is boiled) and then stuffy for 5 minutes. 💨
①The glutinous rice will cook quickly after being fully soaked, just like steamed white rice. ②The steaming time of unsoaked glutinous rice needs to be extended-from half an hour to one hour

Can't hold the glass bottle in the steamer? You can use a bowl!
If you don’t have a steamer, you can use a pressure cooker, rice cooker, or soup pot to steam over water;
-(￢∀￢)σ If you have an idle cooking pot or rice cooker, you can cook the glutinous rice directly like rice, with 1.2 times the amount of water, and then use the pot directly as a fermentation container

5. Let cool to lukewarm not hot. ⛄
When cooling, cover the bottle with plastic wrap to isolate the bacteria in the air as much as possible.
Prepare a clean cup and let cool 50g of boiling water until it’s not hot
(50g water corresponds to 200g dry glutinous rice→1/4).
The bottle body can be immersed in room temperature water to accelerate cooling.
(Don’t throw into ice water suddenly when cooling down, the glass is fragile when cooling and heating suddenly)

🚩Be sure to cool down before proceeding to the next step. High temperature will scald the bacteria. The temperature that just happens to not be hot is the most active temperature of Aspergillus oryzae.

6. Sprinkle the cold rice with koji, then slowly pour in cold water to dissolve the koji, let the water spread to the north and south of the container with the koji, gently shake the bottle body, so that the bacterial seed liquid will be more evenly dispersed. 🌊
Don’t worry if there is a little koji that is not evenly dispersed on the surface. The water will be much higher than the glutinous rice when it is poured.

📢The whole operation time does not exceed 6 minutes:
There is no need to change the container, no need to dig out the dimples, no need to mix well, and nothing needs laborious cleaning. province! thing! province! heart! Steaming glutinous rice time and cooling time can do other things.

7. Seal the mouth of the bottle with plastic wrap again (with a lid and then close the lid, containers that are not covered or tightly covered must be sealed with plastic wrap! Seal! Strict! Real!) Keep it in a warm and warm place at home to avoid exposure to the sun. No need to deliberately protect from light. All the work is over, just wait a few days, and enjoy it 🐒.
⬆(There is a rice wine machine directly into the rice wine machine) Fang Zhu used the old down jacket to sew a small quilted jacket for rice wine. It is super convenient to make rice wine at any time in spring, summer, autumn and winter. There are two 650ml glass bottles alternately. There will always be cans of rice wine in the refrigerator, which is very convenient for quick breakfast and dinner or as cooking wine at any time.
Fermentation is fast for two or three days in summer, and about one week in spring and autumn. It needs to be wrapped thickly in winter to keep warm. 🐣

⬇Attachment: Steps 8 to 11 are summer maturity records.
🌀In midsummer, it is half a day to a day faster than the record.
(The best temperature for fermenting rice wine is between 20-30℃ and within 38℃. The rice wine stalls with rice wine machines are not sour! Milk! stalls! The yogurt stall temperature is too high to make vinegar!)
⏩If you are in a hurry, you can skip to step 12.

8. Sprinkle the koji and cold water in the initial state just after 0 hours.

9. After 24 hours of slight changes, the contact surface of the glutinous rice grains against the bottle has more water. The top layer of glutinous rice in the bottle is more obvious.

10. The 48-hour change is obvious. The liquid is separated from the glutinous rice, and the liquid level can be clearly observed. The jargon is "drinking". At this time, the taste is slightly sweet but still similar to glutinous rice. It is recommended to continue the fermentation for half a day or a day.

11. 72 hours✨
At this time Mi Tuantuan should be in a floating state. (The author in the picture does not appear to be floating due to the daily tasting records and frequent movement of the bottle.) Carefully observe that there will be some small bubbles generated underneath. At this time, it tastes super sweet and almost tasteless, reaching the peak of sweetness.
Those who do not like the taste of wine can be transferred to the refrigerator to delay fermentation at this time.
I like to have a little wine flavor and let it continue to ferment for 1-2 days before putting it in the refrigerator. Take a clean spoon every time 🍨.
('▿ ') It can be stored for a month in cold storage, no problem!

As the fermentation continues, the yeast will start to work. They eat the sugar to produce alcohol. With many small bubble rice balls, they will float up. The sweetness diminishes day by day, and the wine taste becomes stronger day by day.
The summer temperature rice wine is almost the main flavor of fermentation until the 7th day, and then it can be used to burn all kinds of rice wine dishes and can also be used as cooking wine.

12. Focus again ⬇
Fermentation is fast at high temperature 🌕 Fermentation is slow at low temperature 🌒.
A sign of rice wine maturity: the rice wine liquid in the original wet dada rice grains oozes out, and the height of the rice in the glass bottle has dropped significantly. If the rice wine tank has not been moved, the rice dumpling will be in a floating state. Open to smell the aroma of wine.

👏It is especially recommended to make containers with lids: large glass cans, small jam jars, lock glass lunch boxes, mason cups, weck fermentation bottles are all available. Or collect glass bottles by yourself↓
https://www.xiachufang.com/recipe/102912330/
Even if each small can is made separately, it is very quick and easy to store with a lid, and it is also very suitable to be used as a souvenir for small partners.

13. Please, don't chew on my leaves.

Other grains such as oatmeal and purple rice are delicious, with slight differences in operation.
See the tips for details of the operation.
If you have any questions after reading [Tips], please read [Message] patiently.
🎐 I used to spend fifteen minutes every day to answer the questions left by the chefs. In fact, every time I answered, the questions asked by other chefs were repeated. After graduating, life immediately became too busy to take care of, and there was no time to wander around in the kitchen of my beloved every day.
You can find detailed answers to your questions in the comments, and you will find that almost every partner's question has been answered three or four times.
Knowing nothing but talking, talking endlessly.

Tips:

🎀1. All containers must not contain oil. If the container is an invincibly sealed German weck fermentation bottle with a rubber pad, since gas will be generated in the later stage of fermentation, please do not buckle the sealing button to prevent the opening of the lid from being frightened by the "pop" of champagne. No need to worry about ordinary glass jars with lids, the excess gas will be discharged automatically.
If the container has no lid or the lid is not tight → please seal it tightly with plastic wrap. The appearance of black hairy bacteria is usually caused by not sealing well.
🎀2. When making rice wine for the first time, you can add more koji to increase the success rate.
🎀3. If the cooked rice wine has white hairs, don’t worry, it is a colony of rice koji, edible, you can skim it if you mind, and you can avoid it by sprinkling less koji next time you have experience in making it.
🎀4. The traditional steps of digging out the dimples and mixing the glutinous rice are omitted, which avoids the contamination of the glutinous rice by bacteria and also eliminates the tedious work of disinfecting and cleaning utensils.
❓At first, I was confused by the online statement:
① Can't it be done without dimples?
②Do you have to soak glutinous rice for more than ten hours?
③If the water is too much, it will be broken? Wait a little bit of my own experience and thinking:
① The dimple is only used to judge whether the wine is mature, and does not affect the success or failure of fermentation.
② Traditionally steamed glutinous rice in water, it takes a long time to soak glutinous rice, but this method steams glutinous rice with enough water, which is similar to cooked glutinous rice and has high heat transfer efficiency. I have tried to steam directly without soaking the rice. The steaming time It needs to be extended by half an hour to an hour, which is less energy efficient.
③If you pour too much water, it can be fermented into rice wine, but the finished rice wine is not sweet and tastes weak and needs to be seasoned with sugar. If you add too much water when you cook glutinous rice, the finished rice wine grains will look relatively incomplete.
On the contrary, when the rice is boiled, there is less water, the rice grains are not cooked, and the rice wine is eaten raw. That's why I repeatedly determined the proportion of water.
🎀5. The cup in step 5 should be clean and oil-free. It can be scalded with boiling water for disinfection and then poured in the boiling water that needs to be cooled.
🎀6. A pack of koji is sealed after use, and can be stored in the refrigerator for several months. The unopened koji can also be stored in the refrigerator to extend the shelf life.
If the finished product only has a sour taste, it is generally caused by the inactivation of the koji:
It may be used in the first place and the expired distiller’s yeast may be used. You can buy a pack again;
It is also possible that the misuse of the operation leads to the inactivation of the koji: If the steamed glutinous rice is still hot, operate it, the boiling water is still hot, or the temperature of the fermentation is too high. The most suitable temperature for koji has been marked in the step.
🎀7. To correct a small misunderstanding of everyone. After the rice wine matures, the rice glutinous rice dumplings are still the major part, and not all turn into rice wine juice. You can wrap the gauze to squeeze out more rice wine juice, dripping thick and sweet.

📔About the choice of glutinous rice types:
①Rice wine made from round-grain glutinous rice is fuller. Long-grain glutinous rice is fragile and not complete, but it tastes good. ②Rice wine is sticky and more sour than glutinous rice.
Rice has a faster fermentation time than glutinous rice and produces more liquid (higher wine yield). (๑❛ᴗ❛๑) Not only is rice better for people to digest than glutinous rice, but the rice koji is also digested faster.
Japonica rice is preferred for rice, while indica rice has a more sour taste.
A recommended combination of sweet and sour flavors:
Japonica rice and round glutinous rice are half and half ③The leftover rice can also be sprinkled with koji to make rice wine
(Note that the leftover rice needs to be clean and not oily)
🎈Purple rice, barley, oats and other types of rice wine with five grains, please see ↓

The Shenlong clan who continues to replenish...

After studying abroad for a few years, I have never stopped brewing my own rice wine. This method is the easiest and fastest method I have figured out all the way. The ratio of water is also determined by repeated explorations. Whenever I meet friends from various countries, I will Amway to give them our sweet. Rice wine, so I use a variety of small glass bottles to make a small bottle of a small bottle. It is convenient to drink by yourself and also convenient as a souvenir. "I still have Reiswein in my house, I want to drink it for you." Every time I go back to Germany, I bring a dozen koji, which is the same as the old-fashioned shampoo, which can be used for a long, long time.

💡Since then, the rice wine is inexhaustible. Take all kinds of fun, make homemade cheese, and order soy milk to make tofu ↓


The existence of rice wine in the world:
The cooked rice in Vietnam will be kneaded into a ball and wrapped with banana leaves to be fermented.
The cooked rice in Korea will be roasted into rice crust first. Then mix with Powdered enzyme amylase (powdered amylase). Add dry yeast. Need to turn on the stirring every day.
Japan has Mirin fermented with rice koji, a derivative of rice wine.