Glutinous Rice Wine

Glutinous Rice Wine

1. Soak 500 grams of glutinous rice in water for 12 hours.

2. 1. Put the soaked glutinous rice in a steamer and steam for a total of 30 minutes. Pour 200 grams of hot water when steaming for 15 minutes. Mix the glutinous rice evenly to prevent the glutinous rice from being too hard and dry or not steaming.
2. Let the steamed glutinous rice cool and put it into a container. Mix 2 grams of Angel's sweet koji with 200 grams of cold boiled water, sprinkle in the steamed glutinous rice, and then lightly compress the glutinous rice. Because the amount is relatively small this time, I just pour a large bowl on top of the glutinous rice. Cover the pot and put on cotton cloth to keep it warm.

3. 1. After 48 hours, a strong aroma of wine can be smelled, and a layer of wine can be seen around the glutinous rice. It tastes sweet and makes people slightly drunk
2. Prepare 500 grams of cold boiled water, stir the glutinous rice wine evenly, cover the crock tightly, and continue brewing. After another 24 hours, the wine will be ready.

4. It took 72 hours in total, and the wine was fragrant. It may be that the amount of glutinous rice, the proportion of koji, the moisture content, and the temperature are all properly controlled. From the beginning to the end, the glutinous rice wine is as white as jade, and there is no mildew and long green hair.

5. 500 grams of glutinous rice can produce just 1000 grams of glutinous rice wine.

Tips:

Sweet rice wine is the liquor from the initial fermentation of glutinous rice wine. If it is allowed to continue to ferment, after 25 days, after filtering and distillation, it will be a clear and transparent high-quality glutinous rice wine.