Glutinous Rice Wine
1.
Prepare glutinous rice.
2.
The glutinous rice needs to be washed several times. I washed it five times and washed it thoroughly.
3.
Then add a little water.
4.
Put it in the rice cooker as usual for cooking.
5.
The cooked glutinous rice is immediately taken out to cool, and spread out with chopsticks to dissipate the heat. Now start to make containers that are thoroughly sterilized without oil and water when touching everything.
6.
Prepare distiller’s yeast and biscuits, this one was bought in the countryside. The koji is red.
7.
Sprinkle it evenly on top of the glutinous rice. By the way, let the glutinous rice cool to more than 30 degrees before starting the operation. Don't wait until it is completely cool. Sprinkle it evenly with some warmth and start kneading and mixing. In order to maintain the humidity of the glutinous rice, the whole glutinous rice should be evened out.
8.
Prepare a jar, wash it and dry it, pour some white wine into it, about 10ml is enough.
9.
Grab all the evenly spread glutinous rice. Pour the remaining 10ml Erguotou on the surface.
10.
Spread a few clean and better paper towels on it, and just spread five or six sheets, which my mother-in-law operated. Said to block the entry of bacteria.
11.
Put the lid on and leave it in the corner. Wait a month to open it and take a look. Wash your hands and turn the glutinous rice upside down, so that the fermentation can be consistent up and down.
12.
If the weather is cold, remember to wrap a quilt or any warm cloth that you don’t need. Keep it at about 20 degrees. If it is too cold, it will not ferment and will mold. Of course it can't be too hot. Remember to keep it at 25 or 6 degrees is the best.
13.
After three months or so, you can just find a clean container and filter the wine. Some steps omitted can be operated by yourself according to the text. Because the koji is red, all brewed are also red. Drinking a glass every night is simply invincible. I have also been promoted to a drunkard.
Tips:
Remember that the process of making must be clean, oil-free and water-free. You can buy koji according to your own preferences, and you can omit the koji.
