Homemade Glutinous Rice Wine

Homemade Glutinous Rice Wine

1. Wash the glutinous rice and soak it in cold water overnight.

2. Remove the soaked glutinous rice.

3. Put the glutinous rice in a steaming grid covered with gauze, pierce some holes with chopsticks to prevent the glutinous rice from being caught in the middle.

4. Steam for half an hour on fire.

5. Measure out 350ml of cold boiled water with a measuring cup.

6. Stir 4g of sweet koji with 100ml of cold boiled water, leaving 250ml for other use.

7. Pour the steamed glutinous rice into a large pot.

8. Stir the heat with a spoon. After the temperature drops, slowly pour 250ml of cold water into the glutinous rice. Separate the glutinous rice by hand while pouring until it is completely scattered. Then evenly pour the cold water mixed with the sweet koji into the glutinous rice and stir.

9. Take a clean, water-free and oil-free container, spread the mixed glutinous rice in the container, spread a layer of glutinous rice and sprinkle a layer of sweet koji until it is completely spread.

10. After all is laid, a small hole is dug from the middle, and the surface and small holes are sprinkled with sweet koji. After the fermentation is complete, the rice wine will fill the small holes. Seal the container, wrap it in thick clothes in summer, and leave it to ferment for 48 hours in the sun. If you do it in winter, you need to use a thick quilt to keep it warm, or put it in a thermostat and keep it at 30°.

11. After two days of fermentation, I just opened the container and smelled a strong aroma of wine, and the small holes were filled with rice wine.

12. Mash rice wine.

13. Mash rice wine.