Homemade Rice Wine

Name: Homemade Rice Wine
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 4 catties Round glutinous rice; 1 pack (8g) Angel Sweet Liquor; 500ml Cold water; 5 kg pack (2 pcs) Sealed jar

by Michael Ann

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Rice wine is also called sweet wine, glutinous rice grains, and fermented rice. It is a kind of folk traditional food in our country. It has a history of eating for more than two thousand years. It is a kind of nutritious and health food that the people love. The rice wine has a clear white sauce, dense aroma, sweet and delicious, appetizing and refreshing after drinking. Rice wine is rich in vitamins, glucose, amino acids and other nutrients. It has the functions of invigorating qi and nourishing blood, activating collaterals and meridians, nourishing blood, nourishing yin and kidney, and nourishing the lungs. It is a good nutritional product for all ages. Rice wine has many edible and medicinal values and is widely used in daily life. Boil the rice wine with water, add sugar, and add ice cubes after cooling to make a refreshing drink.
This rice wine has a strong flavor and a longer fermentation time. Of course, the longer the time, the more fragrant it is. The supermarket is too sweet and does not taste like alcohol. When I was young, my mother would make a tank of rice wine every winter. In the southern winter, there was no heating. My mother always put a thick coat on the big tank and put it on my bed. I don’t know how many winters I would hold it. Falling asleep together, my alternative sleeping toy. I learned how to make wine from my childhood memories! The rice wine can be drunk directly after being filtered, or it can be made into fermented eggs and rice wine dumplings. So, get up quickly! Come with me to make the scented rice bar.
Reminder: Babies who are lightly drunk must add a little more water before drinking, as they will get drunk. The alcohol concentration is higher.

Ingredients

4 catties Round Glutinous Rice
1 pack (8g) Angel Sweet Liquor
500ml Cold Water
5 kg pack (2 pcs) Sealed Jar

Homemade Rice Wine

1. Wash the glutinous rice and soak in clean water overnight.

2. Soak the glutinous rice until it can be crushed by hand, it means that the soaking is done, and the soaked rice is thoroughly rinsed.

3. In the rice cooker cooking mode, cook the glutinous rice and add more water instead of less. The boiled method produces a high volume of alcohol, of course, it can also be steamed with a steamer.

4. Pour the koji into cold boiling water and mix.

5. Let the cooked glutinous rice cool to about 30 degrees. Too hot or too cold will affect the fermentation of koji.

6. Put the glutinous rice into a water-free and oil-free container. Sprinkle a layer of glutinous rice and sprinkle a layer of koji water. Use a clean spoon to lightly compact, then put a layer of glutinous rice and sprinkle a layer of koji to compact. Repeat this action.

7. Finally, put all the glutinous rice into the container, the top layer, pour the rest of the koji and water all at once, cover it, and put it in the greenhouse in spring and autumn. It is recommended to put it in an air-conditioned room in the summer. If it is made in winter, it is not indoors. Heating, remember to keep it warm, keep it warm and ferment, or hug it to sleep like I did when I was a kid, hehe. The optimum temperature for fermentation is 20-27 degrees, and the duration is 15-20 days, depending on the environment and raw materials.

8. On the third day, the wine juice had already begun, which is a saccharification process. Yeast produces alcohol and carbon dioxide during fermentation. If the pressure inside the barrel is too high, the glutinous rice floats upwards and continuously produces carbon dioxide. Therefore, the container for glutinous rice needs to leave two-fifths of the space to prevent spillage during the fermentation process.

9. On the fourth day, I opened the lid and the glutinous rice was covered with white mycelium. This is not broken, but a normal phenomenon. Stir it with a clean spoon, then close the lid and continue to ferment. If you open the lid and see black hyphae, it means that the pre-disinfection has not been done, and basically it is not necessary.

10. On the sixth day, the glutinous rice began to sink, and the saccharification slowly turned into alcohol.

11. On the eighteenth day, when carbon dioxide no longer emits, the glutinous rice all sink to the bottom and the fermentation is complete.

Tips:
1. All containers and tools must be clean! No oil, no raw water, no impurities. Otherwise, it will be moldy and grow hairs. (This is related to the growth conditions of the distiller’s yeast. The unclean environment will promote the growth of miscellaneous bacteria. It is found that some glutinous rice is covered with white hyphae. This is not bad, it is normal. If it is made The fermented ferments are covered with black hair or colorful hairs. Which part of the operation should be dirty with raw water or oil, so I had to throw it away and redo it.
2. The water added to the rice must be cold boiled or mineral water, raw water is not acceptable. 3. Different koji dosage, usage, and brewing time will be different, so please operate according to your koji description. The sweetness and taste of koji will also be different, so it is important to choose the flavor you like. 4. When drying the rice, make sure that the temperature is around 30°C before adding the koji water. Hot glutinous rice will kill the bacteria. The result was either sour and smelly, or nothing happened. If the intermediate temperature is too low, the yeast will not be active, and the bacteria will multiply. And it must be sealed well. Otherwise it will be sour and astringent.
5. During the fermentation process, you can open the lid to have a look, but don't open the lid frequently. Generally, I open the lid and stir once on the third or fourth day.
6. After 15-20 days of fermentation, the glutinous rice is slowly empty, it is full of wine juice, and the wine has a strong flavor. If the fermentation is insufficient, it will be very sweet and the wine will not have enough taste.
7. The long-term fermented rice wine has a low alcohol content and has enough "stamina". Don't be greedy.
3. Rice wine with high alcohol content can be stored for a long time. It can be stored at room temperature for more than half a year, and refrigerated for more than 2 years. The longer the time, the stronger the wine taste, and the off-white wine juice will gradually turn into a light yellow. This is Chen Jiu. If you want to keep the rice wine for a longer period of time and don’t want the rice wine to continue to ferment, filter the lees to get the wine juice, put it in a stainless steel pot and heat it to 80 degrees, turn off the heat, put it in a sterilized container, seal it for more than 3 years, and it will become yellow wine. , Homemade mature wine.

The above is the method of making rice wine. It is very detailed. This is the experience I have accumulated for several years of rice wine. I wish everyone can become excellent "winemakers".