Homemade Rice Wine

Name: Homemade Rice Wine
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 2g Koji; Some Cold water

by marieanne

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Rice wine, also known as fermented glutinous rice, was called "li" in the ancients. It is a common traditional local snack in the south. The main raw material is glutinous rice (called glutinous rice in southern China, and glutinous rice in the north), so it is also called glutinous rice wine or glutinous rice wine. Jiu Niang is generally called "rice wine" or "sweet wine" in the north. East Asian cuisine often uses rice wine as a condiment (for example, cooking fish), because rice wine can remove the fishy taste and is used for flavoring purposes.
Rice wine is a kind of grain brewing that Chinese people particularly like. It has a long history, a large audience, and is very popular. It is suitable for people of all ages to drink. The effects and effects of consuming rice wine are so many, it can be said that Baiyi is harmless, because the degree of rice wine is very low, even people who can't drink alcohol can eat it. The diluted rice wine liquid can also play a role in skin care and beauty, and it is also an excellent health guide for women. Rice wine has the effect of nourishing the body, especially for parturient women. Rice wine can also promote lactation. Drinking rice wine at ordinary times can promote qi and blood circulation, warm the stomach, provide energy for the body, and supplement enzymes.
Speaking of which, this fermented koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms, gray mold and yeast, in koji. Gray mold converts starch into sugar, which is the process of saccharification; yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to an appropriate level, can there be delicious rice wine.

Ingredients

Homemade Rice Wine

1. Preparation materials: glutinous rice, koji

2. Wash 500 grams of glutinous rice, soak in cold water for 8 to 10 hours, and change to clean water halfway through

3. Put a clean cloth on the basket, and steam the rice directly on the cloth (about 40 minutes). Because the rice has been soaked, it is no longer necessary to add water to the rice bowl like steamed rice.

4. Put the steamed rice in a clean basin without raw water and oil, and turn it over with a spoon or chopsticks halfway to speed up cooling. Sprinkle a little bit of cold water on the cooled glutinous rice (use as little water as possible), and loosen the glutinous rice with your hands to make it into distinct grains of rice.

5. Weigh 2 grams of koji

6. When the temperature drops to 30-40 degrees, add the koji and mix well

7. Put all into a large bowl, smooth the surface of the rice

8. Put a hole in the middle of the rice, and sprinkle a little koji on the surface of the rice

9. Finally, cover the glutinous rice with plastic wrap, leaving no gaps as much as possible. Cover the lid and place it at a temperature of over 20 degrees (I put the container in the oven), and the fermentation will be successful in about 30 hours.

10. Take it out after 30 hours and observe that there is clear rice wine in the middle of the rice cave.

11. Find an empty bottle with a lid, wash it and scald it with boiling water, and drain the water

12. To prevent further alcoholization, put the prepared rice wine into a bottle and put it in the refrigerator.

13. Take as you eat, the diluted rice wine liquid can also play a role in skin care and beauty.

Tips:
If the room temperature at home is below 20 degrees Celsius, you can use a cotton coat or quilt to wrap the utensils with rice. You can open it in the middle for a look, and you can also add a little bit of cool and white. After making glutinous rice wine, in order to prevent further alcoholization, it needs to be bottled and stored in the refrigerator. The key to making glutinous rice wine is that the utensils are clean. Clean the cloth, pots, lids, mixing spoons, etc., if they are stained with oily flowers, they will definitely fail, and the rice will become green and black mold and cannot be eaten. If the rice is slightly white on the surface, it is normal and can be cooked and eaten directly below the surface of the rice.
Open the lid and observe 30 hours after the glutinous rice wine is made. The successfully made glutinous rice is crispy, has juice, smells aromatic, tastes sweet, the wine is not pungent, and you can't taste the raw rice grains, then you can remove the plastic wrap , Rice wine becomes. If done well, the glutinous rice will not disperse and can be divided into pieces.
If the rice wine is over-fermented, the glutinous rice will be empty, full of water, and the wine will taste too strong.
If the fermentation is insufficient, the glutinous rice has raw rice grains and teeth. The sweetness is not enough and the wine taste is not enough.
When mixing the koji, if the water is sprinkled too much, the glutinous rice will be empty at the end, and will not become lumps. It will be scattered once it is boiled.