Homemade Rice Wine
1.
Rinse the glutinous rice with cold water two to three times, soak it in cold water for about 24 hours (it takes about 8 hours to change the water during the soaking process), then remove it and rinse it with clean water 2-3 times
2.
Add appropriate amount of water to the steamer, put the glutinous rice on the steamer and steam until the water is boiled and steam for about half an hour
3.
After leaving the basket, break the glutinous rice and cool until it is not hot, about 35 degrees.
4.
Put the cold glutinous rice into a sterilized glass bowl
5.
Add about 200ml of cold boiled water and stir well
6.
Disperse the koji with a small amount of cold water. There is no need to put too much water, enough to disperse the koji
7.
Pour the koji into the glutinous rice and stir well
8.
Dig a round hole in the center of the glutinous rice
9.
Put it into the rice wine machine and set the rice wine function. After 36 hours, the sweet rice wine will be fresh out!
Tips:
1. The quantity of koji can be prepared according to the instructions on the package; 2. The glass bowl and bowl cover used to make rice wine must be cleaned, especially the bowl should not be stained with any oily substances; 3. When the indoor temperature exceeds 35 degrees in summer, it is difficult to survive the sweet wine root enzymes, which will seriously affect the quality of sweet wine. It is recommended not to make sweet wine
