Homemade Rice Wine

Homemade Rice Wine

1. Prepare the glutinous rice and koji, and clean the glutinous rice.

2. Steam the glutinous rice in a direct discharge pressure cooker. Add a little water. The water and the glutinous rice are almost flat. Do not put too much water. The glutinous rice should be dry and cool. Or you can soak the glutinous rice overnight, drain the water, and use a steamer. It can be steamed in water.

3. Let the cooked glutinous rice cool to 35 degrees and stir to disperse.

4. Prepare a cup of cold boiled water.

5. Mix the distiller's yeast with glutinous rice.

6. Add cold boiled water and mix well.

7. Glutinous rice mixed with koji.

8. Put the mixed glutinous rice into the bowl of an oil-free and water-free rice wine machine (the bowl of the rice wine machine is first boiled with boiling water), press it firmly, smooth it, and poke a hole in the middle.

9. Put the rice wine machine and turn on the rice wine fermentation button (you can also wrap the fermentation without the rice wine machine, and keep the temperature around 36 degrees).

10. 36 hours will be enough, strong wine aroma.

11. Here is a bowl.

12. Put the finished rice wine in glass bottles and put it indoors for a day. Leave a space for it. Don't fill it too much. It will ferment. Then put it in the refrigerator and take it as you eat.