Homemade Rice Wine

Homemade Rice Wine

1. Put 500 grams of glutinous rice into a clean oil-free basin and soak in clean water for 24 hours. If it is hot in summer, put the pot in the refrigerator to soak. In summer, the room temperature is relatively high and it is easy to breed bacteria. Putting it in the refrigerator and soaking will reduce the growth of bacteria. There are two types of glutinous rice, one is long-grained and the other is round-grained. When making rice wine, long-grain glutinous rice is better.

2. Put the soaked glutinous rice into a steamer and steam for 45-55 minutes. Steam the glutinous rice thoroughly. When steaming, open the lid and turn the glutinous rice 2-3 times in order to make the upper layer of glutinous rice easier to steam.

3. Place the steamed glutinous rice in a clean, oil- and water-free basin to cool. The optimal temperature of glutinous rice for fermented rice wine is about 25-30 degrees, so you should keep this temperature when you cool the glutinous rice. If the temperature is too high, the koji will be killed, and if the temperature is too low, the koji cannot be fermented. In this step, you can also put the glutinous rice to a suitable temperature and add the cold boiled rice to cool down.

4. Put the glutinous rice in the bucket of the bread machine, add about 500ml of cold white boil and 4g of koji, and mix well.

5. Put the bread machine bucket into the bread machine.

6. Set it to the rice wine button, and the sweet and fragrant rice wine will be ready after 24 hours! If you don't have a bread machine, you can cover the lid and leave it at room temperature when the room temperature is right in summer.

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