Homemade Rice Wine

Name: Homemade Rice Wine
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 500g Cold water; 1 piece Liquor Koji

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

It’s been a long time since I made rice wine. I used it once with a bear yogurt machine. Later, this job was contracted. Since then, it has nothing to do with us. later? When the production failed to keep up with the demand, we went on. Seeing that bag of rice wine I bought back was a little bit shocked, why did I think of buying rice wine? If you want to eat it, let's make it. Try the rice wine that I bought, the taste is not as good as ours, it has a bit of sourness, although it is not particularly obvious. Just do it, it just happens that we haven't experimented with the rice wine function of this guy. "

Ingredients

Homemade Rice Wine

1. Wash the glutinous rice

2. Soak in water for 4-5 hours

3. Put it in a steamer and steam it over high heat

4. The rice grains are well cooked and can be served without a hard core

5. Spread out and let cool to below 30 degrees

6. Add cold water

7. Break up the ball of glutinous rice

8. Take a piece of koji, about 2 grams

9. Crushed

10. Add glutinous rice and mix well

11. Put it into the container and smooth the surface, dig a hole in the middle

12. Close the lid

13. Put the rice wine machine

14. Close the lid and activate the rice wine function

15. 36 hours later, the rice wine is brewed

Tips:
Glutinous rice can be steamed, too soft or hard will affect the quality of the finished product.

The rice must be cooled before mixing. If the temperature is too high, the rice wine will become sour.

The fermentation temperature is about 30 degrees, too high or too low will affect the quality of rice wine.