Homemade Sweet Rice Wine
1.
Prepare the ingredients
2.
Soaking rice: Soak the glutinous rice for 3 to 5 hours (in summer) with 3-5cm of water under the surface of the rice, and over 12 hours in winter.
3.
How to judge the bubble is good? Just use your fingers to gently grind the rice to make it soaked.
4.
Washing the rice: The soaked rice should be thoroughly rinsed to ensure that there is no residue of rice slurry. After washing, drain the water. If the glutinous rice is not washed clean, the rice grains are wrapped with rice milk, which is not conducive to fermentation.
5.
Spread clean gauze on the basket, spread the drained rice on the gauze
6.
And poke some small holes in the middle of the rice, which is conducive to the steam circulation
7.
Steam for 20 minutes
8.
Pour the steamed glutinous rice on a large plate and let the rice spread out to cool
9.
Let it dry to about 30 degrees, that is, touch it with your hands, and it feels a bit cooler or almost the same as the temperature of your hands. The high temperature of the rice will affect the fermentation, and the made rice wine will be sour.
10.
According to the dosage stated in the koji, mix an appropriate amount of koji into the rice and mix well
11.
Prepare cold boiled water that is half the weight of dry rice, that is, if you use 2 kg of rice, prepare 1 kg (500ml) of cold water
12.
Pour cold boiled water into the rice grains to fully disperse the rice grains, rub the rice grains by hand while pouring. The rice grains are all broken up and there is not too much moisture at the bottom, the best!
13.
The beaten rice is pressed firmly so that the rice grains are close together. Use your fingers to dig a hole in the middle to the bottom to facilitate the observation of the wine situation
14.
Place the lid in a warm place. The fermentation temperature of rice wine is generally 30 degrees, so it can be kept at room temperature in summer. It needs to be covered with a quilt and placed next to the heater in winter. Wine can be produced in 24 hours (liquid gushes from the hole in the middle of the rice), and the wine can be sweetened in 48 hours!
15.
When the liquor almost fills the whole nest and is already very sweet
16.
Add some cold water to it (not more than half of the rice)
17.
Put it in the refrigerator for 1 day in summer, and the wine will become very sweet! In winter, you need to keep the wine warm and ferment for a while.
18.
The rice wine can be poured out easily.
Tips:
1. All containers, tools, and hands that touch the rice must be clean! No oil, no raw water, no impurities.
2. The water added to the rice must be cool boiled or pure water, raw water is not acceptable.
3. Different koji dosage, usage, and brewing time will be different, so please operate according to your koji description. The sweetness and taste of koji will also be different, so it is important to choose the flavor you like.
4. When drying the rice, make sure that the temperature is low enough before adding koji. The temperature is not low enough to affect the fermentation and the wine will become sour.
5. The pick-up time can be within 72 hours after the rice wine starts to ferment.
