Jiangnan Qing Sweet Glutinous Rice Wine

Jiangnan Qing Sweet Glutinous Rice Wine

1. Wash the glutinous rice, soak it in clean water, and soak overnight; the rice should be soaked until it is crushed by twisting it with your hands

2. Add enough water to the steamer, put a grate, spread cage cloth or gauze, and spread the soaked rice evenly on it; don’t put too much rice in a layer, too much rice will not be steamed completely, there must be a middle The process of mixing and sprinkling

3. Turn on medium heat and keep the water boiled and steam on medium heat for 30 minutes; taste the rice, it will bite and have toughness, and the rice is crystal clear.

4. After turning off the heat, take out the rice with the grate, let it cool, and let it reach room temperature in summer.

5. Put the koji in a bowl, put a little hydration to boil the koji; blanch the rice container and tools with boiling water for a while, and disinfect

6. After the rice is cool, put the rice in a container, pour the soaked koji into the rice, stir while pouring, add some cold water according to the softness of the rice, but it can't become thick porridge after adding water

7. Use a spoon to compact and flatten the mixed rice. Because it is not for making fermented rice, there is no digging hole in the middle. According to the bottom of the container, observe the degree of fermenting of fermented rice.

8. This is how it looks after mixing well, put it aside out of reach, and slowly ferment

9. Ferment for two days and nights at room temperature, shake the container, the rice will slide as a whole, and liquid has appeared at the bottom of the container, indicating that the fermented rice is ready.

10. Pour an appropriate amount of cold boiled water into the container, stir the rice with chopsticks, the added water is almost close to the top cover

11. Cover the container with plastic wrap first, then close the lid, put it out of reach, and start to ferment to become wine

12. Three days later, I saw that the rice had risen to 1/3

13. Open the lid to see that the rice has completely floated to the top, stir with sterilized chopsticks, mix the rice with the liquid, close the lid, and continue to ferment; take the opportunity to dig out a few spoonfuls of rice and wait for the soup. It's really sweet and delicious.

14. Every 3-5 days, you have to stir like this, and scoop out a few spoonfuls to drink each time.

15. It has been fermented for 25 days, open and filter out the rice wine, and use clean gauze to hold the dried lees

16. The filtered rice wine is original white with a little turbidity, and the total amount in the bottle is less than 750ml

17. Put the bottle of rice wine into the pot and cook for about 10 minutes

18. The steamed rice wine began to become clear, but it was not very clear. The turbidity began to precipitate at the bottom. The longer it was left, the clearer it should be. I don’t have a distillation device and cannot distill and extract. The rice wine should be over here; Keep in the refrigerator after cooling

Tips:

The glutinous rice wine can be drunk directly and is very sweet. Its sweetness comes purely from the glutinous rice itself. Nothing has been added except the distiller's yeast; if you are rushing, you can drink it with some water. The alcohol content is also 3 or 5 degrees, so remember that containers and tools must be disinfected.