Make Rice Wine with Zero Difficulty
1.
Wash the glutinous rice, put it in a rice cooker, and add water that is less than half a finger joint. The glutinous rice should be cooked harder than usual, and the grains are distinct, but it should be cooked. Add water according to your home appliance rice cooker.
2.
Take out about 2 grams of distiller’s yeast and press into the end
3.
After the rice is steamed, it will be boring for a while, because glutinous rice is harder to cook and easy to regenerate
4.
Put stuffed glutinous rice into a clean, dry pot
5.
Add 200 grams of cold boiled water in batches. The purpose is to lower the temperature and increase the wine yield. Each time you add water, the glutinous rice must be fully absorbed. Add all the water and the glutinous rice cannot become a thin paste. This step can be added according to experience. Add less water
6.
When the temperature of the glutinous rice drops to slightly higher than the hand temperature, about 35°, sprinkle in the koji and mix well
7.
The mixed glutinous rice is flattened, leaving a hole in the middle, which is the dimple
8.
Cover the lid and place it on the heater (the lid does not need to be sealed, if the heater is too hot, you can wrap the basin with a towel to heat it evenly) in summer, it can be fermented directly at room temperature
9.
After 24 hours, the lid is uncovered, the wine smells fragrant, and the dimples are filled with clear wine
10.
The glutinous rice cubes also float up, and the rice wine is made. The finished rice wine can be boiled and eaten right away, or it can be stored for a few days, but it needs to be stored in a cold place. In the summer, it should be stored in the refrigerator and eaten within a week. Advisable
