Make Your Own Sweet Rice Wine
1.
Wash a pound of glutinous rice and soak for 4-8 hours.
2.
The rice is steamed in a pot for 15-20 minutes. You can open it in the middle of the process. If it is ready, the rice grains should be crystal clear. If you taste it, the taste is also elastic. At this time, you can divide the koji into one pack. 8 grams of distiller’s koji is 4-5 kg. I put it in 4 clean sheets of paper each time, and then divide all the distiller’s koji into 4 equal parts. Pack them in a sealed container. I use one pack at a time. Angel The koji is very sweet.
3.
There is also a local distiller’s koji, which is also an authentic glutinous rice distiller’s koji. This kind of wine has a strong and strong taste. Most people feel it is too strong, and they like Anqi more.
4.
After steaming, let cool and test the temperature by hand. It should not be higher than the temperature of the human body, otherwise the koji will be inactivated and the rice wine will fail. Pour the koji into a clean container and pour clean cold water, which is about 100%. Milliliters, if there is more water, the wine will have more and less flavor, and you can adjust the intensity according to your personal preference.
5.
Mix evenly, put it in a clean container, poke a hole in the middle with your index finger to facilitate the observation of the wine. The container must be clean, oil-free and salt-free, otherwise bacteria will grow, and the taste and color will be wrong.
6.
Put it into the rice wine machine and press the rice wine button to ok. The rice wine is usually made in 24 hours to 36 hours. In summer, the temperature is high and the wine will be produced after 24 hours. The photo of this rice wine was taken in April, and the temperature was still low. The rice wine machine was used, and the temperature is now in May. 26-36, you can just ferment at room temperature without using the rice wine machine.
7.
It’s been almost 36 hours, look, there’s wine
8.
Take a sip, the wine is rich in aroma, because I often mix two kinds of koji to make the wine, so the wine has a strong flavor.
9.
You can put the rice wine in the refrigerator’s freezer if you can’t finish it at a time, but it’s best to finish it within a week, otherwise it will over-ferment and become vinegar! The most important thing is to clean it every time you eat it. Put the spoon in the bowl first. If you eat it directly in a fermented container, the rice wine will quickly change its flavor. The rice wine can be boiled with small rounds, which is just a dessert, or the rice wine can be boiled with water, put in wolfberry and sugar, and beaten in the eggs. It is good for women.
Tips:
When making rice wine, you must be clean. Whether it is the container for soaking the glutinous rice or the gauze of the steamed rice, to the container for mixing and holding the rice at the end, it must be disinfected with boiling water, blanched, and washed. Every time I boil half of the pot of water, I boil these in the pot for a few minutes and then fish out, and then put the steaming grid to steam the rice. At first I have no experience, and the rice wine often turns yellow and red. After the steamed rice water is boiled, you can use medium heat appropriately. If the fire is kept high, the water in the pot will soon be boiled dry, and the rice will become hard. Mainly this will be dangerous. Women often eat rice wine for beauty and beauty, because a little wine can dredge women's meridians and keep them healthy!
