Red Yeast Rice Wine
1.
Soak the glutinous rice in water one day in advance, soak it until it breaks with a twist
2.
Filter out the soaked rice water and steam it in a basket for 1 hour. I usually spread it on the cloth and steamed it directly in a pot today, but remember not to add water, otherwise it’s too sticky to make a nest
3.
Red yeast rice must be selected well, and you must not buy fake ones, and you must not try to make them cheap.
4.
Soak the red yeast rice 1 hour before the glutinous rice. Use cold water to soak. The water temperature should not exceed 30 degrees, and tap water should not be used.
5.
After the glutinous rice is steamed, filter out the water for soaking the red rice, use it to mix the glutinous rice and finally make the nest
6.
Let the steamed glutinous rice cool to about 30 degrees, then pour the red yeast rice into the glutinous rice, and add the filtered red yeast rice little by little until the glutinous rice is mixed into loose shapes and no longer sticks together in lumps.
7.
Stir the red yeast rice and glutinous rice evenly, put the Angel's sweet koji into the mixture and mix evenly. I chose the sweet type, because the red yeast rice tastes slightly bitter, so the sweet type can block the bitterness. Flavor type is more suitable for making glutinous rice wine
8.
Stir the red yeast rice and glutinous rice evenly, put the Angel's sweet koji into the mixture and mix evenly. I chose the sweet type, because the red yeast rice tastes slightly bitter, so the sweet type can block the bitterness. Flavor type is more suitable for making glutinous rice wine
9.
Put the rice mixed with koji into a clean container with a lid, compact with clean chopsticks, and shake a nest from the middle
10.
Sprinkle some rice koji on the surface and in the nest
11.
Finally, pour the remaining red yeast rice water into the nest until the nest is full
12.
Because there is heating in winter, I put a mat on the radiator, then put a pot on it, put an appropriate amount of water in the pot, and put the box of rice wine into it. The temperature is maintained at about 30 degrees, and my amount in each period is basically between 29-31. This temperature is the most suitable for the fermentation of rice wine.
13.
I made two kinds of rice wine, glutinous rice and red rice, and put them in the water with a lid. Then I put the lid on the pot to keep warm and ferment
14.
At 24 hours, there is a taste of wine, but the taste of wine is relatively weak
15.
Press it with a clean spoon and you can see that the wine has already come out.
16.
Looking at it from the side, the rice is floating on top, and the wine is below. If the wine is too low, you can pour a glass of cold water and let it keep warm and ferment for about 12 hours.
17.
The fermented red yeast rice wine, I stirred and stirred, and the rice was scattered. It still has a slightly sweet taste and it tastes great. I'm going to use it to make glutinous rice balls
18.
Filter out a bowl of red yeast rice wine juice, the natural red yeast color, look at the appetite. This method can also be used to make red yeast rice wine, but it needs to be filtered and allowed to stand and ferment for a few months. I will make rice wine this time. I will share with you when I make wine next time.
Tips:
1. Buying red yeast rice cannot be cheap. The appearance is brownish-red, crispy, pink off, slightly sour, light taste, red and crispy, better for a long time.
2. All utensils and containers must be disinfected in advance with boiling water, including chopsticks for stirring, to prevent infection by bacteria and damage the rice wine
3. The red yeast rice has a bitter taste and it is not easy to put too much. The ratio I put in is already large enough, try not to exceed this ratio.
