Rice Wine

Rice Wine

1. Wash the glutinous rice and put it in an oil-free container for 24 hours, changing the water every 8 hours

2. Soak the rice until you can crush it with a pinch

3. Wash the container for mixing the glutinous rice, the container for fermentation, and the spoon with dish soap and scald with boiling water for disinfection

4. Put the soaked glutinous rice in a bamboo basket and steam it, steam for about 20 minutes, pour it into a basin and let cool

5. Crushed koji

6. Put the koji into the glutinous rice, pour in about 500 grams of cold white boiled

7. Mix well

8. Put the fermented rice wine into the container and compact it, and dig a pit in the middle by hand

9. Put it in the yogurt machine and adjust it to the function of rice wine, and it will be ready after 72 hours

10. Brewed rice wine

Tips:

The most important thing in brewing rice wine is disinfection. The whole process is not to be stained with oil and raw water. If the oil is stained with green hair, it will become white with raw water. The basket, container, and mixing spoon should be washed with detergent and scalded with boiling water However, use a special cage cloth. Do not use the cage cloth for steamed buns to prevent oil. I usually ferment the rice wine for 72 hours and 36 hours on the rice wine machine. The rice wine has a little sweetness and wine taste. , If the rice wine is fermented for 72 hours, the taste will be more fragrant