Self-brewed Rice Wine

Self-brewed Rice Wine

1. Wash glutinous rice and soak for more than 12 hours

2. Wash the soaked glutinous rice again and put it on the steaming grid for steaming

3. Steamed glutinous rice can be just steamed, and steaming for a long time will make the glutinous rice soft

4. Place the steamed glutinous rice in a stainless steel basin and use chopsticks to break it up

5. When the glutinous rice is cold and not hot, add cold boiling water to disperse the glutinous rice into one pellet, and stir it with chopsticks while flushing.

6. Sprinkle all the glutinous rice with rice koji and stir well

7. Press the glutinous rice firmly with a spoon, leaving a hole in the middle

8. Add cool boiling water to 2 cm below the surface

9. The rice wine was successfully brewed after 3 days. I used a stainless steel basin, so I couldn’t photograph the bottom. I could only photograph the glutinous rice floating on the top. The rice wine below could not be photographed.

Tips:

1. All appliances must be operated without oil and salt;
2. The glutinous rice floating on the surface can be used to make eggnog, which is very good;
3. The suitable temperature for making rice wine is about 30 degrees. Generally, bread and yogurt machines also have rice wine function. When the temperature is low in winter, I tried another method. Add half of the water in the old rice cooker, cook the rice and heat the rice wine. Rice wine can also be made on the steaming grid;
4. The alcohol content of the rice wine produced in this way is about 20 degrees. Friends who are too strong should drink as little as possible;
5. A friend who loves food commented that in step 8 you should wait 1-2 days before adding cold boiled water to make it easier to succeed.