1.
The glutinous rice is soaked overnight or more than 4 hours, and it can be easily crushed.
Wash well and steam it in water.
2. Let the steamed rice cool, and it can be kept at hand temperature in winter, not higher than 40 degrees.
3. Sprinkle a little bit of cold water on the rice, pour in an appropriate amount of sweet koji and mix well. Refer to the instructions on the packaging bag for dosage.
4. Use a spoon to flatten the mixed rice.
5.
Cut a hole in the middle to facilitate the observation of the wine.
Sprinkle some cold water on the surface.
6. Seal it and let it stand at room temperature for about 2 days in summer, and it needs to be wrapped in quilt in winter.
7. Thanks to the wine in the middle, just smell the wine.
8. Then pour in an appropriate amount of cold boiled water and let it sit for an hour to start eating. If you like the high concentration of wine, you can put it a little longer. The finished product in summer can be refrigerated before eating.
9.
If you can't finish the finished product, keep it in the refrigerator and keep it in the refrigerator. This can slow down the fermentation, otherwise it will be easily brewed or the hair will deteriorate.
The refrigerated fermented rice is taken out and eaten directly on ice, which is delicious and comfortable.
Tips:The temperature of making rice wine needs to be above 30 degrees, so it is very convenient to make rice wine in summer, usually within 24-30 hours. Need to add quilts to keep warm in winter.
