Sweet to Greasy [homemade Fermented Glutinous Rice Wine] (be Careful)

Sweet to Greasy [homemade Fermented Glutinous Rice Wine] (be Careful)

1. 1. Soak a catty and a half of glutinous rice overnight (8-12 hours) in advance.

2. 2. Spread the soaked glutinous rice on the cage cloth.

3. 3. Steam on medium-high heat for about 30 minutes.

4. 4. Put the steamed glutinous rice in a fresh-keeping box, let it cool to about 30 degrees, and just touch it with a little temperature.

5. 5. Slightly add a little cold water to the glutinous rice until the rice grains disperse (don't pass it).

6. 6. Wash your hands and mix half a pack of Angel's Distilled Koji and glutinous rice evenly, and make a fist-sized hole in the middle.

7. 7. Put it in the warm and ferment for 32-36 hours. (It’s fine to be indoors in summer)

8. 8. See if the glutinous rice has already been produced in 30 hours.

9. This is Angel Sweet Liquor

Tips:

Tips: The key to making: 1. Be sure to choose Angel's Sweet Liquor Koji, other distiller's music is really not good, Angel's success every time.

2. The amount of rice and the ratio of koji are very important. I always have a catty and a half of rice and half a package of koji, every time I succeed.

3. When adding cold boiled water to glutinous rice, it should not be too large to be able to dig a hole, otherwise the temperature inside the fermentation will not be easy to succeed if it is too thin and can not dig a hole.

4. Keep hands and utensils clean and oil-free during production.

5. The fermentation time does not need to be too long, it will taste too long (of course if you like the taste of wine) but it must also take at least 32 hours.

6. If you want to store it for a long time, you can blanch the mash with boiling water across the container to kill the koji.