Red rice wine

Red rice wine

Introduction:

"When it comes to making rice wine at home, you may immediately associate it with sweet rice wine. Today's red rice wine is also made of glutinous rice, which has the same nourishing and health care effect as sweet rice wine. However, the koji, brewing method, time, color and taste of the wine are quite different from sweet rice wine. This red rice wine is not as sweet as fermented rice, nor is it strong like throat like baijiu. It is more fragrant and more delicious than cooking wine. But it can be regarded as having the eating methodology of the above three kinds of wine at the same time. This kind of red rice wine has strong aroma, slightly sweet taste, and the alcohol degree is about 12 degrees. Used for stewing egg and stew soup is the best nourishing food for the parturient. When the fish is cooked, the soup is put on a little, and it has the effect of removing the smell of tipping. When a friend is gathering in the winter, a hot pot of red rice wine and a small dish will serve as an intimate part of the wine, and it will not hurt like drinking baijiu.

Production steps:

Step 1: soak glutinous rice in clean water for 12 hours after washing. The soaked glutinous rice is washed again until the water becomes clear.

Step 2: steam the washed rice in the steaming compartment for 30-50 minutes (be sure to steam until the rice is well cooked and there is no white heart. If there is not such a large steaming compartment, it can also be put into the electric rice cooker to cook, but don't put too much water, just tilt the pan to see the water.) Put ten catties of water (I use tap water) into the glass jar (if there is a pottery jar is the best) to make wine.

Step 3: put the steamed rice in a large basin and cool it until it is not hot.

Step 4: mix the koji in the rice.

Step 5: then put it into the tank that has been filled with clean water and close the cover (don't cover it tightly, leave some space)

Step 6: wrap the wine can in a black bag to avoid light and put it in a cool place.

Step 7: This is the way the meal was just put down for a while.

Step 8: open the lid the next day and you will hear the slight sound of fermentation bubbling. Normally, from the next day on, it will start to expand and bubble. During this time, use a clean stick or bamboo stick to stir two or three times a day to promote fermentation.
This is what it looks like in six days.

Step 9: after about 6-7 days, when the rice no longer floats and begins to sink, seal the lid, wrap it in a black bag and put it in a cool place.
It's like 12-15 days later.

Step 10: This is what it looks like in 25 days.

Step 11: you can drink it in about 30 days.

Materials required:

Red wine starter: 7 Liang

Glutinous rice: 5 jin

Water: 10 jin

Note: 1) in the process of making wine, all tools and hands must be oil-free. 2) The best time to make this kind of wine is about 15-25 ℃. 3) Good wine should be kept in a cool place away from light. The utensils for taking wine should also be clean and free of oil and water.

Production difficulty: Advanced

Process: others

Production time: several days

Taste: Maoxiang