Homemade rice wine

Homemade rice wine

Introduction:

"I haven't made rice wine for a long time. I used bear yogurt machine to do it once before. Later, I was contracted, and it has nothing to do with me ever since. Later? When the production didn't keep up with the demand, we went on. When I saw that bag of rice wine I bought back, how did I think of buying rice wine? If you want to eat, let's make it. Try to buy rice wine, this taste is not our delicious, with a little sour, although not particularly obvious. It's just that we haven't experimented with rice wine yet. "

Production steps:

Step 1: clean the glutinous rice

Step 2: soak in water for 4-5 hours

Step 3: put in the steamer and steam over high heat

Step 4: cooked rice, no hard core, can be out of the pot

Step 5: spread out to cool below 30 degrees

Step 6: add cold boiled water

Step 7: break up the glutinous rice

Step 8: take one koji, about 2G

Step 9: crush

Step 10: add glutinous rice and mix well

Step 11: load the container, smooth the surface and dig a hole in the middle

Step 12: close the lid

Step 13: put in the rice wine machine

Step 14: close the lid and start the rice wine function

Step 15: after 36 hours, the rice wine is brewed

Materials required:

Glutinous rice: 1000g

Cold boiled water: 500g

Sweet koji: 1

Note: the glutinous rice can be steamed, too soft and too hard will affect the quality of the finished product. Rice must be cooled before mixing. If the temperature is too high, rice wine will be sour. Too low fermentation temperature will affect the quality of rice wine.

Production difficulty: simple

Process: others

Production time: several days

Taste: sweet