Rice wine, also known as sweet wine, is made of glutinous rice, which is also commonly known as wine. Glutinous rice wine is a traditional specialty wine of the Han people, the method is simple, the fermentation time is short, and the taste is sweet and delicious. Today I will share with you the method of glutinous rice wine, friends who want to make glutinous rice wine at home suggest collecting, have time to try. #米酒 #
First, let's take a look at what ingredients are needed to make glutinous rice wine:
1 kg of glutinous rice, 3g sake koji, 350g of cold white boiling (distilled water and purified water are also available)
Second, the production method
1: Soak glutinous rice in water one night in advance, soak for about 8 hours, so that glutinous rice can fully absorb water.
2, drain the water, put it in the steamer with gauze padding, poke some small holes with your hands, you can cook faster. Steam on high heat for half an hour, do not know whether cooked or not can eat a bite.
3: Steamed glutinous rice to cool, add 250g of cold boiled water to cool down, mix evenly, let the glutinous rice absorb some water.
4: When the glutinous rice cools down to 40 degrees, mix the koji and 100g of cold white boiling, pour into the glutinous rice and mix well. This method is suitable for novice operations, so that every grain of rice is stained with koji. If you pour it directly into the koji and mix it, the novice operation is wrong, and it is easy to mold.
5, put the glutinous rice into the bottle, press firmly, dig a round hole to the bottom of the cylinder in the middle, seal it, and ferment for three days.
6, three days later has come out a lot of sweet wine, this time to make out is wine, you can drink sweet wine, you can also eat wine.
7, if you want to drink more, do not be too sweet friends, open the bottle after three days, pour 500g of pure water or cold white, stir well, seal it and continue to ferment for three days.
Note: glutinous rice to choose round glutinous rice, round glutinous rice is better; conditionally can use mountain spring water, but to cook; want to make rice wine after the seventh step, the wine filtered out steamed, sealed for a month will become yellow wine, but novices do not recommend so dry, easy to overturn; want to do osmanthus wine, rose wine or other flower flavor, directly in the step of steaming glutinous rice with petals steamed together; want to wine more strong friends do not add water, directly one-time fermentation for half a month; wine koji I bought is Angel wine koji, You buy it according to your preference, you can buy that kind of koji cake, the taste will be better, but the koji will not be easy to preserve.
The method of glutinous rice wine has been shared with everyone, and the words are finished with painstaking blood, and friends who want to make glutinous rice wine at home must collect it! I used this formula to make original glutinous rice wine, osmanthus glutinous rice wine, rose glutinous rice wine and other flower wines, all of which are very successful, you go and try it!
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