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Detailed steps for self-made pure rice wine

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Detailed steps of self-made pure rice wine fermentation for two days. Can I drink the wine without adding water?


1 Choose good glutinous rice

2 Soak glutinous rice in clear water one day in advance, with a little more water, so as to ensure that the glutinous rice can still not cross the rice after rising


3. The soaked rice can be crushed by hand and then soaked

4 Spread the cloth on the steamer, wash the soaked rice again, and steam it over medium heat for 1 hour

5 The steamed rice should be kept cool in the room until the temperature is 30-40 degrees. Do not let it cool completely. Only in this way can the rice wine be more sweet. Pour the rice into a clean, oil-free basin with a lid, and use cold boiled water (preferably about 30 ℃) to disperse the rice. When adding water, add it a little bit. After adding it, immediately scatter the rice, gradually scatter all the rice, and no longer form a ball. However, do not use too much water. It is appropriate that the rice is scattered and there is no water left in the basin

6. Add 2G rice koji and stir well

7 Use chopsticks to compact the rice mixed with rice koji, and then make a hole in the middle, which is called nest, to make rice koji better ferment and produce wine later

8. At this time, evenly sprinkle 1g Rice Wine Koji on the surface and a little inside the hole. Finally, carefully pour a little cold boiled water into the hole. Do not fill the hole, just 2/3 of the hole, and do not pour it on the rice. Cover the cover

9. At the beginning of the fermentation stage, it is best to put it in a 25-30 ℃ heat preservation environment for 24 hours. After 24 hours of fermentation, you can see that there is liquid exposing the rice noodles, which means that the wine has been produced, and you can smell the fermented wine flavor. At this time, pour half a cup of cold boiled water with a temperature of no more than 30 ℃, cover it and continue the 30 ℃ fermentation,

10 After another 12-24 hours, you can see that there is a lot of wine, and rice is floating on the top of the wine, so it is done

11. Let me press it with a spoon. Look, the rice is a whole ball

12 Scoop it up to see more clearly. The rice wine that has been successfully fermented must be floating like a whole wad. Otherwise, it will not succeed. The rice wine in this state has rich aroma and pure sweet taste. Otherwise, even if fermented, the taste will be sour. At this point, add a large cup of cold boiled water. There is no need to keep the temperature and ferment. Water is only added to dilute it.

details of ingredients
appropriate amount of glutinous rice
1 bag of koji
appropriate amount of cold boiled water
sweet taste
other processes
one day
ordinary difficulty
practice steps of rice wine

materials for making rice wine

wash the glutinous rice for two to three times, soak it in cold water for 24 hours (it takes about 8 hours to change the water during the soaking process), then remove it and wash it with clean water for two to three times,

put the steamer compartment in the rice cooker, wash the gauze and spread it on it

then pour the rice on top and steam it on the steamer (about half an hour),

pull up the gauze and cover it on the rice, and wrap it tightly around

turn the rice cooker to the cooking gear

clean the containers and container covers for making rice wine, especially the containers should not be stained with any oily substances. Scald the container cover of the container machine with the boiling water just boiled for more than 1 minute, and sterilize it

pour boiling water into the container and cover it for several minutes

use a small amount of cold boiled water to disperse the koji (there is no need to put too much water, just enough to disperse the koji.)

open the lid of the pot with steamed rice

after being released from the cage, it can be broken up and cooled until it is not hot (about 35 ℃). If the rice looks too dry or uncooked, sprinkle a little water on the rice and steam it

first put the cooled rice into the sterilized container, and then add about 200ml of cold boiled water to stir evenly

pour the dispersed distiller’s yeast into the glutinous rice

stir the glutinous rice evenly

dig a round hole in the middle of the rice. (to make 500g of glutinous rice or rice, about 200ml of cold boiled water is required, but the glutinous rice is too hard to cool, so you can put more cold boiled water appropriately; if it is too soft, you can put less cold boiled water; the amount of koji can be configured according to the instructions on the packaging of your purchased koji)

put the container containing glutinous rice into the rice wine machine, select the function of rice wine, and then set a time (usually 30-36 hours)

fermented rice wine

you can directly eat or make some rice wine desserts, and the rest can be stored in the refrigerator.

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