Method for prepare rice wine from common rice

The method for make rice wine with common rice is as follows:

Tools/raw materials: rice, special steamer, distiller's yeast, well water, jar, warm water, quilt, bowl, boiling water and spoon.

1. Soak the rice for 6 hours, then pour it into a special steamer and steam it evenly, and steam it on high fire for about 40 minutes.

2. Prepare a ditty. Generally, the ratio of rice to koji is 100 kg rice: 250 g koji, which can be slightly adjusted with the change of temperature.

3. Pour the steamed rice into the well water for cooling and let it cool quickly.

4. After the rice is drained and cooled, pour it into the jar and sprinkle with distiller's yeast. Add a little warm water, which is almost 10% of rice. Then stir well, take out a big hole in the middle and pat it tightly around the hole.

5, cover the quilt, 5-7 days out of the wine slurry. Scoop out the wine slurry in a bowl and sprinkle it on the surrounding rice. Cut it open and divide it into big pieces. Prepare cold boiled water in advance and pour it into the jar.

6. During the period, I often use a spoon to scoop drinks and pour them on the distiller's grains. You can eat it in more than 20 days.