The most authentic method of making sweet glutinous rice wine

1, washed glutinous rice and soaked for 5 hours; Drain the water, wrap it in gauze and steam for 20 minutes until the rice has no white heart;

2. Take it out and spread it out, and cool it to below 30℃; Add a small amount of cold boiled water to break up the rice, melt it with half the amount of distiller's yeast, and mix well with the rice;

3. Put it into a sealed container and keep it at about 30 degrees for fermentation. In winter, it is best to wrap it with a quilt, near the heating place, or near the refrigerator for refrigeration;

I made this in June in summer. After standing for 24-48 hours, you can smell the bouquet and sweetness, and a small amount of juice flows out, and you're done.

5, sweet glutinous rice wine can be eaten directly.

6. I usually filter out the wine juice and drink it slowly in the refrigerator.

Tips:

1, koji is the fermentation product of distiller's grains, also called koji.

2. The key to making mash is not to touch oil, salt or raw water.

3, 500 grams of glutinous rice with 1 g-1.5 grams, it is best to use round glutinous rice, which is relatively sweet. I used "Dazhu mash sweet wine song" as the song.

4. When mixing koji, be sure to cool the glutinous rice below 30℃.

5. After the wine is mixed, put the rice into the container and gently smooth it. Don't press it too hard, or it will be sour.