How to brew glutinous rice wine?

Ingredients: 3 kg of glutinous rice, 6 kg of rice wine koji, mineral water.

Exercise:

1, 3 kg of glutinous rice was washed and soaked in clear water overnight.

2. Spread the cloth on the steamer, add glutinous rice, and steam over high fire.

After 3.20 minutes, open the lid and it looks like glutinous rice.

4. Stir the glutinous rice evenly, sprinkle a small bowl of water, cover the lid and steam for 20 minutes.

5. Put the steamed glutinous rice into a clean pot, add 6 kg of mineral water and mix well.

6. Rice wine koji11g.

7. The glutinous rice added with mineral water should be stirred frequently to dissipate heat and let the temperature drop.

8. Wait until the temperature drops below 32 degrees (above 25 degrees) before proceeding to the next step (at this time, it has become a pot of thick glutinous rice, hehe ~).

9. Pour in the distiller's yeast and mix well.

10, put the evenly stirred glutinous rice into a clean container, wrap the bottle mouth with a food fresh-keeping bag, tie it tightly and seal it, and enter the fermentation process.

1 1, remember to open the bag for air a few days before fermentation, otherwise the gas produced by violent fermentation will burst the fresh-keeping bag. In the initial stage of fermentation, many bubbles can be seen escaping upward. After 8 or 9 days, the wine body was layered, the glutinous rice basically sank, and the surface fermentation basically ended.

12, filter out the distiller's grains and get the glutinous rice wine ~

13, a large bowl of distiller's grains ~ glutinous rice wine is about 5-6 kg.

The alcohol content of glutinous rice wine is not high, but its stamina is not small. Don't drink it all at once ~ ~ Every day 100-200ml is more appropriate, and of course it depends on your alcohol consumption.

Just a little hint: add some honey when the lady drinks it, it's really delicious.