Is rice wine made of glutinous rice? Can glutinous rice made of yellow rice wine be replaced by other rice?

Yellow rice wine is a common drink in southern China, which is deeply loved by people because of its excellent taste and various methods. So rice wine is made of glutinous rice? Can glutinous rice brewed with rice wine be replaced with other rice? I'll explain them to you one by one, hoping to help you.

Is rice wine made of glutinous rice? Generally speaking, in rice growing areas, glutinous rice is used to make wine! The wine brewed is also better! The taste is soft and soft, and the alcohol consumption is high! But other rice can also be used to make wine, but the alcohol content is not so high! It doesn't taste good! But from the perspective of health and beauty, black rice wine is the best! Black rice has a hard shell and a low alcohol content!

Can glutinous rice used in yellow rice wine be made of other rice? Other rice can be used instead of glutinous rice to make wine, but the wine yield and taste may be a little worse. The reason why glutinous rice is used to make wine is because the content of amylopectin in glutinous rice is the highest, and amylopectin is easily decomposed and converted into sugar, so the sugar content after fermentation is high, and then converted into alcohol, and the alcohol content of wine is good, so glutinous rice is the best for making wine.

How to make sweet wine from glutinous rice? 1. Soak 5 Jin of fragrant glutinous rice (short and round rice wine is better) for 3-4 hours.

2. Wash the soaked glutinous rice and spread it on the steamer (the steamer cloth is placed under the mat). Dig out the glutinous rice before steaming and leave a few holes to make it easier for the steam to come up. Remember to prepare a pot of cold boiled water before steaming glutinous rice.

3. Steam the glutinous rice, then turn off the fire and open the lid. Cool the glutinous rice until it is not hot.

4. Open the glutinous rice and rub it with cold boiled water. Until the glutinous rice is rubbed into clear lines.

5. Open a packet of sweet distiller's yeast and sprinkle it evenly on the glutinous rice, stir it evenly and put it in a sealed jar. Open a small hole in the middle of the paved glutinous rice by hand, and finally open another package of liqueur koji and sprinkle one third on the surface of the glutinous rice. (The remaining liqueur koji is sealed and put in the refrigerator for next use) Done!

6. The normal temperature is about 30℃, and it can be eaten after 24 hours. Sweet and delicious, Xian Yi, suitable for all ages!