How to make homemade rice wine?

Rice wine, also called fermented grains, or fermented grains, is called Jiangmi sweet wine in the north, because glutinous rice is called Jiangmi in the north. It used to be made with a rice wine machine, but it won't be made if the machine breaks down. Later, Qin Dou Cao Er told me that rice wine can be fermented at low temperature, as long as it does not exceed 30 degrees. Sure enough, it was a success. I drank too much wine and it was very sweet.

The rice wine made by myself is very sweet and particularly affordable, which is much better than the rice wine in the supermarket. In fact, it is not difficult to make rice wine at home. As long as the used pots and pans are cleaned, it is best to scald them with boiling water, thoroughly remove oil stains, and master the dosage of liqueur koji, which is basically successful. However, at present, the temperature in most areas is generally reduced, so it is necessary to keep the container warm in order to produce wine as soon as possible. Specific practices are as follows;

Ingredients: 500g of glutinous rice, 2g of liqueur koji, 200ml of cold boiled water.

Step 1: Clean the glutinous rice one night in advance, soak it in clear water and put it in the refrigerator to avoid deterioration.

Step 2: It is easy to crush the glutinous rice by hand the next morning. Put a proper amount of clean water in the steamer, put clean steaming cloth in the steamer, spread the drained glutinous rice on the steaming cloth, and poke more holes in the glutinous rice with clean chopsticks to make the steam come up and be heated evenly.

Step 3: steam the glutinous rice for half an hour, during which some water can be sprinkled on the surface of the glutinous rice so that the glutinous rice will not be caught. After turning off the fire, take out the glutinous rice, chop it with chopsticks and cool it.

Step 4: When the temperature of the glutinous rice is not hot, pour in the prepared sweet wine koji, pour in 200 ounces, and stir evenly by hand to make the rice in a granular state.

Step 5: Seal the container tightly with plastic wrap. According to the current temperature of less than 20 degrees, you can wrap a layer of towel and other things outside the container to keep warm. After 36 hours, it was observed that there was a beverage flowing out of the hole.

Summary: Rice wine is delicious and sweet, and the production is simple and convenient. There are three key points: 1, and it should not be greasy during the production process. 2. After the glutinous rice is steamed, be sure to wait until the temperature drops before pouring koji water. 3, stirring must be uniform. Master the above three points and wait patiently for the fermentation to be completed.