How to make rice wine

Rice wine practice homebrewing the whole process is as follows:

Materials: 2500 grams of glutinous rice, 2 liquor quartz, a pot of cool white water, a pot of boiling water.

Steps:

1, glutinous rice to pick a little, afraid of impurities. This is bagged Wu Chang glutinous rice, very clean.

2, the glutinous rice after washing a few times with water soaked for 24 hours, if the temperature is high can be put in the refrigerator freezer soak, you can also soak a few hours to change the water.

3, after soaking the glutinous rice drained water on the steamer on medium heat, steamer water must be added, steam steam after 30 minutes.

4, steam 30 minutes after the fire to the minimum, open the lid, a small bowl of cool water, the cool water with a hand pouring way to sprinkle on top of the glutinous rice, close to the edge of the pot to sprinkle a little more. Cover and continue steaming over medium-high heat for 15 minutes.

5, steamed glutinous rice time, the fermentation of the container clean, with freshly boiled water twice. Then boil a pot of water and let it cool.

6. Put the rice wine in a clean, waterless bowl and pound it into powder with a rolling pin.

7, rolling pin clean, pounding the end of the wine in the fire for a few seconds to sterilize, pay attention, do not burn ha, with a cooking machine can also be hit.

8, steamed glutinous rice flour put boiling water scalded containers for a period of time to cool down, the temperature to the hand touch the innermost glutinous rice are not hot for the appropriate. At this time with the previous cooled water to break up the glutinous rice, the method is to pour water while using the hand to break up the rice, this time be sure to control the temperature.

If the rice is too cold, then use boiling water to raise the temperature of the water poured on top, and vice versa. Be sure to let the temperature of the beaten glutinous rice flour just a little bit hotter than the hand temperature can be, if it is winter can be a little bit hotter, but do not reach the temperature of scalding hands. The key to making rice wine is temperature, so remember to remember.

9, after breaking up the rice grains one by one can be separated, this time to just research into the end of the liquor sprinkled in the glutinous rice powder, with the hands of the rapid mixing evenly.

10, and finally dig a hole in the center, and then sprinkle a little wine powder in the hole.

11, covered with a lid, wrapped with a large clean children's quilt, and then wrapped in a thin quilt outside. If it is winter it is recommended to wrap a large quilt, anyway, the thicker and warmer the better.

12, put the wrapped quilt in the box, my family did not have a big box on the bottom of the closet. Then wait 48 hours.

13, 48 hours a small end out, see the center dimples in the water, that is done.

14, as the old saying goes, "good wine is not out of the tank, bad wine full of incense", this sentence is true, if the 48 hours of fermentation across the quilt can not be smelled a little flavor, the wine must be hair good, if the house is full of wine incense, then basically this wine is not.