Method for make Hakka rice wine in Liancheng county, Fujian province

Hardcover glutinous rice 10 kg, one clay pot, appropriate amount of distiller's yeast, one vat, 2 kg of high-alcohol liquor, and disposable gloves.

1. After buying the pottery jar, soak it in clear water for 2 days, then pour out the water to dry the jar;

2. Pour the coarse glutinous rice into a vat and soak it in water for one night.

Exercise:

1. Drain the soaked coarse glutinous rice and pour it into a pressure cooker or an electric rice cooker for cooking (because the rice has been soaked in advance, just add no more than rice when adding water, otherwise the cooked rice will rot);

2. Pour the cooked glutinous rice into a dustpan and spread it out. You can put an electric fan on the side to blow, which will help the rice to cool down quickly.

3. Press the distiller's yeast into powder by hand in a bowl, sprinkle it on the rice after it is completely cooled, put on disposable gloves with both hands, and fully stir the rice evenly.

4. Put the rice mixed with distiller's yeast into the jar, open a wellhead in the middle after compaction, so as to observe the wine situation after 24 hours, then cover the jar with a clean towel and wrap it with a blanket;

At the current temperature, drinks will be served after 24 hours. At this time, you can open the towel and listen to the sound inside the jar with your ears. Generally, there will be a "squeaking" sound when fermenting;

6. After the wine is confirmed, cover it with a towel and let it stand for 2 days, and then pour in high-alcohol liquor for soaking (the role is to keep the rice wine from deteriorating for a long time, and the more it is preserved, the more fragrant it is).

7. The last step is to keep the jar sealed. If you need to use wine, you must take it out with a clean, water-free and oil-free spoon and continue to seal it. Generally, it will last for 2-3 years.