How to brew Shanghai rice wine How to brew Shanghai rice wine?

1. Ingredients: 500g of glutinous rice and 2g of distiller's yeast.

2. Wash the glutinous rice until it is clear and soak it for about 10 hour.

3. Drain the soaked glutinous rice and put it in a steamer with a cage cloth. It's best to keep the surface fluffy and don't compact it.

4. Cover the surface with extra cage cloth, put water in the steamer, steam for 15-20 minutes after the water boils, until the rice is cooked.

5. Rinse with cold boiled water and cool down to about 30 degrees. While rushing, I fully grasped the rice and felt that the temperature of the rice was slightly cooler than that of my hands.

6. Take about 1.5g distiller's yeast, mix it into the dispersed glutinous rice, and fully stir.

7. Put the glutinous rice into a suitable glass bottle, dig a hole in the middle, pour the remaining 0.5 g distiller's yeast into a small bowl of warm water of about 30 degrees, mix well and pour it into the hole.

8. Cover the bottle cap, don't tighten it, just cover it. Put it in a heat preservation bag, pour in a hot water bottle with water of about 40 degrees, and put it in the heat preservation bag with a thick towel outside. The heat preservation time is about 35 hours.

9. See glutinous rice as a whole, with the edge off the bottle and wine in the middle dimple. Look at the clear wine juice. The finished liqueur is tightly covered and stored in the refrigerator.