How is Korean rice wine brewed? Why is it white? The rice wine made at home is translucent. Is Korean rice wine delicious?

(1) Wash glutinous rice and soak it in clear water for two hours.

(2) Steam the steamed bread in a steamer for 40 minutes as in the method of steaming steamed bread.

(3) After steaming, it must be thoroughly cooled.

(4) Stir the glutinous rice in one direction with cold water, and break the glutinous rice into a small bowl of water, almost a catty of rice.

(5) Grinding distiller's yeast into powder and mixing it into glutinous rice.

(6) Put the glutinous rice into a container, punch a hole in the middle, sprinkle distiller's yeast in the hole and sprinkle distiller's yeast on the surface of the glutinous rice.

(7) Cover and keep warm. A temperature of 25 to 30 degrees is ideal.

(8) Open after 24 hours. If you see wine coming out of the hole, it's almost good. If the temperature is not enough, it will take longer.

The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon before cooking. If it is stained with oil flowers, it will definitely not succeed. Rice will produce blue-black mold, which is not acceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten. You can eat it directly below. In order to ensure cleanliness, I specially used a new drawer cloth, and this one is reserved for steamed glutinous rice, steamed buns and the like, and corn leaves are used as drawer cloth. If you do this, no matter which country does it, it will be white. ...