Method for making rice wine from leftover rice

Wash glutinous rice or rice and soak it in clear water overnight until rice grains can be easily ground into powder with your fingers. The steamer is covered with cloth, the rice grains are laid flat in the steamer, and even the holes are poked with your fingers, so you can easily steam out the rice. After the water was boiled, it was steamed on medium fire for 40 minutes, and I steamed it in an electric steamer for an hour. Then let it cool to about 30 degrees for standby, that is, try not to burn your hands with the back of your hand.

step

Take an oil-free and water-free clean container and melt the liqueur koji with pure water. Warm water can be used in winter, controlled at about 30 degrees, and cold water at room temperature can be used in summer. Pour the cold but not hot rice into the basin and mix well.

Third step

Put the evenly mixed rice into a small container. I gave up this time. I used a disposable lunch box bought in the supermarket to gently smooth the rice grains without any force.

Fourth step

Press a hole in the middle with a clean rolling pin and observe the wine.

Step five

Seal the container, put it in an insulation bag in winter, put a bottle of boiling water on the side, and boil another bottle of boiling water every 12 hours. Or put it next to the heater. Summer can be placed directly outside the sun. Wine can be served within 36-48 hours. At this time, the taste of wine is not good, so it must be kept in the refrigerator for one day, and the taste is the best.