How to make traditional distilled rice wine?

1. first water will be glutinous rice (or rice) soaked for half a day, rinsed, and then steamed into rice:

In the steamer pot on the water, steam drawer on a layer of gauze, boil water until there is steam. The glutinous rice fishing on the cloth steamed, (about an hour, they taste it to know), taste the texture of the glutinous rice, if the grains of rice is hard, sprinkle some water and mix a little bit and then steam for a while, after steaming to the fermentation of containers (rice cooker, soup pots, or plastic, glass containers), stirred a few times with a spoon, cooled to the temperature of the hand is not hot (30 or so using the medium temperature of the fermentation of the rice is too hot or too cold, will affect the fermentation of the brewery).

2

2. Mixed wine:

Spoon will be spread out the glutinous rice, the wine evenly sprinkled on the glutinous rice (slightly leaving a little bit of wine last), and then use a spoon to turn the glutinous rice, the purpose is to mix the wine as much as possible evenly.

3. Preservation:

Gently compact with a spoon. Smooth the surface (can be dipped in cool water), make a flat-topped cone shape, press out a depression nest in the center, sprinkle the last bit of liquor quat in it, pour a little bit of cool water (the purpose is that the water slowly seeps outward, which can evenly dissolve the liquor quat mixed in the rice, and is conducive to the even fermentation), but the water shouldn't be too much.

4. Fermentation:

Cover the container tightly and place it at a suitable temperature (about 30 degrees Celsius), if the room temperature is not enough, you can use a thick towel and other containers wrapped with insulation); fermentation.

5. You can check in the middle to see if there is heat, heat is a good phenomenon. 1 day later you can taste. Completed fermentation of glutinous rice is crispy, juicy, fragrant smell, sweet taste, wine taste is not nose, (time can be based on personal taste, long time, the wine taste of acidity on the thick, but too much punch is not good), about 24-48 hours of fermentation, will be the container lid open (with a strong aroma of wine on it), filled with cool boiled water, and then covered with a lid, placed in the refrigerator (in order to terminate the fermentation) or directly into the pot to cook (is also to stop the fermentation). (also to stop fermentation).

Precautions:

1. Mixing the wine must be done after the glutinous rice has cooled down to 30 degrees Celsius. Otherwise, hot glutinous rice kills the bacteria. The result is either sour and smelly or no movement. Too low a temperature in the middle will not work either, the wine curd will not be active and the stray bacteria will multiply, so about 30℃ is best. And it must be airtight. Otherwise it will be sour and astringent.

2. The key to making wine is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy, (which is related to the growth conditions of the wine quartz, unclean environment will promote the growth of stray bacteria). You must first wash and dry the container in which the rice is steamed, the spatula and spoon used to shovel the rice, and the container in which the rice wine is fermented, as well as washing and drying your hands.

3. In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (do not often open the lid), if there is no wine flavor, rice has not yet formed a tendency to tofu block, you can put the container in a 30 ℃ warm water bath to heat up a little, so that the rice is not due to the lack of temperature and can not continue to fermentation.

4. The process of making sake brew is very clean, so if you occasionally find some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew is still edible. If the wine is full of long hairs and colorful, it is likely that the operation is not clean because of water or oil, so you have to throw it away.

5. Practice to master a degree: if the fermentation is excessive, the glutinous rice is empty, all the water, the wine flavor is too strong. If the fermentation is not enough, the glutinous rice has raw rice grains, choking the teeth, sweetness is not enough, and the flavor of the wine is not enough. If you put too much water when mixing the rice, the glutinous rice will be empty and not be lumpy, so it will fall apart when you cook it.

Hope to adopt