Homemade rice wine

Overview

How to cook Homemade rice wine at home

Tags

• drinks
• homemade ingredients
• zhejiang cuisine
• old man
• banquet
• glutinous rice
• jiuqu
• liangbaikai

Ingredients

Steps

1. 1 Place 500 grams of glutinous rice in a clean, oil-free basin and soak in water for 24 hours. If it's hot summer, put the pot in the refrigerator to refrigerate and soak. In summer, when the room temperature is relatively high, it is easy for bacteria to breed. Putting it in the refrigerator and soaking it will reduce the growth of bacteria. There are two types of glutinous rice in appearance, one is long-grained and the other is round-grained. When making rice wine, it is better to use long-grain glutinous rice.

   

2. 2 Put the soaked glutinous rice into the steamer and steam for 45-55 minutes. Steam the glutinous rice thoroughly. During steaming, open the lid and turn the glutinous rice 2-3 times so that the upper layer of glutinous rice can be steamed more easily

   

3. 3 Place the steamed glutinous rice in a clean, oil-free and water-free basin to cool. The optimal temperature for fermenting glutinous rice with rice wine is around 25-30 degrees, so everyone should keep this temperature in mind when cooling the glutinous rice. If the temperature is too high, the koji will be killed; if the temperature is too low, the koji will not ferment. In this step, you can also bring the glutinous rice to a suitable temperature and then add cold boiled water to cool it down.

   

4. 4 Put the glutinous rice into the bread machine bucket, add about 500ml of cold boiled water and 4 grams of distiller's yeast and stir evenly.

   

5. 5 Place the bread machine bucket into the bread machine.

   

6. 6 Set it to the rice wine button, and the fragrant and sweet rice wine will be ready in 24 hours! If you don’t have a bread machine, you can directly cover the lid and ferment at room temperature if the room temperature is suitable in summer.