Self-made rice wine
By VicentaLakin
Don't laugh at the farmer's booze. He's got a lot of money。
Recipe Recommendations
- glutinous rice 200 grams
- distiller's yeast 1 gram
Steps for Self-made rice wine
1
Take 200 grams of zirconium and immerse it with water for more than 12 hours。
2
Pick up the good rice and leach it。
3
It's evaporated in the drive. I've been evaporated for half an hour。
4
Steamed rice is pouring into the pot so the containers must be free of water and oil, otherwise they will not make successful rice wine, and they will be molded with raw water or oil。
5
Wine。
6
Most of the wine is spread on hot rice rice。
7
A little warm water, evenly mixed with hands or tools. One fifth of the rest of the wine is probably left behind。
8
Taking a clean, waterless, oilless container, glass or ceramics is the best, transferring rice into the container, pressing it slightly and then pressing a dimple in the middle. Opens up the remaining wine curves to the three-twice, evenly on the surface。
9
Cover it, cover it. It's cold in the winter, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's about 50 degrees. Then wrap it up in cotton and keep it warm. The next day, you can open the lid and smell the smell of alcohol, but if you don't have it, you'll have to heat it up again. Of course, the oven would be better if there were fermenters, like yogurt. I didn't do this, so I wrapped it in a blanket。
10
Good rice wine, either directly or for cooking purposes。