Homemade rice wine
By VicentaLakin
Recipe Recommendations
- glutinous rice 500 grams
- distiller's yeast 4 grams
- cool white 500ml
- sweet and sour
- mix
- a day
- ordinary
Steps for Homemade rice wine
1
500 grams of gramme of rice are immersed in clean, oil-free basins for 24 hours. If it's a hot summer, put the basin in a freezer soak. During the summer, room temperature is higher and bacteria tend to grow, and coldly impregnation in the refrigerator reduces bacteria. There are two types of rice, one of long particles and one of round particles, in their appearance. If you make rice wine, it's better to use long grains。
2
The immersed rice is put in a steam cage for 45-55 minutes. The rice is completely fertilized. In the middle of the evaporation, the lids are turned two to three times over the millet to make it more fertilized
3
Steamed rice is laid cold in clean, oil-free basins. The best temperature of fermented rice is about 25-30 degrees, so you can hold this temperature when you dry cold rice. Too high a temperature will kill the wine song and too low a temperature will not ferment. This step can also add cold and white cooling to the suitable temperature after the rice has been placed。
4
the rice is placed in a bread-crumb, evenly blended with the cold and 4 grams of wine added around 500 ml。
5
Put the bread-crumbs in the toaster。
6
Set it up as a rice wine key. In the absence of a bakery, the fermentation of the lid can also be done directly in the summer when room temperature is appropriate。