Home-brewed fragrant rice wine

1

Rinse the glutinous rice repeatedly until the rice washing water becomes clear, and soak for 12 hours.

2

Place the soaked glutinous rice on a steaming grid covered with gauze and steam on high heat for about 30 minutes until the rice is ripe and no longer littered.

3

Put the steamed glutinous rice in cold boiling water and beat it up immediately.

4

Sprinkle the sweet wine powder directly into the picked rice and mix well.

5

Put the mixed rice into a glass bottle, and the fermentation is completed after about 2-3 days, and the wine is extracted.

6

Add cold boiled water (water: rice ratio is 2:1) and the wine will float completely after half a day.

7

The next day began to use a clean water-free and oil-free spoon to suppress the floating wine every day.

8

After a few days, the rice grains start to sink and stop stirring.

9

After all the rice grains have completely settled, they can be filtered with gauze and bottled.

10

After 1-2 days of sedimentation, suck it out with a straw and bottle it, and the turbid part at the bottom is bottled again. (This picture is a picture of the second wine making and the quantity is relatively large.)

11

After another 2-3 days of precipitation, filter it once with a straw, and the wine will be very clear.

12

Made rice wine.

The filtering tools are very simple. You can buy a cotton gauze and a disposable infusion tube at a pharmacy, cut off the section with the needle, and place the remaining section at one end in the bottle holding the wine, and the other end in the empty bottle., one high and one low, filtering can be easily completed using the siphon principle. If you cannot buy an infusion tube, you can use two ordinary beverage straws to connect it instead. http://home.meishichina.com/space-23642-do-blog-id-153906.html For specific practices and precautions for sweet wine brewing, please see this old article http://home.meishichina.com/space-23642-do-blog-id-103462.html