Homemade rice wine

1

The rice is washed clean and immersed for 24 hours。

2

The rice is dried。

3

The steam pan is covered with gauze, the rice is poured on the gauze, the fire is evaporated for 20 minutes, the fire is evaporated for 5 minutes, and the rice is fertilized。

4

Clean up the sink and put the steamed rice in the sink。

5

On the rice, it's cold and white, and it's broken。

6

And when the rice is warm and warm, it's smooth, and it's a little behind it. Combine rice with sweet wine。

7

Fill up the lumbered rice with clean pots in clean containers。

8

The rice is flattened, a small hole is dug in the middle, and a little sweetness is spilled on the surface。

9

Cover the container, use the old blanket and put it in the box. Fill the glass with open water around the box and put old clothes on the side of the box. The container is placed 24 hours in a temperature-preserving condition and the intermediate bottle is replaced by open water。

10

Twenty-four hours later, when the lids were removed, the smell of wine and water came out of the small hole, the rice wine was ready。

1. Steamed rice must be distilled and cannot be formed, so that the grains of rice come out of it. 2. When the rice wine is ready, it will be put in a warm place for 24 hours, allowing the rice to be fully fertilized and then moved into the refrigerator for two months. 3. The temperature of sweet wine fermenting is the best at 60 degrees, with no overheating or overcolding。