Homemade rice wine

1

Pow the rice well, add appropriate amount of water and steam into rice. The amount of water varies according to the rice. Generally speaking, after pouring water into the washed rice, put your index finger up and place it in the water. Just touch the rice with your fingertips. The water surface is almost at the first knuckle. If the steamed rice is hard or soft, you can increase or decrease the amount of water next time you steam.

2

After the rice is cooled, sprinkle 2 - 3 grams of Angel's sweet koji on the surface, and then rinse it with cold white. This will allow the koji to penetrate into the rice in the lower layer with the water. Then you can use a clean oil-free tool to mix the rice. Make the koji more evenly distributed. Cover the rice with plastic wrap or cover and leave it at room temperature for 36 to 48 hours.

3

The prepared rice wine will have a layer of white "fluff" on the surface. This is a normal fungus. If it is of other colors, it cannot be eaten. There is not much "soup" when rice wine is cooked well. What should I do? It's easy to handle. Just pour it with hot water. It can not only kill the aspergillosis and slow down fermentation, but also make more "soup". Pour it with hot water, cover it, and let it cool. When eating it again, make sure the rice wine is still sweet without adding sugar at all.

Both rice and glutinous rice can be made into rice wine. The rice does not need to be soaked. The glutinous rice needs to be soaked for about 16 hours until it can be crushed by hand. If the rice is soaked in hot weather, you can put it in the refrigerator. It will go stale if it is soaked for so long at room temperature.
Personally, I feel that rice wine made from glutinous rice is sweeter than rice. Rice will have a slight sour taste. I actually like rice wine made from rice. If you make too much rice wine, you can't finish it all. You can put it in a bottle and put it in the refrigerator for refrigeration. However, even if it is refrigerated, it can't stop it from continuing to ferment. If it is too bad, it will be bad to throw it away. Then use it as yeast to steam steamed steamed buns. It has a great effect. The steamed buns are still sweet and give off a faint aroma of rice wine.