Home-brewed sweet glutinous rice wine

1

Wash the glutinous rice and soak for 5 hours; drain the water, wrap it in gauze, steam for 20 minutes until the rice has no white heart;

2

Remove, spread out, and cool to below 30 degrees; add a small amount of cold boiled water to break up the rice, dissolve the koji with half of the dry rice, and mix well with the rice;

3

Put it into an airtight container and keep it at about 30 degrees for fermentation. In winter, it is best to wrap it with a quilt, close to the heater or near the radiator of the refrigerator;

4

I made this in June in summer. After standing for 24-48 hours, I smelled the aroma and sweetness, and a small amount of juice came out, and it was done;

5

Sweet glutinous rice wine can be eaten directly.

6

I usually strain out the wine and drink it slowly in the refrigerator.

1. Liquor yeast is the fermentation product used to make wine, also known as wine starter.
2. The key to making glutinous rice is that everything should not be touched with oil, salt or raw water.
3. 500 grams of glutinous rice is mixed with 1g-1.5g. It is best to use round glutinous rice, which is relatively clear and sweet. I use the "Dazhu glutinous rice sweet distiller" for distiller's yeast.
4. When mixing koji, be sure to cool the glutinous rice to below 30℃.
5. After mixing the good wine, put the rice into a container and gently smooth it out. Don't press it too tightly, otherwise it will sour.