Homemade rice wine

1

Put the rice in the cold water, it's enough to flood the rice, and I usually spend half a day or one night. When it's done, the Lord's in the pot。

2

It needs to be cooled in containers. It's just cooling to the point where it's not hot, and if it's hot, it's gonna heat up the fermentation in the wine, and if it works, it's gonna get sour and bad。

3

The amount of wine music is based on the description and the amount of rice. Don't put it too much, it's bad and it's too much。

4

The wine song is clean and waterless。

5

Spread the rice in a cold and white way, preferably with a single grain and without a rice pack. Then the splatters are mixed into the grain of rice. Save some wine。

6

Scratch a bit of wine under the container and then fill it with rice。

7

Scratch a bit of wine under the container and then fill it with rice。

8

When one layer is filled, the rice is pressed with its hands, and a little bit of swung on the surface. Then we'll load the second floor, the same way, until it's all loaded

9

When all the rice is filled, the hand is pressed, the old wine is opened with plenty of cold and white, and then a small pit is pressed in the middle of the rice, pouring it slowly from this place, and then a thing is covered。

In the summer, no need to keep it warm. Just place it directly on the dining table; it's usually ready after 24 hours. In the winter, it needs to be kept warm. I usually wrap it in an old thick piece of clothing, then fill three hot water bottles and place them around the container at 120-degree intervals. It's usually ready in about two days. Heat it once in the morning and once in the evening. You can also use a thermos filled with boiling water instead of hot water bottles. The entire process must be oil-free and cannot come into contact with unboiled water. Once the rice wine tastes right, put it in the refrigerator to stop the fermentation. If it ferments for too long, the taste will not be good either.