What is the best way to package rice wine

Rice wine is a very good drink in life. Moderate consumption has many benefits for health. It can not only promote blood circulation, but also prevent and treat some diseases. Some people like rice wine because it has the effect of beautifying and nourishing the skin. Whether it is used for direct consumption or stewing porridge, it tastes delicious. If the container for rice wine is not chosen properly, it will also affect the health of the body. So what is the best container for rice wine?

What is the best way to store rice wine?

It is best to use an enamel, ceramic or glass basin, which is safe, easy to operate (need to stir after adding the wine) and easy to clean.

Do not use plastic containers, stainless steel containers, or aluminum products, because rice wine contains alcohol, and the plasticizers and dyes in plastics may dissolve into alcohol and endanger your health. Rice wine contains acidic substances, which are somewhat corrosive. Do not use stainless steel containers or aluminum products.

How long can homemade rice wine be stored?

Generally, it can be kept in the refrigerator for about seven days, but it can only be kept at room temperature for two or three days before it becomes a bit prickly.

How to preserve homemade rice wine

In the past, the method of preserving rice wine (yellow wine) was as follows: the narrow-mouthed pottery jar was washed with lime water, then cleaned with clean water, exposed to the sun and set aside; the brewed wine was squeezed and boiled, then put into the jar, sealed with lotus leaves and yellow mud, and stored in a dark place.

Wine pressing: Separating wine from rice by pressing.

Frying wine: Heat the wine to above 90 degrees (do not boil, the faster the heating speed, the better, it is best to seal it).

What is the fermentation temperature of sweet rice wine?

The optimal temperature range for fermenting glutinous rice sweet wine is 40°C-45°C.

Preparation method:

1. Soak the glutinous rice in cold water for 8 to 12 hours, then wash it until the water is not turbid. If you don't wash it thoroughly, the sweet wine you make will taste like rice paste.

2. Cook the soaked glutinous rice. The amount of water should be such that no water is visible on the surface of the rice, but water is visible when you turn the rice to the side. The rice should be hard but not undercooked. If it is too soft or mushy, it will affect the quality of the sweet wine.

3. Cool the cooked glutinous rice to about 35°C (warm to the touch), add the sweet wine yeast and mix well (refer to the instructions on the package for the amount). If 1 to 3 times the amount of flour as the sweet wine yeast is added to the sweet wine yeast in advance, the sweet wine will be sweeter. You can add a small amount of cold boiled water when stirring to make it easier to loosen the rice grains. After stirring, press the glutinous rice tightly, dig a small hole in the middle, cover it with a lid, and it is best to use a large plastic bag or plastic bag to put the entire container in and tie it up to form a sealed state. Special care should be taken not to allow the rice grains to get stained with oil, otherwise they will easily grow hair and become inedible.

4. Put the processed glutinous rice in a warm place to ferment for at least 36 hours. If the small hole in the middle of the glutinous rice is filled with juice, you can taste it. If it tastes sweet but not sour, it is successful. If it tastes bland and sour, it needs to continue fermenting. The leftover sweet wine will continue to ferment, the alcohol flavor will become stronger and the sweetness will become weaker, so the remaining sweet wine should be refrigerated to inhibit its continued fermentation. This way, the sweet wine will become sweeter and sweeter. It can be stored in the refrigerator for half a month.