Rice wine brewing process

Rice wine is actually a kind of wine brewed from glutinous rice. Drinking glutinous rice wine directly has many benefits for health. It can not only promote blood circulation, but also refresh and relieve fatigue. Occasionally consuming glutinous rice wine can also increase people's appetite and help digestion. It is also very nutritious and especially suitable for the weak and middle-aged and elderly people. What is the process of brewing rice wine?

Rice wine brewing process

Ingredients: 3 pounds of glutinous rice, rice wine yeast, and 6 pounds of mineral water.

practice:

1. Wash three pounds of glutinous rice and soak it in clean water overnight.

2. Cover the steamer with a cloth, put in glutinous rice, and steam over high heat.

3. Open the lid after 20 minutes and you will see the glutinous rice.

4. Stir the glutinous rice, sprinkle in a small bowl of water, cover the pot and continue steaming for 20 minutes.

5. Put the steamed glutinous rice into a clean pot, add 6 pounds of mineral water and mix well.

6. Weigh out 11g of rice wine koji.

7. Add mineral water to the glutinous rice and stir it frequently to dissipate heat and lower the temperature.

8. When the temperature drops below 32 degrees (above 25 degrees), you can proceed to the next step (at this point it has become a pot of thick glutinous rice, hehe~).

9. Pour in the koji and stir thoroughly.

10. Put the mixed glutinous rice into a clean container, cover the bottle mouth with a food preservation bag, seal it tightly, and start the fermentation process.

11. Remember to open the bag and let it ventilate during the first few days of fermentation, otherwise the gas produced by the violent fermentation will burst the plastic bag. In the early stage of fermentation, you can see a lot of bubbles rising. After 8 or 9 days, the wine is layered and the glutinous rice basically sinks, and the surface fermentation is basically over.

12. Filter out the lees and you will get glutinous rice wine.

13. The resulting distiller's grains is a large bowl, about 5-6 jin of glutinous rice wine.

How to make rice wine without koji

Nowadays, sweet wine medicine is generally sold in supermarkets. Just follow the instructions above. In winter, the time will be longer, and the temperature must be kept warm. In summer, when the room temperature is over 30 degrees, it is much simpler. Stir the yeast in clean water which is slightly higher than the room temperature, then pour it into the steamed and cooled rice, stir evenly, and let it stand for 24 to 36 hours. When you open the container, you will smell the sweet smell of rice wine.

Be careful not to be impatient. Make sure the rice is cool enough to touch before adding the wine solution. Otherwise, the yeast may be easily scalded to death. A slightly lower temperature can increase the fermentation time, but if the temperature is too high, the rice will go bad.