Homemade rice wine(zi niang mi jiu )

Homemade rice wine

Introduction:

"Don't laugh at the mellow farmhouse wine. In good years, there are enough chickens and porpoises."

Production steps:

Step 1: take 200 grams of glutinous rice, soak it in water for more than 12 hours, and crush it by hand.

Step 2: soak the glutinous rice and drain it.

Step 3: pour it into the plate and steam it. I steam it for half an hour after steaming.

Step 4: pour the steamed glutinous rice into the basin and let it warm. The container must be free of water and oil. Otherwise, the successful rice wine will not be made. It will get moldy after being stained with raw water or oil.

Step 5: distiller's yeast.

Step 6: Sprinkle most of the koji on the warm glutinous rice.

Step 7: add a little warm water and stir evenly with hands or tools. There may be a fifth of the remaining koji left for reserve.

Step 8: take a clean, water-free and oil-free container, glass or ceramic is the best, transfer the rice into the container, press a little, and then press a small dimple in the middle. Mix the remaining koji with three spoons of warm water, and pour it on the surface evenly.

Step 9: cover with plastic wrap and cover. It's cold in winter and it dissipates heat quickly. At this time, you need to feel if it's still hot. If it's not hot, soak it in hot water about 50 degrees for a while. Then wrap it in cotton padded clothes and keep it warm. The next day, you can open the lid and smell the wine. If there is no wine, you need to heat it up again, and continue to pack it for a day and a night. Of course, if there is a fermentation device, such as a yogurt machine, the oven would be better. I didn't buy these, so I wrapped them in blankets for insulation.

Step 10: the rice wine can be eaten directly or cooked. It has a wide range of uses.

Materials required:

Glutinous rice: 200g

Koji: 1g

Note: 1, steamed glutinous rice can also be poured into the drawer cloth steaming, but washing the drawer cloth I feel too troublesome, so with the plate, easier to clean. 2. I used the koji several times and left it. There's probably more than one gram left. I used it all. It's OK to have more koji. 3. It's very simple to have a fermentation device. If you don't have a fermentation device, you have to follow me. Please pay more attention to the temperature. 4. If there is no aroma after a day, it may be that the starter is inactivated or the temperature in the middle process is too high to burn to death. If it's OK, take the starter again, warm it up, pour it on it, and then keep warm.

Production difficulty: simple

Process: steaming

Production time: one day

Taste: Maoxiang

Chinese PinYin : Zi Niang Mi Jiu