Please read the notes carefully before starting the exercise.
1、 ? Soaking: Wash five Jin of glutinous rice and soak for 15 to 18 hours until it can be ground by hand? Just do it.
2、 ? Steamed rice: put water in the steamer, and put a big cloth on the steamer, preferably covered with rice. The torch steamed the rice for about half an hour. As long as you taste it, you will know that the color of rice will be translucent and crystal clear. If it is not cooked, steam it for a while.
3、 ? Cool the steamed glutinous rice to room temperature. You can turn it over with chopsticks in the middle to speed up the cooling. Choose a big container for rice (absolutely clean and oil-free) and pour the rice into the container.
4、 ? When cooling rice, use a clean container to boil about 1.2- 1.5 liters of boiling water, (be sure to boil it, don't take it directly from the pilot) and cool it for later use.
5、 ? Wash your hands and mix some cold boiled water into the rice, mainly to disperse the rice, separate the rice grains, sprinkle the sweet wine koji evenly and mix it with the cold boiled water evenly. (You can also pour liqueur koji into cold boiled water, add rice several times and stir well. ) After stirring evenly, flatten the rice, press a small nest with your fist in the middle and cover it.
6、 ? Place the container at about 28-30 degrees for culture. I usually use electric mattress when the temperature is low in spring, autumn and winter, which will get better faster and the temperature will be more balanced. Of course, fermentation box and yogurt machine (with liqueur function, because liqueur koji and lactic acid bacteria are not at the same fermentation temperature) are better to use. About 48 hours, if the rice becomes soft, it means it has been saccharified; If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. Liqueur is almost ready. Someone will steam it again, kill the microorganisms and enzymes in it and stop its activity. This will make it easier to preserve sweet wine, but I usually don't steam it again to keep the flora alive. However, if the temperature is high, I should put the liqueur in the refrigerator to prevent excessive fermentation. If I do, I'll go out for a drink. Use a clean spoon when you take it, to avoid bringing in miscellaneous bacteria and ruining a pot of delicious food!
7、 ? Matters needing attention
(1) The koji must be mixed after the glutinous rice is completely cooled. Otherwise, hot glutinous rice will kill bacteria. And the result? It's either sour or smelly or nothing.
(2) ? Even if the temperature is very low. About 30 to 32 degrees Celsius is the best.
(3) The key to brewing is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. First, wash and dry the pot for steaming rice, the shovel for shoveling rice and the container for fermented rice wine, and wash and dry your hands.
(4) Over-fermentation, the glutinous rice will be empty, full of water, and the wine will be too strong. So put the rice wine in the refrigerator. )
(5) Inadequate fermentation will lead to uncooked rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor.
That's basically it. You can try. It doesn't matter if you can't do it. You should have confidence. It is lucky to do it once, but it is normal to fail twice. The generation of hand feeling still needs experience. It says all the things to pay attention to. I wish you success.
The prepared rice wine can be boiled with an egg! Beat off an egg drop.
You can also cook some dumplings and sprinkle some fruit.