1200g glutinous rice

150g red yeast rice

Semi-ditty (about 1 teaspoon)

2500 grams of cold boiled water or distilled water

working methods

Wash glutinous rice and soak it in clear water for one night. Rice grains should be soaked in water. The soaked rice should be easily pinched in half with your fingers the next day, and that's it. Add 2500 grams of cold boiled water to monascus rice and soak it for one night.

The next day, drain the glutinous rice, boil water and steam for one hour. I use a two-story bamboo cage, and the upper and lower cages are changed from time to time.

Note: It is best not to use boiled glutinous rice. Cooked glutinous rice is easy to rot and rice wine is easy to fail.

The steamed rice grains should still be granular, but there is no hard heart. Spread it out and let it cool.

Mash half a koji into powder.

Note: It is best to use wine made of porcelain or glass, which is very clean. I washed it once with the disinfection function of the dishwasher and dried it before using it. This is to avoid the deterioration of rice wine.

After the glutinous rice is cooled, add the soaked red rice and water, sprinkle with distiller's yeast and stir to disperse the rice grains.

Put it in a warm and ventilated place and stir it with a clean spoon every 3-4 days to make it ferment evenly. On the third day, the wine was overflowing. I tasted a little. How sweet!

Note: remember not to put it in a hot and humid place, it will be sour!

15-20 days later, the rice grains have become porridge-like, and the wine is very strong. Can be filtered and bottled.

Note: Some old people in our country wait for 30 days to filter, saying that the taste is relatively strong, and basically wait until the rice grains have settled before harvesting. It depends on personal preference.