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You can make sweet rice wine with cold, pure water,
Ingredients Glutinous rice 1000g rice koji 10g or a bag of cold water or pure water 1000g
Homemade rice wine, zero failure approach Step 1 Prepare the ingredients
2. Soak glutinous rice in cold water for more than eight hours in advance
3. Drain in a container 4. Put in a steamer and steam for 30 minutes by poking holes in it with chopsticks. Check to see if it's just done. This is to put the steamed glutinous rice into a large waterless basin with cold boiled water or pure water prepared in advance to stir the glutinous rice evenly to prevent it from sticking, and then put rice wine koji about 30 degrees when the glutinous rice is almost cool, which is sold on the market, half of it is doubled according to the measurement, otherwise the effect is not sweet at all
6. After mixing, if you feel a little dry, put a little cold water, and then put it in a container with a lid. If there is a rice wine machine, put it in the container of the rice wine machine and press it tightly and poke a few holes with chopsticks as in the middle
7. The rice wine machine is to poke a hole in the middle, the rice wine machine does not need to talk about the method, put it into it, if there is no rice wine machine, in winter, it is necessary to use cotton-padded jacket or thick things to wrap the rice wine and then put it in a hot water bag in the basin, or by the stove to ferment for 24-36 hours, if it is more than 30 degrees in summer, then directly put the hot place to ferment.
8. After 24 hours, it is necessary to open and smell it, the smell of rice wine is good, if it is not fragrant enough, it will be fermented for 12 hours, remember that too long it will be broken, and then the fermented good can be refrigerated, if you want to cook it, you can eat it, put some of your favorite dates, egg dumplings
Cold water can be used to make dessert wine. When making rice wine, the glutinous rice must be swollen, and when stirring the glutinous rice, it is also necessary to add an appropriate amount of cold Baikai, so that the glutinous rice fermentation has sufficient water, and will not lead to the occurrence of glutinous rice.
When making rice wine, in addition to the need for glutinous rice, wine qu, cold Baikai, any other substances do not need, do not add sugar, because rice wine fermentation will produce a lot of glucose, polysaccharide and other sugar substances, if added sugar, will lead to done rice wine drinking very greasy mouth.
My family's sweet wine practice is steamed glutinous rice, with cold water cooked rice grains, until the rice grains cool, water is directly missed, add rice wine koji, mix evenly, put into the wine fermentation, in fact, sweet wine is all produced after glutinous rice fermentation, basically no water, boiled when drinking will add water to boil on it. So you can just add cool water.
When the water is boiled, it can be put to room temperature, and then put the cold Bai Kai into the steamed rice, and do not put the unboiled water
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The correct way is to boil the water first, slightly cool it, to about 70 or 80 degrees, add the wine to the water, and mix well. The milk master will make the glutinous rice of wine completely rotten, the wine taste will become larger, and the sour taste will become larger, so it is not possible.