How to make rice wine with more alcohol How to make rice wine with more water

We all know that rice wine is a popular drink. It tastes good, is rich in nutrition, and tastes sour and sweet. It is loved by young people. Many people make rice wine at home, especially female friends. So how to make rice wine? Let's take a closer look!

How to make rice wine that tastes good and produces more wine

There are three key factors in the brewing of rice wine: ① glutinous rice, ② yeast and ③ fermentation environment.

The method of making rice wine is very simple. After all, it is relatively primitive. Simply put, steamed glutinous rice is mixed with koji, and then placed in a suitable environment for fermentation to obtain rice wine.

1. First, choose the right glutinous rice

In fact, the raw material of rice wine does not necessarily have to be glutinous rice. As long as it contains high starch, it will be fine. However, glutinous rice is the most suitable. My personal experience is that round-grain glutinous rice makes sweeter rice.

2. The second is the selection of koji

In the past, people made their own wine, but this is a bit technical and troublesome, after all, now there are already mature products such as koji and yeast. There are two common types of koji: sweet koji and flavored koji. The former tastes sweeter, while the latter has a stronger aroma. You can choose according to your taste.

3. The final step is the fermentation environment

At least make sure the container has been sterilized with boiling water, is oil-free and free of raw water, and then seal it with plastic wrap or other sealing methods to isolate it from bacteria. Finally, make sure the fermentation environment is warm and suitable, between 28 and 35 degrees is more suitable. You can get sweet and delicious rice wine in about 2 days.

Therefore, if you want to brew delicious and large quantities of wine, you need high-quality glutinous rice, superior koji and a warm and suitable fermentation environment. None of the above three points can be missing. However, it should be noted that, unlike the current distilled liquor, rice wine is truly brewed directly through fermentation. Due to the limited alcohol tolerance of the fermentation bacteria in the koji, the alcohol content of rice wine is generally very low, which is a fact that cannot be changed.

How to make rice wine

Prepare ingredients: 1 pound of round glutinous rice, 3 to 4 grams of sweet wine yeast, and 130 to 150 milliliters of boiled water.

Production steps:

Step 1 (soak glutinous rice): Wash the glutinous rice and soak it in clean water overnight. Add more water as glutinous rice absorbs water very well. Soak the rice until the grains can be crushed with your fingers.

Step 2 (steaming glutinous rice): Put a cloth in the steamer, pour the soaked glutinous rice in and spread it flat for steaming. Bring to a boil over high heat, then switch to medium-low heat and steam for about half an hour. After steaming, pour into a clean container, break it up and cool it down.

Step 3 (mix in koji): let the temperature of the beaten glutinous rice cool down to a level slightly lower than our body temperature. Then dissolve the koji in boiled water and pour it into the beaten glutinous rice. Stir well.

Step 4 (fermentation stage): Spread the mixed glutinous rice in the container evenly and dig a "dimple" in the middle so that you can see the wine coming out directly and observe the fermentation progress. Seal the entire container with plastic wrap, wrap it with a warm blanket or something like that, and place it in a warm place to ferment slowly, usually 2 to 3 days at most.

Tips and tips for making homemade rice wine

1. The wine yeast must be mixed in after the temperature of the steamed glutinous rice drops, preferably around 30 degrees. Because fermentation is completed by the microorganisms in the wine yeast, the temperature above 40 degrees will inhibit fermentation, and the microorganisms we need will begin to be inactivated at around 50 degrees. Too high or too low a temperature will lead to failure.

2. The glutinous rice must be soaked thoroughly in advance, to the point where it can be broken with your fingers. This way it can be steamed more easily and absorb enough water. Otherwise, there will be very little wine. After all, the main ingredient of any wine is water.

3. The container used for fermentation must be cleaned, at least scalded with boiling water to ensure that there is no raw water and oil stains, and it must also be sealed during fermentation.

4. If you cannot finish the fermented rice in one go, you can choose to store it in the refrigerator, or boil it once before storing it. This can inhibit and kill the fermentation bacteria through low or high temperature, and stop the fermentation process of glutinous rice. Otherwise, it will gradually "turn" into a direction similar to rice wine.