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What is the method of making glutinous rice wine?

Wash glutinous rice and soak overnight, then wash off the foam, spread evenly on the cage cloth, lift the four corners of the cage cloth, and leave some space for steam to enter and exit. Steamed for 20 minutes, the glutinous rice should be thoroughly cooked and kept in a granular shape.

The simple method is as follows: add wine cake after steaming glutinous rice-"put into the altar and add liquor -" put the jar on the carbon fire after burning-"half a month later, the water filtered by the filter is glutinous rice wine.

Main ingredients: 300g glutinous rice. Excipients: 3G of red koji powder, 2g of wine koji and 200g of pure water. Practice: soak glutinous rice for 6 hours in advance. Drain. Steam through water. Pour glutinous rice into a clean container without oil and water, pour in pure water, and mix with clean chopsticks until loose. Prepare wine koji and red koji powder.

Wash the glutinous rice and soak it in a container for more than 8 hours. Remove the soaked glutinous rice and drain it, then steam it in a steamer. Take out the steamed glutinous rice and break it up and cool it to about 35 degrees.

How can rice wine be made fragrant and sweet

The fourth step is to mix wine koji. "Baijiazhuang Rice Wine" is a local local wine koji made in Meishan, the best, with a certain alcohol content but sweet but not rinse, mellow and refreshing, with a long aftertaste. Break a wine koji into a kilogram of cold boiled water and sprinkle it evenly on the cold rice. The fifth step is fermentation. Put it in a container and seal it.

Home-made rice wine production method: wash long-grain rice, soak in water for 24 hours, hand can be crushed. (Rice can also be made, but the liquor yield is low and the taste is poor.) steaming the soaked rice.

. If you want to make a sweet wine successfully in winter, the fermentation temperature is very important, the temperature had better be controlled between 30 and 35 degrees, otherwise the wine can not be made at all.

Glutinous rice sweet wine practice: first soak rice, about 12 hours in winter, the degree of crushing can be put on a steamer, steam for 10 minutes, and then change to low heat steaming for about 4 minutes, not raw. Steam in a steamer, steam for 10 minutes, then steam over low heat for about 4 minutes.

If you feel that the glutinous rice is relatively dry, you can mix in some warm water slightly. Remember that you must use warm water, never use cold water, and generally feel that the glutinous rice is wet. Then we need to prepare a clean container, which is best sterilized in advance, and then sprinkle some liqueur koji on the bottom of the container.

Put the steamed rice in the room to cool until the temperature is 30 Murray 40 degrees. Do not cool completely. The rice wine made in this way will be sweeter. Pour the rice into a clean, oil-free basin with a lid and wash it away with cold boiled water (preferably about 30 degrees).

How to make glutinous rice wine? Please give specific steps.

Select rice and wash: choose high-quality glutinous rice and soak in clean water. The water layer is about 20 centimeters higher than the rice layer. The water temperature and time during soaking are as follows: 14 hours under 15 ℃ in winter and spring, 8 hours below 25 ℃ in summer, soaking rice grains without white heart, and changing water once or twice in summer to make it not sour.

Wash glutinous rice and soak overnight, then wash off the foam, spread evenly on the cage cloth, lift the four corners of the cage cloth, and leave some space for steam to enter and exit. Steamed for 20 minutes, the glutinous rice should be thoroughly cooked and kept in a granular shape.

Distillation: after the completion of fermentation, put the fermented glutinous rice fermented grains into the distillation pot for distillation. The heat should be kept moderate in the process of distillation so as not to affect the quality of the wine. The distilled liquid is glutinous rice wine. Aging: the distilled glutinous rice wine is put into a ceramic altar or other container and aged.

. first soak the glutinous rice (or rice) in water for half a day, rinse it clean, and then steam it: put water in the steamer, put a layer of gauze on the steamer, and boil the water until there is steam.

Production process: selection of materials: select high-quality glutinous rice as raw materials, requiring glutinous rice particles full, no impurities, no mildew. At the same time, it is also necessary to choose high-quality wine koji, which is a starter containing a variety of microorganisms, which has a great influence on the taste and flavor of glutinous rice wine.

500 grams of glutinous rice, soak for 12 hours. Steam the soaked glutinous rice in a steamer for 30 minutes. When steaming for 15 minutes, pour in 200 grams of hot water and mix the glutinous rice well to prevent the glutinous rice from being too hard to dry or not steamed through. Let the steamed glutinous rice cool and put it into a container.

There are six steps in the production process of rice wine

Select rice to wash and choose high-quality glutinous rice, repeatedly wash several times, clean white pulp, soak in clean water. The water layer is about 20 centimeters higher than the rice layer. The water temperature and time during soaking are as follows: 12-14 hours under 15 ℃ in winter and spring, 6-8 hours below 25 ℃ in summer, soaking rice grains without white heart, changing water once or twice in summer to make it not sour.

Wash three jin of glutinous rice and soak in clean water overnight. Spread drawer cloth on top of the steamer, put in glutinous rice and steam over high heat. The appearance of glutinous rice when the pot lid is opened in 20 minutes. Stir the glutinous rice, sprinkle in a small bowl of water, cover the pot and steam for another 20 minutes. Pour the steamed glutinous rice into a clean pot, add 6 jin of mineral water and mix well.

There are six steps in the production process of rice wine: main ingredients: round glutinous rice 4 jin. Accessories: Angel liqueur koji 1 pack (8 grams), cold boiled water 500 ml, sealed cans 5 jin (2). Step: wash the glutinous rice and soak in clean water overnight. Soak the glutinous rice until you can crush it with your hands, which means that the soaked rice is well soaked and washed thoroughly.

sticky rice. Soak the glutinous rice in clean water one night in advance, with a little more water to ensure that the glutinous rice can still pass the rice after soaking. This is glutinous rice that has been soaked all day. The soaked rice can be crushed by hand. Cover the steamer with drawer cloth, and the soaked rice had better be washed again and steam for 40 minutes over medium heat.

Step 1: 1000 grams of glutinous rice, rinse with clean water several times, then soak in water for 24 hours, soak until the rice grains are rubbed with your fingers and crushed in this way. Step 2: drain the soaked rice, put it in a steaming box with drawer cloth, steam over high heat for 30 to 45 minutes, steam thoroughly. Step 3 spread out on a clean board without oil and water to dry.

. first soak the glutinous rice (or rice) in water for half a day, rinse it clean, and then steam it: put water in the steamer, put a layer of gauze on the steamer, and boil the water until there is steam.

The step chart of self-brewing rice wine, how to make it delicious.

1. Materials for self-brewing glutinous rice wine: Angel sweet wine koji 4 grams, glutinous rice 5 jin, utensils soaked in about 2 liters of pure water, utensils for steaming rice, containers for serving rice, stirring utensils, and finally fermented utensils are washed to oil-free, then rinse again with boiled water or pure water.

Step 1: wash the glutinous rice and soak it for more than 6 hours. Steam in a steamer for about 30 minutes. When steaming for 15 minutes, pour into the cold boiled water and turn the rice over to facilitate the rice to steam through. All utensils are not allowed to touch oil, salt and unboiled water.

3. The method of soaking rice with 1 jin of glutinous rice and half a grain of water in Hubei rice wine: take a clean, oil-free (very important) container, soak glutinous rice in clean water after washing, soak glutinous rice for 3 hours and soak glutinous rice for 10 hours, it doesn't matter if you don't know the variety of glutinous rice, just use your fingers to crush it.

4. The key to making wine is cleanliness, everything can not touch unboiled water and oil, otherwise it will be moldy and hairy, (this is related to the growth conditions of Jiuqu, the unclean environment will promote the growth of miscellaneous bacteria).

5. After filling out some, you will find that the rice wine juice is oozing all around. The prepared wine is very sweet. Please click on the input picture description to describe the cooking skills. The utensils of home-made sweet wine should be clean and oil-free.

6. Load the glutinous rice washed by alcohol and medicine into a large porcelain basin. Press it with your hands. In the process of compaction. Keep dipping your hands with the bowl of wine potion left in step 5, such as the last wine potion, which is also sprinkled in glutinous rice. Cover the porcelain basin and put it in a warm and dry place.

How is the liqueur made?

Soak the glutinous rice overnight. Drain the water, put it in a basin and flatten it. Cut a few holes to make the glutinous rice better ripe. Put in the rice cooker and press the cooking button to steam. Steam in a steamer over high heat for 20 minutes, open the lid and turn over the glutinous rice. Remove and rinse with cold water to cool down. Add pure water to mix spoon, then add wine koji mixing spoon.

The production method of sweet wine is as follows: wash 500 grams of glutinous rice, soak in water for one day and night, soak until the rice can be crushed by hand, control water, set aside. Add water to the steamer, cover with oil-free cage cloth, fire, steam until the water boils, pour the soaked glutinous rice into the pan, steam over medium heat for 25 minutes, steam, turn off the heat.

.. soak the glutinous rice in clean water until crushed with your fingers and turned into powder. 2. Remove the glutinous rice and drain; grind the koji into powder. 3. Boil the steamer with water, put gauze on the steaming rack, and then pour the glutinous rice to smooth. 4. Cover and steam over high heat for about 40 minutes.

Sweet rice wine, also known as mash trough, is made of rice and sweet wine koji and kept warm for a certain period of time. Among them, Rhizopus and yeast are the two microorganisms in sweet wine koji. Rhizopus is a genus of algae, Mucor and Mucor, which can produce Glucoamylase and hydrolyze starch into glucose.

Steamed glutinous rice for 25 minutes after soaking for one night. Spread out the steamed glutinous rice, pour in 300 grams of cold white boil, and rub the glutinous rice balls open with your hands, so that the sweet wine will be well-grained. Cool the glutinous rice to about 30 degrees (touch the glutinous rice with the palm of your hand, feel warm and not hot) sprinkle with sweet wine koji and stir well.