How much water should be added to homemade rice wine? Summer is the best time for us to ferment rice wine. Before fermentation, glutinous rice must be soaked for 3-5 hours. Due to the hot weather in summer, in order to prevent the rice wine from becoming sour, a small amount of water can be added to the wine for boiling to prolong the storage time.
Brief description method:
Wash 500 grams of glutinous rice and soak it in cold water for 3-5 hours to make the rice fully absorb water, and then put it into the pot for steaming.
Take out the steamed glutinous rice and air it to about 30 ℃. Then put it into the sterilized ceramic utensils. Grind 4-6 grams of distiller's yeast into fine powder and sprinkle it on it. Add 250 grams of cold boiled water, mix the koji and glutinous rice evenly, flatten and press it with hand or spoon, open a small hole in the middle and cover tightly.
The best fermentation temperature is 25 ℃. In summer, 1-2 days later, you can see the water in the middle hole, smell the mellow fragrance, and the glutinous rice can be eaten when it is rotated in the container.
In winter, the container can be placed on the heater for heat preservation, and can be eaten after 3-4 days. In summer, the weather is hot. In order to prevent the rice wine from fermenting and becoming sour, a little water can be added to the wine for boiling to prolong the storage time.
Experience:
1. The key to making wine is to be clean. Everything can't be stained with raw water and oil, otherwise it will become moldy and hairy. You should clean and dry the steaming rice container, shovel rice shovel and fermented rice wine container, and also wash and dry your hands.
2. In the middle of fermentation (12 hours, 24 hours), you can open the lid (don't often open the lid). If there is no wine flavor and the rice has not yet formed into tofu, you can take the container cover to the kitchen fire for heating, and then cover it again, so that the rice can not continue to ferment due to insufficient temperature (this is my local trick).
3. The brewing process is very clean, so if you occasionally find some long hair phenomenon (sometimes because the fermentation time is too long), remove the hair, the wine can still be eaten. If every time you make wine is full of long hair and colorful, it is estimated that which production process is stained with raw water or oil but not clean. I advise you not to eat it, and it will be considered as the tuition payment.
4. I have also made wine with ordinary rice, and the effect is good.