How long can the homemade rice wine last? How to effectively preserve rice wine? My grandmother's method of storing rice wine is to put the wine in a lattice jar, and pay attention to put it in a dark place, which can't be exposed to the sun. It also needs a piece of plastic paper and a cloth on it.
Generally, I keep it in the refrigerator for an indefinite period. I can keep it in the refrigerator for about seven days, but it can only last two or three days at room temperature.
The best way is to heat it when the taste is the best, that is, boil it and kill the koji. Then it can be kept at room temperature for about seven days, and the refrigerator will be longer.
Methods of preserving rice wine (rice wine) in the past:
1. The narrow mouth pottery jar is washed with lime water, then washed with water, exposed to the sun, and set aside.
2. The wine was pressed, fried, and then put into the jar. The lotus leaf yellow mud was sealed and kept in the backlight.
Distilling: the separation of wine from the rice by crushing.
Frying wine: heat the wine to 90 degrees above (do not boil, the faster the heating speed, the better, the best sealed).
Small editor to share: now in Zhejiang there are still fried wine.