The correct way to make homemade glutinous rice wine The authentic way to make glutinous rice wine

Glutinous rice wine is one of the most popular types of alcohol in life. It has a low alcohol content, tastes tempting, and has particularly high nutritional value. It has obvious health-care effects, can replenish qi, relieve physical weakness, and enhance the body's ability to resist cold. Moreover, this kind of wine can be brewed at home. However, many people still don’t know the brewing method of glutinous rice wine. Today, the editor will introduce it to you.

The correct way to make homemade glutinous rice wine

1. To make glutinous rice wine, you need to prepare 1500g of glutinous rice, mineral water, and 3kg of rice wine. Wash the prepared glutinous rice, put it in a clean basin and soak it in water for 12 hours. Prepare a steamer, put an appropriate amount of water in the steamer, put the steamer in, cover it with a cloth, take out the soaked glutinous rice, put it on the cloth, cover the pot, and steam it for 40 minutes.

2. After steaming, turn off the heat and let the glutinous rice cool down. When the temperature of the glutinous rice drops to about 40 degrees and it is no longer hot to the touch, take it out and put it in a clean pot, then add the prepared mineral water and mix well. Then add the prepared rice wine, mix well again, dig a small hole in the middle of the glutinous rice, put a small amount of rice wine in it, then cover the pot, and put it in an environment above 30 degrees to ferment for 30 hours. When you open the lid again, you will find that there is clear rice wine inside.

Authentic method of brewing glutinous rice wine

1. When brewing glutinous rice wine, you need to prepare good quality glutinous rice. Try not to use rice instead, because the wine yield of rice is particularly low. After washing the glutinous rice, soak it in clean water for 24 hours. After soaking, gently twist the glutinous rice with your hands and it can be easily crushed. Put the soaked glutinous rice in a steamer and steam it. After steaming, take it out and let it cool down.

2. Put the steamed glutinous rice in a clean container with a lid, put an appropriate amount of mineral water on top, then put the steamed glutinous rice in it, then take an appropriate amount of koji and put it in the glutinous rice to mix evenly, dig a small hole in the middle of it, and put an appropriate amount of koji, then cover the container to make it sealed, put it in a warm environment, and start the ninth day of the first lunar month after 24 hours. At this time, move it to the refrigerator, and after it is fully fermented, the glutinous rice wine inside can be taken out and eaten.