Rice wine, also called fermented grains, or mash, is called Jiangmi sweet wine in northerners, because they call glutinous rice Jiangmi in northerners. It used to be made with rice wine machine, but it hasn't been made since the machine broke down. Later, Douqin Caoer told me that rice wine can be fermented at low temperature, as long as it doesn't exceed 3 degrees. Sure enough, it was very successful, and the wine was much more delicious. < P > The rice wine made by myself was very sweet and affordable, which was much better than the watery rice wine in the supermarket. In fact, it is not difficult to make rice wine at home. As long as the pots and pans used are cleaned, it is best to scald them with boiling water to completely remove oil stains and master the dosage of sweet wine koji, it will basically succeed. However, at present, the temperature in most areas is generally reduced, so it is necessary to keep the container warm in order to produce wine as soon as possible. Specific practices are as follows;

ingredients: 5g of glutinous rice, 2g of sweet distiller's yeast, 2ml of cold boiled water

Step 1: clean the glutinous rice one night in advance, soak it in clear water, and put it in the refrigerator to avoid deterioration.

step 2: the glutinous rice is easily crushed by hand the next morning. Fill the steamer with a proper amount of clean water, fill the steamer with clean steaming cloth, spread the drained glutinous rice on the steaming cloth, and poke more holes in the glutinous rice with clean chopsticks to make the steam come up and be heated evenly.

step 3: steam the glutinous rice for half an hour, during which you can sprinkle some clear water on the surface of the glutinous rice so that the glutinous rice will not be pinched. After turning off the fire, take out the glutinous rice and chop it with chopsticks to cool it.

step 4: when the temperature of the glutinous rice is not hot, pour in the prepared sweet wine koji, pour in 2 ounces, and stir evenly by hand, so that the rice is in a state of granules.

Step 5: Seal the mouth of the container tightly with plastic wrap. According to the current temperature of less than 2 degrees, you can wrap a layer of towel or the like outside the container to keep it warm, and observe that there are drinks coming out of the hole in the middle after 36 hours. Summary

Rice wine is delicious and sweet, and it is also simple and convenient to make. There are three key points: 1. In the production process, you can't get greasy. 2. After the glutinous rice is steamed, be sure to wait for the temperature to drop before pouring the koji water. 3, stirring must be uniform. Master the above three points and wait patiently for the fermentation to be completed.