How to make fermented rice wine at home

Fermented glutinous rice refers to a kind of food brewed with glutinous rice as the main raw material and then added with wine yeast. It not only tastes great, but also has many benefits for the human body, such as promoting fluid production and quenching thirst, replenishing qi and activating blood circulation, activating blood circulation and removing blood stasis, and treating gout, etc. It is precisely because fermented glutinous rice has so many benefits that it is very popular and can also be taken as a medicine. Many people want to make fermented glutinous rice at home. Here is how to make it at home.

practice:

1. Soak the glutinous rice in water for more than 8 hours (some glutinous rice is easy to steam and does not need so long). It is best to put it in the refrigerator in summer. I just rub the glutinous rice with my fingers and it will be easily crushed. If you feel unsure, you should still follow the time.

2. Put the soaked glutinous rice into the steamer and steam it for more than 30 minutes. Put enough water under the steamer to prevent it from being steamed dry. Turn off the heat and take out the glutinous rice after it is soft.

3. Put it in a rice-washing basin, rinse and stir it with cold boiled water to break up the sticky glutinous rice into pieces, and quickly cool down the glutinous rice. I usually rinse it two or three times. Lift the top layer of the rice-washing basin, and the water will drain down. It is very convenient (if you don’t have a rice-washing basin, an ordinary basin will do, it’s just a little more troublesome to pour out the water)

4. Put the warm glutinous rice into a very clean container that has been scalded with boiling water. I use a stainless steel basin, and other containers are also OK, but they must be very clean and scalded with boiling water. Add the prepared sweet wine koji and stir evenly with chopsticks (the temperature of the glutinous rice should be 35 degrees, not too hot)

5. Then spread the glutinous rice mixed with sweet wine in the container and dig a hole in the middle.

6. Seal the basin with plastic wrap. I wrap myself like a mummy, but it doesn’t have to be so exaggerated. I’m afraid that the kids at home might touch it. Put it in a warm place and let it ferment for more than 48 hours (it can be left like this in summer, but it needs to be kept warm in winter). You can see a lot of water seeping out of the small hole in the middle of the plastic wrap. When you open it, you will smell the aroma of wine.