How to make rice wine sweet and rich

Rice wine is a kind of wine made from glutinous rice through fermentation. This wine is very popular because its alcohol content is not too high and it has a hint of sweetness. Some teenagers can drink it appropriately, and the elderly can drink this wine to promote blood circulation and benefit their health. It takes some skills to make rice wine sweet and rich. Here I will introduce how to make rice wine sweet and rich.

1. Sweet wine yeast. Wash the round glutinous rice and soak it for seven or eight hours until it breaks into pieces when touched with fingernails. In summer, soaking it for two to three hours is enough. 2. Wash the glutinous rice and soak it in clean water for 12-16 hours until it breaks into pieces when crushed by hand. Then rinse it with water two or three times and strain out the glutinous rice. 3. Place the drained glutinous rice on a steaming tray with steaming holes (first cover it with a layer of cloth (I use gauze) so that the rice will not block the holes of the steaming tray and will be easier to cook), put it in a pot with cold water, and steam it on medium heat for 20 minutes after the water boils. If the rice feels hard, sprinkle some water on it and steam it for a while.

4. After the steamed glutinous rice is cooled to about 35 degrees (a little hot but not scalding), add sweet wine koji powder (you can add it to cold boiled water and mix it evenly, then mix it into the glutinous rice) and mix well. 5. Put the glutinous rice mixed with wine yeast into a container that has been scalded with boiling water and dried in advance , compact the glutinous rice, dig a small hole in the middle, then sprinkle some wine yeast around and on the hole, and add a cup of cold boiled water. 6. Cover the lid and wrap it with a towel or quilt, and place it in a warm place to ferment, keeping the temperature at 29-31 degrees. Generally, you can eat it after 24 hours. Note: 1. The materials and containers used for brewing wine must be clean, free of oil and raw water, otherwise the wine will become moldy. If it is moldy, you can take out the moldy spots and steam it before eating. 2. The glutinous rice for making sweet wine must be steamed. I tried it once by cooking it in an electric rice cooker, but it didn’t turn into sweet wine but vinegar.

7. After the sweet wine is brewed, the hole in the middle has been filled with fermented wine. If you want a strong wine flavor, wait 3 or 4 days before opening the lid. If you don’t want the wine flavor to be too strong, you can open the lid and enjoy it after 24-48 hours. You can also steam it again to kill the fermentation bacteria, so there will be no wine flavor. I prefer sweet wine with a wine flavor. 8. The brewed sweet wine can be scooped out with a clean, oil-free spoon and put into a bottle. The longer it is stored, the darker the color of the wine will become, and it will become real rice wine. This bottle of wine has been stored for several months. The color has turned light yellow and the smell of wine is very strong. Drinking a small cup of warm wine before going to bed can help you sleep. 9. Sweet rice wine can be eaten alone (preferably warmed), added to chicken to make soup, added with eggs to make rice wine eggs, and can also be eaten with red dates and wolfberries. When stewing rice wine soup, it is best to add one or two slices of ginger to remove the moisture from the wine.

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