Homemade fermented rice wine (sweet rice wine)
Steamed glutinous rice is cooled, mixed with wine yeast, and fermented warm for two days, its grains floating in fragrant, sweet, mildly boozy jiuniang.
Instructions
- 1
Soak the rice for about 2 hours; it is best if the grains can be crushed into powder when pinched.
- 2
Steam the rice for 30 minutes.
- 3
Spread the rice to cool it below 30 degrees, then mix in the yeast starter.
- 4
Make a dimple in the middle of the rice to make it easier to observe.
- 5
Maintain a temperature of 25-30 degrees, and they can leave the nest after 36-48 hours.
- 6
Observe the dimple to see if the wine is filled to about ninety percent of the dimple; when the rice floats in the wine and a wine aroma is detected, it can be taken out of the dimple.
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Ingredients
Main Ingredients
- glutinous rice2500g
- Yeast5 pieces
- Pure water1500g