How to make glutinous rice wine
In the past 10 days, the popularity of the entire network on homemade wine soaked glutinous rice wine has continued to rise, especially in the fields of food and health. Many netizens have shared their production experience and experience. This article will combine popular discussion content to introduce you in detail the production method of glutinous rice wine, and attach structured data for reference.
1. The basic principle of soaking glutinous rice wine
Glutinous rice wine soaked in wine is a traditional fermented beverage that produces sweetness and wine aroma through the fermentation of glutinous rice and wine koji. Its production process is simple, but it requires attention to sanitary conditions and temperature control to ensure successful fermentation.
| Main ingredients | effect | Proportion |
|---|---|---|
| Sticky rice | Provides starch source | 1000g |
| Wine chorus | Fermentation agent | 8-10g |
| Cool boiled water | Adjust humidity | Appropriate amount |
2. Detailed explanation of the production steps
1.Prepare materials: Choose high-quality round glutinous rice and wine koji purchased through regular channels.
2.Glutinous rice treatment: Wash the glutinous rice and soak it for 4-6 hours, drain the water.
3.Steamed and cooked glutinous rice: Steam the glutinous rice until the particles are clear and there is no hard core.
4.Cooling treatment: Spread the steamed glutinous rice and dry it to 30-35℃.
| step | Temperature requirements | time |
|---|---|---|
| soak | Room temperature | 4-6 hours |
| Steaming | 100℃ | 30 minutes |
| Cooling | 30-35℃ | Natural cooling |
3. Fermentation process management
1.Stir-fried chorus: Mix the koji powder evenly into the glutinous rice.
2.Install the altar: Put the glutinous rice mixed with the koji into a disinfected container and dig a pit in the middle.
3.Fermentation: Sealed container and fermented at ambient temperature of 25-30°C for 36-48 hours.
4. Things to note
1. All instruments must be strictly disinfected to avoid contamination of miscellaneous bacteria.
2. Do not open the lid frequently during fermentation.
3. If abnormal odor or mildew is found, fermentation should be stopped immediately.
| Frequently Asked Questions | reason | Solution |
|---|---|---|
| Slow fermentation | The temperature is too low | Increase ambient temperature |
| The wine tastes too light | Insufficient fermentation time | Extend fermentation time |
| Acid | Miscellaneous bacteria contamination | Remade |
5. Saving and Eating Suggestions
1. After fermentation is completed, it can be filtered and bottled and stored in refrigerated.
2. It is recommended to drink it within 3-5 days, with the best flavor.
3. You can add osmanthus, wolfberry and other ingredients according to your personal taste.
6. Summary of popular discussions among netizens
According to recent online discussion data analysis, hot topics about soaking glutinous rice wine mainly focus on the following aspects:
| topic | Discussion hot topic | Main points |
|---|---|---|
| The best glutinous rice variety | high | Round glutinous rice is more suitable than long glutinous rice |
| Fermentation temperature control | Extremely high | The most effective fermentation chamber is |
| Choice selection | middle | Traditional wine koji vs modern wine koji |
| Health care effects | high | Promote digestion and improve sleep |
Through the above structured data and detailed step instructions, I believe you have mastered the essentials of making glutinous rice wine. This traditional drink not only has a sweet taste, but also has certain health benefits, which is worth trying to make. It is recommended to try a small amount during the first production, master the skills and then expand the scale.
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