Fermented glutinous rice wine
Overview
Sweet fermented rice is my favorite, especially the sweet aftertaste of fermented egg drop soup. Every time I see sweet wine in the supermarket, I have the desire to eat it. I bought a pound of glutinous rice (long grain) at the supermarket and decided to make it myself at home. Speaking of distilled koji, haha, I wanted to laugh. I saw some people saying that supermarkets sell distilled koji, but I went to several big supermarkets and couldn't buy any, so I thought of going to a food additive store to check it out. I still came back disappointed. I thought, I bought this rice, but what can I do without koji? Ah, didn’t I buy it for nothing? What should I do? I was so anxious that I suddenly thought of Taobao. I hurried home and turned on my computer. I took a photo of the treasure I was looking forward to from Taobao. When the Angel Sweet Liquor Qu arrived, I couldn’t wait to make the fermented rice wine before I had time to confirm receipt. Hahaha. There is always a process of failure in making anything. This time I wanted to give it a try. I will do it again if I succeed. I bought a pound of glutinous rice and I only used half a pound. A bag of distiller’s yeast was 8 grams, so I only used 1 gram. I also used a small bowl of cold boiled water. I started to run out of water, and again I added water for the second time, so the total required is a small bowl of cold boiled water. The most important thing is that the whole process of making the rice wine must ensure that the container is water-free and oil-free, and the hands must be clean. The whole process is filled with cool boiled water, and there must be no raw water. Today is the third day of making wine. Open it and see, hey! Even though it is covered with plastic wrap, you can still smell the aroma of wine, haha, I didn’t expect it to be very successful! Tomorrow morning you will be able to drink fermented egg drop soup; now I will share my recipe with you and learn together! (*¯︶¯*)
Tags
Ingredients
Steps
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Wash half a pound of glutinous rice and soak it in water in a basin overnight.
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Get up early the next day, boil a small pot of boiling water, uncover it and let it cool for later use. Look at the glutinous rice again. If it can be crushed easily, the glutinous rice is ready for soaking.
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Spread the soaked glutinous rice on a clean drawer cloth. In order to steam the glutinous rice more thoroughly, insert some ventilation holes with chopsticks and boil the water for 25 minutes.
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This is steamed and crystal clear cooked glutinous rice.
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Put the steamed glutinous rice into a clean container without water or oil and use clean hands to spread it. Let it cool until it is not hot to the touch. Just warm it. Too hot will burn the koji to death and lose its effectiveness. Don't let it get too cold. Just melt the koji while the rice is cooling.
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This is the 8g package of Angel Sweet Wine I bought from Taobao.
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For half a pound of glutinous rice, I used 1 gram of distiller's yeast and put it into a clean, water-free and oil-free bowl.
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Add a bowl of cold boiled water and melt the koji. Now in this picture, I have a little less water, so I added some more later, and the total amount is like a small bowl of boiled water.
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Pour the melted koji water into the warm and dried glutinous rice, and break the glutinous rice into pieces again with your hands. Make sure that every grain of rice is coated with the koji water. After mixing, compact the scattered glutinous rice with your hands, and poke a small hole in the middle for easy viewing of the wine.
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After pressing, cover with plastic wrap and seal.
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I added a lid to the glass bowl and covered it with a quilt to keep it warm. The temperature is high and fermentation will be faster. The room temperature in my house is now 25 degrees, so I still cover it with a quilt. On the first day, I opened the lid and looked through the plastic wrap. It didn't change much. My heart was still pounding. Although failure is the mother of success, I was still afraid of failure! I looked again the next day and saw that there was a tiny bit of water at the bottom of the bowl, but I still had no idea. I was still afraid, afraid that the wine would not come out, and that the rice would be spoiled. I was in a dilemma, so I ignored it and continued to wait. Even if it failed, I would not regret it. Just consider it as learning!
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Today is the third day of fermentation, and I almost forgot about it. After dinner, I suddenly remembered this treasure of mine. After packing it up, I quickly went to see it, ah! Success, the wine came out. When I opened the lid, even though it was sealed with plastic wrap, there was still a sweet aroma of wine. Hahaha, I was so happy. The temperature in my house was not too hot. I did not put it in the refrigerator and continued to ferment it overnight to get more wine. I will be able to drink the fermented glutinous rice and egg soup when I get up early tomorrow. After I finish the meal in the morning, I will store it in the refrigerator to stop the fermentation. If it is left outside, it will continue to ferment and the rice will not be so sweet! Hee hee (*¯︶¯*), the remaining half a kilogram of rice will be cooked next time. I no longer have to go to the supermarket to buy ready-made mash liqueur, oh~Yeah~
