Rice wine steaming ~ home style

Overview

The wine you steamed by yourself ~ don’t worry

To wash the rice and cook it, just use a rice cooker (of course it would be better to cook rice with ingredients, but steamed rice cannot be used as the wine will not be fragrant)
Pour it out and let it cool until the temperature is 32 to 38 degrees. Sprinkle in the wine seeds at a ratio of 1 kilogram of rice to 4 grams of wine seeds. Mix well
Pour into the clean bucket prepared in advance and compact
Cover it with a clean cloth, tie it with a rope, and let it sit for 24 hours
For drinking well water or mineral water (tap water contains bleaching powder, which affects the quality of the wine), the ratio is 1 catties of rice to 1.5 catties of water. Put it in a sealed container (the more airtight, the better for fermentation), label it with a date, and let it ferment for a week.
Pour the fermented lees into the wine still. Please follow the instructions of your wine still. Each wine still is slightly different!
The first wine is very fragrant!
The rice is harvested, stored for more than a year, shelled into rice, cooked into rice, steamed into wine, transparent and fragrant!