Glutinous rice wine, also known as sweet wine, rice wine, sweet wine, it is white rice, that is, Jiang Mi as raw materials, made with a special fermented yeast. The brewing method is as follows:
1. The raw material is treated with fine white rice (preferably glutinous rice), washed, and immersed for several hours to overnight.
2. Steamed rice Leached glutinous rice will be leached, into the steamer, heating with steam steam (about 15 minutes).
3. Cool rice Take the steamed rice into a slightly larger container (all appliances that come into contact must be sterilized with boiling water) and wait until the temperature is reduced to 35~40°C.
4. Mix the ingredients and pour warm rice into the pre-prepared cold boiled water (within a temperature of 40 degrees) and stir in the distiller's yeast. Finally, sprinkle some vinegar powder on the surface and cover it with plastic wrap.
5. The fermentation is maintained at a temperature of about 30 degrees and can be taken after one day.
Remember: 1. In the operation process, utensils and hands should be washed clean, rice grains can not be stained with oil, salt, acid, alkali and raw water and other substances; 2. distiller's song can not be used above 40 degrees, otherwise it will Loss of biological activity.
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