Practice of making rice wine with rice cooker

Is rice wine made like this? Do not soak or steam, just cook dry rice with a rice cooker?

Meng yucong

20 19- 10-25

It has been noted that

I like rice wine best. It's getting cold, so my favorite friends should make some sweet rice wine to warm their stomachs! Rice wine is also called mash. When I was a child, I had no money to buy snacks. My family often makes an altar of mashed potatoes for children to eat. If I can put the eggs in, I will be so happy that I can't find the north! When I was a child, I watched adults use rice without oil, add distiller's yeast, put it in a jar, wrap it in a quilt and put it in the closet. The next day, the room was filled with wine. ...

When you grow up, try to cook by yourself, and listen to others say: no soaking, no steaming, just cook in an electric rice cooker like dry rice! I tried several times, but I always failed. The top layer is sweet, but the bottom layer is not. It's sour, and there's more water. I tried several times. It should be that the temperature is high, and it will be sour when it is high. Better let it cool down. Take it out after 48 hours and let it stand at room temperature for a few days, which will gradually become sweet. (Be sure to control the temperature between 30-35℃ when making koji)

Now share the steps you are satisfied with:

First of all, it only takes 3 to 4 hours to soak rice, so that the steamed rice looks good and is not raw. If the soaking time is too long for more than 6 hours, the steamed rice will feel bad. How to make rice wine by steaming too much glutinous rice? I made rice wine, rice wine and water, and floating a glutinous rice is the best state.

Then steam for about half an hour on a medium fire.

Finally, steam, cool to warm, add cold boiled water, knead each grain of rice into a ball, add distiller's yeast, mix well, compact, cut a small hole in the middle, sprinkle a little distiller's yeast on the surface, keep warm according to different seasons, and then put it in a place with residual temperature. There will be wine in 36 hours.

Several key points: the rice should be soaked and steamed thoroughly, not too hot to stir, but warm to mix, and packaged in a place with residual temperature. Where can I put the wine? It is usually placed next to the rice cooker. Or boil some warm water in the pot and sit the wine basin in warm water. The water should not be too hot.

Liqueur is ready. Have a bowl of liqueur and eggs. It is really delicious.