Glutinous rice drenched for two hours
on Steam for 20 minutes, open the dig, sprinkle some water and then steam for 20 extra minutes. Steamed glutinous rice to cool, hands on the meter for 30 seconds, is the best feeling hot the temperature.
the bottom of oil-spill vessel floor starter, a layer of sticky rice, then sprinkle rice wine yeast and mart, and so ahead this diagram is to show starter, so finished up a heap, looked at more clearly.
the rice physical pressure, in the middle obtaining a hole in the grotto too sprinkle wine yeast, and then covered with lid, sealed with plastic wrap. I also had a clean plastic bag sets.
insulation quilt into the fermentation, three, four days after the beginning, the wine smell, the holes out of wine, rice drift like a
home brew rice wine Method 2
Step one: Buy a round glutinous rice ---- glutinous rice can be long, but to a solid color (namely is, rice is pearly, besides rice)
Step Two: foam measure ------ thirty degrees at apartment temperature, while one hour to 2 hours; room temperature twenty degrees, the need for two hours to 3 hours, room temperature namely ten degrees up to four hours!
reminder: do not need to soak rice for also long, the summer, then an hour is enough, it is suggested with pure water, meantime a pound of rice along soaking with 1.5 kg of water!
steamed rice: Drain on the need for screening ahead, (fussy) about an average family brewing samgun about forty minutes on the ripe rice sure!
chilly meal: easy, hand feel warm on it!
merged starter: the city which in general are in the supermarket to purchase wine anthem Angel, a pack tin be brewed approximately samgun,
reminder: a pound of rice, increase water about six two water on it, not to sell their own food, water, not much flavor the rice wine! It is best to dress disposable mitts!
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nice 1st closures with plastic wrap.
then covered with cover, depends on the climate, the temperature is tall, the fermentation ambition be faster, when the low temperature ought be warming more slowly warm.
wine fermented for two days and a half, very fragrant!
home brew rice wine Method 3
practice:
1, after rinsing rice, soaked 5-6 hours (period is fleeing out of the bubble at fewest 2 hours) '
2, soggy glutinous rice, steamed 40 minutes to stir the pot, the middle 20 minutes, make openings, break up the rice,
Reprinted 】 【 eminent gist skills production man, gush some water, cover and then steamed (or cooked glutinous rice is not simple)
3,
Christian Louboutin Mary Janes, clear the steamed glutinous rice, stir abrasive, normal let cool to approximately thirty degrees (palm contacts with glutinous rice, I feel lukewarm merely no hot above the line)
4, take a clean container, put a layer of rice wine, sprinkle a layer of melody, and so forth
Used this mark of wine song:
5, and spatter the top floor of starter,
Mobile site pissed, and compacted, dig a cavity in the navel,
Space, first post, and spatter starter chasm
6, cover the lid, wrapped in plastic bags and then wrapped with a blanket alternatively a warm area
7, three days after the open, smell the wine, discern the holes have wine, rice melted and you're done.