Home-brewed rice wine is used instead of boiled wine for soups and stews, it is very good at eliminating fishy smell and enhances flavor. Don't worry about any additives.Appropriate amount of ingredients, glutinous rice, practice
Rinse glutinous rice repeatedly until water for rinsing rice runs clear, then soak for 12 hours.
Put soaked glutinous rice on a steaming grate covered with gauze and steam for about 30 minutes until rice is fully cooked and there are no raw materials.
After steamed glutinous rice has dissolved in cold boiling water, collect it immediately.
Pour liqueur powder directly into scooped rice and mix well.
Place mixed rice in a glass bottle. After about 2-3 days, fermentation will be complete and wine will leach out.
Add cold boiled water (water to rice ratio 2:1) and all wine will float in about half a day.
The next day, use a clean spoon free of water and oil to press down floating wine.
After a few days, rice grains start to sink and you can stop stirring them.
After all grains of rice have completely settled, they can be strained through cheesecloth and bottled.
After 1-2 days of precipitation, suck off through a straw and a bottle, and bottle part that is cloudy at bottom. (This photo shows second brew with a relatively large amount.)
After another 2-3 days of settling, filter it through a straw one last time and wine will be very clear.
Prepared rice wine.