How to make rice wine in a household yogurt machine and how to make it

‍

Home yogurt machine to make rice wine and how to make rice wine from yogurt machine. Now many housewives are paying attention to various production methods of home yogurt machine. In fact, the most important raw materials for making rice wine are rice and koji. This kind of rice is the most common. The glutinous rice is also called glutinous rice. The nutritional content of rice wine is similar to that of rice wine, and the ethanol content is low. But the calories that can be provided to the human body are many times higher than those of beer and wine. Rice wine contains more than ten kinds of amino acids, of which 8 are necessary but cannot be synthesized by the human body. The following Richuang Electric Appliances -- household yogurt machine, commercial yogurt machine, intelligent commercial yogurt machine, large commercial yogurt machine, yogurt machine manufacturer, commercial yogurt machine The machine manufacturer will introduce to you the method of making rice wine with household yogurt machine and commercial yogurt machine.

The first thing we need to do before making rice wine is to go to the supermarket to buy several generations of koji and some glutinous rice. -36 hours is the sweet wine, the sweet and sour taste is relatively good, the taste is quite good, if you continue to ferment for more than 4 days, the alcohol content will gradually increase, at this time, there is no sweetness, the wine taste + sour taste, the taste is a bit like wine Or sake, which is sour and spicy. Drinking a lot will get you on the head, and it will have a strong stamina. After the fermentation is completed, our rice wine is finished. The following will introduce the detailed steps for you:

1. First wash the glutinous rice, then soak it for about 12 hours. It is best to wash the rice at 7:00 pm and soak it until 9:00 am the next day.

2. Pad the steaming grid with wet gauze, spread the soaked rice on the steaming grid, and steam on medium heat for about 20 minutes (be careful not to dry the water)

3. Prepare a pot of cold boiled water in advance, and pour the steamed rice into cold water to wash it immediately. The purpose of this is to break up the rice first, prevent the rice from being too sticky, and make the rice wine clear, and secondly. It also cools down quickly. When the temperature drops to the point where it is not hot to the touch, you can put the koji, knead the koji, and stir evenly. Now you can put it into the small bucket of the yogurt maker, compact it, dig a small hole in the middle, and cover it. good lid.

4. Put the prepared glutinous rice into the yogurt machine to ferment, set the fermentation time, and wait for the moment when the rice wine is ready.

Things to watch out for:

1. Before making, scald the yogurt machine with boiling water to sterilize.

2. You can put more koji in order to reduce the fermentation time.

3. Be sure to add cold boiled water to the rice, not raw water.

4. The fermentation time is flexible. If you feel that the alcohol content is not enough, you can ferment for a few more days.

‍