ASIAN RICE WINE RECIPES

Steps:

• Wash the glutinous rice and soak in clean water overnight.
• Soak the glutinous rice until it can be crushed by hand, it means that the soaking is done, and the soaked rice is thoroughly rinsed.
• In the rice cooker cooking mode, cook the glutinous rice and add more water instead of less. The boiled method produces a high volume of alcohol, of course, it can also be steamed with a steamer.
• Pour the koji into cold boiling water and mix.
• Let the cooked glutinous rice cool to about 30 degrees. Too hot or too cold will affect the fermentation of koji.
• Put the glutinous rice into a water-free and oil-free container. Sprinkle a layer of glutinous rice and sprinkle a layer of koji water. Use a clean spoon to lightly compact, then put a layer of glutinous rice and sprinkle a layer of koji to compact. Repeat this action.
• Finally, put all the glutinous rice into the container, the top layer, pour the rest of the koji and water all at once, cover it, and put it in the greenhouse in spring and autumn. It is recommended to put it in an air-conditioned room in the summer. If it is made in winter, it is not indoors. Heating, remember to keep it warm, keep it warm and ferment, or hug it to sleep like I did when I was a kid, hehe. The optimum temperature for fermentation is 20-27 degrees, and the duration is 15-20 days, depending on the environment and raw materials.
• On the third day, the wine juice had already begun, which is a saccharification process. Yeast produces alcohol and carbon dioxide during fermentation. If the pressure inside the barrel is too high, the glutinous rice floats upwards and continuously produces carbon dioxide. Therefore, the container for glutinous rice needs to leave two-fifths of the space to prevent spillage during the fermentation process.
• On the fourth day, I opened the lid and the glutinous rice was covered with white mycelium. This is not broken, but a normal phenomenon. Stir it with a clean spoon, then close the lid and continue to ferment. If you open the lid and see black hyphae, it means that the pre-disinfection has not been done, and basically it is not necessary.
• On the sixth day, the glutinous rice began to sink, and the saccharification slowly turned into alcohol.
• On the eighteenth day, when carbon dioxide no longer emits, the glutinous rice all sink to the bottom and the fermentation is complete.

Steps:

• Wash and rinse rice and black raisins and keep it aside.
• Take a clean big ceramic jar or a glass jar. Add in all ingredients, rice, raisins, sugar followed by water. Stir it well with a wooden ladle.
• Next add in yeast and lemon juice and mix well.
• Cover the jar with its lid.
• Everyday stir it well for 2 minutes in morning and evening.
• Do it for the next eighteen days.
• On the 19th day open the jar and filter it (you can use a muslin cloth, I didn’t use) to a clean big bowl.
• Wash the jar and allow it for pat drying.
• Transfer the filtered content to the jar back and close the lid. Keep it for another week.
• You can see the colour changing from the next day onwards.
• After the said period, transfer it to clean bottles and you can start using it.
• The rice wine is ready to serve.