 |
| rice wine |
I fermented 1kg of rice last October and
the rice wine is now ready to use, at around 18 -20 degree alcohol. I used it
in cooking and also in making fruit wine, like date wine.
 |
| jar with stainless micro filter, rice wine, date wine |
1. Cook rice like normal and cool down to
around 30˚C by stirring a lot. Add rice wine yeast and mix well.
2. Place rice mixture in a shallow dish,
cover with cling film and place inside an oven to keep warm and humid.
 |
| fermented rice |
3. The next day the rice will look a bit
moist, stir and mix rice to make sure rice yeast are well distributed.
4. After 2 days, the rice should be very
soft and sweet liquid comes out.
5. After 3 days place the rice in a
preserving jar, leave 1/3 space on top for the rice to foam up. Mix in a tsp of
neutral wine yeast to convert rice sugar into alcohol. I found that adding this yeast is
better than using only rice wine yeast.
6. Cover the jar with cling film for air to
escape, place at room temperature for fermentation.
7. When no more bubble appear (around a month), cover with lid and place in a cool place
for another few months to mature.
8. Filter out the remaining yeast residue, this jar with stainless micro filter is very practical and easy to use.
No comments:
Post a Comment