Homemade Sweet Rice Wine [with Basmati Rice] | Chinese Wife, Indian Life

Описание: 自制甜米酒 [印度香米版] | 中国妻子的印度生活 | 这个那个
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In this video, I make Sweet Rice Wine with full-grain Basmati Rice at home in India. Tián Mǐjiǔ or simply Mǐjiǔ, as rice wine is called in Mandarin Chinese, can be consumed warm, at room temperature or cool, as per ones personal preference. It can be consumed as a beverage or used in cooking.

Note: You may use any kind of rice to make rice wine. However, be aware that the results may vary depending on the rice used.
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The Ingredients:
• Cotton Cloth - 24x24 inches
• Rice Wine Koji - 3 g
• Basmati Rice (Full Grain) - 300 g
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Additional Information:
• Any and all kitchenware (steamer, jar, bowls, chopsticks, spatulas, spoons, lids etc.) that may be used during the process of making rice wine must be absolutely clean and dry. They should be completely rid of any oil residue beforehand. The same rule applies to your hands, too.

• The amount of time required to soak rice may vary. If you are able to break/crush the soaked rice between your fingers easily, then consider it ready to be steamed.

• The rice should be steamed until it is just about cooked. Do not overcook it.

• Make sure that at the time of adding 'rice wine koji' to the steamed rice, the temperature of the rice is between 30°C and 33°C.

• For effective fermentation, use strong, airtight containers.

• If you choose to ferment the rice wine longer than 6 days, then be aware that the longer the fermentation process, the stronger the flavour and higher the possibility of the wine turning sour or astringent. So, keep tasting the wine periodically. Once the taste that you are aiming for has been attained, you may strain it, transfer it into a glass bottle and refrigerate it.

• After the rice wine has been strained and transferred into a glass bottle, you will, over time, notice the lees (that fine, whiteish substance) gradually settling at the bottom of the bottle (as seen in the video). If you wish to consume your rice wine with the sediment, then shake the bottle gently. If not, decant the wine. The lees/sediment can be consumed separately, too.

• When storing rice wine over long periods of time during active fermentation without opening the container's lid every couple of days, it is advisable to not use airtight jars/bottles as the CO2 buildup inside may cause the glass container, especially if not strong enough, to crack.
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