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Rice wine/Rice wine I will tell you about the process of making alcohol that I thought was difficult. I fermented rice instead of rice to sublimate it in advance, and I have never tried this alcohol before... A smooth 100% rice wine with a deep flavor of rice is completed. Ingredients Rice malt (900g), boiled and cooled water (1L), rice yogurt (500ml), (Optional: 1g of wine yeast) 1. Mix 900g of rice malt and 1L of boiled and cooled water well. 2. Transfer the rice malt that is well mixed with the water to a container. 3. After transferring, add 500ml of rice yogurt and stir again. 4. When the sugar ferments and becomes alcohol, carbon dioxide is generated, which may cause the container to expand, so keep the container tightly closed and open half a turn. 5. The optimal fermentation temperature is 20~25 degrees. 6. After fermenting for 3~4 days, a liquor similar to makgeolli is completed. You can drink it now, but if you want a softer drink, let it ripen for about a week. 7. If you want to produce alcohol quickly, you can add yeast. The amount of yeast is 1/2000 of the total amount. (Example: Water (1L) + Rice Malt (1kg) / Yeast 1g) 8. A rice wine like you’ve never seen before has been completed. 9. The alcohol made this way is also very good as a cooking drink. #Rice nuruk #Wine #Fermentation #How to make alcohol #Traditional liquor #Constipation #Food wine #Organic rice #Organic Every Tuesday and Friday at 3 PM, join us for Chojeong's healthy products and Chojeong's vegan recipes made using the products~ We are also preparing various events, so please subscribe, like, and set the alarm for "Jeong In-sook's Natural Fermentation Table"...♡ Inquiries/Education, Business Consulting: Chojeong Agricultural Corporation T. 070-5180-0824 HP010-8690-0834 [email protected]