Basic Jiuniang (Rice Wine) 甜酒酿

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to make a special dish, Basic Jiuniang (Rice Wine) 甜酒酿. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Basic Jiuniang (Rice Wine) 甜酒酿 is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Basic Jiuniang (Rice Wine) 甜酒酿 using 4 ingredients and 6 steps. Here is how you can achieve that.

Homemade rice wine is simple to make and the taste is absolutely delicious. Most importantly rice wine is such an important ingredient for so many dessert and soup recipes. Nothing is better than a cup of warm jiuniang soup in this fall.

Ingredients and spices that need to be Get to make Basic Jiuniang (Rice Wine) 甜酒酿:

1. 4 +1/4 cups sweet white rice (1000g)
2. 2 1/2 cups room temperature water (after boiling)
3. 1 tsp or 4 g (half pack of Angel Rice Leaven Chinese yeast)
4. 2 Tsp Sweet osmanthus + 1/2 cup boiling water (optional)

Steps to make to make Basic Jiuniang (Rice Wine) 甜酒酿

1. Make sure all tools that in contact with rice wine making are extremely clean(absolutely free from oil contamination).
2. Rinse sweet white rice 3 times and soak 2 hrs. Discard soaking water and add 2 cups of water after soaking and cook in a rice cooker.
3. Once rice is done cooking in the rice cooker, take the insert pot out and fluff up the rice to allow it to cool down to room temperature. In the meantime, use 1 cup of boiling water to brew 1 Tsp of sweet osmanthus flower for flavor and aroma enhancement. Allow the sweet osmanthus infused water (remove flower using with a metal mesh or cheesecloth) to cool down to room temperature.
4. Add sweet osmanthus water and 1.5 cups of water into the rice pot and stir to mix well. Add half pack of angel rice leven yeast 4g and stir to incorporate well.
5. Transfer all the mixture into a very clean fermenting vessel. I use a Korean earthware for this job and it doesn't have to seal well because in the early stage of wine making, oxygen is necessary for fermentation.
6. Temperature is the key. Ideally, keep your wine jug in a temperature anywhere between 80-90F. Taste every 12 hours and decide when you want to slow down the fermentation by transferring it to a fridge. I typically wait 24 hours before transferring it into a fridge.

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So that's going to wrap this up with this special food Easiest Way to Make Award-winning Basic Jiuniang (Rice Wine) 甜酒酿. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!