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3. Mix distiller’s yeast
Put the cooled rice into a sterilized container, and about 200ml of
cold drinking water to stir evenly and then disperse the distiller’s
yeast with a little bit of cold drinking water (Just need a little bit of
water, enough to disperse the distiller’s yeast), put into the rice and
stir evenly, Dig a round hole in the middle of the rice (500g glutinous
rice or rice, need about 200ml (about 200g) cold drinking water). If
the rice is too hard after cooling, put more cold water. If too soft after
cooling, place less cold drinking water; The amount of the distiller’s
yeast can be adjusted according to the instructions on the
packaging of the distiller’s yeast.
4.
“ON/OFF” (working time is 36-40 hours)
should not cook too dilute. Rice which can be scattered after
cooking is suitable. Then scatter the cooked rice and cool till warm
(about 35
0
C).
Method 3:
Scatter the leftovers rice (the rice is slightly harder) and cool to
warm (about 35
0
C).
2. Cleaning and disinfection
Method:
Clean the containers and lid used to make rice wine, especially the
containers free from any oil. Blanch the containers and lid with
boiled water for more than 1 minute to sterilize it.
Summary of Contents for iG-1006
Page 1: ...Model No iG 1006...
