Homemade Sweet Rice Wine [with Basmati Rice] | Chinese Wife, Indian Life
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- Опубліковано 4 кві 2022
- 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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♪ Almost in F - Tranquillity [Kevin MacLeod] - Навчання та стиль
It must be so fragrant with basmati!
very good video! At what temperature have you let it ferment? Do you think it will work in a winter with temperatures from 5 to 13 degrees?
Thank you. Anywhere between 28°C and 33°C is the ideal temperature for fermentation to occur effectively. In the winter months, you may, for example, wrap the jar in a temp-adjustable electric blanket, or in a normal blanket and place it next to the room heater.
Can I seperate the white part from the clear part of the wine shown in the thumbnail
Yes, you can, by decanting the wine. Just make sure that the sediment has fully settled at the bottom of the container before you do it.
How long does it last?
As long as it is well refrigerated, decanted sweet rice wine can last upto a month, and for a week if not decanted (i.e. with the lees).
Hi :) What is "rice wine koji"? :)
Hey! "Koji" is a form of leaven or wine yeast (酒曲).
@@zn888 言之有物，而且拍攝很美，令我知道了神秘的印度。(我只去過新德里)。您是在果亞邦嗎?
非常感谢，希望我的视频会对大家有一些价值和帮助。我住在海得拉巴。
@@zn888 您好，感謝回信! 海得拉巴是個好地方，大家也是熱愛印尼文化，多支持您的頻道，內容充實及有用，大家多多交流! 感恩!
Thanks you for your awesome rice 🙏👌😉wine recipe and I will learn how to make it for sure
Is it alcohol rich?
Not for the amount of time that I let the rice ferment in the video. It can be, if you leave the rice to ferment much longer.
@@zn888 thank you