Method Wine (Jiuniang)

Ingredients

• 800g Glutinous rice (Short/round grain recommended)
• 1 pack of Angel Sweet Yeast (8g) (Recipe ratio is 3g per 1000g, but adding more increases success probability)
• 720g + 600g Clear water (720g for steaming rice, the remaining 500g for fermentation)
• Steamer (electric rice cooker is sufficient)
• Thermometer (optional but recommended)
• 1 clean airtight glass or ceramic container

Steps

1. Wash 800g of glutinous rice and place it in an electric rice cooker, adding 720g of clear water. Select the rice cooking (steaming) mode.
2. After steaming, empty the rice into a tray and let it cool. Spread it out with a clean tool until it reaches 30°C (measuring with a thermometer is recommended; it should feel warm to the touch but not scalding).
3. Dissolve the 8g of Angel Sweet Yeast in 20ml of warm water (approx. 30°C) and sprinkle it evenly over the steamed rice, mixing well.
4. Add 600g of clear water to the glutinous rice to help mix the yeast evenly. Let it sit for 2–3 minutes; you will notice the rice has absorbed the water. Adding water at this stage ensures the wine has a rich liquid base from the first fermentation.
5. Use a rolling pin or chopstick to poke a small hole in the center of the rice (to help release the wine).
6. Pack the mixed rice into a clean container, press it flat lightly, and seal the lid or wrap it in plastic wrap.
7. Let it ferment in an environment of 28–32°C for 24–48 hours. During the fermentation, do not shake or move the container vigorously.
8. Fermentation is successful when: transparent wine liquid is seeping from the hole in the center, the whole batch has a faint wine aroma, and there is no off odor or sour smell.
9. After fermentation, refrigerate immediately for storage (you can add osmanthus flowers during this process). Use clean utensils to remove food when eating. It can be stored in the fridge for 7–10 days.
10. You can continue a second fermentation: add 500ml clear water to increase the yield (up to 800ml total wastewater).
11. The fermentation will continue. To stop the fermentation, steam the wine for 10 minutes to sterilize it, or place it in the refrigerator.
12. ### Advanced Version 1: Pre-soaking Version
13. Wash 800g of glutinous rice and soak it in clear water for 6–8 hours (soaking for 8–10 hours is recommended in winter) until the grains are plump.
14. Drain the rice and place it in a steaming cloth, then steam over water for 40–60 minutes. Open the lid and turn the rice over every 20 minutes to ensure even cooking.
15. After steaming, let the rice cool down, add the yeast, and follow the steps above.
16. ### Advanced Version 2: Blended Rice
17. Of course, experienced wine makers can try mixing different types of rice. You can replace 20% of the glutinous rice with millet, oats, yellow millet, red glutinous rice, etc.