Easiest method ever. Never knew we could put the covered rice wine pot under the sun. Always thought it has to be kept in a DARK place as advised by old folks. Will sure give it a go one day. Thanks for sharing. Stay and keep safe.
Absolutely will give this a try , so did you put rice and liquid in the jar together and put in the fridge or seperate the liquid from the rice , also what do you do with the rice after ,? is the rice any good after making the wine and what can you use it for if it’s still ok . Thank you . 👍
You need to use something that contains amylase enzyme (like Angel Leaven). The amylase enzyme breaks the rice down into sugar and the yeast then converts the sugar into alcohol.
@@nehomialemmer4600 Fun fact, your saliva contains amylase enzyme. The way they traditionally made rice wine was by chewing the rice (and thereby infusing it with amylase enzyme) and spitting it out before fermenting it.
@@leesiongwan2005 You can't use normal yeast because the "rice leaven" contains either the enzymes that turn starch into sugars or the specific mold that secretes these enzymes. You can use Koji rice or red yeast rise for the enzyme.
Blessed Love ❤️🔥 Thank you to share the art. God bless you
谢谢您，我现在正在尝试🙆🏽♀️ ❤
Easiest method ever. Never knew we could put the covered rice wine pot under the sun. Always thought it has to be kept in a DARK place as advised by old folks. Will sure give it a go one day. Thanks for sharing. Stay and keep safe.
I need to learn more about it, am really interested
Absolutely will give this a try , so did you put rice and liquid in the jar together and put in the fridge or seperate the liquid from the rice , also what do you do with the rice after ,? is the rice any good after making the wine and what can you use it for if it’s still ok . Thank you . 👍
Alcohol %?
2% to 4%, but because it’s sweet, very easy to drink too much.
Can you use normal yeast sir
I am not sure, because never try normal yeast, but I guess it will be OK.
You need to use something that contains amylase enzyme (like Angel Leaven). The amylase enzyme breaks the rice down into sugar and the yeast then converts the sugar into alcohol.
@@spicyfoodlover622 ok thank you
@@tren7544 ok thank you
@@nehomialemmer4600 Fun fact, your saliva contains amylase enzyme. The way they traditionally made rice wine was by chewing the rice (and thereby infusing it with amylase enzyme) and spitting it out before fermenting it.
Is it ok if I use the ordinary yeast ?
It does fine :)
@@littlewigglemonster7691 ok thank
@@leesiongwan2005 You can't use normal yeast because the "rice leaven" contains either the enzymes that turn starch into sugars or the specific mold that secretes these enzymes. You can use Koji rice or red yeast rise for the enzyme.