Ⅱ：Rice wine
1- Wash rice, dip meters
Glutinous rice or rice or corn cleaned, into clear water to soak(5-7hours in summer,10-20hours in winter),
bubble to could use hand to crush, the purpose is to let meters sufficient moisture absorption in the
steamed cooked more thoroughly.
2- Steamed rice
Boiled the soaked rice, cooked to can’t use hand to crush, to cooked or raw rice production of rice wine
effect is ineffective
3- Add wine yeast
(1) Wash the container and container lips with boiled water more than 1 minute for disinfection.
(2) Will be broken and spread the steamed rice, mix the wine yeast, after dry into the container
(could be properly pressure some)
(3) Adding cold water drown after pressing the rice, dig a small hole in the middle of rice, sprinkle
wine yeast above the rice.
4- Ferment and set time
(1) Put the mix box with add wine yeast into the fermentation tank, then upper cover and power.
(2) When power-on indicator light, according to the panel procedures set 30-36 hours, work is done
over electricity, the machine end of the work.
5- Check the rice wine whether to do good
Work is done, could inspection the rice wine among the middle hole, the best effect is taste sweet and
alcohol.
6- Keeping freshness
The rice wine that just made have a certain temperature, could be immediately taste, also could taste
after refrigerated is better. The rice wine cold storage time should not more than 13days, the best taste
time for 5 days, then the lactic acid bacteria in rice wine with higher activity, best nutrition.
Ⅲ：How to set the operation panel .
