Rice wine is a nutritious and flavorful beverage, often used as a low-alcohol drink or a cooking ingredient. The following guide explains how to make sweet potato wine at home.
To begin, you'll need 50 kg of fresh sweet potatoes, 50 grams of Chinese pepper and fennel seeds, 5 kg of distiller's yeast or wheat koji, one large water tank, a long stirring rod, and a bean curd bag.
First, wash the sweet potatoes thoroughly and cook them until soft. Once cooled, transfer them into jars and use a long stick to mash them into a paste. Next, mix the pepper and fennel seeds with 22.5 kg of water in a pot, bring it to a boil, then reduce the heat and let it simmer for 30 minutes. After that, crush the cooked sweet potatoes and combine them with the warm spice-infused water. Stir everything together with the stick to form a smooth porridge-like mixture. Cover the container with a plastic cloth, seal the top, and place it in a warm room around 25°C. Make sure to stir the mixture once every 1-2 days.
After a few days, you’ll notice bubbles forming on the surface, and eventually, the liquid will become clear with a strong aroma of yellow rice wine. At this point, move the fermented mixture to a cold area, such as a refrigerator or outside, where the temperature is between 0°C and 5°C. Let it cool for a day, then strain the liquid through a bean curd bag to remove the solids. The resulting wine can be bottled and stored. For every 50 kg of sweet potatoes, you can expect to produce about 35 kg of rice wine. The leftover pulp can also be used as pig feed. This traditional method not only yields delicious wine but also makes efficient use of all ingredients.
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