In fact, rice wine is rice Braga. It is with a mixture of rice and mold and yeast. In the Internet community moonshiners this mixture is called "koji". I must say that actually it is the wrong name. In fact koji is a mold of the kind of Aspergillus. Used in Japan for making sake, and soy sauce. The Chinese also used a kind of fungus Rhizopus. Well, because of the difficulties of googleprivacy for the Chinese "koji" historically entrenched this name. The commonest grade of "koji" - Angel. To look in the stores for brewing. There are 2 kinds of "silver with a yellow mark" and "blue". Kind of like the blue better suited for wine, but a yellow mark for moonshine, but I have not tried blue.

So it all started with the fact that in a jar of rice bugs. Apparently I bought the rice, the infected larvae. To brew rice a little, but on wine for culinary purposes at the time. The rice must be thoroughly washed. If you do not, then will the wine a very long time to lighten. Also, if you want the rice to tenderize, but this is optional. Koji rice, and so devour. The washed rice is put in the fermentation container, there pour 4 liters of warm water about 35 degrees. In the remaining warm water (0.5 litre) will razbudite koji. That is koji pour warm water, stir well and leave on for 10-15 minutes. Pour in water with koji in the fermentation container, mix well and put under water seal. If You have no water seal, tape, tie to the neck of the fermentation tank rubber glove puncture in one of the finger hole.

Place the fermentation container in a warm place. After a couple of hours Braga will start, the water seal will start to blow bubbles, then everything happens normally. At full strength, if not tenderize the rice starts approximately on the third day. Fermentation will last about 2 weeks. Maybe more, maybe less, depends on the temperature in the room where it's fermenting capacity. When the fermentation is over, the water seal will stop working or the glove will fall off, Braga will be brighter, with the help of the tube, remove Braga (in fact a rice wine) from the sediment. Rice wine is still cloudy. Now we need to get him out in the cold to let it settle.

After some time, the haze settles, the wine will be transparent. We have to be careful with the tube to remove the wine from the sediment. Will compete fortress. Capillary venomer shows 13.5%

Now let's try. The taste of rice wine was how cheap the champagne which released the gas. Pour in bottles and put in dark cool place.