How to make rice wine?

 Rice Wine, which are produced from the hydrolytic breakdown products of rice starches, is a popular alcoholic beverage and it became an important food of human society worldwide. Rice wine is not used for drinking but it is also used for medicine. For the processing of rice wine is not complicate and it has many steps that is easy for everybody can make it. 

Firstly, the raw materials (rice) should be high quality of rice or starch. Rice was weighted according to the purpose and storage in tank for cleaning with water 2 to 3 times. for remove the dust, the solid, stone, insects, some of microorganism on the surface, and physical on the rice that can cause the raw material became softer. Before go to the next process, we have to soak the rice overnight to absorb the water. 

Secondly, steaming process is the step that we must take raw material to steam at 121 °C and for 15 to 20 min. The steamed rice was taken out from the pan and placed on a bamboo mat. The steamed rice was spread thinly on the mat for cooling. Steamed rice was cooled at room temperature while the temperature was decreased between 35 to 38 °C Next, it is suitable for mixing starter culture yeast (Dom Bae) by spraying on the surface of the steamed rice. For preparing Dom Bae, we have to crush the Dom Bac (yeast ball), take the yeast ball and place it in a small bowl. Use a pestle or the bottom of a large spoon to crush the yeast ball. Break apart the ball until it has become a fine powder. After crushing the yeast, sprinkle it evenly over the rice. Toss using the hands or a spoon to integrate and combine the yeast with the rice. 

After that, steam rice mixed and Dom Bae was put in the cups and ferments it without water 2 days and with water 2 days. The process of fermentation is about 2-3days in pot by covering with the container avoided permeating the oxygen. The purpose of this process is to convert the glucose to the alcohol, which consists in the biotransfomation of grape sugar (glucose and fructose) into the ethanol and carbon dioxide. After fermenting one day, the water is added 20-25L into the pot without stirring the content and it was continued to the fermentation for 2-3days before distillation.

For next process is distillation, which is evaporable liquor from fermented liquid fermented was boiled in the vessel Verna. Put the fermented liquid and solid of cooked rice mixed with Dom Bae and water into the distillation pan. After one hour, the suspension becomes hot because of the fire. The First drop-clouded liquor with the sediment may be in 5 or 10 min about 1-2L, the transparent sraa was observed and it became clouded again. Use glass bottle to keep sra sor. The vapor was led to the water cooler to be liquefied and collected to the plastic bottle. The alcohol beverage is contained about 50% alcohol and store at room temperature. 

To sum up, the Rice Wine liquor process is divided into four steps: rice cooking (Steaming), mixing of cooked rice with Dom Bae, fermented with water and without water and distillation. We can use this process to make rice wine in your home, it is easy to make, and we can add flavor in rice wine by yourself. In addition, I would like to suggest all Cambodian and other people should follow by this process because it will make our product with a good flavor, taste, aroma, texture with long shelf life also.