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Gui Hua Rice Wine


Gui Hua Rice Wine
2 cups sweet glutinous rice
1/2 teaspoon powdered brewer's yeast
1/4 cup fresh picked and dried overnight or dried sweet osmanthus flowers
1. Cook rice the usual way, but with slightly less water.
2. Cool the rice to about 95F (35C) and then put it into a large, clean glass or earthenware bowl.
3. Mix powdered yeast with the rice, add half cup previously boiled and cooled water, and poke a hole in the center of this mixture to allow for the wine to gather there.
4. Sprinkle a layer of osmanthus flowers evenly on the rice mixture.
5. Cover the bowl tightly with plastic wrap, and wrap the bowl with a towel to keep it warm, placing the wrapped container in a warm spot.
6. After twenty-four to thirty-six hours check to see if there is liquid in the center hole. If so, it is finished.
7. Spoon out the liquid with the fermented rice and enjoy.
Note: Any unused material should be covered and refrigerated to prevent further fermentation.

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