Homemade wine

Homemade wine

Introduction:

"My mother-in-law made the wine for the first time. Maybe my husband loved it very much. So every time I went back, my mother-in-law always made a small jar of wine. My husband introduced me to it and said that it was very delicious. Really, when I ate it for the first time, I didn't feel how delicious it was. It tasted soft, with a faint taste of wine that I couldn't say, and a little sweet. I thought it was incredible at that time~~~~ How nice it is to eat a good steamed glutinous rice, how energetic it is to chew one by one, and the raw one has to ferment ~ ~ ~ ~ ~ hehe, when I fell in love with the taste of wine, my mother-in-law was old and would not do it any more ~ ~ ~! Oh! I was young at that time! It was last year that I learned how to make wine. When I just learned how to make wine, I had a special interest in it one after another. Two parents yelled to me: can you stop your interest? Ha ha, it's been more than half a year. A few days ago, my colleagues brought me some glutinous rice, so now I'm back in my old business

Production steps:

Step 1: soak the glutinous rice overnight and let it absorb enough water.

Step 2: steam for 25 minutes.

Step 3: after steaming, crystal clear ha.

Step 4: use a clean, water-free and oil-free container.

Step 5: air the steamed glutinous rice to a warm temperature (about 30 ℃), and sprinkle it with sweet koji (the bag has instructions, put it according to the amount of rice, it doesn't matter if you put a little more).

Step 6: pour a small amount of cold water, mix well, press it with a spoon, and then dig a small hole in the middle.

Step 7: put on the lid and let it stand on one side.

Step 8: after two days of fermentation, add some cold water, mix well (in order to have more juice), press with a spoon, dig a small eye in the middle, and then set aside.
(I used to omit this step, but in order to eat juicy wine, this step is still necessary ~ ~)

Step 9: after 24, take out the wine - Sweet drop, waxy drop, ha ha, excited, eat again.

Step 10: Angel liqueur.

Materials required:

Glutinous rice: right amount

Angel liqueur: moderate amount

Note: 1. The rice should be soaked and steamed thoroughly, and the utensils should be clean, water-free and oil-free. 2. Be sure to wait until the temperature of the rice drops to about 30 degrees, and then sprinkle it with distiller's yeast, otherwise the distiller's yeast may lose its effect due to too high temperature. 3. When adding cool white rice for the second time, pay attention to the amount, not too much, and mix well. 4. Once the fermentation is finished, put it into the refrigerator and stop fermentation, otherwise, the rice will be empty, and the taste will be bad, The taste of wine is also heavy. 5. Pay attention to the control of time. The time is shorter when the room temperature is high, and longer when the room temperature is low. 6. The most important thing is that when you taste, the spoon must be clean, water-free and oil-free

Production difficulty: ordinary

Process: others

Production time: several days

Taste: slightly spicy