New year's 28 Sweets: homemade sweet osmanthus wine

New year's 28 Sweets: homemade sweet osmanthus wine

Introduction:

"I've made wine five times this year. Because my mother-in-law likes to eat it, she sent me a can on the first day of the lunar new year. After she ate it, her mother-in-law called to thank her. It tastes better than that of other people. It's white, sweet, and fragrant with osmanthus. Now I'm going to dedicate the detailed operation method to you. I hope it will be helpful to the interested friends. Look at the simplicity, but you don't have to succeed every time. "

Production steps:

Step 1: food preparation. Wash the glutinous rice, soak it in water overnight for 10 hours, and halve it in summer.

Step 2: prepare a pot of cold boiled water before making wine.

Step 3: put the steamer drawer in the steamer, spread the gauze, spread the glutinous rice, cover it, steam over high heat for 25 minutes, and pour a bowl of hot water in the middle.

Step 4: while steaming the glutinous rice, put the koji into a small bowl, and crush it with a rolling pin.

Step 5: steamed glutinous rice through a cool boiled water, so that the glutinous rice grains separated, cooling, non stick hands.

Step 6: lift the gauze and drain with cold boiled water.

Step 7: put it into the plate, cool it to 30 ° C.

Step 8: start to sprinkle the glutinous rice with koji.

Step 9: put the glutinous rice into the hot water sterilized yogurt jar, and then add the glutinous rice and koji several times.

Step 10: finally, stir evenly, flatten, dig a small pit in the middle, put a little cold water, which is good for fermentation.

Step 11: put some sweet osmanthus on it.

Step 12: lay a small towel in the yogurt machine (because the fermentation temperature of wine is 30 ° C-35 ° C, which is lower than that of yogurt 42 ° C, some heat should be separated).

Step 13: cover the yogurt jar and put it into the yogurt machine.

Step 14: attach a towel, button the lid on the towel, start the yoghurt machine, you can see that there is steam on the yoghurt can in the middle, and the original pit becomes smaller, and wine gradually appears in the pit, which indicates that starter fermentation plays a role. About 25 hours, turn off the yoghurt machine, take it out and put it in the freezer. After 36 hours, it tastes better.

Materials required:

Glutinous rice: 400g

Suzhou koji: 6.2g

Cold boiled water: 1 pot

Sweet osmanthus: a little

Note: 1. Steamed glutinous rice must be separated, cooled and not sticky. 2. After 15 hours of fermentation, half a bowl of cold boiled water can be added to prevent over fermentation. 3. This control is more suitable for winter production. 4. At the beginning of learning how to make koji, you can make it a little more 8 grams, and then reduce it slowly. 5. Osmanthus fragrans can not be put. 6. Don't do it according to the proportion on the koji, that won't work.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: Maoxiang