Self made sweet wine

Self made sweet wine

Introduction:

"There are many ways to call sweet wine. We call it rice wine in our hometown. We call it mash in Chongqing and Sichuan. We also call it River rice wine, glutinous rice wine and distiller's grains. This kind of desserts made from steamed glutinous rice mixed with distiller's yeast after full fermentation has already become one of the delicious food that can be adjusted for all ages. It's a classic delicacy to cook Tangyuan with sweet wine, and the egg with wine is an excellent nutritional supplement for puerpera. It can also be used as a seasoning for dishes to improve the taste and freshness, and it's also a kind of enjoyment to eat directly when it's cold. "

Production steps:

Step 1: wash the glutinous rice, soak it in clean water for more than four hours, steam it and set aside

Step 2: dry the cooked glutinous rice to a slight temperature (about 35 ℃), pour in about 100g of glutinous rice to cool, and knead the cooked glutinous rice by hand

Step 3: in step 2, add the starter powder, pour in the remaining cold boiled rice (you can also mix the starter powder in the cold boiled rice, and then add in the cooked glutinous rice), mix well

Step 4: pour the glutinous rice mixed in step 4 into the container, press it tightly with your hand, and poke a hole in the middle with your index finger (to the bottom)

Step 5: put the container into the rice wine machine, set 36 hours fermentation time, and start the program

Step 6: take out the container from the rice wine machine, cut it into several small pieces with chopsticks, pour in boiling water (this step is to prevent the rice wine from continuing to ferment, resulting in sour taste), cool and refrigerate

Materials required:

Glutinous rice: 450-500g

Cool white: 300g

Koji powder: 2G

Note: 1 rice wine is easy to be affected by miscellaneous bacteria in the process of making, so raw water can not be used for operation. It is more hygienic and safe to air in advance and open in cold. The amount of water should be adjusted according to the size of the container and your preference. If there is no rice wine machine, people can also create a suitable fermentation environment, 30 ~ 35 degrees, when the temperature is low, extend the fermentation time appropriately; when the temperature is high, reduce the fermentation time appropriately. 3. The proportion of rice wine is generally glutinous rice: distiller's yeast is 500g: 2G. If you like the sweet taste, you can appropriately add distiller's yeast powder. If you add too much distiller's yeast powder, you should appropriately shorten the fermentation time to avoid excessive fermentation of rice wine with bitter taste. The last step is to prevent the rice wine from further fermentation, which leads to sour taste. It is better to boil all the rice wine and keep it in cold storage.

Production difficulty: simple

Process: others

Production time: one day

Taste: sweet