Homemade sweet glutinous rice wine

Homemade sweet glutinous rice wine

Introduction:

"After several times of making sweet glutinous rice wine, my family and friends like it very much. The sweet glutinous rice wine is really sweet and fragrant. The degree is about 10 degrees. MM who can't drink can also be used as beauty products. I have to share here. I hope all my friends can make a good wine. A glass of good wine, bless a friend

Production steps:

Step 1: wash the glutinous rice and soak it for 5 hours; drain the water, wrap it in gauze and steam it for 20 minutes;

Step 2: take it out, spread it out, and cool it to below 30 ℃; add a small amount of cold boiled water to disperse the rice, dissolve the koji with half the amount of dry rice in cold boiled water, and mix well with the rice;

Step 3: put it into a sealed container and keep it at about 30 ℃ for fermentation. In winter, it's best to wrap it with a quilt, close to the heating or the cooling area of the refrigerator;

Step 4: I made it in June in summer. After 24-48 hours of storage, I can smell the aroma and sweetness of the wine and get a small amount of juice;

Step 5: sweet glutinous rice wine can be eaten directly.

Step 6: I usually filter out the wine juice and drink it slowly in the refrigerator.

Materials required:

Glutinous rice: 2 jin

Distiller's yeast: 1 grain, about 3 G (distiller's yeast)

Cold boiled water: 1 bottle

Note: 1, koji is the production of wine fermentation, also known as wine guide. 2. The key to making mash is to keep everything away from oil, salt and raw water. 3. 500g glutinous rice with 1g-1.5g, it is better to use round glutinous rice, which is relatively sweet. I used "Dazhu mash sweet wine starter". 4. When mixing koji, the glutinous rice must be cooled to below 30 ℃. 5. After mixing the wine, put the rice into the container and gently smooth it. Don't press it too tightly, otherwise it will be sour.

Production difficulty: simple

Craft: Skills

Production time: several days

Taste: other