Homemade sweet wine

Homemade sweet wine

Introduction:

"I bought this sweet koji in summer. Now it's cold before I make it. I didn't need a quilt, but now I must use it. I also used a hot water bag for this baby, because I made it for the first time, and took care of it like my own child. Fortunately, it was very successful. The wine was very sweet and tasted very good. After the fermentation of glutinous rice, I felt a bit of residue, but it was not hollow. Ha Ha, I'll make my own sweet wine later. "

Production steps:

Step 1: wash the glutinous rice, soak it in cold water, and prepare the koji.

Step 2: soak glutinous rice for more than 16 hours (put it in the refrigerator in hot weather), until you take a piece of rice by hand and crush it as soon as you rub it, then steam it in the pot.

Step 3: take the steamed glutinous rice out of the oil-free container and cool it to about 30 ℃.

Step 4: Sprinkle appropriate amount of koji on the top, usually 500 gm 2 g koji.

Step 5: pour in cold boiled water several times, knead with hands until the rice grains are dispersed, and mix the koji and rice well. (disposable gloves can be worn)

Step 6: take a container without oil and water, compact the mixed rice, and leave a small hole in the middle to observe the water flow.

Step 7: close the lid and seal. Wrap with cotton padded clothes or quilts, put a hot water bag in the clothes or quilts, and keep it at about 30 ℃. The cooler in the hot water bag will be replaced.

Step 8: one day later, the rice tastes a little sweet. Two days later, the small hole is filled with most of the water. Just shake the container and the glutinous rice can move. At this time, the wine is very sweet.

Materials required:

Glutinous rice: right amount

Angel liqueur: moderate amount

Cold boiled water: appropriate amount

Note: the container should be free of oil and water, otherwise it is easy to fail.

Production difficulty: simple

Process: others

Production time: several days

Taste: sweet