Sweet fermented Baijiu (brewing liquor)

Sweet fermented Baijiu (brewing liquor)

Introduction:

"Husband can't drink but love home brewed liquor. Son is also a vegetable farm, although some of them are sold, but they are not satisfied with food, so they do it by themselves. This is the third time this year. I do five Jin Baijiu every time.

Production steps:

Step 1: soak the glutinous rice for two hours after washing

Step 2: a package of liqueur starter is available in the condiment shop of liqueur starter market

Step 3: cut the koji and pour it into a small bowl

Step 4: beat the sweet koji to use

Step 5: start steaming rice

Step 6: I use a three-layer steamer

Step 7: steamed glutinous rice

Step 8: rinse with cold water while it's hot

Step 9: cool the glutinous rice

Step 10: Sprinkle with koji and stir well by hand

Step 11: after stirring, press on the side and leave a hole in the middle for fermentation

Step 12: the fermented rice wine is bubbling in the middle

Step 13: after 36 hours of fermentation, it's ready to eat and tastes good.

Materials required:

Glutinous rice: right amount

Sweet koji: right amount

Note: soak glutinous rice for two hours before steaming, so it's easy to cook. Steamed rice can be used in summer. Sweet wine can be eaten after 24 hours of fermentation, but to taste better, it takes about 36 hours. It depends on my taste. I made it for 36 hours, then canned it, covered it with plastic wrap, put it in the refrigerator, and put it in a bowl when I want to eat.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet