Practice of brewing wine

The manufacturing steps are as follows

1. Wash the glutinous rice, then soak it in clear water for three hours, the time should not be too long, at most three hours, take it out and put it in a steamer with a steamer cloth.

2, fire, steam, steamed glutinous rice is clear and not sticky.

3. Put the steamed glutinous rice into a bowl and lay it flat, and naturally cool it to 40℃. Next, we will mix in cold rice. This glutinous rice must not be too hot. If it is too hot, add cold boiled rice and stir well, it will become paste. Glutinous rice has no shape and is easy to sour.

4. Add cold boiled water and mix well with chopsticks. Homemade wine here, all containers, chopsticks and steamer can't have raw water and oil, which is the key to keep the wine from moldy.

5. At this time, the glutinous rice is warm, then add the distiller's yeast and mix well. The amount of koji used here is also exquisite, 5 grams in summer and 8 grams in winter. This ratio must be remembered.

6. Put the stirred glutinous rice into a container without oil and raw water, gently press the surface with a spoon, and dig a small hole in the middle to observe the state of its wine.

7. Cover with plastic wrap or cover. It takes 48 hours to ferment in a warm place, and the temperature should not exceed 40. The indoor temperature in Xiao Yuan is 32 degrees, which is exactly 48 hours. The lower the temperature, the longer the natural fermentation time. If there is a special machine at home, it can be fermented for 36 hours.