How is Liao jujube wine brewed?

Making materials: glutinous rice1000g, angel liqueur 4g, purified water 600g.

Practice: 1. Wash the glutinous rice in advance and soak it overnight until the rice grains are broken.

2. Cover the steamer with a cloth, take out the soaked glutinous rice and put it in the steamer, poke a few holes in the middle (convenient for glutinous rice to cook), cover it and steam for about 30 minutes until the glutinous rice is cooked.

3. Take out the steamed glutinous rice and put it in a big basin, spread it out and let it cool. When the temperature is about 30 degrees (it feels slightly warm), sprinkle 3 grams of liqueur koji and purified water and mix well.

4. Put the mixed glutinous rice into a container with a cover, compact it, dig a round hole in the middle, and evenly sprinkle the remaining liqueur koji on the surface. I threw some Lycium barbarum.

5. Cover the container and put it in the environment of 30℃ for 36-40 hours (the fermentation time will be longer if the temperature is low, and it can be placed near the heating in winter) until the glutinous rice comes out from the middle and gives off a bouquet. The prepared fermented grains can be stored in the refrigerator.

Tips:

1, you can use round glutinous rice or long glutinous rice, preferably round glutinous rice or rice, without soaking in advance.

2. Steamed glutinous rice must be turned evenly, and the temperature inside and outside is 30 degrees. If the temperature is too high or too low, the mash tastes bad.

3. Fermentation must be placed in a warm place around 30℃, near the heating in winter, or in a special low-temperature fermentation box.

4. The prepared mash should be refrigerated in the refrigerator, otherwise it will continue to ferment into rice wine.

Angel liqueur is available in the supermarket.