How to make wine at home

Last June 5438+February, when my parents were in the cold winter, my mother told me that she could make "glutinous rice balls", which was one of my mother's specialties. Once I stole a spoonful of glutinous rice from the refrigerator. The smell of fermentation is a little hissy. She will turn it into hot soup, and it can also help treat colds, flu or stomachaches. I like it very much.

Start with high-quality glutinous rice and add rice wine yeast. These are just two ingredients, but you need to get the right two ingredients. Sushi rice, brown rice, jasmine rice, wild rice, long grain rice, medium grain rice and black rice cannot be used. No matter what kind of rice it is, be sure to use glutinous rice. It contains gluten, but it is sticky. I bought some glutinous rice. As for yellow rice wine yeast, it is distiller's yeast, which is a kind of starter for fermentation. In essence, this process is as follows: cook the rice, cool the rice, cover it, and store the rice and yeast in a warm place for 24 hours. If all goes according to plan, glutinous rice will start to ferment to produce rice wine, which is like a sweeter rice wine. The number one enemy of this recipe is any oil. In this case, even the slightest grease can stir the egg white into the protein powder, and any grease will lead to a lot of moldy rice.

In the process of making, be sure to thoroughly clean all tableware and equipment-any rice and yeast.

After soaking the rice overnight, steam her rice in a large steamer, double cheese and steamer (remember, these ingredients must be clean). This is the traditional practice. You must work in batches. When the rice is cooked, put it in cold water until it is no longer warm. Our goal is to stop the cooking process. Put the rice in a big, wide and clean container.

When all the steamed glutinous rice is processed and put into the container, it is time to add yeast. Sprinkle half of the yeast powder on the rice, and then stir it by hand. Use clean hands or gloves, whatever you like. Be sure to distribute yeast as evenly as possible. Sprinkle the remaining yeast and stir. Pour in the rice and put the center of the bowl at the bottom. If all goes well, the hole should be filled with rice wine within 24 hours. I covered the bowl with a plastic sheet and poked several holes in the plastic sheet to let the gas escape.

Let the glutinous rice ferment for 2 to 3 days, and some say it will ferment for a week. I think you should taste the wine to make sure it is sweet enough. Of course, if you haven't seen this before, it's hard to judge. If the effect is satisfactory, put them into glass bottles, tighten the lid and refrigerate. This taste will continue to develop in the refrigerator, though slowly. This kind of thing can be kept in the refrigerator for months.

So what would you do? My father will cut it into small pieces and add it to the sauce. This is his tofu fish recipe (super delicious), but the traditional way to enjoy it is in sweet soup. The easiest way is to heat some water, fermented sweet rice and sugar in a pot and then boil it. You can also add some other things, such as glutinous rice balls, or stuffing, eggs (such as egg soup and eggs) and osmanthus. Osmanthus fragrans can be put in the syrup of a glass bottle, but I can't find it, so I chose dried flowers, which smell like dried apricots and have a floral fragrance.

Ordinary dumplings are very simple (glutinous rice flour mixed with water to make silky dough and then made into balls), even if they are frozen. When the soup began to boil, I poured them into the soup. When the glutinous rice dumplings float, stir the eggs into the soup to make frangipani-just like you make egg soup.

At present, the better fermented grains are Wo Wo fermented grains. Because its dumplings are tight and not loose. And if you want to do this at home. It is difficult or impossible to do it.