Methods and steps of brewing sweet wine

condiments

One kilogram of glutinous rice

Accessories: half a piece of liqueur powder.

Cold boiled water Guo Yi

Sweet and sour taste

Steaming process

It will take a few days.

Advanced difficulty

Steps of brewing sweet wine

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1

Wash glutinous rice repeatedly until the rice washing water becomes clear, and soak for 12 hours.

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2

Put the soaked glutinous rice on a steaming grid covered with gauze and steam for about 30 minutes until the rice is cooked and not cooked.

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three

The rice must be steamed thoroughly and chewy, but not too ripe and rotten.

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four

After the steamed glutinous rice is sprinkled in cold boiled water, it is immediately picked up.

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five

Sprinkle liqueur powder directly into the picked rice and stir well.

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six

Put the mixed rice into a glass bottle and cut a small hole in the middle.

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seven

After closing the lid, wrap the bottle with a small blanket (heated by a hair dryer in advance).

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eight

After 2-3 days, you can smell the wine when you open the lid. Press it gently with a spoon and a lot of wine juice will flow out.

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nine

Good wine should be rich in aroma, clear in juice and sweet as honey. The rice grains are not raw, become hollow and taste a little slag. The lines are clear, but the group does not come loose.

skill

1) The utensils that come into contact with during brewing include hands, which must be free from oil and water.

2) When mixing koji, the rice should be cooled to about 30 degrees. Too high will kill yeast, too low will affect fermentation. It is not hot in winter, but it is enough to feel the temperature in summer.

3) If the rice is too cold with boiling water, the action must be fast. Don't let the rice soak in water for too long. (For example, don't use completely cooled cold boiled water in winter, so as not to affect the fermentation because the temperature of rice is too low after passing through the water.

4) It is best to ensure that the fermentation temperature is about 25-30 degrees. For example, in summer, rice containers don't need to be wrapped in dark places. For example, in winter, rice mixed with distiller's yeast should be packed immediately and wrapped in thick clothes or blankets. You can also wrap a hot water bag filled with warm water around the container, or often use a hair dryer to heat the container.

5) After 12-24 hours of fermentation, if the rice does not turn sour, but the taste of the wine is very weak, secondary fermentation can be carried out. After the pot is filled with water and heated until it is not hot, put the rice container in warm water, cover it, cool the water and reheat it. After repeating this for three times, wrap the thick clothes in a container while it is hot.

6) It is best to finish the finished wine within 3 days (the sweetness is the highest in this period). After a long time, the taste of wine becomes stronger and stronger, and the sweetness decreases. Or put it in the refrigerator for longer.

7) The soaking time of glutinous rice should be more than 12 hours, and the soaked rice will be broken with a gentle pinch. If the rice is not soaked thoroughly, it will affect the wine yield.