The best way to make wine from distiller's grains How to make wine from distiller's grains?

1. The glutinous rice is soaked for one night in advance, and the soft glutinous rice is easy to steam.

2, home-cooked pot, put water in the pot to steam the cloth, wash the glutinous rice twice, pour it on the steaming cloth and spread it out, use chopsticks to smash a few holes to breathe;

3. Steam over high fire (about 20 minutes), and prepare liqueur koji in proportion;

It's time, open the lid. The glutinous rice grains are completely cooked, so fragrant. Take them out while they're hot. When they are cold, they stick together. Because it needs to be cleaned before it can be produced, it is too sticky.

5, this is cooked glutinous rice that has been washed, and the water is controlled to dry;

6. When the water is almost drained, put it all into a basin and mix well the liqueur koji;

7. The next process is to wait for it to ferment slowly and put it in a warm place. The whole process takes about 5-7 days. The warmer and faster the weather, the better the fragrance.

8, this has been eaten, with tea eggs, awesome!