Practice and video of traditional glutinous rice wine

material

Glutinous rice 100g, distiller's yeast1g.

working methods

1, after washing the glutinous rice, it is best to soak the rice overnight.

2. Put the soaked rice into the plate, and it is best to sprinkle some water to prevent it from being caught when steaming.

3. Put it in a cage and steam it in a pot with cold water for about 20 minutes.

4. Let the rice cool a little.

5. Put the steamed rice into the container of the yogurt machine (my yogurt machine is not very hot, and some hot water is needed to make yogurt, so I just don't put hot water in the brewing. Or put some cold water after power on to reduce the temperature of yogurt machine)

6. Add distiller's yeast, stir well, and dig a small hole in the middle.

7. Cover the yogurt machine, electrify and ferment for about 24-36 hours. Look after one day. If the fermentation turns sour, don't turn on the electricity again.

8. Then put the fermented wine in the refrigerator, and eat it after about three or five days, because it is not sweet at this time, slowly refrigerate and ferment until it becomes sweet.