Practice of Sweet Wine Brewing Traditional Family Edition

Fermented liqueur is a traditional food in China, which is made of glutinous rice and koji as the main raw materials. It has a strong bouquet and sweet taste of glutinous rice, which is a food choice for many people. Here's a brief introduction to the traditional family version of sweet wine brewing.

Materials:

1 .500g of glutinous rice

2. Daqu 100g

3. Brown sugar100g

4. Appropriate amount of water

Steps:

1. Wash glutinous rice and soak it in clear water for 4-6 hours.

2. Steam the soaked glutinous rice in a steamer. The temperature should be well controlled, neither overcooked nor undercooked.

3. Put the steamed glutinous rice into a large bowl and pound it into finely divided rice grains with a spoon.

4. Put the distiller's yeast in a bowl, add appropriate amount of water and stir well.

5. Pour Qushui into the mashed glutinous rice and stir well.

6. Put the stirred glutinous rice into a sealed container and put it in a warm place for fermentation.

7. After the glutinous rice is fermented to a certain extent, add brown sugar and stir well.

8. Continue to ferment glutinous rice with brown sugar until the fermentation stops completely.

9. Finally, put the fermented sweet wine into a bowl and put it in the refrigerator for cold storage.

Tips:

1. The choice of glutinous rice is very important. You must choose glutinous rice with good quality.

2. The choice of music is also very important. We should choose fresh koji.

3. It usually takes 3-5 days to master the fermentation time.

You can taste the wine before adding brown sugar. If it is not sweet enough, you can add brown sugar in moderation.