The practice of sweet wine

The production method of sweet wine is as follows

1. Wash 500g of glutinous rice and soak it in water for one day and one night until it can be crushed by hand. Control water for standby.

2. The steamer is filled with water, covered with oil-free cage cloth, and caught fire. After the water boils, pour in the soaked glutinous rice, cover the lid, steam for 25 minutes on medium heat, and turn off the heat after steaming.

3. Take 4 grams of sweet wine koji, put it in warm water (200 ml) and melt it evenly for later use.

4. Pour the steamed glutinous rice into a clean and oil-free sealed box, break up the glutinous rice grains with chopsticks, cool them to a warm state, pour in the homogeneous sweet wine koji water and mix well.

5. Dig a round hole with a diameter of 3 cm in the middle of the rice with a spoon and cover it with a sealing cover.

6. Wrap cotton cloth on the radiator (about 35 degrees) and ferment for 36-40 hours. 7. When the time is up, open the lid and smell the wine.