How to make wine with yeast

1, 1. Put water in the steamer, cover the steamer with gauze, boil the water until there is steam, and steam the glutinous rice on the cloth. At this time, try the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while. After steaming, put it into a container for fermentation, stir it with a spoon, and cool it to a temperature that is not hot.

2. Be sure to pay attention to the temperature of glutinous rice when mixing koji. The temperature should be controlled at about 30 degrees. Too high or too low temperature will affect fermentation. Spread the steamed glutinous rice evenly with a spoon. Because the viscosity of glutinous rice is very high, it must be dispersed with water. Grind distiller's yeast into powder and sprinkle it evenly on glutinous rice. Then turn the glutinous rice with a spoon or hand and try to mix the koji and glutinous rice evenly.

3. Gently compact with a spoon, smooth the surface with a little distiller's yeast mixed with a little water, make a flat-topped cone, press out a concave dimple in the middle, and finally sprinkle a little distiller's yeast water in the dimple for fermentation.

4. Cover the container tightly and ferment at a suitable temperature.

5. After fermenting for about 24-48 hours, you can open the container. At this time, you will find that the dimples are full of alcohol and give off a strong bouquet. A pot of sweet and delicious wine is successful.