It’s time to make some sweet wines in autumn and winter. It’s hard to enter the supermarket outside. It’s decided to do it yourself. Note: This recipe is a bit awkward. First of all, first ensure that all the things or utensils used have not touched the oil, and the water used must be cool and white after the raw water is burned. It is not hot water! You can't touch the water. Clean it with paper.
First cook the glutinous rice, (the best choice for glutinous rice is Yunxiang, which is relatively short, I usually use Yunxiang 糯, or use other glutinous rice.) Many people recommend glutinous rice steamed. But I am a lazy person who feels too much trouble, just use it, the effect is just as good. (You will cook the glutinous rice directly to step 2) Put the glutinous rice in the pressure cooker, wash it, the water just can't pass the glutinous rice, the glutinous rice has no water to absorb the water, the ordinary pressure cooker fires the jet and turns to the small fire after a dozen minutes to turn off the fire, if it is Electric pressure cooker directly press the cooking button.
Open the lid and stir it with a spoon or chopsticks to make it loose. After dissipating it to almost 40 degrees, it is almost the same as the temperature of the bath in the autumn and winter. Then add cool white. As for the amount, the partner can slowly add. The role of the glutinous rice is not enough to make one (one group and one group).
After a little stirring, add the koji and stir it evenly. I am doing almost two pounds. A pack of koji can do 4-5 pounds. I put a half pack. At this time, the temperature of the glutinous rice just drops to about 30 degrees. Too high temperature is not good for fermentation or failure. If it is too low or cold, it will not ferment. It is similar to yogurt.
Then put in a variety of water-free and oil-free containers, with a lid is best. After a little compacted glutinous rice. Use a spoon to dig a hole in the middle to observe the water.
Cover the lid, this time you will come to the winter clothes that you don't wear. Use the old clothes or thick blankets that you don't wear to wrap the containers. Put them in a warmer corner of the house. I put them at home. The kitchen, after about 1 day, can be opened and observed. There is no water in the pit. If you have it, try it. If you feel that it is not enough, put it for another day, especially in winter, such a delicious liqueur is ready. Can make eggnog! I love to eat directly! If you feel that the sweetness is OK, you don't have to continue to ferment. Then you can lose the refrigerator (preservation) to stop the fermentation. Otherwise, if you continue to ferment the glutinous rice will become hollow.. and it will become very very sweet. However, a few days ago, I drank a glutinous rice wine brewed by a small partner mother. It is said that the liqueur has been fermented all the time. The sweetness is sweeter.. But I refer to the other people to have a practice to improve it. If you want If you don't want to be so sweet, you can ferment until the last glutinous rice is almost hollow. You can add a little cold and dilute the spot and then put it for another day or two. In this case, I think the taste is good. I don't know if it works. I have time. Try.????
In fact, I wrote so complicated, in fact, it is very simple to do, just pay attention to a few details, mainly because the containers and tools are free of water and oil. In general, the glutinous rice is not warmed and hot, and the white simmer is stirred. 2 kg of glutinous rice is placed in a half-pack of koji, and then it is put up and covered with thick clothes.