Everyone has eaten Jiangnan classic famous food---sweet wine brewing? But you know how the sweet wine is made. Do you know how ancient people made sweet wine? The ancient people of our country were really superb. They mastered the fermentation technique of koji very early, and Europeans were said to have known it in the 19th century. There are two microorganisms, Botrytis cinerea and Yeast, in the koji. Gray mold is responsible for converting starch into sugar, which is the saccharification process; and yeast converts sugar into ethanol, the process of alcoholization. Only when these two processes are carried out to an appropriate degree, can there be delicious rice wine. Modern supermarkets are all made on the industrial production line, and the taste is not mellow. So today we try to use the ancients' way to make sweet wine. In the process of doing it, many people are either over-fermented, glutinous rice is empty, the wine is too heavy, not good, or it is not fermented. The glutinous rice has a grainy feeling, no wine, and no sweetness. So how do you make a delicious sweet wine? Tony not only teaches everyone to do sweet wine today, but tony also created a special delicious mint sweet wine!
After the glutinous rice is washed clean, put it into the rice cooker and add water to make the rice. Remember that the amount of water is a little less than usual. Don’t do it too soft, a little bit harder.
Put the rice in a thoroughly washed and dry pot and blow it off with an electric fan.
Smash the koji into powder according to the amount on the instruction sheet.
Sprinkle the koji powder on the rice, stir it evenly with chopsticks
Wash your hands or put on gloves, and apply some cold water on your hands (remember not to be raw water)
Gently compact the rice
The rolling pin is cleaned and dampened with water
Pressing in the middle of the rice
Press out a hole
Sprinkle the remaining koji powder on top.
Cover the lid, now it needs no heat treatment at room temperature of 30 degrees, if the weather is getting cold, then the outside should be covered with insulation material.
Soak the mint leaves with boiled water and let it cool. (Mint leaves are my original, can not put)
When you see half of the water in the small hole (after 24 hours in summer, it may take 36 hours or more)
Add boiling water beforehand
Generally, the amount of water is almost three times that of rice, and it can be eaten after being kept in the refrigerator for several hours.
1. The rice can't be cooked too soft, so the final product will turn into rice paste, and the taste is not good; 2. Before putting the koji powder, be sure to blow the glutinous rice cold, and the temperature of the hand is almost the same. If the rice is hot, put the koji powder, the gray mold and yeast inside will be burnt, no way. Fermented 3. Put the rice in the container, your hands and rolling pin must be washed and let it dry, not greasy or raw water, otherwise it will be moldy and long hair, if you find that the surface of the mold is colorful, it is absolutely not Eat, but sometimes the winter fermentation time is too long to grow white hair, the relationship is not very big; 4. Now this season is just right, no need to keep warm, you can do it directly at room temperature, you can put cold water in 24 to 36 hours, you can eat it in the refrigerator; 5. Adding cold water to the refrigerator is to slow down the fermentation process. Because the fermentation continues at room temperature, the glutinous rice will be fermented. At that time, the concentration of the wine will go up. After a long time, it becomes rice wine, so some people want to stop it. When it continues to ferment into rice wine, it will steam the finished wine again, and the fungus inside will not continue to ferment; 6. Why do you have a dimple in the middle of the glutinous rice? In fact, this is used to observe the progress of brewing. If there is alcohol in the middle that oozes to half the height of the rice, it can be put cold water. The amount of water is generally the same as the weight of rice. When adding, it is generally based on the feeling, not more than rice. Three times the height; 7. You can open the lid during the brewing process, and there is no problem with the smell of the wine; 8. I used mint, this is my original practice, and the mint-flavored wine is estimated to have been tasted!