Recipe: Homemade sweet wine

Home Cooking Recipe: Homemade sweet wine

Ingredients:

Steps:

  1. Home Cooking Recipe: Soak the glutinous rice in water for one night

    Soak the glutinous rice in water for one night

  2. Home Cooking Recipe: Remove the drained water and place it in the steaming pan

    Remove the drained water and place it in the steaming pan

  3. Home Cooking Recipe: Steamed in a steamer

    Steamed in a steamer

  4. Home Cooking Recipe: Take it out after steaming, loose it and heat it to about 35 degrees.

    Take it out after steaming, loose it and heat it to about 35 degrees.

  5. Home Cooking Recipe: Sprinkle liqueur

    Sprinkle liqueur

  6. Home Cooking Recipe: Dripping into cold water

    Dripping into cold water

  7. Home Cooking Recipe: Pinch and mix well, mix well after the glutinous rice grains

    Pinch and mix well, mix well after the glutinous rice grains

  8. Home Cooking Recipe: Put in a brewing container, slightly compacted

    Put in a brewing container, slightly compacted

  9. Home Cooking Recipe: Make a hole in the middle with a rolling pin to help the wine flow out

    Make a hole in the middle with a rolling pin to help the wine flow out

  10. Home Cooking Recipe: Sprinkle a little liqueur on the surface

    Sprinkle a little liqueur on the surface

  11. Home Cooking Recipe: Pouring a little cold water

    Pouring a little cold water

  12. Home Cooking Recipe: Cover the lid and place it in a warm place of about 35 degrees. Ferment for 24 to 36 hours.

    Cover the lid and place it in a warm place of about 35 degrees. Ferment for 24 to 36 hours.

Tips:

1. The brewing container must be cleaned and disinfected with boiling water in advance to prevent the wine from failing due to the uncleanness of the container; 2. The temperature should be well controlled: the steamed glutinous rice should be dried until it is not hot (about 35 degrees Celsius is suitable, but also the steamed rice will be cooled after cooling the glutinous rice, but I feel trouble, or just hang it directly) Too hot is easy to burn the koji and fail; in the process of liqueur fermentation, the temperature control is also very important, preferably 30 to 35 degrees Celsius, the temperature is too low to ferment, the temperature is too high, the sweet wine is sweet. Not enough will be sour; 3. Discharge amount: When adding cold water, it is better to be able to loosen the glutinous rice and not see too much water; 4. The glutinous rice should be soaked in water beforehand, so that it is easy to steam and steam; the glutinous rice should be steamed instead of cooked, the cooked rice is too soft and rotten, and the sweet wine produced is not good; 5. I made it with a yogurt machine with a winemaking function. If there is no yogurt machine, the summer temperature is high (above 30 degrees), so that it can be naturally fermented (or it can be placed near the stove when cooking, but be careful not to be too close or too high), the temperature is low or In the winter, keep it in a warm place. (When you see your mother in the winter, when you are making sweet wine in the winter, you will often put it on a quilt! And keep it in a charcoal house.)


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