The kind of wine that is fermented by glutinous rice and sweet liqueur, my hometown is called liqueur, the north is called glutinous rice, and some places are called wine. The liqueur juice obtained after the glutinous filtration is very good, and the dross that is filtered out is also a baby. Put it in a glass jar and mix it with cold water. It can be fermented at room temperature for about five or six days. It can be used for cooking in about ten days. This way you can use your own home-made wine.
First of all, you have to be awkward. This is my own mess. A pound and a half of glutinous rice is about three or four pounds of water. In the fall, the sun is shining during the day, and the hot water bottle and foam incubator are used at night. It has been fermented for three or four days and it is already very sweet.
This is the dregs that are undergoing secondary fermentation. As long as the bad work is done well, the dross will be good. I use the filter cup of the soya-bean milk machine to filter, the simmered juice is bottled and left to drink, the dregs are boiled in cold water, and the second fermentation can be continued in the shade at room temperature. Because of the lower temperature, the result of this fermentation is not liqueur, but white wine. In the first few days, through the glass jar, you can see that there is active secondary fermentation inside: layering, a lot of bubbles, some rice grains running up, some rice grains sinking. About five or six days, the taste of the wine is very obvious.
Filtered with a strainer of soy milk, it became a cooking wine for cooking. No longer need to buy uncooked cooking materials from outside. If you put your own cooking wine, if the water is too much, the wine will be a little light, but the ingredients are simple and you can use it with confidence.