I like the taste of summer chilled wine! Learn to make sweet wine this summer! After doing 10 times, after finishing 10 pounds of glutinous rice, I felt that I should write a method to share the convenience and success. Deliberately explain: I can only buy Angel liqueur near me! And I feel sure it is sweet enough!
Wash the glutinous rice and soak for about 12 hours (recommended in the summer, otherwise it will taste bad after a long time). Soaked into the rice granules and will be broken.
Remove the water from the rice drain, wrap it in gauze or cotton cloth, and steam it in a steamer. I steamed for 30-40 minutes after the water was turned on.
Use another pot to steam or boil the container, a stainless steel spoon, and set aside. Glass, enamel, and porcelain products should be used for the wine brewing container.
Pour the rice into the pot of the cooking container and the spoon (because the pot has been disinfected to remove the bacteria), cool, at least not higher than the hand temperature (the hand does not feel hot)
4 grams of koji (usually 8 grams a pack, with a half pack. The package is marked with a sweet type)), pour into a 350ml mineral water bottle, shake and pour the rice, mix well with the steamed spoon (steamed The spoon has been removed from the bacteria).
Put the evenly mixed rice into the wine brewing container, the surface is flattened with a spoon, and a circular hole is made in the middle with a spoon (if there is a hole), if it is a glass container, the hole can be not dig. This hole is used to observe the ripening of the wine.
Seal the wine container and store it at room temperature for 36-48 hours at room temperature. Observe the water in the round hole and mature 2/3 of the wine. It smells like wine. (The glass container can directly observe the water, and the rice can be separated from the container wall. ). The time is slightly longer and the taste is sweeter. My family and I like to have a taste of 48 hours.
Put the mature wine in the refrigerator and keep it ready. If you like more juice, you can add some cold water or mineral water. After adding water, take it for two or three hours.
1. All the contacted containers and spoons are cooked to remove the bacteria and disinfect, and are not oily, which is conducive to the success of the wine and will not be moldy in the middle. Disinfect the good equipment and keep it from being contaminated again! ! ! 2, mix the koji and water and mix the rice, it is easy to mix more evenly. When the rice has a residual temperature (compared with the hand temperature), add water and koji mixture and mix well. At this time, the rice absorbs the water faster, and the mixed rice is not lumpy and does not see water. 3, summer room temperature I currently live about 26 degrees, the warmer the wine grows faster, the slower the opposite! Insulation is required in winter. Therefore, the maturity time is based on their specific circumstances. 4, tried cooking, also tried not soaking rice directly into the bowl steaming, soaking time shortened and steamed, the best taste of rice is still soaked in place, wrapped with cloth and steamed in a steamer, rice texture as shown in the figure The wine made by this way has the best taste! 5, whether it is rice or container, can not be too high temperature! Otherwise the wine is inactivated! 6, the water should generally be 30 hours later, until 48 hours to observe the maturity (can taste) and feel that there is not much alcohol, you can add some mineral water, the refrigerator is refrigerated for about three hours and then eat again OK!