The correct brewing method of red currant wine is as follows:

1. Pour red currant rice and well water proportionally into the wine jar one night in advance, and stir and soak for more than 12 hours.

2. Wash the glutinous rice with well water and soak it in cold water. The water layer is about 20CM higher than the rice layer. Soak for more than 3 hours, properly soaked and crushed by hand. Soak the glutinous rice, fish it out, drain it, pour it into a steamer and steam it through. Rice requires soft, elastic, not sticky, not white, uniform.

3. After the glutinous rice is steamed, pour it out and put it in a clean and ventilated room to cool to below 25℃. Put the glutinous rice cooled to a certain temperature into a wine jar soaked with red yeast and stir well until fermentation.

During the fermentation process, many bubbles will be produced, a tiny hissing sound can be heard, and the bubbles produced by the fermentation can be seen pushing the rice grains to the liquid surface, forming a thick quilt phenomenon. At this point you can use a clean wooden stick to press the glutinous rice underwater, 1-2 times a day.

4. Wait until the rice is all sunk (temperature is suitable for about 40 days) you can stop stirring, seal the mouth of the tank and let it continue to ferment.

5. After about 60 days (the temperature at the time of brewing will be advanced or delayed), the ingredients in the container have melted together and the color of the liquid gradually changes from clear red to deep red. The main fermentation process is over. If no later fermentation is needed, you can bag and press to extract the red wine.

Note:Red wines should be stored at cool room temperature or in a cellar at a constant temperature. The longer it is stored, the mellower the flavor.