Recipe introduction

"Jiangmi fermented wine" is also called: Jiangmi sweet wine and glutinous rice mash. Green tonic, hot drink to stimulate appetite, ice to quench thirst, extremely nutritious, the best in lactation! Difficulty: Very simple. You can taste it with boiling water: sweet and sour, full of wine.

material

Glutinous rice 1.5 kg, clear water, distiller's yeast

working methods

1. Wash it twice with clean water.

2. Moisturize and soak for 24 hours.

3. Soak glutinous rice for 24 hours.

4. Check it: rub it by hand, it can be crushed.

5. Prepare the steamer and put the cloth under it.

6. Put the glutinous rice on the cage cloth.

7. Drain the water when putting the glutinous rice.

8. Steam for half an hour and turn off the fire. Let it cool to human body temperature.

9. Put the koji in cold water and stir it into the steamed glutinous rice.

10. After the Qu and cold water are mixed evenly, dig a pit in the middle.

1 1. Cover and put the pan on the windowsill to dry (gas is used at home now, and there is no water tank for honeycomb coal).

12. Wrap the towel and ferment for 3 days, and keep the temperature above 30 degrees.

13. Observation: You can smell the wine on the first day.

14. observation: obvious fermentation can be seen the next day.

15. Observation: It will be fine in about three days on the third day. Check for fever at any time. Fever is a good sign. You can try it on the third day.

skill

Daqu is rich in Mucor, Rhizopus and yeast. At a certain temperature, bacteria break down starch into sugar. After about three days, the glutinous rice becomes sweet. When you stir with chopsticks, you can see the wine seeping out, and you can get the wine by filtering with gauze. The remaining rice is fermented rice, which is also sweet and delicious, and the wine is overflowing. Drink less, but you can get drunk. The wine is crisp and juicy, sweet and fragrant, and the smell of wine is not strong, so the raw rice can't be tasted. Rice wine became. Fully cooked, sticky rice does not come loose, and can be divided into pieces. If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong. If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough. 1. The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It's better to use it first and then do it.