After the winter, the liqueur in the supermarket was put on the shelves, so I couldn't help but buy some back. I didn't expect the taste to be as light as water, the sweetness was low, the fragrance was not strong, and the taste was still astringent. As a lover of liqueur, I really couldn't stand such defective products, so I planned to brew an altar myself, and friends who love liqueur would come and make it together ~

I brew liqueur myself every year, so the technology of brewing liqueur. Let's learn together quickly. I'll give you all the methods and skills. Practice makes perfect, and I'm not afraid of doing it badly. I guarantee that the brewed sweet wine will taste sweet and not astringent, and the juice will be more and faster!

when making liqueur, glutinous rice should never be steamed directly! Keep in mind the "three steps", sweet wine will produce more juice quickly

As we all know, the main ingredient for making sweet wine is glutinous rice, which needs to be steamed first and then fermented to produce wine liquid, but the gourmet sauce here should tell you that glutinous rice should never be steamed directly in the pot, otherwise the final sweet wine will produce slow juice, and the sweet wine will have less juice, which is still astringent and not sweet enough.

So when making liqueur, don't steam glutinous rice directly in the pot! Just keep in mind these "three steps", sweet wine will produce more juice quickly:

Details of ingredients: 2 kg of glutinous rice, 8 g of sweet wine koji

1. Soak glutinous rice before steaming

Choose round and white glutinous rice varieties, and before steaming rice, soak the glutinous rice with clear water until it is hard enough to be crushed by hand.

It takes more than 6 hours to soak in winter and only 2 hours in summer. Drain the soaked glutinous rice, wash it with clear water twice and drain it; Put gauze in the steamer, pour in glutinous rice and steam it in water. After the water is boiled, continue to steam for 25 minutes with medium and small fire. After steaming, take it out and cool it.

2. Mix distiller's yeast and put it in a pot

After the steamed glutinous rice is cooled, sprinkle 6 grams of distiller's yeast evenly and mix well. After mixing, fill the glutinous rice in a sterilized pot, level it with a spoon and compact it. Punch a round hole with a diameter of 2 cm in the middle, sprinkle the remaining distiller's yeast on the surface and seal it for fermentation.

Third, "warm" fermentation

Wrapping a layer of dry towel outside the sealed container can keep warm, and put it in a dry and warm place for fermentation. I usually put it directly in the oven with the power off, so the fermentation will be faster, and there will be liqueur to drink in a week or so. The brewed liqueur juice is rich and sweet, with super strong fragrance!

when making liqueur, glutinous rice should never be steamed directly! Keep in mind the "three steps", sweet wine produces more juice and faster!