After winter, sweet rice wine was put on the shelves in the supermarket. I couldn’t help but buy some. I didn’t expect that the taste was bland and watery, with low sweetness, not strong fragrance, and astringent taste. As a sweet person, Wine lovers really can't tolerate such defective products, so they plan to brew one by themselves. Friends who love sweet wine, please come and make it together~

I brew my own sweet wine every year, so I brew it myself. The technology of making sweet wine can be regarded as proficient. Friends who love to drink sweet wine but don’t know how to make it, hurry up and learn together. I will give you all the methods and techniques. Practice makes perfect. Don’t be afraid of not doing well. You can guarantee that the sweet wine you brew will be delicious. It tastes sweet but not astringent, and the juice is plentiful and quick!

When making sweet wine, glutinous rice should never be steamed directly! Keep the "3 steps" in mind, and the sweet wine will be juicy and fast

As we all know, the main ingredient used to make sweet wine is glutinous rice, which must be steamed first and then fermented to produce the wine, but here the gourmet sauce needs to be Let me tell you, never steam glutinous rice directly in a pot, otherwise the final sweet wine will be slow to release juice, and the sweet wine will have less juice and taste astringent, not sweet and mellow enough.

So when making sweet wine, do not steam the glutinous rice directly! Just remember these "3 steps", and the sweet wine will produce more juice quickly:

Ingredients details: 2 pounds of glutinous rice, 8 grams of sweet wine koji

1. Soak the glutinous rice first and then steam it

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

In winter, it takes about 6 hours to soak, and in summer, it only takes more than 2 hours. Drain the soaked glutinous rice, wash it twice with water and drain; put gauze in the steamer, pour the glutinous rice into the separator Steam the water. After the water boils, continue to steam over medium-low heat for 25 minutes. After steaming, remove and stir to cool.

2. Mix the koji and fill the pot

After the steamed glutinous rice is cooled, sprinkle 6 grams of koji evenly and mix well. After mixing, fill the glutinous rice with a sterilized pot. OK, flatten and compact it with a spoon, poke a round hole with a diameter of two centimeters wide in the middle, sprinkle the remaining koji on the surface, seal it and prepare for fermentation.

3. "Warm" fermentation

Wrap a layer of dry towel on the outside of the sealed container to keep it warm, and put it in a dry and warm place. For fermentation, I usually put it directly in the oven with the power turned off, so that the fermentation will be faster, and I can have sweet wine to drink in about a week. The brewed sweet wine juice is rich and sweet, and the aroma is super strong!

When making sweet wine, glutinous rice should never be steamed directly! Remember the "3 steps" and the sweet wine will produce more juice quickly!