The wine I’m sharing with you today is made by adding osmanthus directly to the wine and fermenting it together. The scent of the osmanthus will be more intense. If you want to make this osmanthus-flavored wine successfully, there are a few things you need to pay attention to during the production process. Yes, pay attention to these points, then you will be very close to success;

First of all, the tools used in the production process are water-free and oil-free. If you find that the finished product after fermentation is seriously hairy or has There are many small black spots, which means failure. This failure is most likely caused by incomplete disinfection during the production process, so it is very important that the tools used in the production process are water-free and oil-free;

Second is the temperature. After the glutinous rice is steamed, it must be left to warm before adding the koji. The sweet koji is the same as the yeast used to ferment steamed buns. If the temperature is too high, the activity of the koji will be burned to death, which will lead to fermentation. Failure. If no water comes out after fermentation for 3-5 days while maintaining the temperature, it is likely that the temperature is too high when mixing in the sweet koji. Of course, this can also happen if the amount of sweet koji is not enough; when making fermented rice, As long as you pay attention to these two points during the process, you can successfully make sweet and delicious osmanthus-flavored rice wine. Friends who like it can try it!

The raw materials are 1000g glutinous rice, 25g dried osmanthus, 4g sweet rice wine, and 800g cold white rice;

1. Wash the prepared 1000g glutinous rice, put it in a container, and add a little more to cover the glutinous rice of water, soak it for one night, and need to be soaked in the refrigerator in summer;

2. The soaked glutinous rice has expanded many times in volume and can be broken into pieces by pinching it with your fingers. After cleaning, pour it on the steamer and put it on the steamer. Spread the glutinous rice, flatten it, drain the water, and poke some holes in the glutinous rice. This will allow the steam to penetrate better and the glutinous rice can be steamed better. Steam it in a pot with cold water for about 40 minutes. This time needs to be determined according to the thickness of the glutinous rice. Finally, steam the glutinous rice;

3. In the last 5 minutes of steaming the glutinous rice, pour 50g of dried osmanthus on top, cover the lid and steam together for 5 minutes. Left and right, this will allow the fragrance of osmanthus to come out better and blend with the fragrance of glutinous rice;

4. Pour out the steamed glutinous rice and osmanthus and pour them into a water-free and oil-free container. , spread out the glutinous rice, add about 500g of cold white boiled water, stir while adding cold white boiled water, add it while hot to make the glutinous rice absorb water better, and then let the glutinous rice and osmanthus dry until warm, otherwise the brewed rice wine will have a sour taste;

5. Pour the prepared 4g liqueur koji into a bowl, add a little cold boiled water, and stir it until it dissolves. The cold boiled water used here is not allowed to use raw water from the tap, otherwise it will easily cause The fermented rice has failed to spoil;

6. After the fermented rice has cooled down, pour in the melted sweet koji, stir evenly so that every rice grain can be coated with the koji, and then press it flat. Then dig a hole in the middle of the glutinous rice so that you can better observe the amount of water;

7. Finally, cover it with plastic wrap and leave it in a warm place to ferment for 3-5 days. In summer, it usually ferments for 48 hours. It is ready to eat. The fermentation speed will be slower in winter. You can cover it with thick clothes or quilts and observe the amount of water coming out of the holes in time;

8. This is after 48 hours of fermentation. Generally, About half of it is ready to eat;

9. After it is done, it can be put into a sealed container and stored in a sealed refrigerator. It can be stored for a year or even longer;

Osmanthus fragrans Summary of how to make sweet fermented glutinous rice:

1. It is recommended to soak the glutinous rice and then steam it. If not boiled, the cooked glutinous rice will be too soft and the finished product will not look good;

2. You can add a little black rice to the glutinous rice to make sweet-scented osmanthus-flavored black rice fermented rice.