How to make "sweet but not old" wine? First of all, the soaking time of glutinous rice should be longer. The glutinous rice should be steamed just right. It should not be overcooked or raw. The fermentation temperature of the rice wine should be controlled well. The fermentation time should not be too long. As long as you master these little skills, you can make it. The wine is "sweet but not old".

Everyone should be very familiar with fermented fermented glutinous rice. In our north, it is generally called fermented fermented fermented glutinous rice and distiller’s yeast. The fermented fermented fermented fermented fermented fermented rice smells particularly fragrant and tastes sweet. Both adults and children can drink it. It is very delicious. My children and I like it very much. We make it at home. It is simple and delicious. Now I will share with you how to make "sweet but not old" wine. . 1. Production steps

1. Ingredients: 500 grams of glutinous rice, 3 grams of sweet wine koji, appropriate amount of cold boiled water

2. Wash the glutinous rice and soak it in water for 12 hours. After the glutinous rice absorbs water, it It will expand and can be easily crushed with your hands, which means it is ready.

3. Prepare a steamer. Do not use a rice cooker to steam. Cover the grate with a cage cloth. Put the glutinous rice into the steamer and steam over high heat for about 40 minutes. You can poke a few holes during steaming, so that Glutinous rice cooks quickly. The glutinous rice should be steamed just right, not too cooked or raw.

4. Pour the steamed glutinous rice into a clean basin. The freshly steamed glutinous rice is sticky due to high temperature. It should be placed in a ventilated place and allowed to cool naturally while waiting for the glutinous rice to cook. It will be fine when the temperature drops to more than 30 degrees.

5. Pour an appropriate amount of cold boiled water into the glutinous rice grains, stir evenly so that the glutinous rice grains do not stick together, just one grain at a time, then pour in the sweet wine koji and stir evenly.

6. After stirring evenly, pour it into the prepared container, press it tightly and smooth it out, and dig a small dimple in the middle so that you can easily observe the production of wine.

7. Cover with plastic wrap, tighten the lid, and place it in a warm place for fermentation. The best fermentation temperature for wine is 27 to 30 degrees. In summer, you don’t need to wrap it in cotton clothes. In winter, just It needs to be wrapped in cotton clothes. After 2 to 4 days, the "sweet but not old" wine will be ready. 2. Precautions and tips for making fermented glutinous rice

1. Glutinous rice must be soaked in advance until it can be easily crushed by hand. The glutinous rice must be steamed just right, not too cooked or raw, and steamed thoroughly. If it is too ripe, the wine will taste sour; if the steamed glutinous rice is raw, the amount of wine produced will be less.

2. After the steamed glutinous rice is cooled, add cold boiled rice and stir evenly so that the glutinous rice grains do not stick together, one at a time. Remember to add cold boiled rice and do not use boiling water or hot water. water.

3. After putting the glutinous rice into the container, dig a small dimple in the middle so that you can easily observe the production of wine. The best fermentation temperature for wine is 27 to 30 degrees. If the temperature is low, the fermentation time will be long. If the temperature is too high, the fermentation time will be longer. High taste will cause sourness, so the temperature should not exceed 30 degrees.

4. The fermentation time must be controlled well. It is enough to control the rice to become soft, sweet, and have a slightly alcoholic taste. If the time is too long, the fermentation will taste unsweet, sour, and have an overly alcoholic taste. During the fermentation process, it must be sealed and the glutinous rice must not be turned.

5. In the process of making rice wine, all tools and containers must be water-free and oil-free. It is best to scald them with water and then dry them before use.