When I talk about sweet wine, I think of the Chinese New Year. When I was a child, my mother would make a lot of sweet wine every New Year. Most of the sweet wine is made in the south. I rarely see it in the north. When making sweet wine at home, sweet wine usually uses glutinous rice. It is soaked first, steamed in a steamer, mixed with wine, and fermented in a jar. Let’s take a look at how to make it. Yes!

The first step is to soak the rice. Wash the glutinous rice and soak it in clean water for about 12 hours. Be sure to use cold water, not hot water. If it is winter, soak it for 16 hours. Just crush it with water

The second step is to steam the rice. Drain the water from the soaked glutinous rice and steam it in a steamer for about 40-60 minutes. You can put a layer of gauze on the grate of the steamer to prevent the rice from falling.

The third step: let the steamed glutinous rice cool down and let it cool down naturally before spreading it out. , so it’s a little cooler!

Step 4: Mix the wine koji, sprinkle the wine koji evenly on the steamed glutinous rice, and then mix it evenly, be sure to mix it evenly, so that it will be delicious!

Step 5: Fermentation: Cover the container tightly and place it at a suitable temperature (around 30°C). If the room temperature is not enough, you can wrap the container with a thick towel to keep it warm)

Step 6: You can check in the middle to see if there is fever. Fever is a good sign. You can try it after 1 day. The fermented glutinous rice is crispy, juicy, fragrant, sweet, and not overpowering with alcohol (the time can be based on personal taste, longer time will make the wine taste more sour, but too overpowering is not good), and fermentation lasts for about 24 hours. -48 hours, open the lid of the container (if there is a strong aroma of wine), fill it with cold boiled water, cover it again, put it in the refrigerator (to stop fermentation) or cook it directly in the pot (it also stops fermentation) )