Surprise, peach blossom! Peach blossoms are fragrant and refreshing. We use wine-making equipment to make peach blossoms into wine and leave the flowers in the wine. Brewing wine with flowers is a distinctive method, which can quickly open the wine market.

Many people may have drunk glutinous rice wine, which is very sweet and very popular with girls. When we ferment glutinous rice wine, we add cherry blossoms to ferment together. What kind of different experience does it taste like?

1. Soak glutinous rice in water for about four hours.

2. Judge whether the glutinous rice is soaked: pinch the rice by hand and crush it, just right.

3. Pick up the glutinous rice and pour water on it until the drained water is clear and milky white.

4. Steamed rice, in a small brewing equipment, covered with steaming cloth and sprinkled with a layer of glutinous rice.

5. Spread a layer of cherry blossoms and a layer of glutinous rice, and cherry blossoms and glutinous rice alternate. Until the shop is completed.

6. Cover with a steaming cover and steam over high heat.

When there is air on the steam cover, start counting and steam for fifteen minutes.

8. Cool the rice. (It can be cooled naturally or drenched with water. Use spray water for cooling and ensure drainage)

9. Drain, pour out and add liqueur koji.

10. Mix distiller's yeast and glutinous rice evenly, so that every grain of rice is stuck with distiller's yeast. Make a nest in the middle, save wine and have a smooth surface.

How to brew peach glutinous rice wine?

Brewing peach blossom glutinous rice wine should start with selecting materials, and choose fresh peach blossoms on the branches in the southeast shortly before and after Qingming.

Soak the collected peach blossoms in light salt water, clean them, drain the water, and then put them into a fermentor layer by layer for fermentation overnight.

At the same time, clean the glutinous rice and soak it for later use. The next day, when the glutinous rice can be ground into powder by hand, the soaking will be in place.

Take out the soaked glutinous rice, drain the water, then pour it into a small brewing equipment for steaming, take out the steamed glutinous rice, spread it on the bed and air it to about 33 degrees, mix in the peach blossom fermented with white sugar yesterday, stir it evenly, and add 0.5% Yada sweet distiller's yeast for semi-sealed fermentation.

After about 48 hours, after saccharification, add 35% rice wine according to a certain proportion (you can add 35-55% pure grain wine according to your personal preference, and add high-alcohol wine where you drink high-alcohol wine).

When the fermented glutinous rice wine rises and sinks again, the wine turns brown or beer color, and the fermentation is completed.

Filtering and clarifying with gauze to obtain high-quality peach blossom glutinous rice wine with golden color, mellow and full taste, special peach blossom fragrance and certain health care function.

Peach-blossom glutinous rice wine is sterilized and aged by pasteurization, which can be used to entertain guests during the Spring Festival.

In addition to peach blossom and cherry blossom, pear blossom, cherry blossom and jasmine can all be made into flower glutinous rice wine by a similar process, which is much better than the original glutinous rice wine.