Caramel color100g, wort100g, clear water 200g, white wine10g, salt 1/4 teaspoons.

working methods

1, caramel color first-put100g of white sugar into a milk pan and cook on low heat until it bubbles. When it turns brown, immediately pour100g of boiling water and stir well. Turn off the fire and let it cool for later use. (The caramel color is shown in Figure 2. )

2. Take 100g juice from the homemade mash, filter it for later use, put the salt into 200g clean water, mix well, boil it and let it cool for later use.

3. Mix the prepared caramel color, salt water, fermented glutinous rice juice and white wine evenly, and put them in the container cover and let them stand overnight. The next day, the clarified yellow rice wine was poured out and put into a sterilized bottle.