As we all know, sweet wine is wine, glutinous rice wine, fermented from glutinous rice, sweet and mellow flavor, ethanol content is very small. It is rich in nutrients that are indispensable to the human body. Many people often eat at home, especially good for the body. The turbid wine often mentioned in the poetry of the ancients has something to do with it as well.

Nutritional value of sweet wine

Sweet wine made from glutinous rice after steaming, microbial fermentation, which is rich in nutrients, low alcohol, sweet and sour and is rich in a variety of amino acids, glucose, maltose, as well as a moderate amount of organic acids, vitamins and minerals, so in folk sweet wine is also often used by the mother, the weak and tired people as milk or restoring the physical strength of the tonic to drink.

Sweet wine brewing selection of the best white glutinous rice and wine drug preparation brewed, with aromatic, sweet, help God and other characteristics, eat rice with wine to eat, can be eaten raw after fermentation, but small children should not be eaten raw, you can also add water boiled to eat, you can also be put into the egg is sweet and delicious wine wine wine eggs, or in the boiled time to join the brown sugar, honey, and so on, there are nourishing breasts. The role. It can be said to be the elderly, pregnant women and weak people to replenish the blood of the best products, containing a large number of beneficial fungi, there are refreshing to relieve fatigue, quench the thirst of summer, to promote blood circulation, moisturizing effect.

Methods of making sweet wine

Methods that I found on the Internet

Raw materials: glutinous rice, wine quarts. (Wine quarts can be bought in supermarkets)

Making process

1. Soak the glutinous rice in cool boiled water for about four hours;

2. Drain the water and steam the glutinous rice under water. When it's a little warm to the touch, sprinkle a little warm water on it and use chopsticks to break it up into grains and mix it with wine curds. The first thing you need to do is to keep one-tenth of the wine curd in reserve.

3. Put the glutinous rice into a ceramic pot with a dimple in the center, the size of a fist, and put the rest of the brewing seasoning into the pot, cover it with a lid, and seal it well.

4. Wrap the ceramic pot with something insulating, which is called "dressing". This step is critical to keep the temperature inside the pot at a temperature close to human body temperature to facilitate fermentation.

5. Place the wrapped pot in an unventilated place, and after two to seven days, when you smell the aroma of wine overflowing, the mash is ready.

6. Keep it in the refrigerator.

Note: All containers should be very clean, not a little oil, and no raw water, otherwise it will produce stray bacteria.