Sweet rice wine is a delicious food cooked in many places. Cook a nice bowl, pour a plumeria, and have some wolfberry. Or lying on poached eggs; Or there are some jiaozi floating around. It is always appropriate to accumulate thick hair and thin hair. Or a little taste, or a little drunk, you can also come to a bowl of pure wine Niang and get drunk. You can't know that feeling until you try. . .

material

Ingredients: 2000g long-grain glutinous rice, 8g angel liqueur;

Accessories: appropriate amount of water.

Homebrewed malt pulp

1

Soak long glutinous rice in water for one night in advance, and then drain. Put enough water in the steamer, put the cage cloth on the drawer, put the glutinous rice on the cage cloth, stick it down deeply with chopsticks, put some air holes, and steam it over high fire. Enlarge the container, while smashing rice, while emitting hot air.

2

When the temperature drops a little, it can be mashed, and at the same time, sprinkle some cold water, one to cool down, and one to add more wine. Of course, you can't drain water desperately. As long as you see that the rice grains are not stuck together.

three

For a pack of eight grams of distiller's yeast, the number of meters that can be brewed in a pack written on the back of the package is better than its weight, so that the taste of the wine is stronger.

four

When the rice is mild and not hot to the touch, sprinkle sake koji evenly on the rice and stir evenly. Leave a handful of sake.

five

Mash the rice mixed with distiller's yeast into a picture with chopsticks, and then evenly sprinkle the last distiller's yeast on the surface of the rice.

six

Put the lid on. And it's best to wrap it in thick cloth or something to keep it warm. If there is heating in the north, wrap it and put it on the radiator. If there is no heating, we should pay more attention to heat preservation, and we should not be hot and cold. After two days and one night, you can smell the wine by slightly lifting the lid, usually not more than three days.

seven

As the picture shows, the rice has become flat and not full, and there are still a lot of distiller's grains in the container. It would be nice to dig out a little bit in the middle, but it would be nice if there was no rice smell.

eight

Then tamp them with something.

nine

Packed in a sealed container and stored in a refrigerator or a cool place. Then you can enjoy it slowly.

skill

1, when steaming rice, it is best to add enough water at a time. Don't add cold water to the pot halfway, even if there is less water, add boiling water.

2. Finally, sprinkle a layer of distiller's yeast to better help fermentation.

3. The eighth step of mashing is also for the uniformity of the final fermentation, and I am afraid that my bibimbap will not be mixed well.

Be sure to keep it sealed and put it in a cool place. Storing in a warm place will make it ferment continuously, and the sweet wine will become less fragrant.

5, must be constant temperature, not too high. If the temperature is too high, koji will be burned to death, and if it is too low, it will be difficult to ferment. If the temperature is low, the fermentation time should be appropriately extended.