Simple, sweet and mellow taste, ethanol content is very small, so it is very popular. In the production of some dishes, glutinous rice wine is often used as an important seasoning. Glutinous rice wine is also known as "red wine" because of its light red color, and "water wine" because it is infiltrated with boiling water. This home-brewed glutinous rice wine has a mellow and sweet flavor and is less irritating; drinking the right amount of it can soothe the muscles and strengthen the body. Farmers must use this wine when celebrating festivals or entertaining guests. The leftover dregs of winemaking, plus salt and mix, called "bad hemp". People store it as a long time to cook soup, but also some people cook it with fresh fish, the flavor is excellent.
According to U.S. federal law, sweet wines (Cordials) and liqueurs (Liqueurs) have the same meaning, and no matter which word is used, Americans in general always believe that sweet wines are made with more than 2.5 percent sucrose or glucose.
Hunan has a specialty also called sweet wine is steamed with glutinous rice plus wine medicine son brewed, because of the sweet and so-called. Sweet wine is prevalent in the Yiyang area, and most people use sweet wine to treat guests at the Spring Festival. For those who have expensive guests, sweet wine is boiled in boiling water with sugar and then washed with eggs, commonly known as "sweet wine tea". It symbolizes the sweet relationship between guests and hosts. Taojiang, Anhua area every happy event to receive guests, must be sweet wine tea hospitality.
Practice Editor
Soaking
Wash the glutinous rice, soak it for 12 to 16 hours, until it can be crushed by hand
Steaming
Put water in a steamer, put a white cloth on the steamer drawer, and boil the water until there is steam. Place the drained glutinous rice on the cloth and steam for about an hour. Taste it for yourself and you'll know. Without the cloth, the glutinous rice will block the holes of the steam drawer and can't be steamed. This has failures. Taste the texture of the glutinous rice, if the rice is hard, sprinkle some water and mix it for a while before steaming again.
Toast the rice
Take the steamed rice out of the steamer and let it cool to room temperature. Use chopsticks to turn the rice occasionally to speed up the cooling process. Spread a few sheets of aluminum foil on a table and spread the rice in a two- or three-inch layer to cool. Sprinkle a little cool water on top of the cooled rice and spread it out with your hands, using as little water as possible.
Fall pot
Pot placed in a constant temperature box at about 30 degrees Celsius incubator for 24 to 48 hours, if the rice becomes soft, that is, it has been saccharine good; there is water with a wine flavor, that is, there has been alcohol and lactic acid, you can stop the heat preservation. It is best to steam again to kill the microorganisms and enzymes to stop their activities. In this way, sweet wine brewing is made successfully.
Precautions Editor
1. Mixing the wine must be after the glutinous rice is cooled. Otherwise, the hot glutinous rice kills the mold. The result Either it's sour and smelly, or it doesn't move.
2. It must be airtight. Otherwise it is sour and astringent.
3. Low temperature is not good. 30 to 32 degrees Celsius is the best.
4. The key to making wine is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy. You should wash and dry the rice steamer, the rice spatula and the container for fermenting the rice wine, and wash and dry your hands
5. If the fermentation is too much, the glutinous rice will be empty, full of water, and the flavor of the wine will be too strong.
6. If the fermentation is not enough, the glutinous rice will have raw rice grains, which will be hard on the teeth, and the sweetness and flavor of the wine will be insufficient.
7. When mixing the wine, if too much water is sprinkled, the last glutinous rice is empty, and no block, a boil on the loose
Doing sweet wine if you want to get a stronger flavor, there are two ways:
1. Properly prolong the fermentation time of the sweet wine, such as in the specified temperature you generally placed 24 hours, now you can be appropriately longer.
2. Put a little yeast in the mixing of the sweet wine during the production process, but the amount must be small.