Black glutinous rice wine is a lot to drink a class of wine, sweet flavor, especially for women, black glutinous rice wine brewing method is how? I'll give you a specific explanation of the brewing method of black glutinous rice wine.

Black glutinous rice wine brewing method

Black glutinous rice wine tastes sweet and sour, smells fragrant, but also very rich in nutrients, the following we will learn together how to brew black glutinous rice wine.

Ingredients:

1 catty of black glutinous rice (about 600g), 2 wine cakes (wine cake is the intermediary substance used to ferment wine, its role is equivalent to the role of the yeast used in pasta), 600ml of rice wine, 14 jujube, sealing a glass bottle

Method:

1, first wash the black glutinous rice, overnight soak, and then steamed for about an hour until the water is cooked. The black glutinous rice is cooked through, take out and let it cool. The jujubes are washed and steamed for 15 minutes, then cooled completely and cut 2-3 knives into each grain.

2. When the black glutinous rice is still warm, chop the wine cake and put it on top of the black glutinous rice evenly and gently fish it out, and then leave it to cool completely.

3. Put all the cooled black glutinous rice into a clean and sealed glass bottle (do not compact it), and finally put the jujube on the surface, then pour in the rice wine to cover the surface of the jujube by 6cm, and leave the bottle mouth with the jujube surface at a distance of about 6cm space. Then add the plastic wrap cover, put it in a cool place for about 45 days and you can drink it, of course, the longer you soak it, the better.

In this way, the black glutinous rice wine is made.

Black glutinous rice wine is suitable for winter drink

Black glutinous rice wine contains very rich in nutrients, and after brewing the nutrients are more easily absorbed by the body, then, black glutinous rice wine in the end suitable for when to drink it? Let's take a look at it together.

The main raw material of black glutinous rice wine is black glutinous rice, fermented with natural microorganisms and pure alcohol, containing more than 40% glucose, rich in vitamins, amino acids and other nutrients, there is a vitality and blood, vitality and through the menstrual cycle, blood and blood, as well as the efficacy of moistening the lungs. Rice wine brewing taste sweet and mellow, nutrients are more easily absorbed by the human body, can stimulate the secretion of the digestive glands, enhance appetite, help digestion, is the middle-aged and old people, pregnant and pregnant women and weak people to replenish gas and blood of the best products. Black glutinous rice wine is neither as strong as white wine, nor as strong as red wine, not like beer, tasteless, suitable for a wide range of year-round can be drunk, but especially suitable for drinking in winter, because of the cold weather in winter, cold wine hurts the stomach, and the black glutinous rice wine can be heated to boiling without loss of quality, which is white wine, red wine and other aristocratic liquors can not be reached. After heating and adding raw eggs, wolfberries, honey and other condiments, it can strengthen the body and is a good product for health.

Therefore, in the cold winter, black glutinous rice wine is the best choice.

1. Glutinous rice wine has low alcohol content, but ? It has a low alcohol content, but it has a strong aftertaste. sufficient, do not be greedy.

2. If the fermentation is excessive, the glutinous rice is empty, all water, and the wine flavor is too strong.

If the fermentation is not enough, there are raw rice grains in the glutinous rice, which is hard on the teeth. The sweetness is not enough, and the flavor of the wine is not enough. When mixing the wine, if you sprinkle too much water, the final glutinous rice is empty and not blocked. Once boiled, it will be scattered.

3. The key to making glutinous rice wine is to have a clean vessel, and never have half a bit of oil. Rice out of green, black mold, not to be. If a little white hair on the surface of the rice, is normal, can be cooked and eaten.

4. Mixed with wine must be after the glutinous rice cool. Otherwise, the hot glutinous rice will kill the gray mold. The result is either sour and smelly or no movement.

5. It must be airtight. Otherwise it is sour and astringent.

6. Low temperature is no good. Around thirty degrees Celsius (80 degrees Fahrenheit) is best.