Sticky rice 500g

Distilled water (or cooled water) 250g (for brewing)

Plant Sweet Wine Cooker ? (1 with 2~3 pounds of glutinous rice)

Distilled water (or cooled water) large amount (soaking, steaming)

Medical Gauze 1 large piece (about 90*90cm)

Homemade Sweet Wine Brewing ~ rice wine, wine lees practice

First soak glutinous rice, winemaking ~ YouYouYou think water is crucial, so from soaking glutinous rice, YouYou choose to use distilled water to soak. Because the glutinous rice will be full of water during the soaking period, and this part of the water, will also affect the taste of the future wine brewed.

Soak the glutinous rice for about 24 to 48 hours, until the grains can be crushed by hand.

Wash the glutinous rice with distilled water (or cooled boiled water), then steam and sterilize a large gauze cloth, let it cool, then wring it out and set it aside. Pour distilled water into the steamer, set up a steaming rack, lay the gauze flat on the steaming rack of the steamer, and then put the glutinous rice in.

Wrap the gauze around the rice, cover the pot with a lid, and bring the water to a boil over high heat, then lower the heat to low and steam for 30 to 45 minutes.

The glutinous rice is ready to be steamed, and the grains are full and crystal clear in color.

Prepare a large container (enamel, glass, or porcelain can be), first scalded with boiling water, and then into the oven at 200 ℃, bake for 10 minutes to sterilize. Pour the glutinous rice into the sterilized large container and toss with a spoon to let it cool down to below 40℃. (The yeast inside will be scalded to death by the heat if you put in the wine curd when it's too hot, so remember not to heat it up.)

According to the principle of half a kilogram of water for one kilogram of dry rice, in a sterilized bowl, pour in 250g of distilled water, put in half of a sweet wine curd, and stir it with a spoon until the curd is melted.

Spread the melted water, a little bit evenly into the glutinous rice has been cooled down to below 40 degrees, in the process of spreading, the glutinous rice will be further cooled down, due to the glutinous rice has a water-absorbent, so the water after the water is spread into the glutinous rice can not be seen in the water.

While sprinkling in the water, turn the glutinous rice over, and then carefully turn it over after all the water is sprinkled in, so that each grain of glutinous rice can fully absorb the water of the wine.

After tossing, use a spoon to gently flatten the rice, and then dig a hole in the center so that you can observe how the rice produces wine in the future.

After that, cover with plastic wrap and a lid, and put it in an environment of about 30 degrees Celsius and keep it warm for 24~36 hours, Yuyu is put in an electric blanket and covered with a quilt. During the period you can from time to time through the transparent plastic wrap to observe the wine out of the situation (in the not yet brewed, the plastic wrap do not open, so as to avoid the entry of stray bacteria, affecting the brewing).

About 26 hours later, the wine came out. At this time, open the plastic wrap, can smell a wine fragrance. This is brewed, after which it should be kept in the refrigerator.

Morning with homemade rice wine made Chinese wolfberry wine with eggs, no sugar is particularly sweet, the flavor is very good.

The same method with blood glutinous rice also tried to do, and blood glutinous rice is more nutritious. You can also try it when you have time!