The wine is actually a very common food in life, because it has a lot of benefits for the human body, especially women, so learn to do wine is still good. There is another name for wine brewing, and the main ingredient is glutinous rice, but it is important to control the fermentation time and degree of fermentation, because if the fermentation is not enough, it will have an impact on the taste of the wine brewing.

Sweetfermentrice (sweetfermentrice) was called "sweet" in the old days, is a traditional Han specialty wine. Steamed river rice (glutinous rice) mixed with wine yeast (a special microbial yeast) fermented into a sweet rice wine in our country called by different names across the country also known as mash, wine, rice wine, sweet wine, sweet rice wine, glutinous rice wine, rice wine, wine lees.

Making Methods

Making Raw Materials

Glutinous Rice/Rice, Sweet Wine Quarter (available in supermarkets, packaged in sachets, with dosage indicated)

Making Procedures

1. Boil the glutinous rice in a rice cooker (ordinary rice is also available), with less water than usual. To cook the rice but the rice grains are harder.

2. When cooled, put the glutinous rice into the basket, under the faucet, wash away the sticky things on the rice. (This step can be omitted if rice is used)

3. Put the glutinous rice into a container. For each layer of rice, sprinkle some wine medicine. Sprinkle the top layer of rice with wine and a small amount of warm water. (Or mix the liquor and warm water, pour over the rice and mix well)

4. Use your hands to compact the glutinous rice, and drill a hole in the center of the rice so that the glutinous rice wine can come out.

5. Cover the container with a lid, put it in the oven, turn on the oven light, and you can smell the wine after a few hours. 24 hours later, you can see that the glutinous rice seems to be floating in the wine. (If you are not in a hurry to eat it, you can leave it in the oven, put it next to the heater in winter and it will take about 3-4 days. Summer room temperature is enough)

Points

1.making wine brewing utensils must be clean, especially can not have oil stains, and with hot water once, and then take a paper towel wipe clean.

2. The wine must be mixed after the glutinous rice has cooled down. Otherwise, the hot glutinous rice kills the gray mold. The result will either be sour and smelly or no movement.

2. It is best not to touch the glutinous rice directly with your hands; plastic gloves or a layer of plastic wrap is recommended.

3. The long white hairs of the wine wine indicates that the temperature is too high, but you can still eat; if the long colored hairs is not clean material, it is recommended not to eat.