Let's follow the footsteps of corn to see the practice of sweet wine!
Prepare 2 kg of glutinous rice, 4 g of liqueur koji and cold water.
The production process is 1. Soak glutinous rice in water for 8- 12 hours in advance, and it can be easily crushed by gently pinching it with your fingers. It's hot every day in summer. In order to prevent deterioration, I soak it in the refrigerator.
2. Wash the soaked glutinous rice, drain the water, put gauze on the steamer and add the glutinous rice. Then poke some holes with chopsticks, let the glutinous rice breathe and be heated evenly, and then steam for 30 minutes after the fire and water are boiled.
3. Then prepare cold boiled water. I use pure water. I quickly put the steamed glutinous rice in cold boiling water with gauze and break it up. This step can quickly cool the glutinous rice to a suitable temperature.
4. Try the temperature of the glutinous rice after taking it out. The temperature is about 36 degrees. Feel the warmth, and the temperature of your hands is almost the same. You can mix in liqueur koji, leave some liqueur koji for it, and sprinkle rice on the other side and mix well. You can also prepare some warm water, mix well with liqueur koji and mix in glutinous rice.
In this step, remember not to mix the rice with liqueur koji while it is still hot. If the temperature exceeds 47 degrees, it is easy to kill yeast, thus affecting the fermentation of wine.
If the rice is too dry, you can add a bowl of warm water. If you want to brew more wine, you can also mix more warm water in this step, because the rice feels wet.
6. Prepare a clean oil-free container and sprinkle a thin layer of liqueur koji on the bottom.
7. Scoop the mixed rice into the container, press it gently, poke a hole in the middle to observe the wine, and then sprinkle a thin layer of liqueur koji on the surface.
8. Then put it in a warm place for fermentation for 48 hours, smell faint wine, see if there is wine overflowing in the hole, and then see if the rice and the container are completely separated. These points appear at the same time, which proves that the wine is successful. If you want to make the wine stronger, you can cover it for another day or two. The temperature is 26 degrees now. I wrapped it in a special quilt and put it in a warm place. The picture below shows that it has been fermented for 4 days, because the liqueur is ready and put in the corner, and I forgot. I only smell the wine. I thought someone was drinking, but I didn't expect my liqueur to wait quietly for its owner.
10, take a look, it's nothing after four days. If summer doesn't work, it's too much. There is still a lot of wine, and then it is stored in the refrigerator at low temperature to prevent further fermentation, and the wine is finished.
1 1. After brewing, you can eat the wine and wine residue separately, or you can eat them directly, or you can make eggs with sweet wine. It's so comfortable to cook a bowl of sweet wine and egg dumplings in the winter morning!
Corn after dinner summary:
1, pick: glutinous rice should be round and white, with good quality. Sweet wine koji is sold in supermarkets and is generally sweet. 2, cooking: glutinous rice must be steamed, and one more thing to remember, the things in the steamer, gauze, rice must be oil-free. I usually wash it in advance, then disinfect it with hot water and drain the water. There is basically no problem. 3, food: it is more convenient to buy raw materials now, you can do less at a time, and then do it after eating, the new taste will be better! Above all, don't drive after drinking.
I love my family and food. I am a super foodie who is so verbose that even dogs hate it. If you think this article is helpful, please pay attention to it, like it or collect it. Corn will also update the simple cooking of home cooking from time to time. Thank you very much for reading!
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