The steps to make sweet wine, how to make sweet wine yourself

The steps to make sweet wine are as follows:

1. Wash the glutinous rice and soak it in cold water, and prepare the sweet wine koji.

2. Soak the glutinous rice for more than 16 hours (put it in the refrigerator when it is hot), until you take a grain of rice by hand and rub it to break, and then you can steam it in the pot.

3. Take out the steamed glutinous rice and cool it to about 30 degrees in an oil-free and water-free container.

4. Sprinkle an appropriate amount of sweet wine koji on it, generally in the ratio of 500 grams of rice and 2 grams of koji.

5. Pour in cold boiled water in batches, rub it with your hands while pouring until the rice grains are dispersed, and mix the koji and rice well. (Disposable gloves may be worn).

6. Take a container without oil and water, compact the mixed rice, and leave a small hole in the middle to observe the water outflow.

7. Close the lid and seal. Wrap it in a cotton coat or quilt, put a hot water bottle in the clothes or quilt, and let it keep the temperature at about 30 degrees as much as possible. The water of the hot water bottle was replaced with water.

8. After a day, the rice grains taste a little sweet, and after two days, the small hole is filled with most of the water, and the glutinous rice can move when the container is shaken, and it is fine, and the wine brewing at this time is very, very sweet.

Ingredients: 1000 grams of glutinous rice.

1000 grams of cool boiled water.

Angel. Sweet wine koji 4 grams.

The practice of making homemade sweet wine.

It is recommended to buy round glutinous rice and soak it in cold water one night in advance.

The next day, you can put it in the steamer and steam for 20 minutes. To be fully steamed.

After steaming, rinse with cold water, and use direct drinking water if conditions are available for this step. The purpose is to let the rice cool down quickly, and the grains are separated, so that it can be mixed later. If you are using tap water, it is best to boil it in cool water at the end.

It can be washed down to about 35 degrees, and it doesn't need to be completely cold.

Then, put in the koji, generally the koji packaging will be written on the bag of how much rice to make, so you just need to follow the above proportions, some koji is lumpy, you have to crush it in advance. After adding the koji, stir well.

The hole can be dug by yourself or by inserting a rolling pin. Then press the rice to make it firmer.

Sprinkle some koji on the surface.

I poured 750 grams of water and basically filled the hole.

Then just put a lid on it, no need to seal it. In summer, it usually takes 36 hours.

That's it. <>

Brewed with sweet wine. Make goji berry sweet wine soup or mash rice balls.

All superb!

Prepare the ingredients. 2 grams of sweet koji.

500 grams of glutinous rice can be made.

Wash the glutinous rice three times, remove impurities and wash as much as possible, put it in clean water and soak it for 6-12 hours (slightly longer in winter).

I soaked the glutinous rice for 9 hours and then crushed it by hand, so that it was ready to be steamed.

After draining the water, put gauze on the steaming rack of the steamer, then pour the glutinous rice into the flattening and steam. Generally speaking**Boil water until boiling, and when there is steam, steam it over high heat for 15 to 20 minutes to cook. If glutinous rice is steamed too raw or too rotten, it will affect the production and fermentation of rice.

Spread out the steamed glutinous rice with cold boiled water and rinse it to cool down to a warm temperature (about 30 degrees), and it is better to be independent and non-sticky between the rice grains. Sprinkle the steamed glutinous rice evenly with koji and mix as well as possible, or mix the koji with a little warm water before mixing it into the rice to mix more evenly (mixing well is to improve the success rate of fermentation).

Put it into the fermentation container, press and compact the rice grains, intercept a round hole (commonly known as dimple) with chopsticks in the middle of the container, which is convenient to observe the fermentation effect, the container is sealed and closed, and it is placed at a temperature of about 30 degrees Celsius for fermentation, I used a rice wine machine, and it can be successful in about 24-36 hours with the aroma of wine.

33 hours of fermentation, sweet rice wine.

It's here!

Sake brewing, also known as sweet wine, mash grains, is the product of glutinous rice fermented by Rhizopus (and a small amount of mucor and yeast). Glutinous rice is brewed, the nutrients are easier for the human body to absorb, it is a good product for the middle-aged and elderly, pregnant women and the physically weak, and contains a large number of fungi that are beneficial to the human body, which has the effect of refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation and moisturizing. Aimei Dimei paper can eat more, and pregnant or has given birth to Ms. Di can also promote milk when she eats wine!

First, the practice steps of homemade sweet wine:

1. Rinse the glutinous rice repeatedly until the rice water becomes clear, and soak it for 12 hours;

2. Put the soaked glutinous rice on a steaming grid covered with gauze and steam it for about 30 minutes until the rice is fully cooked without clamping;

3. After the steamed glutinous rice is put in cold boiling water, drain and pick it up immediately.

4. Sprinkle the sweet wine powder directly into the scooped up rice and mix well, put the mixed rice into a glass bottle, and dig a small hole in the middle; Sprinkle a little koji in the middle of the small hole and keep it sealed and stored in a cool place at a temperature of 30-35 degrees. I put hot water in the electric pot and put the stew pot in, covered it and wrapped it in three towels!

After 3 days, I opened the lid and could smell the aroma of the wine, and I tasted it with chopsticks, and it was sweet.

2. Tips.

1. The utensils that come into contact with the process of making wine, including hands, must be oil-free and water-free.

2. When mixing koji, it is advisable to wait for the temperature of the rice to cool to about 30 degrees, too high will kill the yeast, and too low will affect the fermentation. In winter, it is not hot, and in summer, it is enough to feel the temperature.

3. It is best to ensure that the temperature of the fermentation process is about 25-30 degrees. In the summer, the rice container does not need to be wrapped in a dark place, and in the winter, the rice mixed with koji should be immediately boxed and wrapped in thick clothes or blankets. You can also wrap a hot water bottle filled with warm water around the container, or use a hair dryer to heat the container around frequently.

4. The soaking time of glutinous rice is best more than 12 hours, and the soaked rice grains should be broken with a gentle pinch, if the rice is not soaked thoroughly, it will affect the wine yield.

Glutinous rice as the main ingredient.

500g auxiliary cooking koji.

3G steps. 1.Wash the glutinous rice and soak it in water for 2 hours.

2.The soaked rice controls the moisture.

3.Put water in the pot, put the water cage drawer, and spread the cage cloth.

4.Pour the glutinous rice on the cage drawer and poke a few eyes with your hand so that the rice is easy to cook.

5.Cover and steam for 30 minutes.

6.Remove and pour in a large bowl and let cool.

7.Place the koji in a small bowl.

8.Add cool boiled water and mix well.

9.Pour in the cooled sticky rice and stir well.

10.Compact the sticky rice with a spoon.

11.Use a spoon to make a hole in the middle, so that the sake will be produced.

12.Seal with plastic wrap.

13.Store in a warm place for 36-48 hours.

14.Put it in a bowl and serve.

The steps for making sweet wine are as follows:Ingredients: 500 grams of glutinous rice, 2 grams of sweet wine koji, appropriate amount of water.

1. Wash the glutinous rice with water, then put it in a container, add an appropriate amount of water, and soak it for 10 hours.

2. Take out the soaked glutinous rice and drain it, then put it in the rice cooker and cook.

3. Take out the cooked glutinous rice, let it cool to about 30 degrees, then pour in most of the sweet wine koji and mix well.

4. After mixing well, flatten the glutinous rice, then sprinkle the remaining sweet wine koji on the surface, and then dig a tong in the middle.

5. Wrap the container where the glutinous rice is placed, keep the temperature between 30-40 degrees, and store it for a day before eating.

6. Done. <>

Hello! Sweet sake brewing is a type of sweet rice wine made by fermenting steamed rice (glutinous rice) mixed with sake fermentation (a special microbial yeast).

Production steps: 1. Put half a catty of glutinous rice into a bowl, put in water that has not covered the glutinous rice, and soak for more than 12 hours.

2. Drain the water, put it in the steamer, steam it for half an hour, cool the boiled water, and then steam it for 15 minutes.

3. Prepare the koji gram, pour the glutinous rice into the bowl and stir with chopsticks to dissipate the heat.

4. At a heat dissipation temperature of 20 degrees, sprinkle with koji powder, stir well, and note that there is a little koji left here for the last use.

5. Put the glutinous rice with the stirred koji into a closed-table bowl, then make a trough in the middle of the bowl and sprinkle the remaining koji in and around the trough.

6. Close the lid and put the bowl in an environment with a temperature of 38 degrees Celsius to ferment for 24 hours.

The main step trick for making sweet wine is that when you make this, try to have a sealed container inside it and let it ferment.

The steps to make this kind of stuff are very simple, as long as there are ingredients to make it step by step.

Ingredients: glutinous rice, sweet wine koji, warm boiled water.

The practice of making sweet wine.

1.Wash the glutinous rice and soak for 12 hours.

2.Spread a piece of gauze in the steamer, put in the soaked glutinous rice, lay it flat, poke a few holes with your fingers, cover it, and steam it for about 30 minutes.

3.Put the steamed glutinous rice into a clean container and mash it to cool down.

4.Add warm boiled water to the sweet sake koji, stir well, pour into the glutinous rice, and stir the glutinous rice well.

5.Put the mixed glutinous rice into a clean container, fill it up, poke a hole in the middle, cover it tightly, and put the glutinous rice in a warm place to ferment until it produces sweet wine.

The steps and tricks of making sweet wine, this is mainly fermentation, fermentation is a trick, and you must prepare for it.

Here's how to make sweet sock wine

1.Wash 500 grams of glutinous rice, soak in water for a day and a night, soak until the rice can be broken by hand, control the water, and set aside.

2.Water on the steamer, spread an oil-free cage cloth, **, wait for the water to boil and steam, pour the soaked glutinous rice into it, bend the mold to cover the pot, steam over medium heat for 25 minutes, after steaming, turn off the heat.

3.Take 4 grams of sweet wine koji, put it in warm boiled water (200 ml), dissolve well, and set aside.

4.Pour the steamed glutinous rice into a clean and oil-free sealed box, bury the glutinous rice grains with chopsticks, cool to a warm hand state, pour in the evenly dissolved sweet wine koji water, and mix well.

5.Dig a round hole with a diameter of 3 cm in the middle of the rice with a spoon and close the airtight lid.

6.Wrap a cotton cloth and put it on a radiator (about 35 degrees) and let it ferment for 36-40 hours. 7.When the time is up, open the lid and smell the aroma of wine.