Osmanthus sweet wine
By SusieSteuber
I have made wine brewing five times this year. Because my mother-in-law likes it very much, I sent a can on the first day of the New Year. After eating it, my mother-in-law called to thank you. The taste is better than the others. It is white, extremely sweet, and the wine has osmanthus aroma. I now specially dedicate the detailed operation methods to you, hoping to be helpful to interested friends. It's easy to see, but it's not necessarily necessary to succeed every time.
Recipe Recommendations
- glutinous rice 400 grams
- cold boiled water 1 pot
- sugar Osmanthus a little
Steps for Osmanthus sweet wine
1
Prepare ingredients. Wash the glutinous rice, soak it in water overnight for 10 hours, and halve it in summer.
2
Prepare a pot of cold boiled water before making wine.
3
Put a steaming drawer in the steamer, lay gauze, spread the glutinous rice on it, cover it, turn on high heat and steam for 25 minutes, and pour a bowl of hot water in the middle.
4
While steaming glutinous rice, place the koji in a small bowl and crush it with a rolling pin for later use.
5
Pour the steamed glutinous rice through cold boiling water to separate the glutinous rice grains, cool down, and do not stick to your hands.
6
Lift up the gauze and drain with cold water.
7
Put it into a plate and cool until the fermentation temperature of the wine is about 30°C.
8
Start sprinkling distiller's yeast on one side into the glutinous rice.
9
Put the glutinous rice into a yogurt jar that has been disinfected with hot water, and then add the glutinous rice and yeast several times.
10
Finally, stir evenly, flatten, dig a small pit in the middle, and add a little cold boiled water to facilitate fermentation.
11
Put some sugar osmanthus on top.
12
Put a small towel in the yogurt machine (because the fermentation temperature of 30°C-35°C is lower than that of 42°C for yogurt, some calories need to be cut off).
13
Cover the yogurt jar and place in the yogurt maker.
14
Attach a towel, buckle the lid on the towel, and start the yogurt maker. You can see water vapor on the yogurt can in the middle and the original pit has become smaller. Wine gradually appears in the pit, indicating that yeast fermentation plays a role. About 25 hours, turn off the yogurt maker, take it out and place it in the refrigerator. It will taste better and better after 36 hours.Osmanthus sweet wine Make Tips
1. Steamed glutinous rice must be separated, cooled, and not sticky to your hands. 2. After 15 hours in the middle of fermentation, you can add half a bowl of cold boiled water to prevent excessive fermentation. 3. This control is more suitable for winter production. 4. At the beginning of learning, you can add a little more than 8 grams of koji, and slowly reduce the amount later. 5. You can also leave osmanthus osmanthus. 6. Don't make it according to the proportion of distiller's yeast, that won't work.