Yogurt machine homemade wine
By EstelBeer
Ingredients: glutinous rice,distiller's yeast
Recipe Recommendations
- glutinous rice 250 grams
- distiller's yeast 3 grams
- sweetening
- steamed
- several days
- ordinary
Steps for Yogurt machine homemade wine
1
Wash the glutinous rice, soak it in water overnight for more than 12 hours, and crush it to this extent with a pinch.
2
Put a steaming drawer in the steamer, spread gauze, put water to boil, spread the glutinous rice on it, cover it, and turn on high heat to steam for 30 minutes.
3
Put the steamed glutinous rice into cold boiling water once, separate the glutinous rice grains, cool down and do not stick to your hands, then drain it again, and cool until it is not hot or cold when you place your fingers. (My house has a direct water dispenser, so I can use this water directly.)
4
Crush the koji into powder and mix it into rice.
5
Pour the mixed rice into a yogurt maker cup, squeeze the rice, dig a hole in the middle, and evenly sprinkle a little cold boiling water on the rice. (I still use direct water)
6
Put a little cold water in the cylinder of the yogurt maker, put the rice cup in, cover it, plug it in, and pour cold boiled water on the glutinous rice twice halfway. After 30 hours, the plug was unplugged and the power was cut off. At that time, the fermentation of the wine was completed.