Sweet wine

By VicentaLakin

Sweet wine
I love wine and round, so I make it myself. In the winter, without yogurt, I make hot water bags, I keep fermenting in my flavour, change water bags in the morning and in the morning, make sure that the temperature is very successful, and I can try to fertilize like this more than I used to do with yogurt

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Steps for Sweet wine

  • 1
    A pound of rice, washed, immersed all day。
  • 2
    The next day, the rice bubble was ready – evaporated on the steam plaster, put in the rice, evaporated in the fire. I steamed for about 20 minutes。
  • 3
    The steamed rice was placed in a clean container, and I used a glass pan. Waiting for the rice to cool down, it's about 35 degrees. I used thermometers to see if the temperature was right. Without thermometers, it's not so much smoke, it's warm and hot. It's winter, so don't wait until the rice is completely cold before you add wine。
  • 4
    And then there's the wine. I'm using Angel's sweets, and it's all in my head... and it's actually two-and-a-half kilos of zirconium. I'll have 500 grams of rice, and I'll have about half of it spilled... and it turns out it doesn't matter
  • 5
    I'm going to mix the wined rice. Put a little hole in the middle with a spoon, and pour in some warm water to make more juice in winter。
  • 6
    Cover the pan, wrap the pot with a hot water bag, pack it up with cotton, start fermenting – I made it at night, see if the hot water bag was still warm the next morning, and put on a hot one, and then change a new hot water bag when I get home. Every time you change a hot water bag, you see if there's water in the wine. If the water's dry, I'll fill it up a little bit. I'm gonna put water in the hole
  • 7
    About 36 hours later, the wine is finished ~ order some cinnamon flowers, put them in the fridge, stop fermenting ~ and sweet, very good ~

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