The first time I ate the wine was made by my mother-in-law. Maybe my husband loved it very much, so every time I went back, my mother-in-law always made a small jar of wine. My husband introduced it to me and said it was very delicious. To be honest, when I first ate it, I didn't think it was so delicious. It tasted continuous, had an indescribable alcohol smell, and a little sweet. I thought it was unbelievable at the time ~~~~ How good it would be to eat steamed glutinous rice. How strong it is to chew it one grain at a time. It's so tough to ferment ~~~~ Hehe, when I fell in love with the taste of wine, my mother-in-law was already old and stopped making these things ~~! Alas ~~~! I was young and ignorant at that time ~~~~~!
It was last year that I learned how to make wine. When I first learned it, I had a special interest in making it one after another. Two parents shouted at me: Can you stop your interest? Hehe, I have stopped for more than half a year. A few days ago, my colleagues brought me some glutinous rice, so today I am back in my old business ~~~~~~~
wine
Recipe Recommendations
- glutinous rice appropriate amount
- Angel sweet yeast appropriate amount
- slightly spicy
- other
- several days
- ordinary
Steps for wine
1
Soak the glutinous rice overnight to allow it to absorb enough water.
2
Put on the pan and steam for twenty-five minutes.
3
After steaming, it will be crystal clear.
4
Use a clean, water-free, oil-free vessel.
5
Let the steamed glutinous rice dry until it is warm (about 30 degrees Celsius), and sprinkle with sweet yeast (as instructions on the bag, add it according to the amount of rice, and it doesn't matter if you put it a little more).
6
Pour a small amount of cold white and mix well, press firmly with a spoon, and dig a small eye in the middle.
7
Cover and let stand aside (depending on the room temperature, the time at high room temperature is shorter, and the time at low room temperature is longer).
8
After two days, it will ferment, add some cold white and mix well (in order to have more juice), press firmly with a spoon, dig small eyes in the middle, and then let aside. (I also omitted this step before, but in order to eat juicy wine, this step is still necessary ~~~)
9
After twenty-fourth, I will take out the wine brew-sweet drops, glutinous drops, haha, when I am excited, I will eat it and then pat it.
10
Angel's sweet yeast.wine Make Tips
1. Soak the rice thoroughly and steam it thoroughly. The container must be clean, free of water and oil.
2. Wait until the temperature of the rice drops to around 30°C before adding the wine starter; otherwise, the starter may lose its effectiveness due to the high temperature.
3. When adding cool boiled water for the second time, watch the amount—do not add too much—and make sure to mix it thoroughly.
4. Once fermentation is complete, place it in the refrigerator to stop the process. Otherwise, the rice will become hollow, the texture will be poor, and the alcoholic taste will be too strong.
5. Pay attention to timing: if the room temperature is high, the time required is shorter; if the room temperature is low, the time required is relatively longer.
6. Most importantly, when tasting, ensure the spoon is clean, dry, and free of oil.