Make wine
By CaylaBogan
Now that the weather is cold, I rarely drink yogurt, and the yogurt machine is idle. I accidentally saw a friend using it to make wine. Hey, this method is good! Just do what you say.
Recipe Recommendations
- glutinous rice 400 grams
- distiller's yeast 1/2 teaspoon
Steps for Make wine
1
400 grams of glutinous rice.
2
1/2 teaspoon of koji.
3
Wash glutinous rice and soak in water for more than 12 hours.
4
Put the steamer drawer in the steamer, lay the drawer cloth, spread the glutinous rice on it, and steam for 30 minutes over medium heat.
5
Crush the koji with a spoon (it is already very broken).
6
Put a centimeter-thick towel in the yogurt machine (I put two heat insulation mats). Because the fermentation temperature of the wine is lower than that of yogurt, some calories need to be isolated.
7
Pour the steamed glutinous rice through cold boiling water.
8
Sift...
9
Add koji and mix well.
10
Pour into the yogurt container (a little too much, should be put less) and dig a small hole in the middle.
11
Cover the lid (if the container is too high and cannot be covered, attach a towel first and buckle the lid on the towel), start the yogurt maker for a total of 36 hours (I can set it up to 12 hours, which needs to be set 3 times)
12
36 hours later, when I opened it, a fragrance of wine came to my nostrils (I really put too much rice, and I filled the small holes. When I opened it, the rice grew, so half of it was quickly chewed out), and I tasted a spoonful. Sweet, too sweet!
13
They had to be divided into two containers, put some cold boiled water, sealed and refrigerated for 2 hours, and then served.Make wine Make Tips
If left for a long time, the sweetness fades and the alcohol flavor gets stronger, turning it into rice wine. It tastes just as good as what you buy in stores, and it's really a bargain.