Bourbon
By VicentaLakin
I've seen a lot of friends do it in a good food world, and I've come to make fun of it. It's really easy to say bad, but if it's good to make sweet, or it's a bit of a doorway and a small point, everyone can make sweet and sweet, if they've got the key points
Recipe Recommendations
- glutinous rice a pound and a half
- water appropriate amount
- Angel sweet yeast half a pack
Steps for Bourbon
1
One and a half pounds of rice per night (8-12 hours)。
2
2. Placing good rice on cages。
3
3. Steam the fire for about 30 minutes。
4
4. Put the steamed rice in the preservation box and cool it to about 30 degrees, with a slight temperature on the hand。
5
5. A small amount of cold water is added to the rice meal until the grain is disemboweled。
6
6. Wash your hands and mix half a bag of Ange's sweets and rice with a hole in the middle of the fist。
7
It's only 32-36 hours. "In the summer it'll be fine."
8
It's 30 hours already。
9
That's Angie's sweet drinkBourbon Make Tips
Tip: Key to production: 1. Be sure to choose Angel's sweet yeast. Other koji are really not good. Angel's success every time.
2. The proportion of rice and the ratio of koji is very important. I always pack koji with one catty, half rice and half bags every time, and I succeed every time.
3. When adding cold boiled water to the glutinous rice, it should not be too big and allow a hole to be dug out. Otherwise, if the hole cannot be dug out, the internal temperature of the fermentation is too high and it will not be successful.
4. Keep your hands and utensils clean and oil-free when making.
5. The fermentation time does not need to be too long. If you are too long, you will have a taste of alcohol (of course, if you like the taste of alcohol), but it will take at least 32 hours.
6. If you want to preserve it for a long time, you can use boiling water to kill the distiller's yeast through the container.
2. The proportion of rice and the ratio of koji is very important. I always pack koji with one catty, half rice and half bags every time, and I succeed every time.
3. When adding cold boiled water to the glutinous rice, it should not be too big and allow a hole to be dug out. Otherwise, if the hole cannot be dug out, the internal temperature of the fermentation is too high and it will not be successful.
4. Keep your hands and utensils clean and oil-free when making.
5. The fermentation time does not need to be too long. If you are too long, you will have a taste of alcohol (of course, if you like the taste of alcohol), but it will take at least 32 hours.
6. If you want to preserve it for a long time, you can use boiling water to kill the distiller's yeast through the container.