Red and sweet wine
By VicentaLakin
Recipe Recommendations
- glutinous rice 1500 grams
- red yeast rice 450 grams
- distiller's yeast of 2
- sweetening
- other
- several days
- ordinary
Steps for Red and sweet wine
1
3300 ml of sealed glass cans are prepared for two cleaning, drying, no raw water
2
Two for the wine3
The rice is immersed for six hours, so you can crush it with your finger
4
It's also called Red Valley, 450 grams
5
The rice is immersed for six hours, so you can crush it with your finger
6
Put the gauze in the steambox, put the rice on it, and the four corners are tied. The rice drops into the steam pan for 40 minutes
7
When it's evaporated, insert it with clean chopsticks to check if it's evaporated, without raw rice。
8
Get the fermented rice out of the pot, dry it up to about 30 degrees
9
While waiting for the rice to be cooled, it's soaked in red tatters with cold
10
Crush the burrito into the red rice water, then pour the cool rice into the red rice water, and mix it with clean shovels or chopsticks, evenly into the jar
11
With a towel blanket, the jar is wrapped up in the outside bread and placed in a cool air vent. The next day, reach out, touch the glass can, feel warm, prove fermented well
12
On the fourth day, you can open it, and then you can have the sweet wine. Once opened, you can mix it again and then take off the covers and towels. Put it where it cools. Until the 30th day you can open it again. A third canal can be prepared until the 30th day, when the wine is taken out, and in addition, it can be placed in the fridge alone and inhibited. Otherwise the wine is too heavy. Take it out with wine。
13
On the 12th day of the wine brewing, the rice is sinking
14
Red and transparent is red wine, and there's a mess down there。