When I was a child, every time I went to my grandma's house during the Chinese New Year, I would always pester my grandma to make wine, and I would never wait until the wine was ripe. Because it was winter, the wine fermented slowly. My grandma always wrapped the number in a quilt and hid it in the wardrobe. I would secretly go to the wardrobe where my grandma hid the wine every day to smell if there was any wine aroma... It seemed like it was yesterday, but my grandma had been dead for almost two years. I can't eat the wine made by my grandma anymore, and I can't hear grandma tell me that it's not ready yet... Now that I'm grown up, my grandma has never eaten the wine made by my granddaughter, nor has she been able to see her. This is my biggest regret in this life.
Whenever I eat wine, I miss grandma very much.
The photo was not taken well, it looked like porridge. In fact, it tasted very good, very sweet and fragrant. Please forgive me.
Home-made wine
By KieranBoyer
Recipe Recommendations
- glutinous rice 400 grams
- distiller's yeast appropriate amount
- cold boiled water 4 grams
- sweetening
- braised
- three-quarters of an hour
- ordinary
Steps for Home-made wine
1
Prepare materials.
2
Soak glutinous rice overnight and rinse clean.
3
Put water in the steamer, put a layer of gauze on the steamer, and put the glutinous rice on the gauze and steam it into rice.
4
After steaming, put into a container and cool to about 30 degrees. Use a spoon to disperse the glutinous rice evenly, sprinkle the yeast evenly on the glutinous rice, and try to mix the yeast and glutinous rice evenly with a spoon.
5
Gently tighten the spoon. Smooth the surface, dig out a concave cavity in the middle, sprinkle some koji into it, and pour in some cold boiled water.
6
Cover the container tightly and place it at a temperature of about 30 degrees to ferment.Home-made wine Make Tips
1. Mix the wine yeast only after the glutinous rice has cooled to 30°C.
2. The container for making the rice wine must be clean and free from raw water and oil.
3. Do not add too much water when mixing the yeast, otherwise the glutinous rice will become hollow and fall apart when cooked.
4. Wine yeast can be purchased at the supermarket; the Angel brand is commonly used.