Making wine(zuo jiu niang )

Making wine

Introduction:

"Now it's cold. I seldom drink yogurt. The yogurt machine is idle. Accidentally see a friend use it to make wine, hey, this method is good! Do what you say. "

Production steps:

Step 1: 400 grams of glutinous rice.

Step 2: 1 / 2 spoon of koji.

Step 3: wash the glutinous rice and soak it in water for more than 12 hours.

Step 4: put the basket drawer in the steamer, spread the drawer cloth, spread the glutinous rice, and steam for 30 minutes over medium heat.

Step 5: crush the koji with a spoon.

Step 6: spread a layer of centimeter thick towel in the yogurt machine (I spread two insulation mats), because the fermentation temperature of wine is lower than that of yogurt, so some heat should be separated.

Step 7: pass the steamed glutinous rice through cold boiled water.

Step 8: sift.

Step 9: add koji and mix well.

Step 10: pour into the yogurt container (a little too much, should be less) and dig a small hole in the middle.

Step 11: close the lid (if the container is too high to close, attach the towel first and then fasten the lid on the towel), start the yoghurt machine for 36 hours (I can set it for 12 hours at most, I need to set it for 3 times)

Step 12: 36 hours later, when I opened it, a smell of wine came to my nostrils (I put too much rice, so I filled all the holes. When I opened it, all the rice came out and half of it came out quickly). I tasted a spoonful of it, sweet, too sweet!

Step 13: put some cold boiled water in two containers and refrigerate for 2 hours before eating.

Materials required:

Glutinous rice: 400g

Koji: 1 / 2 teaspoon

Note: if the storage time is long, the sweetness will be reduced, the liquor taste will be increased, and it will become rice wine. It's the same as affordable. It's delicious

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: Original

Chinese PinYin : Zuo Jiu Niang