Homemade sweet wine(zi zhi tian jiu niang )

Homemade sweet wine

Introduction:

"Jiuniang, also known as sweet wine, is the product of glutinous rice fermented by Rhizopus (and a small amount of Mucor and yeast). After brewing, the nutrition of glutinous rice is more easily absorbed by the human body. It is a good product for the elderly, pregnant women and the weak. It contains a large number of beneficial fungi. It has the effect of refreshing, relieving thirst, relieving heat, promoting blood circulation and moisturizing the skin. There are many advantages in wine brewing, but the materials used are very simple: glutinous rice, sweet wine powder and water. It's not hard to make it at home. "

Production steps:

Step 1: wash the glutinous rice repeatedly until the rice washing water is clear and soak for 12 hours

Step 2: put the soaked glutinous rice on the steaming grid covered with gauze and steam for about 30 minutes until the rice is well cooked.

Step 3: the rice must be steamed thoroughly, chewy, but not too cooked and rotten.

Step 4: cool the steamed glutinous rice in boiling water, break it up and pick it up immediately.

Step 5: Sprinkle the sweet wine powder directly into the rice and mix well.

Step 6: put the mixed rice into a glass bottle and make a small hole in the middle.

Step 7: after closing the lid, wrap the bottle with a blanket (heated with an electric hair dryer in advance),

Step 8: after 2-3 days, you can smell the wine when you open the lid. Press it gently with a spoon and a lot of wine will come out.

Step 9: a good wine should be full-bodied, juicy and sweet as honey. Rice is not raw, hollow, eat up a little slag feeling. The rice grains are clear, but the group is not loose.

Materials required:

Glutinous rice: one jin

Liqueur powder: half

Cold boiled water: one pot

Precautions: 1) the utensils, including hands, must be free of oil and water. 2) When mixing koji, it's better to wait for the temperature of rice to cool to about 30 degrees. Too high will kill yeast, too low will affect fermentation. Winter is not hot, summer can feel the temperature. 3) If the rice is too cold, the action must be fast. Don't let the rice soak in the water for too long. (for example, in winter, do not use completely cooled cold water, so as not to affect the fermentation due to too low temperature after the rice is over watered. 4) The best fermentation temperature is about 25-30 ℃. For example, in summer, the rice container does not need to be wrapped and placed in a dark place. In winter, the rice mixed with distiller's yeast should be packed immediately and wrapped with thick clothes or blankets. The hot water bag with warm water can also be wrapped around the container, or an electric hair dryer can be used to heat the container. 5) After 12-24 hours of fermentation, if the Rice doesn't turn sour, but the wine taste is very light, it can be fermented for the second time. After the pot is filled with water and heated until it is not hot, put the container of rice into warm water, close the cover, cool the water, and then reheat. After three times of this, wrap the container while it is hot. 6) It's best to finish the wine within 3 days (the sweetness is the biggest in this period), and the wine will be more and more strong and the sweetness will be reduced as time goes on. Or refrigerate for longer. 7) The best soaking time of glutinous rice is more than 12 hours. It is better to crush the soaked rice with a pinch. If the rice is not soaked thoroughly, it will affect the liquor yield. If you want to know more about the fermentation process of wine, you can click on the old article for more illustrations. http://home.meishichina.com/space-23642-do-blog-id-103462.html

Production difficulty: Advanced

Process: steaming

Production time: several days

Taste: sweet and sour

Chinese PinYin : Zi Zhi Tian Jiu Niang