Simple, sweet and mellow, with little ethanol content, it is deeply loved by people. In the production of some dishes, glutinous rice wine is often used as an important condiment. Glutinous rice wine is reddish in color, so it is also called "red wine". It is also called "water wine" because it penetrates into boiling water. This kind of glutinous rice wine brewed by farmers is mellow, sweet and less irritating. Proper drinking can relax muscles and tendons and strengthen the body. Farmers must use this wine on festivals or when entertaining guests. The residue from brewing, together with salt, is called "bad hemp". People store it as a long-term soup, and some people cook it with fresh fish, which tastes excellent.
According to American federal law, kindness has the same meaning as liqueur. No matter which word is used, most Americans always think that the tonic wine must contain more than 2.5% sucrose or glucose.
There is a specialty in Hunan, also called sweet wine, which is made of steamed glutinous rice and medicated wine, so it is called sweet. Sweet wine prevails in Yiyang area, and most people entertain guests with sweet wine during the Spring Festival. For those who have distinguished guests, add boiling water and sugar to liqueur, and then boil eggs, commonly known as "liqueur tea". It means that the relationship between host and guest is sweet. Every happy event in Taojiang and Anhua needs sweet wine and tea.
Practice editing
suck up
Wash the glutinous rice and soak it for 12 to 16 hours until it can be ground by hand.
steam rice
Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.
Drizzle rice
Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible.
Falling cylinder
Put the pot in an incubator at about 30 degrees for 24 to 48 hours. If the rice becomes soft, it means it has been saccharified. If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, the production of liqueur was successful.
Precautions editing
1. koji must be mixed after glutinous rice is completely cooled. Otherwise, hot glutinous rice will kill mold. The result is either sour or smelly, or nothing happens.
2. Be sure to seal it. Otherwise it will be sour and astringent.
Even if the temperature is very low. About 30 to 32 degrees Celsius is the best.
The key to making wine is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. Wash and dry the rice steamer, rice shovel and fermented rice wine container first, and wash and dry your hands.
5. If the fermentation is excessive, the glutinous rice will be empty and full, and the smell of wine will be too strong.
6. If the fermentation is insufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor.
7. When mixing koji, if the water is spilled too much, the glutinous rice will eventually be empty, will not agglomerate, and will be scattered as soon as it is cooked.
If you want to get a stronger wine flavor, there are two ways to brew sweet wine:
1. appropriately extend the fermentation time of sweet wine. For example, you usually leave it at a specified temperature for 24 hours. Now it can be extended appropriately.
2. Put a little yeast when adding liqueur koji in the production process, but the amount must be less.