[How to make wine]_How to make_How to make

[How to make wine]_How to make_How to make

Liquor is also called 醴, which is a more traditional method of brewing in developing countries. The main material used is jiang rice, which is glutinous rice said in the south.You can make sweet rice wine later.

It is also called differently in different regions. For example, some places are called rice wine, and some places are called rice wine. The wine has a higher nutritional value and a higher sugar content.The effects of qishengjin and huoxue stasis, for women, proper drinking of some beneficial effects of water and swelling can also promote milk secretion of lactating women, and the degree of alcohol production is relatively low.Conditioning is very beneficial.

Production method Production materials: glutinous rice / rice, sweet wine koji (available in supermarkets, packed in small bags, with dosage instructions) Production method 1.

Use rice cooker to cook glutinous rice (ordinary rice is OK), and use less water than usual.

The rice should be cooked but the grains are hard.


After cooling down, add glutinous rice to the ravioli, rinse under the faucet, and wash away the sticky stuff on the rice grains.

(If rice is selected, this step can be omitted) 3.

Put sticky rice in the container.

Spread some wine and medicine on each layer of rice.

The top drizzle and a little warm water.

(Or mix koji with warm water and mix evenly after covering on rice) 4.

Compact the glutinous rice by hand and drill a hole in the middle of the rice so that the glutinous rice wine can come out.


Put the lid on the container, put it in the oven, turn on the oven light, and you can smell the wine in a few hours.

After 24 hours, I can see that the glutinous rice seems to float in the wine.

(If you are not very anxious, you don’t need to use the oven. It can be placed next to the oven in winter, about 3-4 days, and it is enough in summer.

) Point 1.

The utensils used to make wine must be clean, especially if there are no oil stains. Use hot water to heat it again, and then wipe it with a paper towel.


The mix must be cool after the glutinous rice is cool.

Otherwise, hot glutinous rice will kill the gray mold.

The result is sour, or there is no movement.


It is best not to touch the glutinous rice directly with your hands, it is recommended to wear plastic gloves or a layer of plastic wrap.


The long white hair of the wine indicates that the temperature is too high, but it can still be eaten; if the long-haired hair is not clean, it is not recommended.


If you find that the rice grains are sticking to the small black grains in the air, if you are sure that they are not long hair, it is recommended to pick them up and throw them away early.

Black grains can easily grow black hair.


Before mixing the rice wine, the temperature of the glutinous rice should not exceed 30 degrees, and it is best not to be too low, otherwise the wine will be sour.