1, first soak in high-quality glutinous rice, which will take about one night.
2. Put the soaked glutinous rice into a steamer and distill it on low heat.
3. Cool the steamed glutinous rice, or add cold mineral water, and then dig a small nest to put koji.
4. Put the glutinous rice added with distiller's yeast into a porcelain jar and seal the edge with water for fermentation.
5. After one day, add water for the second time according to the wine ratio of 1 2.
6. After standing for about 3 weeks, the materials used for fermentation can be filtered out.
7. Put the filtered wine into a micro-brewer, turn on medium heat for distillation, and the wine will flow out continuously in a short time.
8. Pour the wine from the micro-brewer into the jar, seal your mouth and drink.
When steaming glutinous rice, the steamer should be disinfected.
Wine is a part of the 5,000-year history and culture of the Chinese nation. Although there are all kinds of white spirits on the market, some people still like to make their own wine, which may be a pleasure in life.
Generally speaking, it is better to choose wine with a temperature above 50 degrees, because the wine with a temperature above 50 degrees can kill germs, harmful microorganisms, parasites and eggs attached to Chinese herbal medicines to a great extent in the process of soaking, and can be drunk under safe conditions.