Speaking of chrysanthemums, we usually eat them in water. Chrysanthemum has a good effect on reducing fire, but because chrysanthemum is cold, it is not good to drink too much. When making tea, we will add medlar to soak together.
Wine is warm, chrysanthemum is cold, and chrysanthemum wine can be integrated, so today we will learn the specific operation method of chrysanthemum wine together!
Raw material preparation: glutinous rice, chrysanthemum, boiled water and distiller's yeast.
Glutinous rice is soaked in cold water, which can be crushed in more than 8 hours. Soak chrysanthemum in hot water, mix chrysanthemum with glutinous rice and start cooking. Cool the water soaked in chrysanthemum for later use.
After cooking, cool with cold boiled water soaked in chrysanthemum, stir and disperse, add 30-degree distiller's yeast, stir evenly and put it into a jar for fermentation.
When the jar enters the saccharification stage, it is not necessary to completely seal the jar at this time, just cover it to prevent dust from entering, saccharifying bacteria begin to saccharify, and at this time, yeast is multiplying and growing, so the temperature is preferably 25-28 degrees, not too high.
On the third day, the chrysanthemum wine became sweet and the liquid came out. At this point, saccharification is basically completed. Soak the chrysanthemum again in the previous way, add the flowers and water together, stir well and ferment.
On the third day after entering the altar, bubbles began to appear, accompanied by the sound of bubbles bursting. That's when the yeast starts to work, produces gas by fermentation and discharges it.
During fermentation, it can be stirred 2-3 times a day. After a period of fermentation, yeast will run out of oxygen. By stirring, yeast can breathe fresh air, grow again, and its fermentation ability will become stronger and continue to ferment. Fermentation will generate heat, and high temperature will inhibit the action of yeast. By stirring, the temperature can be lowered and harmful substances with low boiling point can be discharged.
Don't completely close it. With the progress of fermentation, the content of wine is increasing. Wine is an organic solvent, which can dissolve the harmful gas substances produced in the fermentation process and discharge them through stirring to reduce the content of harmful substances.
Fermentation 12 days, squeezing and filtering, and natural clarification of liquor. If you like to drink low-alcohol, you can drink it after 2 months. If liquor is to be brewed, it can be distilled directly after fermentation without filtration.