Homemade Sweet Wine
1.
First prepare something: 2 catties of rice, a pack of Angel's sweet koji, a clean container, a preservation bag, and a clip
2.
When the rice is washed, cook it as usual, but cook the harder rice
3.
When the rice is cooked, dig loose and let cool
4.
Prepare a small bowl and pour 50ml of warm water, not more than 30 degrees of warm water, add the whole package of Angel's Liquor Koji and stir evenly
5.
The wine container is best to be a jar. I used a bowl if I didn't have it, but no matter which one is easy, it must not be oil, salt, oil, vinegar, etc. It must be clean and tasteless.
6.
Pour in the cold rice
7.
Pour the koji
8.
Wash your hands and wipe them dry. Do not use salt or oil. Grab the rice well so that every grain of rice sticks to the koji.
9.
Make a dimple in the middle, the purpose is to check whether the wine is good, and the wine appears in the dimple.
10.
Put the basin in the fresh-keeping bag, twist the mouth of the bag and clamp it with a clip, and place it in a warm and dark place. It can be eaten 3 days in summer, and it must be placed in a quilt for 3 days before coming to the wine lady in winter. Please wait patiently. Right!
Tips:
A few words to be verbose are as follows: 1. Do not stick to oil, salt, vinegar and other things throughout the process. 2. Let the rice cool. 3. The koji can be more and more indispensable, if less, the fermentation will not be good. 4. Don't open it often, because the wind is not good for the fermentation of the wine.
