How to make highland barley wine?

Highland barley wine

Ingredients

Highland barley: 500g Distillery yeast: 1 water: appropriate amount

Production steps

1. First, wash the highland barley. Be careful not to wash the highland barley in water for too long. Then pour it into the pot and add more than two-thirds of the highland barley capacity to boil. When the water in the pot has been absorbed by the highland barley, the fire should not be overheated. While cooking, use a wooden stick to turn the highland barley up and down so that all the highland barley in the pot is fully cooked, and pinch the highland barley grains with your fingers at any time, such as If it's still not chewy, add a little more water and continue cooking.

2. When it is eight ripe, take off the pot and let it cool for 20-30 minutes. At this time, the water in the pot has been absorbed by the highland barley. When the highland barley is warm, spread it out. Place it on the clean cloth that has been laid, and then sprinkle the koji evenly on it. When making koji, if the highland barley is too hot, the highland barley wine will become bitter; if it is too cool, the highland barley will not ferment well.

3. After spreading the wine koji, put the highland barley wine in the pot, wrap it with a quilt or other warm things and put it away.

4. In summer, fermentation takes place after two nights, and in winter, fermentation takes place after three days. If the temperature is right, you will usually smell the alcohol after just one night. If you still don't smell the smell of wine after a day, it means that the temperature during fermentation was not enough. You should fill a bottle with boiling water and put something on the pot to cool the fermented highland barley. This will make the highland barley wine sweeter. Then put it into an earthenware container for filtering highland barley wine. If you want to use the wine right away, add water and let it soak for four hours before filtering.