How to make sweet wine and get everyone's praise?

How to make sweet wine and get everyone's praise? Vinegar has always been a favorite, and it has never been the most advanced weapon. Generally not allowed in summer. If it is broken, extravagance and waste will ruin the mood. Now it can be made with a home yogurt machine all year round. Let's work together. # Special food tips #

The first step is to brew your own liqueur. Ingredients: 500 grams of fermented rice. Accessories: Prepare koji in advance and put it on a clean plate without adding water. When the rice drops to about 30 degrees, pour in carefully prepared cold water and stir until all the particles are not sticky. Liqueur will get sweeter and sweeter when it enters the freezer. Before adding distiller's yeast, you must loosen distiller's yeast with cold boiled rice, and brew * * * BBK rice with 5 grams of sweet wine, wash it, soak it until it sticks to your fingers, and spread a wet rag on the steamer.

Step 2: Pour in the rice, cover tightly and steam until the glutinous rice is cooked, take it out and sprinkle it on a clean plate without oil or water. When the rice drops to above 30 degrees, pour in the carefully prepared cold boiled water and stir until all the particles do not stick. Cut a vent hole in the middle and change some cold water into the vent hole and put it into the rice wine machine. I will adjust it to 20 hours. Tip: The newly processed rice wine doesn't taste very good. Spread the koji evenly and stir it (it takes two hands to loosen the rice, so I pat it first and then loosen it. )

Put it into a small box, gently smooth the surface, cut a vent hole in the middle, then pour some cold water into the vent hole and put it into the rice wine machine. I set it to 20 hours. Tips: The rice wine just processed doesn't taste very good. Don't worry, prepare koji in advance and put it on a clean plate without adding water. When the rice drops to about 30 degrees, pour in the carefully prepared cold boiled water and stir until all the particles do not stick. Liqueur will get sweeter and sweeter when it enters the freezer. Before adding koji, be sure to loosen the rice with cold cooking. You can't stick oil and cold water in the whole production process, otherwise the yellow wine will turn yellow and mildew will occur.