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A complete collection of how to make mash.

In step 4, use a clean, water-free, oil-free container. Step 5: dry the steamed glutinous rice until warm (about 30 degrees) and sprinkle it with sweet wine koji. (if there are instructions on the bag, put it in the amount of rice, it's okay to put a little more.) step 6, pour in a small amount of cold white boil and mix well, press it with a spoon, and dig a small hole in the middle.

After 12-24 hours of fermentation, if the rice does not turn sour, but the taste of the wine is very light, you can carry out secondary fermentation. After the pot is heated to the point where the hand is not hot, put the container into warm water, close the lid, cool the water, and then reheat it. After repeated for three times, wrap the thick clothes in the container class while it is hot. 6) it is best to finish the wine within 3 days (the sweetest during this period). As the time goes on, the taste of the wine becomes stronger and stronger, and the sweetness decreases.

Mash lees poached eggs (1) material: some cold water, mash grains, sweet wine, sugar, 1 egg. (2) pour some cold water. After boiling, put in mash grains and sweet wine. Do not boil for too long. (3) prepare some sugar and prepare an egg. (4) after the eggs are bundled, turn off the heat according to your own taste. (5) control the amount of sugar according to your taste: put more sugar if you like sweet and less sugar if you like sour.

The practice of mash: main ingredients: 2000 grams of glutinous rice and 8 grams of sweet wine koji. Excipients: appropriate amount of direct drinking water. Soak the rice, wash the glutinous rice, and then soak it in clean water for about 12 hours. be sure to soak in cold water, not hot water, for 16 hours in winter. Soaked glutinous rice crumbles easily. Wash and drain. Steam in a steamer over high heat for about 25 minutes. Steamed glutinous rice becomes transparent.

Make your own mash. How to make it delicious?

1. Step-by-step mixing koji the ratio of glutinous rice to sweet wine koji is 50:1, and the sweet wine koji is turned into cold water and set aside. Steamed glutinous rice can not be too hot, otherwise the yeast will be scalded to death, naturally unsuccessful, try glutinous rice by hand, it is appropriate not to be hot, about 30 degrees, pour into the wine koji water evenly mixed, if you feel a little dry, you can add the right amount of cold boiled water, must be mixed evenly, so that the sweet wine is delicious.

2, select rice washing: choose high-quality glutinous rice, repeatedly wash several times, clean white pulp, soak in clean water. The water layer is about 20 centimeters higher than the rice layer. Steamed in the pot: drain the soaked rice and put it into the steamer to steam the rice. Remove the lid after 10 minutes and sprinkle proper amount of water into the rice layer. Steam for another 20 minutes, the rice is dilated and shiny, loose and soft, chewing non-stick teeth, that is, ripe, can be put into the pot.

3, mash lees poached eggs (1) Materials: some cold water, mash grains, sweet wine, sugar, 1 egg. (2) pour some cold water. After boiling, put in mash grains and sweet wine. Do not boil for too long. (3) prepare some sugar and prepare an egg. (4) after the eggs are bundled, turn off the heat according to your own taste. (5) control the amount of sugar according to your taste: put more sugar if you like sweet and less sugar if you like sour.

4, the practice of mash step 6, pour a small amount of cold white boil and mix well, press it with a spoon, and then dig a small hole in the middle. The practice of mash step 7 close the lid, set aside (according to room temperature, room temperature high time is shorter, room temperature low time is longer) step 8 step 8 ferment well after two days, add some cold boiled boil and mix well (in order to have more juice). Press with a spoon, dig a small hole in the middle, and then rest to one side.

The methods and steps of making sweet wine

The production method of sweet wine is as follows: wash 500 grams of glutinous rice, soak in water for one day and night, soak until the rice can be crushed by hand, control water, set aside. Add water to the steamer, cover with oil-free cage cloth, fire, steam until the water boils, pour the soaked glutinous rice into the pan, steam over medium heat for 25 minutes, steam, turn off the heat. Take 4 grams of sweet wine koji, put it in lukewarm water (200 ml), mix well, set aside.

Wash and soak overnight. Keep it in the shade in summer. Be careful not to go sour. Soak until the glutinous rice is crushed to the point where it can be steamed. Note: glutinous rice will absorb water and swell. The box in the picture is too small. A larger stainless steel basin was replaced halfway. Be careful that the container is not stained with oil flowers. Cover the steamer with gauze, put in the soaked glutinous rice, poke several neat holes with chopsticks and steam for half an hour.

Sprinkle the sweet wine powder directly into the picked rice and mix well. Please click on the input picture description 6 to put the mixed rice into the glass bottle and dig a small hole in the middle. Please click on the input picture description 7 to close the lid and wrap the bottle with a small blanket (heated with a hair dryer in advance). Please click on the input picture description 8 2-3 days later, you can smell the wine smell and gently press it with a spoon. there's a lot of wine coming out.

Steamed glutinous rice should be soft and hard, sweet wine will be very clear, sweet wine made too soft will be turbid. If the glutinous rice feels too hard, you can sprinkle a small amount of water and mix it well before steaming. 8: the time of soaking rice in hot weather can be shortened to more than 3 hours, the soaking time at room temperature will be sour for a long time, or you can soak in the refrigerator.