Homemade sweet wine

Overview

How to cook Homemade sweet wine at home

Wash the glutinous rice and soak it one night in advance. The soaked rice grains can be crushed with your hands.
Drain off the water.
Cover the steaming grid with a drawer cloth, then spread the soaked rice evenly on it, poke a few more holes with your fingers, and steam over high heat for about 35 minutes.
The steamed glutinous rice has distinct grains and is transparent in color without any crumbs.
Mix the cooled glutinous rice with cold boiling water and fluff it up.
I used half a pack of liqueur koji, 4g.

$Homemade sweet wine step 6$
Stir the liqueur koji with cold boiled water to dissolve.
Add the koji water to the glutinous rice and mix well.
Put the mixed glutinous rice into a clean container and press it flat with a spoon.
Poke a hole in the middle with a dumpling stick, cover with plastic wrap and leave to ferment in a warm place.
The temperature has been 28 degrees these days, and it takes only a day and a half to ferment.
Put it into a clean bottle that is oil-free and water-free, store it in the refrigerator, and consume it within a month.