There is a new way to eat wine, will you make peach blossom wine? It's not hard to remember these steps

Peach blossom wine

One. Ingredients: white glutinous rice, purple rice, yellow millet, black millet, oats, sweet wine koji

Two. Steps:

1. Rinse all ingredients and soak them for 4 to 6 hours

2. Rub the rice with your fingers, and gently break it to prove that the rice has been soaked.

3. Drain the rice. The water used to soak purple rice and yellow millet should be kept for later use. The grate is covered with a cage cloth, the rice is spread flat on top, and a few holes are poked with chopsticks to facilitate ripening. Then put it on the steamer, bring to a boil over high heat, and steam for 30 to 40 minutes on low heat

4. When steaming rice, first take an appropriate amount of koji according to the instructions for the use of sweet wine koji, put it in 3 bowls respectively, and then one with purple rice water, one with yellow millet water, and one with cool boiled water for later use.

5. At this time, the rice is steamed, and the rice should not be steamed for too long, otherwise the rice is too soft and not conducive to fermentation, and the fermented rice tastes lacking gluten.

6. Put the steamed rice in a large container and spread it out to cool, until it is about 35 degrees Celsius and the temperature of your hands. Then stir the koji again with a spoon, pour it into the rice and mix the koji and rice with your hands, preferably so that each grain of rice is mixed with the koji.

Gold and silver wine

7. Mix the purple rice, yellow millet, black millet, and oats in the same way. First take a container and put white glutinous rice, press the porcelain with a spoon, leave space in the middle to put purple rice, and then use a spoon to make a hole in the middle of the purple rice and pour in the remaining purple rice water. It is easy to observe the situation of the wine. Then take a water-free and oil-free container, and put yellow millet, black millet, and oats as you like according to this method, and put them in the container.

8. Cover the lid, take a large box, spread a quilt inside, wrap the rice wine container in a clean plastic bag (to prevent the quilt from getting dirty), put it in the quilt and wrap it tightly, and put it in a warm place for fermentation. I put it next to the heater and it took about 36 hours to get fine. When you open the lid, a mellow and sweet smell hits your nose.

Gold and silver wine brewed products

9. This time, I made a total of 4 kinds of peach blossom wine, gold and silver wine, oat wine, and black millet wine. From the sensory point of view, I still like the flower wine the most, and from the taste, I prefer the yellow millet wine wine, which is glutinous, rustling, and elastic in the mouth.

Peach blossom wine brewed products

Wined with oats and millet

Black millet wine

Tips:

1. The rice must be soaked well, otherwise the taste of the wine will not be pure.

2. When mixing koji, the temperature of the rice should not be too high or too low, and mastering the temperature is the key to making good rice wine. If you want to make peach blossom wine, you must mix it with purple rice water and koji, so that the peach blossom wine is bright in color and delicious.

3. If you want to produce a large amount of sake, put more water in the koji.

4. Put the fermented rice wine in the refrigerator and store it in the refrigerator to avoid further fermentation, and the taste will not be good. When eating, be sure to scoop it with a clean, waterless and oil-free spoon, otherwise it will easily spoil.