How to make delicious sweet wine
Sweet wine is a traditional fermented drink with a sweet taste and is very popular among people. Whether it is home-made or commercially produced, it is important to master the correct preparation method. The following is a detailed guide on making sweet wine, compiled based on the hot topics and hot content on the Internet in the past 10 days.
1. Basic steps for making sweet wine
1.Prepare ingredients: Glutinous rice, koji and water are the core materials for making sweet wine. The glutinous rice needs to be soaked in advance, and the quality of the koji directly affects the taste and fermentation effect of the sweet wine.
2.Steamed glutinous rice: Steam the soaked glutinous rice to ensure that the rice grains are cooked but not rotten and maintain proper elasticity.
3.Cooled koji: Cool the steamed glutinous rice to about 30℃, stir in the koji evenly, and ensure that every grain of rice is coated with the koji.
4.fermentation: Put the glutinous rice mixed with koji into a container, compact it and dig a small pit in the middle to facilitate observation of fermentation. Seal and place in a warm place to ferment for 24-48 hours.
5.save: After fermentation is completed, it can be stored in the refrigerator to delay the fermentation process and maintain the best taste of sweet wine.
2. Popular sweet wine making tips on the Internet in the past 10 days
| hot topics | Hot content | Recommendation index |
|---|---|---|
| Sweet wine fermentation time control | Fermentation lasts for 24 hours in summer, but needs to be extended to 48 hours in winter. | ★★★★★ |
| How to preserve sweet wine | Refrigerate immediately after fermentation and can be stored for one week | ★★★★☆ |
| Sweet wine taste adjustment | Add a small amount of osmanthus or rose during fermentation to increase the aroma. | ★★★★☆ |
| Reasons for the failure of sweet wine | Commonly caused by malfunction of koji or improper temperature control | ★★★☆☆ |
3. Answers to Frequently Asked Questions about Sweet Wine Production
1.Why is my cordial sour?
Sourness in sweet wines is usually caused by fermentation taking too long or being at too high a temperature. It is recommended to refrigerate as soon as the sweetness reaches its peak.
2.How long can liqueur be kept?
It is recommended to consume it within 1-2 days at room temperature, and it can be stored in the refrigerator for about a week. If long-term storage is required, consider sterilizing and sealing.
3.How to judge whether the sweet wine is fermented successfully?
A successful sweet wine should have a sweet aroma, soft rice grains, and clear liquid in the pit in the middle. It will fail if there is an odor or mold.
4. Recommended innovative ways to eat sweet wine
| How to eat | practice | Features |
|---|---|---|
| Sweet wine with eggs | Add liqueur to water and boil, add eggs and stir well | Rich in nutrients and warm to the stomach |
| Sweet wine dumplings | After cooking the glutinous rice balls, add sweet wine | Soft, waxy and sweet |
| Sweet wine smoothie | Sweet wine is frozen and broken into smoothies | Cool off in summer |
| Sweet wine milkshake | Stir liqueur with milk and ice cubes | Smooth taste |
5. Tips for making sweet wine
1. The container must be clean and oil-free, and can be sterilized by boiling water.
2. The best fermentation temperature is 25-30°C. Too low a temperature will prolong the fermentation time, and too high a temperature may cause sourness.
3. The amount of koji should be moderate. Too much will result in an over-flavored wine, and too little will result in insufficient fermentation.
4. Do not frequently open the lid to check during the fermentation process to avoid affecting the fermentation environment.
5. The sweetness can be adjusted according to personal taste. If you like it sweeter, you can extend the fermentation time appropriately.
With the above methods and techniques, I believe you will be able to make delicious sweet wine. Sweet wine can not only be eaten directly, but can also be used to cook various desserts and dishes, adding a sweet taste to life.
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