The method of Jiangnan famous sweet wine brewing shared with you today is the simple method of the ancients. You should all be able to make it by yourself. If it's not sweet, it's likely that there's something wrong with the brewing. In the brewing process, you can open the lid and have a look. If there is wine flavor, it is OK.
Practice:
1. Clean the glutinous rice and put it into the rice cooker and add water to make rice. Remember that the amount of water is a little less than usual. Don't make it too soft and a little harder.
2. Put the rice out in a thoroughly washed and dry basin and cool with an electric fan.
3. Mash the starter into powder according to the instructions.
4. Sprinkle the koji powder on the rice and stir with chopsticks.
5. Wash your hands or put on gloves, dip your hands with cold boiled water (remember it can't be raw water), and lightly compact the rice.
6. Clean the rolling pin and dip it in water, press it to the end in the middle of the rice, and press out a hole.
7. Then sprinkle the remaining koji powder on it.
8. Put on the lid. It doesn't need heat preservation if the room temperature is 30 degrees. If the weather gets cold, wrap the heat preservation material on the outside.
9. Soak the lotus leaf in boiling water and let it cool (mint leaf is my original creation, which can not be put).
10. When you see half of the water produced in the small hole (24 hours in summer, it may be 36 hours or even longer when it's cold), add the pre cooled boiled water. Generally, the water volume is almost three times less than that of rice, and you can eat it in the refrigerator for several hours.
Before putting the koji powder, make sure to cool the glutinous rice. It's as warm as your hands. If you put the rice into the koji powder when it's hot, the grey mould and yeast in it will be burned to death. It's impossible to ferment. Put the container of glutinous rice. Your hands and rolling pin must be washed clean and dried. There must be no greasy or raw water. Otherwise, they will get moldy and hairy. If you find that the mold on the surface is colorful, you can't eat it. But sometimes, if the fermentation time is too long in winter, they will grow white hair. That's not a big deal.