Can you make liqueur in summer?

Sweet wine can also be brewed in summer.

Summer is the season of brewing! Hiding in an air-conditioned room and eating a bowl of fermented grains on a hot day is simply bliss on earth.

Here's how to brew liqueur.

1 first, soak the glutinous rice for one night, so that it will be easy to cook when steaming, otherwise the hard taste will be bad ~ soaking for one night is enough, and soaking at room temperature for too long in summer will be bad!

2. Steam the soaked glutinous rice, sprinkle some water on it before steaming, or open it in the middle of steaming to ensure that it is moist enough (I like soft wine anyway ~)

3. After steaming the glutinous rice, take it out and spread it on the steaming cloth to cool, because the mold in the wine medicine will die at such a high temperature! ! It's not good to take it out for a day and smell a sour smell. It will lift the table.

4. After cooling to about 30 degrees, you can officially start "pickling" ~ Take a container, add glutinous rice and sprinkle with crushed medicinal liquor (distiller's yeast? I really don't know the name. If I go to the supermarket to buy it myself in the future, I won't be mistaken. Emma is so worried. ) I spilled it and stirred it. Mixing with chopsticks is definitely not acceptable. I believe in myself, so I took out my salty pig hand! Stir hard to ensure that every grain of rice has close contact with mold ~

5, after mixing, compaction. Prepare a little warm water and press it while adding water, so that glutinous rice will not stick to your hands all the time ~ and at this time, you need to add some water to keep the wine moist when it is ready.

6, almost, the last step is to poke a hole in the middle (I like to do this best, I feel cute ~)! Then put the wine away and you can eat it in about 36 hours ~ sprinkle flowers.