How to make sweet wine

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  1. Two pounds of uncooked rice was put into the pot.I cooked the rice directly without soaking or steaming it.I also used the rice I usually eat.It’s similar to cooking rice normally, just don’t make it too watery

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  2.The rice is cooked and served to a large size In a container, let it cool naturally.During this period, you can crush half of the koji into powder.You can find a piece of clean paper or do it elsewhere, and then prepare 200 ml of cool boiled or purified water

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  3. When the rice is not too hot, pour 200 ml of cold boiled water in batches, and use chopsticks to quickly break up the rice.When it's about the same temperature as your hands, sprinkle in the koji powder you just prepared, stir it quickly with chopsticks or use a rice spoon to mix it like stir-fry, then press the rice tightly with a spoon and poke some small holes in the middle for easy observation.When the wine is out, cover it with plastic wrap and poke some small holes with toothpicks.The fermentation of spherical koji cannot be sealed and lacks oxygen, leaving some small air holes

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  4. Find a place to put it down.There is no need for insulation measures in this weather, so I covered it with a blanket.If it is cold, I can put a hot water bottle inside.The temperature is 40 or 50 degrees.Don’t be too close.Be careful.Change the hot water and try to keep the temperature constant

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  5.Smell the aroma of wine, and there is wine seeping into the hole Come on, with this weather, the fermentation will be completed in about a day and a half

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  6. Fermented sweet wine You can find a clean container and put it in the refrigerator for fresh storage, and add an appropriate amount of cold boiled water.This can stop the fermentation and increase the sweetness

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  7.After a few hours, you can scoop out some and enjoy it, or use it to make soup