客家娘酒Hakka wine
描述
從小就喜歡父親釀的酒，因此一直懶去學，可是父親漸老，連女兒也會做，我怎麼可以不學呢？
食材
-
1000克g
-
1個pc
步驟
-
糯米浸泡2-3小時，瀝乾水分，倒進電飯煲，水過面少於1cm，煮熟； Soak glutinous rice for 2-3 hrs, rinse, cook.
-
煮熟後倒在案板上待涼至室溫； Cool the rice until it reaches 35C.
-
酒餅加水溶化，混合均勻； Melt wine yeast with water.
-
把酒餅水均勻撒於米上； Sprinkle yeast water evenly onto the cooked rice.
-
用筷子充分拌勻； Throughly mix with chopsticks as many times as possible.
-
把徹底拌勻的糯米舀入消毒過的大瓶子裡； Bring the mixture into a big sterilised jar.
-
輕輕用沾了水的湯匙按平表面； Press lightly with a spoon.
-
中間弄一個洞; Make a hole in the middle of the rice.
-
蓋好，稍微留縫縫透氣； Do not cover too tight.
-
糯米之間有空隙也是為了好出酒液； Leave spaces in between for better fermentation.
-
放在陰暗溫暖處； Place the jar in a warm place, avoid direct light.
-
這些是一個月內的變化情況； See the changes within a month.
-
一個月滿了，酒香四溢，這時候就可以盛起來啦！ Time to smell and taste after a month.
-
夏天做酒冬天進補。 Traditionally people make it in summer and consume in winter.
小撇步
澱粉轉化成糖，糖再轉換成乙醇至少要半個月。一週只有甜味，沒有酒香。半個月之後轉化過程才逐漸完成，酒糟會浮上來，變少；酒就會越出越多，而且香醇順口。所以一個月最好！
