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Yoghurt Maker / User Manual
3
Operation
3. Wine ferment prepared
Put cool sticky rice into disinfected container
and mix with cool water. Scatter the wine fer-
ment with sufficient cool water. Then mix it with
cool sticky rice. About 300ml of water is enough
for 750g of sticky rice. It also depends on hard-
ness of the sticky rice. Harder the rice is, more
water is needed. As to quantity of wine ferment,
please find in wine ferment instruction, or have
a little adjustment as you like.
4. Choose the “rice wine” function and press
“start/stop”. The indicator “rice wine” lights up.
Press “Timer” before “start” to adjust the time.
5. Pour the mixture into the jar and cover it with
the lids, then put them into the yogurt maker.
(There are small ceramic cups for choosing
according to demand.) Choose the function
and set the time (time is between 30-36 hours
usually).
– Longer the time set, stronger the wine will
smell.
– In summer days, if temperature is above
35˚C ferment can hardly alive. Making rice
wine in those days is not advised.
6. Preservation
Store the wine in refrigerator if cannot drink it
out the same day it is ready.
3.4 How to make pickles
Disinfect
1. Disinfect all tools and container.
2. Put all clean and cut up ingredients in to
container (around 960g the max is allowed). Fill
with vinegar and mix them.
3. Cover the container and appliance well.
4. Choose the “Pickles” function and press “start/
stop”. The indicator “Pickles” lights up. and the
screen shows 24h. Press “Timer” before “start”
to adjust the time.
