How to make glutinous rice wine, how to make glutinous rice wine

Ingredients: 4000 grams of glutinous rice, 500 grams of rock sugar, 2000 ml of water, appropriate amount of sweet wine powder (koji).

Method:1Choose rice to wash:

14 hours below 15 in winter and spring, 8 hours below 25 in summer, to soak the rice grains without white hearts, and replace the water 1 2 times in summer to make it not sour.

2.Steaming on the retort: Put the rice into a basket to rinse the white pulp, drain it and put it into the retort to steam the rice.

When steaming rice, the heat should be fierce, and after 5 minutes of steam and steam to the sun, open the lid and pour an appropriate amount of water into the rice layer wine. Steam for another 10 minutes, the rice grains are swollen and shiny, loose and soft, chewing without sticking to the teeth, that is, it is ripe and can be retorted.

3.Mix the koji into the jar: After the rice is retorted, pour it on the bamboo mat and spread it out to cool, and when the temperature drops to 36 38 and is not hot in the palm, you can sprinkle the first red yeast rice, turn it again, sprinkle the second red yeast rice, and mix evenly, with the amount of koji is 6 7 of the amount of rice.

The temperature is controlled at about 21 22, and you can enter the altar. According to the ratio of 160 to 170 kg of purified water per 100 kg of original material, the rice after mixing koji is put into the wine jar, stirred well, covered, and allowed to be naturally saccharified in the room.

4.Fermentation and pressing: After the jar is loaded, the rice and red yeast rice will come to the surface due to internal fermentation.

Therefore, every 2 to 3 days, it is necessary to stir with a wooden stick, press the rice and so on to the surface of the water, and cover the altar with sackcloth, etc., so that it sinks and ferments better. After 20 to 25 days of fermentation, the jar will emit a strong aroma of wine, the alcohol will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, the jar can be opened to lift the material, and put it into the wine basket for pressing, so that the lees can be separated.

5.Clarification and aging: After the squeezed wine is precipitated, it is packed into a wine jar with a small belly, wrapped with bamboo leaves, and then covered with soil to form a cap-like seal.

Then it is concentrated in the wine room, and the chain skin of the valley letter is piled up around the wine jar, and the wine is smoked on fire, so that the color gradually changes from red to maroon. After about 30 days, you can open the altar to lift the wine. The longer it is stored, the color of the wine gradually changes from maroon to golden yellow, and it becomes a fine wine.

For every 100 kg of glutinous rice, 200 kg of rice wine can be brewed.

Glutinous rice wine is named after its "moistening silver dripping, condensing into beads", because of its low degree, sweet and mellow taste, it has been loved by many people, in addition to the sweet taste, glutinous rice wine also has many little-known effects and functions, let's follow together to understand it

Traditional Chinese medicine believes that glutinous rice wine sage has multiple health effects such as replenishing qi and nourishing blood.

1. Strengthen your body.

Glutinous rice wine can help blood circulation, promote metabolism, and have the effects of nourishing blood and beauty, relaxing tendons and activating the body, strengthening the body and prolonging life. After brewing, the nutrients are easier for the human body to absorb, thereby increasing appetite and promoting digestion.

2. Promote blood circulation and eliminate blood stasis.

3. Refresh and relieve fatigue.

Glutinous rice wine also has the effect of refreshing and relieving fatigue, quenching thirst and relieving heat, promoting blood circulation and moisturizing. Glutinous rice wine also has a relieving effect on symptoms such as poor complexion, self-sweating, weak constitution, dizziness, yellowish complexion, and lack of energy. After alleviating these symptoms, glutinous rice wine can naturally help us refresh and relieve fatigue

4. Dispel cold and dampness.

Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty listed rice wine as the first category of medicinal wine, and the book recorded the subtle role of glutinous rice wine in dispelling cold and dampness. When a bottle of glutinous rice wine is heated in winter, the substances in the glutinous rice wine can escape with a variety of volatile components in the wine, relax the muscles and activate the body, and the whole body will be warm.

Glutinous rice wine steps:

Ingredients: 4 kg of glutinous rice, 20 ml of two pot heads.

Accessories: 10 grams of koji, 10 grams of wine cake.

1. Prepare glutinous rice.

2. Glutinous rice should be rinsed several times, I washed Xin Suiyuan five times, and washed it thoroughly.

3. Then add a little water.

4. Put it in the rice cooker as you normally cook.

5. Immediately take out the cooked glutinous rice to cool, and spread it out with chopsticks to dissipate the heat. Now I start to touch everything and make it in a thoroughly disinfected container without oil or water.

6. Prepare koji and wine cakes, this one was bought in the countryside. The koji is red.

7. Sprinkle evenly on top of the glutinous rice, by the way, the glutinous rice will be cooled to more than ten degrees before the operation begins.

8. Prepare a jar, wash it and dry it, and pour some liquor into it, about 10ml or so.

9. Grab all the evenly spread glutinous rice. Pour the remaining 10ml of the second pot head into the surface.

10. Spread a few clean and slippery paper towels on top, and slightly spread five or six sheets, which my mother-in-law operated.

11. Put the lid on the corner and leave it alone, and wait for a month to open it.

12. If the weather is cold, remember to wrap a quilt or don't want any warm cloth.

13. Done.

The method of making glutinous rice wine is as follows:

Ingredients: 500 grams of glutinous rice, 250 grams of cold boiled water, 3-4 grams of sweet wine koji.

Tools: steamer, steamer, glass bottle, plastic wrap, chopsticks, gauze.

1. Wash the glutinous rice and soak it for 1 night (10-12 hours). Whether the glutinous rice is soaked for enough time, we pinch it with our hands, and it means that it is soaked easily.

2. Drain the soaked glutinous rice. Spread wet gauze in the steaming grid, pour the glutinous rice evenly into the gauze, spread it out and flatten it. However, after the early combustion, poke a few small holes with chopsticks in the glutinous rice pile, the purpose is to make the glutinous rice easier to steam.

There will be no sandwich rice. After the water is boiled, steam on high heat for about 30 minutes, turn off the heat and simmer for another 5 minutes before cooking.

3. After the glutinous rice is steamed, it is taken out of the pot and frozen to between 33-38 degrees, which is about the same as the temperature of the human land. Melt the sweet sake koji (3 grams) with warm water (250 grams) (about 30 degrees Celsius), the temperature is too high, and the koji is easy to burn to death. The ratio of glutinous rice to water is 500 grams of flour to 250 grams of water.

Then pour the yeast water into the cooled sticky rice and stir well.

4. Prepare a clean jar (glass bottle) without oil and water. Sprinkle 1 gram of koji powder on the bottom of the bottle, then put in the glutinous rice and press it tightly, and dig a hole in the middle (up to the bottom of the bottle) to make it easier for us to observe the condition of the wine. Cover with a layer of plastic wrap and close the lid.

Then put the bottle in a warm place (in winter you need to wrap the outer layer in a thick cotton cloth).

5. It takes about 2-3 days to get out of the wine. The fermentation time, the stronger the flavor of the sake. If you don't want the wine to be too strong, you can store it in the refrigerator to stop fermentation.

Hakka people are accustomed to adding 300ml of cold boiled water after the rice wine is fermented, and then sealing and fermenting for 2 hours, which is called post-fermentation.

Glutinous rice wine, also known as rice wine, is loved by people because of its sweet taste and very low alcohol content. Many people don't know how to make glutinous rice wine. The following is the brewing method of glutinous rice wine that I have compiled for you, I hope you like it!

Rice washing. Wash the glutinous rice and wash the preserved potatoes, soak them in water, the water level is about 20 cm higher than the glutinous rice, and the water will soak the glutinous rice without white hearts. In winter, you can soak the glutinous rice the night before, and you can use it the next morning, and in the summer, you can soak it for about 8 hours, and you can change the water halfway to avoid sourness.

Steamed rice. Rinse the soaked glutinous rice, drain it and put it in the steaming compartment to steam, the rice grains are swollen and shiny and loose and soft when cooked, you can turn off the heat and take it out for later use.

Mix koji. Pour the steamed glutinous rice into a dustpan and other bamboo tools to cool to about 35 degrees Celsius, that is, when the palm of your hand is not hot, and start mixing koji. Sprinkle in a little sweet koji for the first time, stir well, then sprinkle in the sweet koji, stir again, and so on until you have used up all the koji (you can save a little for later).

Ferment. Put the glutinous rice mixed with koji into a glass jar or ceramic jar and other containers, add warm boiled water of about 35 degrees Celsius of raw glutinous rice, stir evenly with glutinous rice, compact, press a nest in the middle with a wooden stick, etc., mix the last bit of koji with water and pat it on the surface of compacted and flat glutinous rice, then cover the lid, and put it in a cool, ventilated and dry place, so that it can be fermented and saccharified naturally (be careful not to seal it to death, just keep it relatively closed, because some oxygen is needed in the early fermentation process of glutinous rice wine). Because the glutinous rice will gradually rise during the fermentation of glutinous rice wine, the respondent should stir the rice ball and the liquor once every three to five days, and press the glutinous rice underneath so that the fermentation can continue.

After 20 to 25 days, the aroma of rice wine in the tank is there, the rice ball gradually sinks, and the wine is clear, and the fermentation of glutinous rice wine ends.

Generally speaking, the ratio of koji to glutinous rice is 6:100, that is, 1000g of glutinous rice needs to prepare 60g of sweet koji. It is also necessary to prepare a container for glutinous rice wine, so that the raw materials for making glutinous rice wine are fully prepared.

Suitable for everyone. Warm and nourish qi, nourish qi and nourish the skin. It is more suitable for middle-aged and elderly people, pregnant women and the physically weak. The alcohol content is low, but the "stamina" is enough, and you can't be greedy. Beat egg droppers in glutinous rice wine or add an appropriate amount of brown sugar to nourish the effect.

There are various ways to drink glutinous rice wine: in winter, it is mostly warmed, and it is heated in hot water or heated by fire; In summer, use cold drinks more, that is, do not treat them, open the bottle and pour it into a cup to drink; There is also the icing method, put some ice cubes in the glass, pour a little glutinous rice wine, and then add water to dilute and drink; There is also a drink that is made by mixing glutinous rice wine into a moderate amount of soft drinks and other beverages as sparkling wine.

The purpose of the second addition of water is to carry out a secondary fermentation to break down the sugar into alcohol.

The first time to brew glutinous rice wine is to steam rice and add water, the second time is to steam the rice out and add water, the key to adding water this time is to add cool white open, the glutinous rice just out of the cage will form a ball to add cool boiling water while it is hot to break up the rice, cool to warm when the koji is mixed and compacted to ferment, dig a hole in the middle to get out of the wine is very easy to observe. Rinse the glutinous rice in cold water two to three times and soak it in cold water for about 24 hours (you need to change the water every 8 hours during the soaking process).

The fermentation time of rice wine should be determined according to the specific season and time, the fermentation time of different seasons is not the same, the temperature is low, the fermentation time required to make rice wine is relatively long, the temperature is high, the fermentation time is relatively short, it is recommended that in the process of rice wine fermentation, self-observation, through the method of smelling and tasting to judge whether the rice wine has been fermented, generally it may take 3 days to a week in winter, and it takes 18 hours to 24 hours in summer.

The glutinous rice is cooked and cooled, sprinkled with koji, poured white wine and glutinous rice into the jar, sealed and let stand for a month, opened the jar and poured out, so that it is completed, the specific method is as follows:

The ingredients that need to be prepared in advance include: 4 catties of glutinous rice, 20 ml of two pot heads, and 10 grams of koji.

1. Wash the glutinous rice.

2. Add water and discharge the rice cooker to cook.

3. Immediately get the cooked glutinous rice out and let it cool.

4. Sprinkle with koji and sprinkle evenly.

5. Pour some liquor into the jar.

6. Add glutinous rice and pour some liquor.

7. Seal well and put it in a ventilated place for 1 month.

8. When the time is up, pour out the glutinous rice wine and finish.

Notes:Remember that the process of making it must be clean, oil-free and water-free, and buy koji according to your preference.

One. The practice of glutinous rice wine.

Material: AWine cake, dosage: I bought a small round ball about two centimeters in diameter. About one kilogram of glutinous rice requires one and a half grains.

b.Glutinous rice cSealed open large point glass bottles. (Other things that can be sealed can also be done).I bought a 2000ml sealed glass bottle, and I need two for one kilogram of glutinous rice.

d.A steamer, a piece of gauze slightly larger than the mouth of the pot.

Preparation: Measure one kilogram of glutinous rice and soak it in cold water for at least one night.

Method: Put the gauze on the steaming grid, put the soaked glutinous rice on the gauze, and steam for 40-50 minutes. After steaming, pour it into a larger container to cool until it is warm, use a bowl of warm water to melt the wine cake as much as possible, (leave a small spoon) while pouring the wine cake water into the cool glutinous rice, while stirring the glutinous rice vigorously, try to stir evenly), add some warm water during the stirring process.

After stirring, bottle it, make a hole in the middle, pour the remaining wine cake water into it, cover the bottle cap, wrap the bottle in a thick cloth, the hot day is generally 3-5 days, and the weather is cold and the heating side is generally one or two weeks. Put it in the refrigerator and take it as you go.

How is Korean glutinous rice wine made?

Glutinous rice wine hooks people's hearts greedy, I don't know if I can buy it in **, I searched for some information for everyone to see, and studied whether I want to try it once.

Glutinous rice wine is made by fermentation of yeast after glutinous rice glycation, with low alcohol content, rich in sugars and vitamins and other nutrients, strong nourishment, more beneficial to the human body, suitable for postpartum or post-illness weakness, with nourishing food to enhance the tonic effect.

Production: Take glutinous rice, a piece of wine medicine (koji) (available in pharmacies), a small jar, and a basin or pot.

First, wash the glutinous rice and soak it in water for a day, then drain it and steam it in a pot (about 20min), put it in a clean basin or pot after cooling, dissolve the wine medicine in a small amount of warm water, sprinkle it on the glutinous rice and stir it well with chopsticks, and then put it into a small jar. If you put it in a high temperature for about half a day, you can smell the aroma of wine.

When the temperature is higher (about 30), the liquor will produce more enzymes, so that the starch can be converted into glucose and alcohol as soon as possible. Once the aroma of wine is smelled, it is difficult for other bacteria to invade and spoil it, so the temperature should be lowered appropriately, to 10 20. Because the temperature is higher, the alcohol in the dessert wine is easily oxidized, causing the wine to develop a sour taste.