The brewing process of rice wine, the steps of the brewing method of rice wine

1. Steam the glutinous rice into rice (not too hard) and cool it to a temperature that is not hot (fermentation at medium temperature, if the rice is too hot or too cold, it will affect the fermentation of koji);

Scoop out some of the rice into the container used to ferment the rice wine (I used a ceramic soup bowl with a lid) and spread it on a flat layer;

Twist the koji into powder and sprinkle some evenly over that layer of rice.

4. Scoop out some more rice and spread it on top of the koji powder just now, and then spread a layer of rice ......In this way, a layer of rice and a layer of koji are spread, about 4 layers (feel free, depending on how much rice and koji you have);

5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep warm);

6. Ferment for about 36 hours, open the lid of the container (at this time it is already full of wine), fill it with cold boiled water (in order to stop fermentation), and then put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible).

Liquor is also called mash, is a kind of rice wine, has a sweet taste, has not been filtered and purified, the degree is very low, southerners use liquor to mix eggs, milk to eat, is a postpartum tonic, the taste is very good.

Rice wine generally refers to the wine made from rice, and the slightly better rice wine is generally filtered and purified, and the sweetness is no longer heavy, and the wine taste is relatively heavy. More suitable for people who love to drink.

It is made by fermenting cooked glutinous rice with wine medicine, filtering out the rice grains is rice wine, and the wine brewing does not filter out the rice grains, and the small glutinous rice balls are eaten as snacks when they are hot, a little sour and a little sweet, and the taste of wine.

Method: Steamed glutinous rice (don't steam it) and add an introduction (also known as koji, used for fermentation, different koji makes different flavors of liquor, you can buy it), cover it. After a day or two (depending on the temperature), it can be eaten.

It is more prevalent in the south. During the production process, we must pay attention to the cleanliness of the container, not to make it stained with raw water and greasy, and the glutinous rice must be spread out and cooled to below 30 degrees Celsius before adding the primer, and the temperature will be moldy if the temperature is too high.

Here's how to make rice wine:Ingredients: 500g glutinous rice.

Excipients: 3g of sweet wine koji, appropriate amount of cold boiled water.

1. Wash the glutinous rice and soak it in water overnight.

2. Put the glutinous rice into the steamer, spread it flat, and prick some ventilation holes with chopsticks.

3. Steam for 30 minutes.

4. Put the steamed glutinous rice to lukewarm, sprinkle with sweet wine koji, pour half a bowl of cold boiled water, and mix well.

5. Fill the can, compact, leave a dimple in the middle, and sprinkle a small amount of sweet wine koji on the dimple a week.

6. Put in the rice wine machine, select "rice wine", and start.

7. Ferment for 36 hours, and when the wine is out, it can be served.

Tips & Warmth: Tips do not stain oil and raw water during the whole process, and all utensils are disinfected with boiling water.

1. Ingredients: appropriate amount of glutinous rice, appropriate amount of water, and a piece of yeast koji.

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.

3. Put the rice into a basket to rinse the white pulp, drain it and put it into the retort for steaming rice. When steaming rice, the heat should be fierce, 5 minutes after the steam is high, remove the lid and add an appropriate amount of water to the rice layer. After steaming 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 it can be returned to the retort mold.

If there is little rice, it can also be cooked directly in a rice cooker.

4. After the rice is retorted, pour it on the bamboo mat and spread it out to cool, when the temperature drops to 36 38 and is not hot in the palm, you can enter the jar (bottle and other containers), add the cooled warm boiled water (no more than 40) according to the proportion of 1 kg of water per 1 kg of raw materials, according to the proportion of the koji description, put the yeast koji into no more than 40 warm boiled water to activate and dissolve, pour it into the jar, and stir it well. Cover, but not sealed, need to leave a good pores, let it stand in the room to let it naturally saccharify.

5. The fermentation temperature can not exceed 30, and when the temperature is lower than 20 in winter, it is necessary to keep warm with cotton wool. After the jar is installed, the raw materials will gush to the surface of the water due to internal fermentation. Therefore, every 12 hours for the first 2 days, the rice should be stirred with a wooden stick and pressed down to the surface of the water to allow it to sink and ferment better.

After 2 days, after tasting the sweetness of the sake, stir it with a wooden stick every 24 yards to press the rice down to the surface of the water, and seal it after each stirring so that it does not leak. After 5 to 7 days of fermentation, the jar will emit a strong aroma of wine, and most of the rice grains will sink to the bottom, indicating that the fermentation is basically over.

6. The squeezed wine is sealed in a container, after 2-3 days of precipitation, it will become relatively clear, if it is still relatively turbid, it means that the fermentation is not enough, and the sugar content is high, at this time, you can continue to seal and wait for a few days, the length of time is related to the temperature.

7. Open the jar and lift the material, put it into the wine basket for pressing, and let the sake lees be separated (or use gauze and other tools to form a ball for manual extrusion and separation).

8. The clarified liquor is packed into the wine jar with a small belly, wrapped with bamboo leaves, and then covered with soil to form a cap-type sealing (if you use a bottle or wine jar at home, you can find a way to seal it, and you can not find a sealed lid and use plastic wrap). After about 30 days, you can open the altar to lift the wine.

The process of making rice wine is as follows:

Ingredients: 1000 grams of glutinous rice, 4 grams of Angel sweet wine koji, 1 bowl of cold boiled water.

Keglutinous rice is soaked in water, I soak it in the morning and start steaming it around 7 o'clock in the evening.

2. Put the pressure cooker to steam through the water, pad the steamer cloth underneath, and rub a few holes in the middle. Steam for 10-15 minutes.

3. After steaming, pour it into a clean (waterless and oil-free) container, and the glutinous rice is so cold that it is not hot.

4. Pour in 4 grams of koji, stir evenly and talk vertically.

5. Where the lumps are formed, add some cool boiled water and spread it out. Then flatten the glutinous rice.

6. Rub a small hole in the middle to make it easy to see the wine. Finally, cover with plastic wrap, the temperature on our side is 38 degrees these days, so I didn't wrap the quilt.

7. The next day, I came out of the wine and tasted a Zen stove, which was so sweet.