How is rice wine made? Authentic rice wine brewing method

There are two key points in brewing rice wine: one is to convert starch into sugar, and the other is to convert sugar into ethanol. The fermentation technology of koji is also a great invention in ancient China.

There are two microorganisms in koji: gray mold and yeast. Botrytis converts starch into sugar, a saccharification process; Yeast converts sugars into ethanol, the process of liquoration. Only when both processes are carried out to the proper extent can there be a delicious rice wine.

Brewing step 1, prepare ingredients: 1000g glutinous rice, 15g sweet koji. After washing the glutinous rice, soak it in water for 8 10 hours.

2. Spread a clean drawer cloth on the steamer, put in glutinous rice, and steam over high heat. Steam for 20 minutes after boiling.

3. Steam the rice, spread it out and cool it to room temperature, turn it over with chopsticks to speed up the cooling, cool it so that it is not hot, about 36 degrees (you can add water to the glutinous rice to stir it to dissipate the heat and let the temperature come down) to break up the glutinous rice by hand.

4. Mix in the sweet wine koji evenly (stir well) and put it into a clean container, compact the rice, add cold boiled water, and cover the rice by 2cm. Wrap the mouth of the bottle with a food preservation bag, tie it tightly and seal it, and enter the fermentation process.

5. Seal well and put it in a warm place (keep the temperature at 30 36).

After hours, the sticky rice gradually floats, and a layer of rice wine appears at the bottom, and a faint aroma of wine can be smelled.

7. Put the fermented mash into the pot and add mineral water to 2500 grams, and boil the water to boil (stop the fermentation and increase the shelf life).

8. Place a small package and store it in the refrigerator.

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The rice is boiled, cooled and then fermented with koji.

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Ingredients: 1500g glutinous rice.

Excipients: sweet koji.

4g, cool boiled water to taste.

The practice of homemade rice wine.

1. Glutinous rice. <>

2. Soak the glutinous rice with water one night in advance, and the water should be a little more to ensure that the glutinous rice can still be submerged after soaking.

3. This is glutinous rice that has been soaked for a day, and the soaked rice can be crushed by twisting it by hand.

4. Spread a drawer cloth in the steamer, and the soaked rice should be washed again and put in, and steam for 40 minutes over medium heat.

5. The glutinous rice should be steamed thoroughly, and the steamed rice has no hard heart.

6. Pour the steamed rice into a clean and oil-free basin with a lid and let it cool naturally until the temperature is 30-40 degrees, and then rinse the rice with cool boiled water and let it cool.

7. Add 3 grams of sweet wine koji and stir well.

8. Add the koji and stir well, press the noise with a spoon little by little, and then make a hole in the middle.

9. Sprinkle a little koji into the hole.

10. Finally, carefully inject a little cold boiled water into the hole, and do not pour it full. Cover the lid and let it ferment for 1-2 days at room temperature.

11. After fermenting for about 24 hours, pour into a bowl.

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.

A pound of rice makes a good meal.

The malt flour is soaked in water for a tael and then filtered out of the wheat husk, and the wheat husk is rinsed with water more than twice.

When the rice is ready, add malt powder and water while it is hot, stir well, keep warm (55 60 degrees) for 4 hours, saccharify and saccharify, and cool to about 30 degrees.

To make Daqu liquor, soak half a pound of koji in water, filter it, and rinse it with water more than twice.

Add koji water to the saccharified liquid, stir well and ferment to make a base wine.

The bottom wine can be fermented for a day to produce a lot of bubbles.

4 catties of rice to make rice, add malt powder (4 taels) while hot, water saccharification for 4 hours, then cool to about 19 degrees, add the bottom wine, stir well, ferment, the fermentation temperature should not be higher than 22 degrees, it will be easy to become sour, 1 2 days sweet rice wine.

5 After 7 days of fermentation, rice wine with a content of more than 15% is obtained.

The specific brewing method of rice wine is as follows:

Ingredients that need to be prepared in advance: 900 grams of glutinous rice, 6 grams of sweet wine koji, and an appropriate amount of cold boiled water.

1. The first step is to soak the glutinous rice in water and soak it overnight, as shown in the figure below.

2. Wait for the soaked rice to be crushed by hand twist and soaked, as shown in the figure below.

3. Spread the drawer cloth in the steamer, wash the soaked rice again to control the moisture, spread it evenly on the drawer cloth, and poke a few holes, as shown in the figure below.

4. Steam over medium heat for 40 minutes, as shown in the figure below.

5. Pour the steamed glutinous rice into a basin, as shown in the picture below.

6. When the temperature of the glutinous rice drops to about 35°, rinse the rice with cool boiled water, as shown in the figure below.

7. Add cold boiled water little by little to beat the glutinous rice until there is no glutinous rice ball, as shown in the figure below.

8. Add 4 grams of rice koji and stir well, as shown in the picture below.

9. Then press the glutinous rice mixed with rice koji with a spoon, and then make a hole in the middle, as shown in the figure below.

10. Then sprinkle the rice wine koji into the dug dimple and pour in water, as shown in the picture below.

11. Then cover and put aside to ferment for 24 hours, as shown in the figure below.

After hours, the rice wine is ready, as shown in the picture below.

Sake brewing (rice wine) production and experience.

To make it clear that making sake brewing is actually very numb.

Rice wine is also a kind of wine produced by using glutinous rice as raw material, this kind of wine is very popular because of its myopia is not very high, and contains a hint of sweetness, some teenagers and children can also drink appropriately, and the elderly can drink this kind of wine to speed up blood circulation, beneficial to physical and mental health. It takes some skill to make rice wine sweet and watery.

Sweet wine koji, round glutinous rice washed and soaked for seven or eight hours, to the level of breaking with fingernails, soaked for two or three hours in summer. Wash the glutinous rice, soak it in warm water for 12-16 hours, soak it until it is broken by hand, and then blanch it two or three times to bring out the glutinous rice. Place the glutinous rice with drained water on the steaming tray containing steaming holes (first lay a layer of drawer cloth, so that the rice is not easy to plug the holes of the steaming tray, and it is very easy to cook), remove the pot with cold water, boil the water, and steam it over medium heat for 20min.

If you feel that the white rice is a little hard after eating, you can sprinkle some water and steam it for a while.

The steamed glutinous rice must be cooled to about 35 degrees Celsius, add sweet wine koji powder (can be added to the cold boiled water and mix evenly, and then mix into the glutinous rice) and stir. Put the glutinous rice mixed with yeast into a container that has been scalded and dried with hot water beforehand, tamp the glutinous rice, dig a small hole in the middle, then sprinkle some yeast around and before the hole, add a cup of cool boiled water6, cover the cover, and wrap it in a cotton towel or quilt, put it in a warm place to make it mellow, and maintain the ambient temperature at 29-31 degrees. Generally, it can be eaten within 24 hours.

Note: The materials and utensils used in making wine must be neat and tidy, no oil and no cold water, otherwise the rice wine will grow moldy, if it is moldy, you can take out the mold, and then steam it to eat the base of the ruler. The glutinous rice used to make rice wine must be cooked, and once I made it necessary to cook rice in a rice cooker, and the conclusion was that it could not be brewed rice wine, and it became vinegar.

After brewing sweet sake, the hole in the middle has been filled with fermented rice wine. If you want to have a strong smell, open the lid again every day; If you don't want the wine to be too strong, you can open the lid and enjoy it in 24-48 hours, and you can also steam it again to kill the fermentation bacteria, and there will be no wine, and I prefer rice wine with wine. The longer the rice wine is placed, the heavier the color of the sake becomes, and it becomes a true rice wine.

After the glutinous rice is cleaned, soak it for 10 12 hours, and then steam the glutinous rice for 40 minutes, after the glutinous rice is broken up to between 33 degrees and 38 degrees, after the sweet wine koji is melted with warm water, then the glutinous rice water is poured into the glutinous rice after cooling and stirred evenly, and then it is fermented, and the wine can be made after 2 or 3 days of fermentation; It will be very easy for novices to make mobile phones according to the steps Sui Lao Ming.

The craftsmanship of rice wine is more complicated, so it is easy for elite people to not master the method when they get started, and it is difficult to make rice wine successfully. You can add cold water to the laughing hole and steam the glutinous rice over high heat. After the glutinous rice is steamed, the koji is poured into it and the glutinous rice is allowed to fully ferment, and finally the sweet and delicious rice wine is formed.

The way to make it is to be careful only to clean the glutinous rice first, then soak it in water, and then put it in a pot to steam. Then pour the prepared liqueur koji into the container. And after sprinkling the koji, seal it with a fresh film, and you can hold it.