Who has ever used black glutinous rice to make wine? What does it taste like? What to look out for?

A production method for producing nutritional and health black glutinous rice wine with black glutinous rice as raw material. The main production process is: raw material processing, steaming, drenching water, cooling, saccharification and pressing, fermentation, distillation, blending, sealing and aging, secondary blending, sterilization, sinking and packaging, the present invention adopts pure Rhizopus koji as saccharifying agent, and the amount of koji is reduced from the original to saccharification and fermentation in two steps, so that various indicators in fermentation can be controlled within the standard; Due to the low sterilization temperature, it can completely retain all kinds of active ingredients and appearance color in the wine.

The wine is transparent in color and stable, and the wine produced in the hot season is free of rancidity. Key points A production method for producing black glutinous rice wine by soaking, steaming, cooling, saccharification, fermentation, distillation, blending, aging, sterilization, etc. with black glutinous rice as raw material, its characteristics are as follows: ( The raw material of black glutinous rice is used in a rice washing machine to clean until the starch is exposed, and it is placed in a pool to soak, and the water temperature is soaked for hours; (Put the soaked ingredients into the rice and steam for a minute; (The steamed raw materials are poured from top to bottom with cold water, and the water oozing out from the lower part is poured down again when the temperature of the upper part drops down; (After cooling, the raw materials are added to the pure strain culture mildew for saccharification, the koji temperature is added to the saccharification time days, and the saccharified rice grains are pressed with a press; (After squeezing, the rice grains are put into the fermentation tank, diluted with water, and yeast is added for sealed fermentation for days, and the temperature of the fermented grains is put into the distillation Zhen for distillation; ( saccharified, pressed, distilled extracted liquor liquor blended and sealed aged for more than six months; ( Secondary blending of the aged wine; (Pasteurization method is used to sterilize the wine juice, and the sterilization temperature is kept for minutes), and after sterilization, gelatin, dry loxin and agar ester adsorption settling agent are added to the wine juice for sedimentation treatment.

Black glutinous rice can be beaten with a soybean milk machine, and it tastes good. The difference with white glutinous rice is that black glutinous rice has a relatively high nutritional value.

When buying black glutinous rice, you should pay attention to the good color and full particles.

Black glutinous rice is used as raw material after soaking, steaming, cooling, saccharification, fermentation, distillation, blending, aging, sterilization in your own household soymilk machine, or blender can be, you can't help but try the taste is very good, this is how my family is brewed. It tastes good, don't forget to give points, oh, I need points to light up and ask the icon, thank you.

I haven't brewed it, but I have used it, the color is chocolate color, I personally think that the taste will be heavier than white rice wine, the sour taste will be more, it is recommended to neutralize its acidity and give full play to its wine aroma when cooking food!

Soak the same amount of black rice glutinous rice for 4 hours, then steam it just like regular steamed rice. After steaming, put it to lukewarm, add sweet wine koji and mix well, press solid, and then press a small hole in the middle of the rice, cover the lid and ferment.

I haven't brewed it, but I do.

I've drunk it so well that I'm a mess of sin.

1. Black glutinous rice can be made into sweet wine.

Under normal circumstances, the more common types of sweet wine are made of Bihong white glutinous rice, so that the brewed sweet wine is milky white and the color is more appetizing.

2. However, it is also possible to use black glutinous rice to make sweet wine, and the sweet wine produced is dark red, although the color will affect the consumption to some extent, but the nutrients contained in it are better than white glutinous rice wine.

It is much higher, and the nourishing effect on the body-based wisdom and hunger body is also better.

1. Soak the glutinous rice in water for 16-24 hours after cleaning.

2. Remove the excess water (the remaining water is just enough to pass the surface of the glutinous rice), put it in an electric pressure cooker and steam for 10 minutes.

3. Spread it cool after decompression.

4. Loosen the glutinous rice, dig a hole in the middle, mix the red yeast powder and koji with cold boiled water and sprinkle it into the cool glutinous rice, and pour in a small cup of pure glutinous rice wine.

5. Cover the lid and wrap it in a cloth and place it in a cool and ventilated place. On the second and third days, add a small glass of glutinous rice wine. Then wrap it up and put it in a ventilated and cool place to let it ferment for a month, and the glutinous rice wine is ready.

6. Strain out the finished wine, this is the head song. The rest of the sake is added with cold boiled water that has been added to the noodles in advance, covered and wrapped and fermented for another month, and the result is Erqu. It's just that these two songs are much less flavored than the first songs.

Distiller's grains: Distiller's grains, also known as red lees, distiller's grains, meal, etc., are the residues left over after making wine for rice, wheat, sorghum, etc. In some places, people refer to sake lees as sake lees.

Distiller's lees, also known as sweet wine, is a special delicacy in Hubei and is loved by the locals. Distiller's grains, which can contain about 25% crude protein, are a good choice for cattle or other animals.

Distiller's grains is a direct scrap in the winemaking process, it not only contains a certain proportion of grain can save the concentrate of feeding cattle, it also contains rich crude protein, about 2-3 times higher than the corn content, but also contains a variety of trace elements, vitamins, yeast, etc., lysine, methionine and tryptophan content is also very high, which is not provided by crop straw. Distiller's grains are formed after fermentation and high-temperature cooking, so its crude fiber content is low, so that the distiller's grains are used as cattle feed has good palatability and easy digestion characteristics, and can effectively prevent cattle from rumening.

1. Bought black glutinous rice cooked.

2 Cool 3 put it in an airtight container (usually slightly deflate, or leave a small hole), but also put fermented yeast, ask when you go to buy.

4 about 15-30 days, it should be okay, try it yourself.

5Actually, glutinous rice is good, why do you want black glutinous rice?

1. Choose good black glutinous rice.

2. It is best to wash the soaked rice again and put it in, and steam it over medium heat for 1 hour.

3. Start to enter the fermentation stage, it is best to put it in a thermal insulation environment of 25-30 degrees, ferment for 24 hours, and after 24 hours.

4. Divide the finished product.

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