How steamed rice brewing differs from koji fermented rice

The process is different, the traditional clinker brewing is the traditional clinker brewing, and the koji fermented rice is the new process of raw material brewing. In addition to the process differences, there are other differences.

1. The process is not the same, the traditional fermentation needs to cook the grain, and the raw material does not need to be cooked. Save time.

2. The fuel consumption is different, and the new process of raw meal brewing saves more than half of the fuel. (No need to cook grain) 3, save labor costs, traditional clinker is difficult to make alone, hard and tired. The new process of raw material brewing process is simple, and one person can easily operate and ferment hundreds or even thousands of catties of grain.

4. The fermentation time is different, and the traditional clinker fermentation can be steamed for 7-9 days. The new process takes 10-15 days before the wine can be steamed.

5. The raw material yield is more than 10% higher than that of clinker.

For a long time, both large-scale county and municipal distilleries and one-family breweries have used the traditional semi-solid brewing method to make rice wine. This traditional method of sake brewing can be summed up as steaming rice, mixing koji and fermenting it, and then distilling the finished sake.

The specific operation is more complicated, and the process is as follows: soaking rice - cooking - cooling, mixing koji - entering the tank solid culture saccharification - semi-solid fermentation - distillation - finished liquor.

(1) When making wine, the glutinous rice should be steamed first, which has two advantages, one is that cooked glutinous rice is easier to be decomposed by microorganisms than raw glutinous rice, which is conducive to fermentation, and the other is that it can be sterilized at high temperature after steaming, avoiding the pollution of other miscellaneous bacteria, the main purpose of which is sterilization

2) Yeast should be used when brewing, the most suitable temperature for yeast is 25 30, only the appropriate temperature and other conditions, yeast can grow and multiply in large quantities, in order to fully ferment, produce a large amount of alcohol

3) Yeast needs a suitable temperature for life, too high a temperature will kill yeast, too low will inhibit the growth and reproduction of yeast, affecting fermentation Therefore, before adding koji, it is necessary to cool the cooked glutinous rice

So the answer is: sterilization; 25～30；The life of yeast requires a suitable temperature, too high a temperature will kill the yeast, too low will inhibit the growth and reproduction of the yeast, affecting fermentation

The hallmark of the complete fermentation of rice brewing is that the raw starch has been completely converted into sugar, and the sugar has been completely converted into alcohol. Good news.

By measuring the residual starch content and the total residual sugar content, it is possible to determine whether the raw material has been completely fermented. When the content of residual starch and residual total sugar is less than one percent, it means that the raw materials have been completely and thoroughly fermented.

Specific identification methods:

One is hand touching, which is to squeeze the rice grains that are fermenting with the mother finger and index finger, if there is no hard core, no roughness, and it melts as soon as it is squeezed, it means that the raw materials have been basically completely and thoroughly fermented.

The second is to see, you need to look at the raw materials and look at the color. When all or most of the rice floating on the surface of the fermentation liquid sinks to the bottom of the pond, the fermentation broth turns from turbid to green, and the whole fermentation broth is in a static state, no longer bubbling, and the rice grains no longer move up and down, it means that the whole fermentation process has been completed, and the raw materials have been completely and thoroughly fermented.

The third is to look at the color and the color change of the fermentation broth. The fermentation broth is clear and transparent from the time of feeding to the time when the fermentation begins to bubble. From the beginning of fermentation to the end of fermentation, the fermentation broth changes from clear and transparent to the color of rice soup.

From the end of fermentation to the esterification period, the fermentation broth changes from rice soup to clear color, and finally turns to a dull light brown color.

It is often said that it is difficult to reconcile, in fact, as long as we are careful, understand the local people's drinking habits, you will know how to make the local people's favorite wine, each local people's drinking habits are not the same, today the winemaker to share with you is that the people in the southern region love rice wine, the liquor made of rice is loved by the southerners, its taste is mellow, and the aftertaste is pleasant. Here's how to make rice sake.

1. Introduction to production.

Tools: 2 clean cylindrical glass bottles with a diameter of about 8 cm, thermometer, graduated cylinder with a capacity of 50 ml, household measuring cup with a capacity of 150 ml, balance in the laboratory.

Ingredients: 250g of rice, 320ml of water, 1g of concentrated liqueur medicine

Second, the process. 1. Wash the rice (about three times), add 320ml of water, and then put it in the rice cooker to cook.

2. Cool the cooked rice (your hand can touch it slightly warm).

3. Mix the rice with the liquor and put it in a glass bottle (don't stick the rice to the mouth of the bottle).

4. Seal the bottle mouth and store it (keep the temperature at 30 35).

Third, the detailed process.

1. Wash the rice (at least twice), add 320ml of water, and put it in the rice cooker to cook.

2. Cool the cooked rice (you can feel the slight heat). At this time, insert the thermometer into the cooked rice and observe that the rice temperature is 32.

3. Use clean chopsticks (no water or greasy) to stir the rice and the strong sweet wine medicine thoroughly.

4. Finally, put the stirred rice into a glassware (note: the bottle mouth can not stick to the rice) slightly compact the rice, seal the bottle mouth, store it at a temperature of 30 35, and the bottle mouth can be opened after three days.

Summary: The beginning of mixing with rice is to clean the rice and then cook it to keep the temperature of the rice at about 30°C. After that, you need to wait, usually three days to open the bottle mouth.

The finished product, the distilled liquor is the original puree rice wine, the rice is rich, the liquor quality is clear, slightly sweet and mellow, no peculiar taste, and the taste is better after aging. Do not make the wine temperature exceed 30 when drinking, so as not to run the wine and affect the quality of the wine. When receiving the wine, it is best to pinch the head and remove the tail, and put it in the pot to re-steam.

The practice of brewing rice wine.

Ingredients: rice, glutinous rice, koji.

Steps: 1. Glutinous rice and rice should be washed at a ratio of 1:1 and set aside.

2. Steam the glutinous rice in a rice cooker.

3. Bring out the sticky rice and let it cool to about 30 degrees naturally.

4. Melt the sweet wine koji with warm boiled water.

5. Add to the cold glutinous rice and mix well.

6. Put it in the rice wine machine, press it solidly, and leave a hole in the middle.

7. Select the rice wine function.

After an hour passed, a smell of wine came out, that is, the fermentation was complete.

9. Put water in the rice cooker, bring to a boil, add fermented rice wine, and boil to eat.

Methods for rapid fermentation of rice:

1. Soak the rice overnight and crush it into rice milk with a soymilk machine.

2. Divide the pulp into three parts, add yeast powder to ferment in the basin, and heat one bowl in the microwave for 1 minute.

3. Mix with another bowl of raw rice milk, melt the sugar with water, and stir together with the rice milk.

4. After the rice milk is about to ferment, filter out part of the water from the ground soybean milk and add dry yeast.

5. After adding appropriate salt and sugar, it will ferment at about 25 degrees Celsius for about 4 hours, and the rice milk will be fermented.