How to make glutinous rice wine. Who knows the production process

You can't do it without koji (i.e., sake primer), and you can't do it without that.

Today I will share with you how to make homemade mash at home, which is also called rice wine, wine brewing, and glutinous rice wine. Glutinous rice is mainly fermented from glutinous rice, glutinous rice is the name of the southerners, and the northerners call it Jiangmi, which is actually a kind of rice. The finished mash lees has a rich aroma and a mellow taste.

Especially for women in confinement, drinking this can give milk, so this mash is also called confinement wine.

1. I choose this kind of round glutinous rice to make mash, and the mash made of round glutinous rice will have a more delicate and smooth taste. Pour the glutinous rice into a basin and soak it in warm water for about 2 hours.

Soak the glutinous rice to the point where you can gently crush it by hand.

Then wash the soaked glutinous rice again.

2. Next, it will be steamed in the pot. After the water in the pot is boiling, pour the glutinous rice directly on top of the cage drawer covered with a cage cloth.

Flatten the glutinous rice with your hands and insert small holes in it with chopsticks. In this way, it is easy to heat evenly when steaming, and it is also easy to cook thoroughly. Cover the pot and steam over high heat for half an hour.

After the glutinous rice is steamed, pour the glutinous rice into a clean basin without water or oil. Add a small amount of cold boiled water to it and stir it to cool down the temperature of the glutinous rice to about 35 degrees. All the tools used here must be water-free and oil-free, and the water must not be raw water, otherwise it will become moldy.

Come down and prepare Angel sweet wine koji, sprinkle the wine koji into the glutinous rice basin and stir well, 1 kg of glutinous rice and 4g of sweet wine koji.

Then use a spoon to flatten the glutinous rice and press it tightly, digging a hole in the middle.

Then seal it with plastic wrap and place it in a high temperature place to let it ferment thoroughly, and the fermentation temperature is best at 25 degrees. If you make mash in the summer, it will be ready in 1-2 days. If you want to make the mash in the winter, put it next to the radiator and let it ferment, which will take about 3-4 days.

Note: The fermentation pots and tools here must not have raw water and oil, and they must be sealed well during the fermentation process, otherwise they are easy to mold. In the summer, it will take 1-2 days, and in the winter, it will take 4-5 days.

3. Today is the third day, and you can smell the strong aroma of wine after uncovering the plastic wrap. The mash juice poured up from this small hole, and it was blue in color, and the juice was actually thick wine.

Let's make this mash, you can drink it directly with boiling water, or you can make mash egg soup, which is very simple and delicious.

Detailed explanation of the steps of the mash (rice wine) method.

1. Boil a pot of water in advance and let it cool for later use.

2. 2 kg of round-grained rice, wash and soak for 9-12 hours.

3. Use a cage drawer on the pot, spread a drawer cloth on the cage drawer to steam rice, the total time is about 30 minutes, during the steaming for 15 minutes, pour water, turn the rice over, and make it easy for all the rice to be cooked thoroughly. (The drawer cloth and the rice spatula should be clean, preferably for moromi and not stained with any oil, salt and raw water).

4. When it takes 30 minutes, try the rice grains with your hands to be loose and non-sticky, but there is no raw core.

The production method of Jiangmi wine and its nutritional and health effects, you also have some understanding of it, Jiangmi wine can promote digestion and absorption, and can also have a cold, for promoting blood circulation and moisturizing has certain benefits and effects, and can also have the effect of relieving heat and cooling down, you may wish to try to make it yourself, rich in nutrition, suitable for a wide range of people.

Nutritional analysis: 1. The nutritional content of rice wine is similar to that of rice wine, and the ethanol content is low. However, it can provide many times more calories to the human body than beer and wine;

2.Rice wine contains more than 10 kinds of amino acids, 8 of which are essential for the human body to synthesize. The content of lysine in rice wine per liter is several times higher than that of wine and beer, which is rare among other nutritional wines in the world, so people call it "liquid cake"; Jiangmi wine can replenish the amino acids and minerals needed by the human body, and it is many times more than the amino acids of wine and beer.

3.After brewing, the nutrients are easier for the human body to absorb, and it is a good product for middle-aged and elderly people, pregnant women and weak people to replenish qi and nourish blood. In many places in China, there is a custom of eating Jiang rice wine for confinement mothers and those who have just recovered from serious illness; Jiangmi wine can promote new digestion and absorption, and can be eaten by pregnant women and people with weak constitutions

4.Jiang rice wine can promote appetite, help digestion, warm and cold, refresh and relieve fatigue, quench thirst and relieve heat, promote blood ring, moisturize and other effects.

Glutinous rice wine is a very common delicacy, the nutritional value of glutinous rice wine is very high, the entrance is also very mellow, it is very famous in the southern region, almost every household has the recipe for making glutinous rice wine, the method of homemade glutinous rice wine is simple, as long as the glutinous rice is processed well for fermentation, it can be fermented well after about a month or three months, fermentation is the best in winter, and the weather is not easy to be bad.

How long can homemade glutinous rice wine last.

Homemade glutinous rice wine can generally be stored for 30 days at room temperature and 60 days in the refrigerator.

It should not be left at room temperature for too long because the original rice wine will continue to ferment after a long time, which means that the alcohol content will increase and become stronger and stronger. It will deteriorate after 60 days. If the glutinous rice wine deteriorates, it will form a layer of white foam on the surface, as long as there is no such thing or the smell is not sour, you can drink it.

It should be noted that the rice wine needs to be drunk within 3 to 5 days after opening, so as to avoid the invasion of bacteria and microorganisms in the air, causing the deterioration of the rice wine and the heating of the alcohol.

The right way to make homemade glutinous rice wine.

Ingredients: 1 kg of glutinous rice, sweet wine powder (Angel).

Method: 1. Rinse the glutinous rice repeatedly until the rice water becomes clear, and soak it for 12 hours.

2. Put the soaked glutinous rice on a steaming grid covered with gauze and steam it for about 30 minutes until the rice is fully cooked without pinching.

3. After the steamed glutinous rice is put in cold boiling water, it is dispersed, and then scooped up immediately.

4. Sprinkle the sweet wine powder directly into the scooped up rice and mix well.

5. Put the mixed rice into a glass jar and make a small hole in the middle.

6. Wrap the bottle with a small blanket (blow hot with a hair dryer in advance), and the fermentation will be completed in hours. (Temperature: 16-20 degrees).

How long can homemade glutinous rice wine last, it turns out that it is best to keep it like this.

How to preserve homemade glutinous rice wine.

1. Glass bottles are best preserved, containers made of stainless steel or stable metal are OK, and it is best not to use plastic bottles.

2. After the rice wine is ready, pour the wine into the pot, put it on the stove and boil, and when it cools, pour the bottle and put it in the refrigerator for a long time. If you don't eat the dregs, squeeze them dry and boil the wine.

3. After the rice wine is ready, it can be divided into bottles and stored for a period of time in the refrigerator. (To preserve rice wine, the temperature of the refrigerator should not exceed 4 degrees.) )

Materials to prepare:

4,000 grams of glutinous rice, 500 grams of rock sugar, and an appropriate amount of koji.

Here's how:

1. Select rice and wash rice: choose glutinous rice with full particles, soak them in sufficient water for a period of time, and in the process of soaking rice, you need to replace the water 1 2 times, so that the rice will not become sour. Soak until the rice grains are white.

2. Steam rice in a pot: Drain the soaked glutinous rice and put it in the pot to steam the rice. Note that when steaming rice, the heat should be strong, after about 5 minutes, add an appropriate amount of water, and then continue for about 10 minutes.

When the rice grains are swollen, loose, and shiny, it means that it has been steamed.

3. Put in the koji: put the steamed rice outside to dry for a while, when the temperature drops to no longer hot, add an appropriate amount of koji and stir well, about 21 degrees Celsius, you can put the rice into the wine jar, add an appropriate amount of water and cover.

4. Fermentation: Since the rice will ferment under the action of koji, it is necessary to stir it with a wooden stick every two or three days to press the rice and koji under the water, and then seal it. In this way, the rice can be fermented better.

Generally, after about 20 days of fermentation, the wine jar will emit a strong aroma. When the sake begins to become clear, it means that the rice is almost fermented. At this time, the jar can be opened to separate the liquor from the lees.

1. Ingredients: appropriate amount of glutinous rice, appropriate amount of koji.

2. According to the amount of glutinous rice, choose a bamboo bucket of appropriate size, and the bamboo bucket should be washed. Otherwise, it will affect the quality of glutinous rice wine, which in turn will affect the taste.

3. Put the washed glutinous rice into a bamboo bucket and steam it on a large pot. The time depends on the amount of glutinous rice, until it is steamed.

4. Place the steamed glutinous rice and cool down. When the temperature is not hot, add the koji and stir well with your hands to mix the koji and glutinous rice thoroughly.

5. Pour the glutinous rice mixed with koji into a vat and make a hole in the middle of the glutinous rice, so that the brewed rice and fushu wine will flow into this hole in the future.

6. Cover the cylinder mouth with multiple layers of gauze, and then close the lid, and the lid of the cylinder should be made of wood.

7. Put it away for about a week, and the time should not be too short or too long, otherwise it will lead to unsuccessful rice wine brewing.

8. A week later, it's done. If the color of rice wine is golden, it is a success.

Glutinous rice wine is made by fermenting glutinous rice after steaming, and its production process is not complicated.

Glutinous rice wine is also called sweet wine, or wine brewing is a traditional Chinese food, it is soaked and steamed glutinous rice, the production process made by fermentation is not complicated, people can do it at home. When you make glutinous rice wine at home, you need to prepare 1 kilogram of glutinous rice and an appropriate amount of cool white boiling, and you also need to prepare 5 grams of sweet wine to remove koji. After washing the prepared glutinous rice, soak it in clean water, the water must be sufficient, soak for 6 to 8 hours, and take it out after the glutinous rice absorbs water and expands.

After soaking, the glutinous rice is placed between the fingers, and if the viscosity can be easily crushed, it means that it has been soaked. Put water in the steamer, put the steaming drawer and spread the cage cloth, then tease the soaked glutinous rice slag on it, prick a few holes with your hands, cover the pot and then heat it over high heat and boil, then steam it over medium heat, it can be steamed after 40 minutes, and turn off the fire after steaming. This is to prepare a clean basin free of oil and water, and wipe it all dry.

Just after the glutinous rice can not be completely cooled, put it directly in the prepared basin and cover it, and when its temperature drops to about 35 degrees, put it into the cool white open, the rice must be divided into many times when adding water, only in this way can the steamed glutinous rice be scattered. However, the amount of water added should be well controlled, and there should be no excess water in the glutinous rice.

After all the glutinous rice is scattered, put it into the prepared koji and stir it evenly, press the glutinous rice with a spoon, and then dig a hole in the middle for dismantling and selling, put water and a small amount of koji in the middle, cover it and put it in a warm place for 36 hours, then you will find that there is liquid on the glutinous rice, this is the glutinous rice wine, and you can smell the rich aroma of wine after opening. After pressing with a spoon, you can get more glutinous rice wine, and you can drink it directly after taking it out. The introduction is the process of making glutinous rice wine, only these simple steps, not complicated at all, as long as you follow this step, you can make delicious glutinous rice wine.

Glutinous rice sake is made by fermenting glutinous rice and sweet koji in an environment of about 30 degrees, and the process of making glutinous rice sake is relatively easy.

Glutinous rice wine is made by fermenting the glutinous rice after it is buried and steamed, and its production process is not complicated. Glutinous rice wine is also called sweet wine, or liquor brewing is a traditional Chinese food, it is the glutinous rice soaked and steamed, fermented to make the production process of the worm is not complicated, people can do it at home.

Glutinous rice is made of pure natural glutinous rice, the wine pills are steamed with firewood, and then fermented for a week.

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.

Excipients: steaming grid, 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.