How to make rice wine in summer, how to make your own rice wine

The steps to make rice wine in summer are as follows:

1.Soak the rice: Place the rice in a large jar outside and let the rice soak slowly. In summer, the temperature is high, and the water needs to be changed frequently to prevent the rice from becoming rancid.

2.Steamed rice: The soaked rice is steamed and then cooled to a temperature suitable for microbial growth.

3.Add yeast: Rice wine yeast is activated with warm water at about 30 degrees Celsius and then added to the rice.

4.Fermentation: The rice is divided into fermentation tanks, and the raw material (dry ingredient) is added with double water (natural mineral water is preferred), and then fermented.

5.Filtration: After one month, the supernatant is aspirated, the residue is filtered, and the liquor is clarified.

6.Rest: Leave the wine in a cool place for 60 days to remove any precipitated yeast residue.

7.Drinking: Take it whenever you want.

It should be noted that the ratio of glutinous rice to water is, according to the sugar content of glutinous rice, etc., adding too little water will quickly reach the alcohol content and inhibit fermentation, and too much water will not reach the alcohol content, which is easy to deteriorate and become sour, affecting the taste. In addition, it is necessary to keep the utensils clean and free of oil and salt throughout the process.

It is more difficult to make rice wine in summer, so it is recommended that novices do not brew it. The reason is that the temperature is high in summer, above 30 degrees, which affects the work of yeast, and at the same time, the activity of miscellaneous bacteria is very strong, and it is easy to rancidity.

Temperature control equipment - refers to air conditioning, double-layer insulated fermentation tank, cooler, circulating machine, etc., the most traditional is to put the fermentation tank in a large pool.

The brewing method of rice wine is as follows:

Rice wine brewing needs to choose the special millet for boiling wine, commonly known as wine rice, in winter need to be soaked about 24 hours in advance, after soaking, pick up and put in a bamboo basket to drain the water, put it in the pot to cook, then flatten the heat dissipation, and then add Daqu to sprinkle at the bottom of the tank and on the small surface, and finally put it into the tank and seal it for preservation. The room temperature needs to be kept at about 10, and the fermentation can be successful after 3-6 months.

How to drink rice wine

1. Chilled rice wine: you can put the rice wine in the refrigerator refrigerator, if it is a temperature-controlled refrigerator, the temperature should be controlled at about 3, put a few pieces of ice in the cup when drinking, the taste is better, you can also put lemon, plum, etc. in the wine according to personal taste, or mix some cola, sprite, juice, etc.

2. Warm drinking rice wine: It is a more traditional way to drink, there are generally two ways, one is to heat it over the fire, and the other is to put the wine container into hot water to heat it, and the heating time should not be too long, otherwise the alcohol will volatilize, but it will be light and tasteless.

3. Rice wine with food: different dishes can be used with different wines, taking Shaoxing wine as an example, semi-dry rice wine, suitable with meat and hairy crabs; Dry Yuan red wine should be served with vegetables, jellyfish skin and other cold dishes; Sweet fragrant snow wine, suitable with beets; Semi-sweet type of good winemaking, suitable with chicken and duck.

Directions:

1. Wash the rhubarb rice and soak it in cold water for about 10 hours.

2. Put the soaked rhubarb rice on the pot and steam it until it is nine ripe, and then out of the pot, and then break up the rice after it comes out of the pot.

3. When the time is up, put the rhubarb rice in a bowl.

4. Sprinkle with koji and warm water.

5. Stir well with a spoon.

6. Compact the rhubarb rice and dig a hole in the middle with a spoon.

7. Sprinkle the hole with koji and water, cover and let it sit for a day.

8. When the time is up, open the lid and pour in an appropriate amount of water.

9. Continue to mellow at room temperature for 2 hours.

10. Put it in a bowl and it's done.

1. Material: Glutinous rice is selected as raw material for rice wine, and late-season rice is better, so brown rice with rice skin must be needed;

2. Soaking: Soak the glutinous rice for about a day, half a day in summer;

3. Steamed rice: into the retort into the pot steaming, rice wine is also known as steamed wine, steaming rice is very important, first heat with high heat, boil and then use a simmer, the rice is steamed and steamed thoroughly, and it is not mushy or scorched;

4. Cooling: Spread out the steamed rice from the pot to cool; Add koji: Stir in the glutinous rice;

5. Fermentation: Put the glutinous rice mixed with koji into the pottery jar to ferment, after about 24 hours, the temperature in the jar will rise naturally, the starch will begin to convert into sugar, and the jar will be wrapped with cotton quilt or straw in winter. After about seven days of natural fermentation, it is transferred to a large vat, sealed and left for two or three months.

In fact, you can make sake after fermentation for about two weeks, but in order to convert sugar into alcohol better, it is better to keep it for a long time. )

6 Press the sake lees, separate the juice from the lees, put the juice into the jar, cover it with a bowl, and buckle it back with another bowl to prevent debris from falling in.

7. Seal the jar for drinking: cool it naturally, put it for a week, eliminate the sediment, seal the jar and place it, and drink it at any time.

Generally, it is enough to drink a 30 catties of glutinous rice wine at home, the glutinous rice is cleaned first, soaked for a day, drained the next day, steamed, cooled to about 38 degrees, mixed well with the prepared koji, put it into the fermentation tank, make a nest in the middle to ferment, and the wine is brewed on the third day or so, and then continue to ferment with red yeast and water.

Glutinous rice is soaked, steamed, cooled, and fermented with wine and medicine, and barley malt.

1. Preparation It is best to choose a pottery altar or stainless steel bucket or enamel bucket (do not use a plastic bucket), and then brush it clean.

Wipe it with edible alcohol to sterilize.

Go to the Chinese medicine store to buy Shenqu (also known as medicinal koji) as a saccharifier; Go to the grocery store and buy dried yeast for steamed bread and use it as a starter culture.

Prepare a piece of gauze for filtration, and soak it in boiling water to sterilize before use.

2. Soak rice. Wash the rice (or millet, yellow rice, wheat, and small corn) with water until there is no bran (if there is bran, it will affect the taste of rice wine and increase the amount of bacteria in the rice), and then add water, and the amount of water exceeds one inch of rice. Soak for 24 to 36 hours, soak the rice until it is broken with a twist of your fingers without too much hard heart.

3. Cook (or steam rice).

Put the soaked rice in a pot, add half the water you normally use to cook the rice into a thick porridge (if steaming in a pot, add cold boiled water, add half the amount of rice).

Fourth, let it cool and add koji.

When the cooked rice porridge is cool to about 50, add the Divine Comedy. First, crush the Divine Comedy, stir while adding, and add 15% of the rice, that is, 500 grams of rice and 75 grams of the Divine Comedy. If there is no divine comedy in the drugstore, you can also buy burnt malt (also called malt or fried malt) and add it in the same proportion.

5. Fermentation. After adding the Divine Comedy, the starch in the rice begins to be saccharified into glucose by the saccharification enzyme in the Divine Comedy, so the rice porridge will become thinner and thinner. To make the mash sufficient, stir frequently. When the temperature drops to about 30, add the dry yeast.

The amount of dry yeast added is rice, that is, 500 grams of rice with grams of dry yeast. The addition method is to use a cup of warm water of about 30, add a little sugar, and then add the weighed dry yeast to it, stir it with chopsticks to sink into the water, and after a few minutes, the cup begins to bubble and pour it into the rice porridge, and then stir evenly. When the temperature is low in spring, autumn or winter, the container should be placed in a warm place, preferably above 25.

The container should be covered with dust to prevent contamination and bacteria, but should not be tightly sealed so that the carbon dioxide from fermentation can escape. After fermentation for about 5 days (the fermentation time can be long or short due to the temperature and the amount of yeast added), you can pour out the upper part of the wine when you see that there are no more bubbles on the porridge.

6. Decoction of wine. Put the poured wine in a stainless steel pot and heat it to about 80 degrees Celsius for 30 minutes. It is then poured into a clean container to settle and age. The purpose of heating is to kill yeast and other bacteria in the wine, so as to facilitate the precipitation, clarification and preservation of the wine.

After precipitation, the wine can be drunk, and when drinking, you can add sugar or shredded ginger according to your personal taste.

The remaining fermentation residue can be added to the cooked porridge for further fermentation. If the residue liquid has a sour smell, it means that there is contamination with bacteria and cannot be reused.

Home-brewed rice wine cannot be stored for a long time due to the limited conditions and incomplete sterilization, and it is best to drink it within a few days. If you want to keep it at home, you can brew it in batches and stages.

Hello dear, happy to answer for you. Can you make rice wine in summer: It is not suitable to make rice wine.

The brewing time of rice wine is particular, and the process is very long. In the seventh month of the lunar calendar, the pharmaceutical will be made, the wheat koji will be made in September, and the wine will be brewed in October, and when it comes to Li Dong, it is the time when Shaoxing rice wine really begins to make wine, and the feeding fermentation begins at this time. From the beginning of winter to the following spring, the whole winter is the season for rice wine fermentation, and this 90-day fermentation period is called "winter wine".

It can be brewed in spring, summer, and autumn, but does "winter brewing" have any special significance? Except for the rice wine brewed in winter, the taste brewed at other times is not authentic. And the handmade rice wine pays great attention to water quality, and the water in winter is the best in a year.

The winter temperature in Shaoxing is low, and there are fewer miscellaneous bacteria, which is conducive to fermentation. Therefore, winter is the most suitable time to make rice wine. "Winter brewing" is a long-term experience gained by China's working people through practice, and it has been verified that it is also in line with scientific principles.

Everything pays attention to the balance of yin and yang, summer is yang, winter is yin, and Shaoxing rice wine of the main yang is brewed in the yin time, which completely meets the needs of the body. I hope mine can help you and I wish you a happy life <>

1. Soak rice. When soaking rice, the traditional process is usually to soak the rice for a long time at a low temperature, usually put the rice in a large open jar outside, put it outdoors, and let the rice soak slowly. The reason why it is brewed in winter is to ensure a low-temperature environment that can be cultivated naturally.

In this soaking process, lactic acid is naturally produced, and the water after lactic acid is produced is called sour pulp water.

2. Meters. The acidity in the sour syrup water can prevent other bacterial infections, which is called "making acid with acid", which also responds to the old saying: "sour pulp, nourishing rice, good old wine". And the lactic acid in the sour water can also promote the growth of yeast.

3. Steamed rice. The traditional method of steaming rice is to use a large wooden barrel, and the steamed rice must be cooled to a temperature suitable for microbial growth.

4. Cooling. Another commonly used cooling method is called the rice spreading method, which is to spread the steamed rice on a bamboo mat spread on the ground, and stir it with a wooden rake to let the rice cool naturally. Like Shaoxing's Yuanhong, Jiafan, and Shanjiu, they actually use this method.

Nowadays, it is more commonly used in production to use a blower to cool it next to it. Many large wineries are now using more automated production lines, such as large rice steamers and cooling systems. The cooled rice falls into a jar or a large fermentation tank, and then mixed well with water, malt koji, and sake mother, and it is ready to ferment.

5. Open rake. A very important thing in the fermentation process is the rakeing. The purpose of raking is to put a wooden rake about two meters long into the tank and stir, the purpose is to adjust the fermentation temperature in the tank, and it can also provide proper oxygen to the yeast by stirring, increase its vitality, and ensure the smooth progress of fermentation.

This is somewhat similar to stepping on the skin and rinsing the skin during wine fermentation. This is a technical work, and excellent rake masters basically rely on experience to judge when to open a rake and how many times to open a rake.

6. Deployment. The fermented wine is then pressed, and the pressed wine is called raw wine, and then it is blended by the winemaker, for example, it can be blended with different vintages, and it can also be blended, such as adding caramel color, just like French cognac usually adds caramel color, which can make the wine look beautiful amber and increase the visual effect of the wine.

7. Decoction of wine. After that, it is the decoction of wine, in the past, it was named after the rice wine was fried in a tin pot, and now many of them are sterilized by heating with stainless steel pipes, and the sterilized rice wine should be poured into a clay pot or large pot while it is hot for storage. The traditional practice is to put the wine into a clay jar, and then seal it with lotus leaves, mud, etc., called a sealed jar, which is generally stored in a clay pot with a capacity of 21-25 liters.

8. Seal the altar. The advantage of clay pots is that they are breathable, which accelerates the oxidation reaction of wine, and of course can now be stored in large pots. After a certain period of storage, the wine is rebottled and marketed, and some wineries even sell it directly in jars, believing that this way will better preserve the taste of the wine.

The brewing method of rice wine is:

1. Making koji. Wheat kernels, fermented seeds, sesame leaves, etc., are filled and fermented to make traditional koji.

2. Soak rice. The brewing time of rice wine is generally selected near the wax moon of each year, and due to the low temperature in the wax moon, millet is not easy to deteriorate when soaked in water.

3. Prepare music. Before brewing rice wine, the wheat koji should be chopped and the size should be moderate, and it can be easily mixed in the boiled millet.

4. Boil wine. 5. Mix koji.

Flatten the boiled millet to dissipate heat, and then mix it into the koji after it cools down.

6. Fermentation in the tank.

Generally, the room temperature of the fermented fermentation is controlled at about 10 degrees Celsius, and too high a temperature can easily lead to the rapid fermentation of rice wine and become sour.

7. Pressing. Base backup.

The pressing is mainly to remove the lees in the rice wine to obtain the precipitated liquor.