An experience of what it s like to brew rice wine

Homemade rice wine egg drop soup. The first time I made rice wine, it was quite successful. It's just a big pot of boiling, and I can't finish it, it's a pity. Also, it's too hot!

It's good, you can scoop it out and eat it directly, or you can add ginger and eggs and cook it together, which means that the sweet wine we are talking about is actually sake lees. If you distill and condense the distiller's lees through the equipment, it is called rice wine.

I am a Hakka person, and every family brews rice wine, which is a very simple folk custom, just like the seasons of the year, and it is the reincarnation of the years. From the birth of the Hakka people to the end of their old age, rice wine has always accompanied the Hakka people, just like the soul of the Hakka people, which may not be the most precious, but it must be the most worth recalling. ‍‍

In the Lingnan area, probably every family makes sweet wine. The method is to let the glutinous rice cool after steaming, crush the sweet wine koji and stir the glutinous rice evenly, the ratio is 100:1, that is, 10 catties of glutinous rice put 1 tael koji is enough, stir it and put it in a clean container, seal it well and wait for it to ferment naturally, in summer, you can see the liquid come out in about a week, and you can eat it in a month. ‍‍

Our family has been using leftover rice to make rice wine for decades, and we call it moromi there. In fact, now go buy some sweet wine koji, it's very easy to use, cook a pot of rice in the rice cooker, don't get oily, make it loose, put sweet wine koji when it's cold, mix well, level, dig a hole in the middle, cover the pot, cover it with a plastic bag, and put it for a day or two.

It's always not perfect, now I know, the fermentation time has a great impact on the alcohol content, too long, the starch conversion will be very sufficient, the alcohol content will be too high, the time is too little, the quality of the wine is not good enough, the taste is sticky, like glutinous rice.

All containers must be very clean, and there must be no oil or anything, because the first will be bad taste, and the second will affect fermentation. The glutinous rice must be soaked well, otherwise it will be sandwiched when steamed. The water under the steamed glutinous rice is relaxed a little, and the reason is the same as above.

I am from the Northeast, and every year during the Mid-Autumn Festival, the unit sends glutinous rice to wrap zongzi, but no one in my family likes to eat zongzi, and the glutinous rice is discarded by insects. After heating this year, I made rice wine according to the online method, and it was very successful. However, after two or three days of fermentation, the rice wine was too sweet to eat so much, so I let it continue to ferment, and now it has been a month, and when I opened the jar, the wine was very strong.

Let it out and taste it, but it is bitter. I don't know what to do next to make a wine like "Daughter Red"?

I feel that the degree of wine is not very high, but it is very sweet, the kind that is too sweet. But it's enough to be delicious, haha.

I use a yogurt maker to make rice wine, which is very simple. Much cheaper than rice wine in the supermarket and super delicious.

Rice brewing is rice wine, but depending on the region, it is called differently. Normally, the fermentation time of rice brewing is generally controlled at 16-36 hours, and the alcohol concentration will vary depending on the fermentation time, and the longer the fermentation time, the higher the alcohol content. In addition, rice brew is rich in carbohydrates, proteins, and other substances, making it nutritious.

Rice brewing is a rice chain guess wine, but depending on the region, it is called differently. Under normal circumstances, the fermentation time of rice brewing is generally controlled at 16-36 hours, and the alcohol concentration will vary depending on the fermentation time, and the longer the fermentation time, the higher the alcohol content. In addition, rice brew is rich in carbohydrates, proteins and other substances, and is rich in nutrients.

Hello, do you want to know what kind of rice is made of Lahe tribe?

To make high-quality sake, the role of round rice in the sake brewery is indispensable. Brewing rice is usually rice with nutritional value and special functions, which can provide moisture, starch, and other substances to the wine, as well as assist in fermentation. Among them, the common brewing rice is Xiaohei, Jiangda, Bingnuo, millet grains, etc., which can be processed and cooked to become fermented liquor.

In addition, brewed rice can also be used to produce some drinks, which can be mixed with fruit juice, herbal tea, etc., to make the taste of the drink richer, and can also increase the nutritional value of the ingredients, quench thirst and moisten the lungs, replenish qi and blood, and moisten the liver, which has many benefits for the human body.

It is glutinous rice, glutinous rice is glutinous rice hulled rice, called glutinous rice in southern China, and the north is mostly called Jiang rice, is the main raw material for brewing mash, sweet rice wine, the main hungry ear of wine is made from it to ferment, glutinous rice made of wine, can be used for nourishing fitness and healing, can be used glutinous rice, eucommia, astragalus, wolfberry, angelica, etc. to make "eucommia glutinous rice wine", drink it has the effect of strengthening and refreshing, beauty and longevity, relaxing muscles and invigorating blood. There is also a kind of "gastrodia glutinous rice wine", which is made of glutinous rice such as gastrodia and codonopsis, which has the effect of nourishing the brain and intellect, protecting the eyes, invigorating blood and qi, and prolonging life. Glutinous rice is not only brewed with medicine, but also can be brewed with fruits, such as prickly pear glutinous rice wine, which can be drunk often to prevent cardiovascular diseases and fight cancer.

Saccharomyces is a process of respiration through yeast, which is also a living organism that, like us humans, needs to be served to eat, and rice is equivalent to their old Kaixun grain.

1. Rice wine and rice wine belong to the same food, but they are called differently in different places. Rice brewing is a kind of traditional food in the north and south of the river in China, this muchang is called different in different places, it is called rice wine in Hubei and other places, it is also called sweet wine in Hunan, and it is also called rice brewing in Jiangsu and other places.

2. As the name suggests, rice brewing is made of glutinous rice, with a sweet and warm taste, a faint sour taste, which is rich in organic acids, vitamins and other nutrients, and has the effect of activating blood and removing stasis, clearing the forest and reducing swelling, and is also conducive to the lactation period of women Tongli milk.

3. Rice grains are eaten differently in different places, in Hubei, Hunan and other places, the eggs are beaten and then washed into egg drop soup, and then some rice stuffed and sugar are added to make eggnog, which is delicious and sweet. You can also make osmanthus rice balls with rice stuffing and glutinous rice balls, and add some osmanthus sugar to make osmanthus glutinous rice balls, which is very popular.

1. If you want rice wine to be made in large quantities and delicious, glutinous rice as a raw material must be selected well.

There are two kinds of glutinous rice used to make rice wine, one is long glutinous rice in the south and the other is round glutinous rice in the north. It is recommended to use round glutinous rice from the north.

The round glutinous rice in the north is made into rice wine, and the amount of wine produced is high. Moreover, the round glutinous rice has a softer taste, and if you want to eat the mash, the resulting morot will be correspondingly softer.

The long glutinous rice in the south is bad, and the taste is harder, and it feels a bit slag.

But whether you use round glutinous rice or long glutinous rice, you must use fresh glutinous rice, not aged glutinous rice. The mash made from aged glutinous rice also has an old taste.

2. Soak glutinous rice. After the glutinous rice is washed by hand, soak it in water for 5-8 hours.

How much is it good to soak?

Use your thumb and index finger to twist a few grains of glutinous rice and rub it, which is easy to crush.

3. Steamed glutinous rice. This step is important, and it is also the most basic, and determines everything that follows.

Steaming through water, put the glutinous rice on the cloth drawer to steam, you can make a few holes to facilitate the ventilation of the steamed rice, and require the steamed rice to be "untouched, loose and not pasty, transparent but not rotten".

Wash the glutinous rice several times and soak it for more than 6 hours, drain the water, put it in the steamer and steam, pour the steamed glutinous rice into the container and let the glutinous rice cool naturally, until it feels only a little warm and warm to the touch with your hands, add warm water and mix well, add the sweet wine koji to the cooked glutinous rice and mix well, then press the cooked glutinous rice slightly, smooth the surface, sprinkle the remaining little koji evenly on the surface, poke a hole in the middle, seal the container mouth with plastic wrap, and then cover the surface with a lid. Then put it in a place where the temperature can reach more than 30 degrees and let it ferment.

1.First of all, put the prepared glutinous rice in the basin, wash a few articles with water, clean some of the dust and impurities inside, and then pour water again, let the glutinous rice soak in the basin for one night, so that the glutinous rice can absorb enough water until the next day the glutinous rice can be crushed by hand, and then wash it again with water, and then drain the water.

2.Put the drained glutinous rice into the steamer, pour in an appropriate amount of water, steam it over high heat for about 25 minutes, until the glutinous rice is cooked and becomes transparent, then use a spoon to put the glutinous rice out, put it on the gauze, spread it out with a spoon to cool, wait until the temperature drops, and then pinch it with your hands, while the temperature is not completely cool, remember to add an appropriate amount of sweet wine koji to it, and then stir it evenly with your hands, and put all the glutinous rice into the basin and press it tightly.

3.Dig a hole in the middle with a spoon, sprinkle an appropriate amount of sweet sake koji on top again, add an appropriate amount of cold boiled water to it, cover it with a layer of plastic wrap, and place it at a temperature of about 28 degrees Celsius for fermentation, and it can be eaten for about a week.

How to make rice wine for the home version.

1.Prepare the glutinous rice koji, then wash the glutinous rice and soak it in water for a day.

2.After that, crush it directly by hand, then steam the glutinous rice and let it warm, pour in the sweet wine koji, pour in an appropriate amount of warm boiled water and stir until the paste is formed.

3.Stir thoroughly, then put the sticky rice in a container with a lid and prick the bottom half of the bottle with mineral water.

4.Insert it into the middle of the glutinous rice, pour a little warm boiled water with some sweet sake koji just reserved, stir until dissolved, and then pour it into the bottle in the middle of the glutinous rice, the purpose is to speed up the fermentation.

5.Then close the lid and leave it at room temperature for 1 day to smell the aroma of the sake, and if it is a hot summer, put it in the refrigerator.

6.Whenever you want to eat the wine, take it out at any time, store it in the bottle, and then put it in the refrigerator.

Rice wine is called rice lees in our Jiangxi, and it is also called sweet wine, rice wine, which is a kind of drink that rural families will make every New Year and festival in the past. At this time, it is necessary to make a little rice wine and use it to entertain guests.

In our Jiangxi province, there are three major festivals a year, the Dragon Boat Festival in May, the Mid-Autumn Festival in August, and the Spring Festival, these three festivals need to go to relatives, and there is no drink to buy at that time, so you need to make a little rice wine to entertain guests.

Although the rice wine is delicious, but to do a good job of one to technology, two to luck, always heard my grandmother say, how to do it casually in the good year of family luck, rice wine is sweet, sometimes made rice wine will be red, that is a symbol of good luck. Although this statement is a bit superstitious, there are some things that really cannot be explained by science.

It seems that it is easy to learn and make rice wine, why many people cook rice wine is not long hair or does not produce wine, or it is sour, in fact, this is not only a matter of luck, the most important thing is that the details of all aspects are not paid attention to, so I will briefly talk about the process of making rice wine.

Soak the glutinous rice overnight in advance, drain the water the next day, put it in a clean wooden retort or steaming drawer, fill the small holes with chopsticks in the smoothed rice to prevent pinching, and steam for another 30 minutes after the water boils.

After steaming, pour it into an oil-free, water-free and salt-free container, fry the glutinous rice with chopsticks, let it cool until it is not hot about 30 degrees, and then put 300 ml of white cool to boil, fry the glutinous rice and put five grams of sweet wine koji, use chopsticks to mix the sweet wine koji and glutinous rice and then flatten it, dig a hole in the middle, so that it is convenient to see the amount of wine later, some people also have a habit, that is, put the chopsticks criss-cross on the glutinous rice.

Then cover with plastic wrap, cover the outside with a blanket to keep warm, put it in a place of about 30 degrees to ferment for 48 hours, the temperature is low and you can put it for a few more days, in the past winter our family put it on the earthen stove, because the temperature on the earthen stove is a little higher than other places, so that the rice wine ferments faster.

Wait until you smell the aroma of wine, and then look at the wine coming out of the middle hole, basically it has been fermented and turned into rice wine, and you can start eating, netizens, do you understand? If you understand it, friends with conditions may wish to try it yourself!

Wash the glutinous rice, soak it in cold water for 4 to 5 hours, put a clean drawer cloth on the cage drawer, and steam the rice directly on the drawer. Because the rice has been soaked and has risen, there is no need to add water to the rice bowl like steaming rice. Put the steamed rice in a clean basin, when the temperature drops to 30 or 40 degrees, mix in the koji in proportion, press the rice with a spoon a little, dig a hole in the middle, and then sprinkle some cool white on the rice, cover it, put it in a place of more than 20 degrees, and the flavor can be produced after about 30 hours.

When the weather is cool, if the room temperature at home is 20 degrees, you can use cotton clothes to wrap the basin. You can open it in the middle to see, and you can add an appropriate amount of cool white open. After the glutinous rice wine is ready, in order to prevent further alcoholization, it needs to be bottled and stored in the refrigerator, and it can be eaten at any time.

Suzhou liquor medicine has an indication of the amount of liquor above. The key to making glutinous rice wine is that the utensils are clean, and there must be no oil splashes. It is best to clean the steamer, cage drawer, drawer cloth, basin, lid, mixing spoon, etc. before cooking.

If it is stained with oil flowers, it will definitely not be successful, and the rice will be green and black mold, or not. If there is a little white hair on the rice noodles, it is normal and can be boiled and eaten. The following can be eaten directly.

In order to ensure cleanliness, a new drawer cloth was deliberately used, which was reserved for steaming glutinous rice, steaming buns or something, and using corn leaves as a drawer cloth.

Steps: 1 First soak the glutinous rice, about two or three hours, and gently twist it with your hands.

2 Drain and rinse with water.

3 Steam, after steaming, wait for it to cool to about 30 degrees (not hot to the touch).

4 Assemble in a cylinder.

5 Mix the wine powder with cold boiled water.

6 Mix the wine powder with water and rice evenly, and mix it several times by hand, in short, it must be even.

7 And at last put it up, and pressed it tightly, and dug a hole in the middle, and made it deeper, for you can see it when the wine is out.

It is best to do wine in winter, (before the beginning of spring) can be put all the time for a year will not be bad, now the weather is very hot to do well, a period of time to drink or soon broken, if the winter to make wine to put him around, that is, to keep warm, to a certain temperature will be out of the wine, the approximate temperature is to touch the warm on the line, out of the wine can be taken out of the surrounding things.