Making method:

1, soak rice. Choose better river rice or rice, after washing; soak it in ordinary cool water for 8-10 hours, drain it and prepare it for use.

2. Steam the rice. Drain the rice on the pot to steam to nine mature off the fire. Requirements for the rice steamed to the outside of the hard inside soft, no sandwich, loose not paste, cooked evenly Do not lift the lid immediately after cooking, in the pot to the rice to cool quickly before leaving the pot; out of the pot will be broken up after the false; and then spread the plate to dry to 28 ℃ below the tank.

3, pre-fermentation. The prepared water, culture song and wine medicine poured into the tank and steamed rice mix well, cover the lid, dry room temperature in summer, winter on the heater or in front of the stove, after 3 days or so, the rice becomes soft and sweet, stirring with chopsticks, you can see the wine oozing out. At this time, the temperature in the tank reached about 23 ℃, you can stop the pre-fermentation.

4, pressing. Put the pre-fermented material into a clean cloth bag, press the board and weight on it, and squeeze out the liquor.

5. Decoction (heat sterilization). Put the pressed liquor into the pot to steam (all kinds of steamer can be), when the temperature in the pot rises to 85 degrees?

6, filtering. Make a cloth bag with beanbag cloth, pour the steamed liquor into the bag and filter it, and store the filtrate.

7, sealing. The filtrate into a clean altar, for the net kraft paper to the mouth of the altar wrapped, and then straw or rice husk and on and into thin mud to the mouth of the altar to seal, and then put the altar to a suitable place, more than two months after the altar can be opened to drink.

Expanded Information

Based on the sugar content of yellow wine, it can be divided into the following four types:

1. Dry yellow wine:

"Dry" means that the sugar content in the wine is low, with the total sugar content lower than or equal to 15.0 G/L. The taste is mellow, fresh and refreshing. It is mellow, refreshing and has no odor.

2. Semi-dry yellow wine:

"Semi-dry" means that not all the sugar in the wine has been fermented into alcohol, and some sugar is still retained. In production, the amount of water added to this kind of wine is low, which is equivalent to the amount of rice added to the ingredients, and the total sugar content is 15.0G/L-40.0G/L, so it is also known as "rice wine". Most of the high-grade yellow wines in China, with mellow, soft, fresh and refreshing tastes and no off-flavors, belong to this type.

3. Semi-sweet yellow wine:

This kind of wine adopts a unique process, which is to use finished yellow wine instead of water, and add it to the fermentation mash, so that at the beginning of saccharification and fermentation, the alcohol concentration in the fermentation mash reaches a higher level, which inhibits the growth rate of yeasts to a certain extent, and due to the low number of yeasts, the sugar produced in the fermentation mash can not be converted into alcohol, so the sugar content in the finished wine is higher. Sugar content was high. The total sugar content is 40.1G/L-100G/L, and the taste is mellow, sweet and refreshing, with a harmonious body and no peculiar odor.

4. Sweet Yellow Wine:

This kind of wine is usually made by the operation method of pouring rice, mixing wine medicine and brewing sweet wine in the first place, and when it is saccharified to a certain degree, it is added with 40-50% concentration of rice white wine or dregs of shaojiu to inhibit the role of microorganisms in saccharification and fermentation, and the content of total sugar is higher than 100G/L. The taste of the wine is fresh and sweet, mellow, and the body is coordinated and free of peculiar odor. odor.

Reference Yellow Wine - Baidu Encyclopedia