Refer to the brewing method;

1. Glutinous rice (japonica rice)

2. Red rice

3.

2. The ratio of raw materials: water: glutinous rice: red rice = 15

: 10:1

3. Brewing process:

1.

Choose high-quality glutinous rice or japonica rice as the brewing raw material. 2. Wash the glutinous rice (japonica rice) with clean water to remove impurities. 3. Soak the glutinous rice in cold water until the water layer is about 20 cm higher than the rice layer. The water temperature and time during soaking should be below 15 for 14 hours in winter and spring. In summer, it should be below 25 for 8 hours. It is best to soak it and it can be crushed by hand. In summer, change the water 1 to 2 times to make it not sour.

4. After soaking the glutinous rice, remove it and rinse it with clean water. Drain the water and put it in the steamer. 5. Use a steamer to steam the glutinous rice in the steamer until it reaches full steam. After 5 minutes, remove the lid and pour an appropriate amount of water into the rice layer. Steam for another 10 minutes. The rice grains must be soft, pliable, non-sticky, non-sticky, and uniform. If you want to steam a lot, you can put some into the steamer and steam them first. After steaming, add them one layer at a time. Add layers of glutinous rice to cook. In this way, the layers of steamed glutinous rice are easier to steam, otherwise it may be difficult to steam if there are too many. 6. While steaming, add the red yeast rice according to the proportion of water.

Put it into a wine jar for soaking to soften the red yeast rice slightly. 7. After the rice is steamed, pour it out and place it in a clean and ventilated room to cool to about 35°C. Use a thermometer to check the temperature if possible

8. Put the glutinous rice that has been cooled to a certain temperature into the soaked red rice. Stir the koji rice and soaked rice evenly in the wine jar. 9. The mouth of the tank does not need to be sealed tightly. Cover it with something clean to prevent other dirt from entering. At the same time, it is best to keep it at the optimal fermentation temperature of 30°C to 35°C and wait for it to ferment. It is not easy to ferment if the temperature is too low

10. During the fermentation process, many bubbles are produced and a slight hissing sound can be heard, and the bubbles produced by the fermentation can be seen breaking the rice

It reaches the liquid surface and forms a thick cover. 11. After a thick covering is formed during the fermentation process, the rice needs to be stirred regularly every day with a clean wooden stick, and the rice is pressed

under the water surface to allow it to ferment more evenly. 12. In about 25 days (different temperatures during brewing may lead to advance or lag), the raw materials in the container have merged into one, and the color of the liquid gradually changes from clear red to deep red. The main fermentation process ends

. 13. After the main fermentation is completed, although a considerable amount of alcohol and the protein of the glutinous rice have been converted into amino acids, vitamins and other nutrients, there is still a lot of starch and part of the sugar powder that has been converted into alcohol.

Therefore The wine must be filtered out.

14. Bottling and sealing will further complete the fermentation of red yeast wine through post-fermentation

Convert the starch and sugar in the wine into alcohol.

15. The later fermentation is slow and usually takes 80 to 90 days to complete.

16. After post-fermentation, the wine will gradually turn golden

Red in color. After a long period of post-fermentation, the various components in the mash will become different

The interaction makes the flavor of the wine more mellow and aromatic.

17.

As a home-made wine, once the post-fermentation is completed

it is already a very good wine and can be drunk by yourself or entertained by guests

People use it.

18. If you want to make the wine taste better, you need to go through the

aging process and further filter the wine after post-fermentation.

Then fill the clean wine jar and seal it. Before filling the wine jar, family members will boil the wine before sealing it. This means that the color of the wine can be more beautiful. Okay, but this step is because the brewing methods of each place are a little different. You can choose to do it yourself or put it in a dry and cool place for aging.