One, the practice of glutinous rice wine

1, the production of glutinous rice wine to first prepare the raw materials, glutinous rice is better to use the late season glutinous rice, because the early glutinous rice ooze more round-grained sticky rice, the quality of the rice is not good, brewing the poor taste of the wine, with a dustpan bumping off the rice debris, with water repeatedly washed and placed in the tank, plus soaking in spring water, two hours in summer, four hours in winter. And all utensils and containers will be sterilized.

2, from the tank to fish up glutinous rice, and glutinous rice contained in the water drained, slowly into the rice retort, plus the lid of the pot, steaming for a few minutes, open the bamboo inserted a dozen or so steam holes, with fierce fire steam to eight minutes cooked, start the pot, put a wooden rack on the iron pot, the rice retort on the rack, evenly sprinkled with a few spoons of cool water to cool down, do not let rice continue to become ripe and rotten.

Temperature mastered in the hand on the bottom of the cauldron to undertake, dripping water is not too hot for the appropriate. Fish up the glutinous rice from the tank, and the water contained in the glutinous rice to drain the water dripping down at this time, can also be called wine dripping water, very good for the skin, can be very well moisturized skin, can be collected to take a bath, it is recommended that the rice dripping with a clean container to undertake, after brewing wine while the water is still hot, hurry to have a painful hot water bath. After washing you will definitely feel the skin especially lubricated Oh.

3, before the wine with a little cool water to melt, and then pour the rice into the mixing jar, while sprinkling the wine into the mixing, to mix. This detail is very critical, the temperature of the rice is too cold, the wine will not ferment, too high will be the yeast in the wine will be scalded to death, losing the role of fermentation, and ultimately ended up with the defeat.

4, mixing speed should be fast, can not let the rice is too cold, in the process if you feel the rice is too hot, it will be dispersed, to be a little cooler before mixing. After mixing the wine, dig a small hole in the middle of the tank, the hole is round, wide at the top and narrow at the bottom, this hole is used to observe the fermentation of glutinous rice.

5, the fermentation tank can be covered with a breathable bamboo dustpan, with a quilt or straw wrapped in insulation, placed in a relatively closed room, doors and windows closed, depending on the temperature of the packaging, winter should be wrapped tightly, not in addition to summer heating, spring and fall seasons can be a little to give it to wear some thin "clothes".

6, 24 hours later, into the room, if you can smell a mellow wine aroma, open the lid, you can see the bottom of the observation hole has a slightly cloudy wine appeared to ear close to the mouth of the tank, you can hear a slight beeping sound, it seems that countless elves in the song, then the forefront stage is basically said to be a great success.

Note: Try not to move the wine again until it is ready. Fermentation midway you can use your hand to feel the outer wall of the container is hot, hot is a good phenomenon, the fermentation process temperature is a more important part of the general maintained between 30 ℃ ~ 32 ℃, you can put it on the side of the heater, or then put a hot water bag on the side of the container, you can change the hot water in the middle of the process. Just leave it for 24 to 48 hours. It is better to reach out and measure the temperature during fermentation, if it is too hot inside, remove the quilt and let it dry for a while, otherwise the mash will be sour when it is done. High temperatures and long fermentation times can cause the mash to turn sour.

Another reason is that many friends have suggested that the phenomenon of long white hairs in the production is due to the following: 1) the fermentation is abnormal due to high temperature, which is called "burnt bag" in the jargon; 2) the other reason is that there is not enough wine quartz to make the glutinous rice ferment well, which leads to the long white hairs. Therefore, it is recommended that inexperienced people who are doing this for the first time should put a little bit more than the original ratio of wine curd in the fermentation. Fermentation time is up, open the lid to see, if the hole dug in the middle of the mash juice with half a dimple, immediately removed, this time can be eaten, however, this time the flavor may not be very good, light, and then stored at room temperature for two or three days can be eaten. If there is no juice in the dimple no matter how long it takes, then that means, your mash has failed to make. Enjoy the freshly made sake, out of the brew.

Note: If you can't finish the finished rice wine for a while, put it in the microwave for a few minutes to kill the yeast. This will keep the flavor stable.