Daqu is an indispensable raw material for brewing liquor. In the words of ordinary people, it is the drug primer for brewing liquor. Without it, you can't make white wine. Today, I will share with you a method of making homemade koji.

Prepare 500 grams of glutinous rice flour. Polygonum hydropiper 60g, Poria cocos 15g, Glycyrrhrizae Radix 20g. This is the recipe of koji. Pulverizing Polygonum hydropiper, Poria and Glycyrrhrizae Radix into powder in a wall-breaking machine. Grinding, sieving, and mixing with glutinous rice flour. Add a small amount of 500g water in batches, knead glutinous rice flour and water into dough, and then knead a proper amount of distiller's yeast into dough with a diameter of about 2cm.

Sprinkle rice husk about 1 cm thick on the curtain drawer, spread it evenly, put the kneaded distiller's yeast on the rice husk, and cover it with towel or gauze. The indoor temperature is about 25 degrees. After three days of fermentation, the natural yeast in the air will attach to the koji and grow a layer of mycelium. Finally, the yeast with hyphae is dried in the sun.

If the homemade liqueur and liquor koji are for personal use and the quantity is small, it is generally enough to make a few kilograms of liquor koji. There are two kinds of distiller's yeast: sweet distiller's yeast and white distiller's yeast. Some people in rural areas call it small distiller's yeast and big distiller's yeast. Sweet wine and white wine are exactly the same, the only difference is the introduction of different wine tones.

Sweet wine starter as the introduction, white wine starter as the introduction. In addition, the consumption of koji at home is relatively small, generally only one or two kilograms a year is enough, while the amount of liquor brewing is relatively large, and the amount of liquor koji produced is also very large. Therefore, when making wine songs, we always consider how many wine songs to make according to the amount of wine needed at home.