Raw material formula: 5 grams of top-grade glutinous rice and 5 grams of distiller's yeast
Production method:
1. Wash 5 grams of glutinous rice with clear water, soak it for 1 hour, and then pour it into a dustpan (the bamboo utensil for washing rice in the south looks like a dustpan in the north) to drain.
2. spread gauze in the steamer, pour the drained glutinous rice on it, steam it on high fire for 1 hour, then pour it into the basin, and when the rice temperature is lowered to 2℃-4℃ by electric fan (depending on the kind of distiller's yeast, the producing area of glutinous rice is different, even the temperature will be different at different latitudes), then pour a proper amount of cold boiled water into the basin and mix well by hand. Grind the distiller's yeast into powder, put it in a pot and mix it again.
3. Pour the well-mixed glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold boiled water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the cylinder head tightly with a wooden cover, wrap it with cotton wool, and put it into the grass nest, and it will become mash in 3 days.
product features: this product is rich in juice, full in granules, and mellow in sweet taste.
make your own mash at home!
Prerequisite:
1. The prerequisite for making distiller's yeast is that you want to buy distiller's yeast.
2. Rice wine should be fermented at a temperature of about 3 degrees Celsius (about 8 degrees Fahrenheit), so summer or winter (near the heater) should be chosen for making wine.
Steps:
1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (if the rice is too hot or too cold, it will affect the fermentation of koji);
2. shovel some rice into a container for fermenting rice wine (I use a ceramic soup basin with a cover) and lay it flat;
3. Sprinkle some of the ground distiller's yeast evenly on that layer of rice
4. Scoop out some rice and spread it on the powder of distiller's yeast just now, and then spread a layer of rice ... in this way, spread one layer of rice and one layer of distiller's yeast, about four layers (depending on your rice and distiller's yeast);
5. Cover the container tightly and keep it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermenting for about 36 hours, open the lid of the container (the wine is already overflowing), fill it with cold boiling water (in order to stop the fermentation), then cover it and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible)
Experience:
1. The key to making fermented grains (fermented | sweet wine) is cleanliness, and everything is clean. You should first wash and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also wash and dry your hands.
2. In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often). If there is no trend that wine aroma and rice have not formed tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it again, so that the rice in it will not be unable to continue fermentation due to insufficient temperature.
3. The making process of the fermented wine is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), you can still eat the fermented wine except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which production link is stained with raw water or oil and it is not clean. I advise you not to eat it, just pay the tuition this time.
4. I have also made wine with ordinary rice, and the effect is good.