But the practice is very similar, that is, it is made of glutinous rice spring and distiller's yeast. I did it five times and summed up the reasons for the failure.
Finally, I have mastered the method of easy success and share it with you here.
In addition, by the end of the year, mothers with babies will have a lot of this wine, which is very suitable for confinement.
People in Taiwan Province Province even drink this wine instead of water.
Important reminder: the whole brewing process should be very clean, and all utensils should be cleaned in advance.
It's best to scald it with boiling water.
The round glutinous rice (a catty of 3.8 yuan) bought in the vegetable market weighs 500 grams.
I washed rice three times.
Good brewing needs good koji and good water, so I bought Nongfu Spring (a bottle from 6.8 yuan) in the supermarket.
It's just that there is a little more water than glutinous rice.
Glutinous rice expands quickly after absorbing water, so it should be stirred from time to time to make it absorb water evenly.
Now the room temperature is 17 degrees. I soaked the glutinous rice for three hours and it broke when I squeezed it. Someone else on Baidu said.
It takes more than ten hours to soak in autumn and winter The steamed glutinous rice paste I made before didn't collapse too much.
After three hours, wrap the glutinous rice in gauze and steam it in a pressure cooker. Turn off the fire after the pressure cooker blows 10 minutes.
It should be noted that the glutinous rice can't be soaked when the water is boiling, otherwise the rice below will be sticky, so I chose a higher steaming rack. After 10 minutes, turn off the fire 1 hour, and open the lid when the pot temperature feels slightly hot (40 degrees).
When cooking, grind the distiller's yeast into powder (before mixing medicinal liquor), and melt it with warm water of about 32 degrees 15 minutes in advance to activate the yeast inside. I put half a bowl of spring water in the microwave oven for 20 seconds and melt it with warm water to activate 15 minutes (bite hot water first and then put medicinal liquor). The steamed glutinous rice is a little harder, because it would be better if it was sticky.
No matter how much water is put in, it will be absorbed and become porridge. The wine brewed in that way tastes bad and not delicious.
Moreover, it is not clear enough and not sweet enough. Mix glutinous rice, and the gauze does not touch any glutinous rice, which means that the rice is steamed just right.
Sprinkle water when mixing rice. I spilled half a bowl of rice one by one, and then I could separate them one by one.
The principle is that glutinous rice absorbs all the water, but it won't drip down, that is, just good rice can't form balls.
The way of taking wine and medicine is very important, and the last sweetness of wine is here.
The temperature of the rice is controlled at 30-32 degrees, that is, the temperature at which the rice is warm with the back of your hand.
Sprinkle a little medicated wine and stir it for several times, so that the medicated wine is evenly distributed in the rice, and finally leave a little medicated wine for later use.
Find a stewing cup (if the ceramic tile has no glass, it is best to use stainless steel or PP crisper).
Sprinkle a little wine medicine on the bottom of the stew, put the rice into the stew and continue to stir carefully. If it feels dry, you can add some water.
Anyway, as long as there is no water below.
I added half a bowl of hot spring water and half a bowl of potions.
Gently flatten the rice, dig a dimple in the middle and sprinkle the last wine medicine in the middle.
Remember to control the whole temperature at 30-32 degrees.
It doesn't matter if the temperature is lower, the fermentation time is longer, but if the temperature is too high, the fermented wine will be more sour. Just cover the stew with gauze. There is no need to seal Koji. Rhizopus and yeast need oxygen to work.
It's right to keep the air inside.
I've done it three times before, and it's all sour.
For the first time, I felt that the temperature of wine was high, and the improvement was still acid.
The second time I thought the fermentation temperature was high, and the improvement was sour again.
I finally found it for the third time, because I sealed it, but I just need to find something to cover it.
Just don't let bugs or dust in.
The fourth time, I finally made sour wine, but the rice was very dregs. The reason is that the rice was steamed too soft before.
Continue to improve
This is the fifth time I have done it. It should be no problem.
Just cover it with clean gauze. There is no need to cover it again. The principle is ventilation and cleanliness.
It is a problem to keep the fermentation temperature of wine at 30 degrees, if it is only wrapped in a quilt.
After a few hours, it was very cold inside. I thought about it and finally came up with a good idea.
A method that even Baidu can't find.
I put a cotton-padded coat I don't wear, a USB heated mouse pad and a short steaming rack on it.
Put the pot back on. You can't press the saucepan directly on the mouse pad, because if you press it, the mouse pad will not dissipate heat well, which will lead to the bottom of the saucepan.
The temperature is very high (45 degrees), adding a shelf will play a role in uniform heat dissipation, and the temperature inside is just right.
A slightly warmer temperature.
I estimate that the temperature of USB mouse pad is only 30 degrees, which is 25 watts and 9 volts.
You can't use an electric blanket. The temperature of this electric blanket is too high for people to cover the box.
Brewers usually wait until 16 hours to start fermentation, so it is enough to keep the mouse pad energized 12 hours.
Because fermentation generates heat, there is no need to heat it, otherwise the temperature inside will exceed 32 degrees.
About USB interface
Many mobile phones or digital product chargers at home have USB interfaces. Just lend them.
If not, just buy a multifunctional socket. If not, blow the quilt with a hair dryer to keep warm.
Then wrap it in wine.
Remember to unplug it in about 12 hours.
Rice that does not need to be heated all the time can be turned into sweet and mellow wine after standing for 24-36 hours. The specific time depends on room temperature.
Now the room temperature at home 16 degrees.
My wine can smell the fragrance within 16 hours.
The picture shows the 39th hour. When I opened it, I saw the smell of wine and finally understood what sweet wine was. . . . .
The wine overflowed to 2/3, and the fermentation was good. Shake the rice gently into a whole and shake it.
On closer inspection, the wine is also very clear.
Of course, it can't be as clear as pure water, a little white.
The rice seems to dance one by one.
If you press it with chopsticks, you will see that many drinks and bubbles are well fermented.
Generally speaking, after fermentation, this wine can be put into room temperature to continue fermentation, and then wait for three or four days, and the wine is the sweetest and most fragrant.
If we continue to put sugar into it, it will be converted into alcohol by yeast, and then gradually become wine, which is the wine we often drink.
Rice wine, carved flowers and daughter red were further fermented and processed on this basis. Haha, you don't have to buy rice wine at all. Do it for yourself.
Take a bite and have a taste.
Wow, delicious, sweet and happy! ! ! Even I am a teetotaler.
How can there be such a delicious wine? It's much better than outside cooking, and it doesn't add sugar.
If you open the wine and find white or black Mao Mao, you can still eat it by picking out the hairy wine and cooking it.
But if it's Mao Mao of other colors, it means that something unclean was brought in the brewing process, so it can't be eaten.
Ha, I finally finished the whole process of Niang wine. I hope the neighbors like it.
Actually, I am a Guangdong doll, and there is no such food in my hometown.
But this wine I made is a traditional food in Jiangsu and Zhejiang provinces. If there is anything wrong, please let me know.
Criticize and correct me
Distiller's grains can be used for many purposes, such as boiling eggs, wrapping jiaozi, making palace cheese, making fish, making meat, and even making facial masks and toners. Popular red wine distiller's grains masks on the market are all made of enzymes in distiller's grains. I'll introduce it when I have a chance in the future.
I read this from the internet. Thank you, hero. I did it successfully. You can read more and then do it, and the success rate is higher.