How to make Xiaoqu sweet rice wine at home is super simple. People who drink Xiaoqu rice wine may not all know the brewing process. Teacher Lin will introduce a simple and easy-to-operate brewing method for everyone today, so that everyone can experience the fun of brewing in their spare time.

First, the preparation materials:

A certain amount of rice (suitable within 10 kg), a certain amount of distiller's yeast (about 500 g), a steamer, a domestic mixer (which can be stirred manually without any trouble), a domestic shaker (which can also be shaken manually), three to five domestic fermentation tanks (which can be replaced by plastic barrels with covers) and a domestic distiller.

Second, the production steps:

1, clean the raw material, namely rice, and wash it with clear water; (Analogy Taomi)

2. Boil the washed rice in a retort for 15 ~ 20 minutes, cover it and steam for 20 minutes, then pour the first water, and then pour the second water after steaming to ensure that the rice grains are cooked thoroughly. Generally speaking, the water content of steamed rice grains is 62 ~ 63%; (analogical cooking)

3. Stir the steamed rice grains in a shaker, blow and cool to 36-37 degrees, and add Xiaoqu powder (or medicinal Xiaoqu powder) accounting for 0.8- 1.0% of the raw materials and mix well. (Add sake koji)

4. Pour the evenly stirred rice into the jar (jar) with the rice layer thickness of 10 ~ 13cm, dig a hole in the middle, control the product temperature at 32 ~ 34℃ when getting out of the jar, cover it for cultivation and saccharification, and after 20 ~ 22 hours, it is best to raise the product temperature to 37 ~ 39℃ and adjust the temperature according to the temperature. (saccharification)

5. After saccharification for 24 hours, add 120 ~ 125% water and stir evenly. The product temperature should be controlled at about 36, the sugar content of fermented grains should be 9~ 10%, the total acid content should not exceed 0.7%, and the alcohol content should be 2 ~ 3% (by volume). After mixing evenly, (fermentation)

6. After the above steps are completed, the fermented grains are distilled. When distilling, the firepower should be even, the temperature of wine receiving should be controlled at 30 degrees, and the head and tail of wine should be cut off to ensure the alcohol content of the first distilled wine. (distillation)

7. Finish: put the distilled liquor into the container and drink it after it cools down (if you are not afraid of scalding your mouth, you can do it while it is hot). Brewed wine can also be used as base wine and blended with other wines to make various flavors.