Self-brewing method for steamed dried rice of yellow rice wine
Soak the glutinous rice in water for half a day, then filter the glutinous rice and smoke it with special wooden utensils or breathable cloth bags. This steamed dry rice looks like raw glutinous rice in appearance, but it is actually cooked rice.
Shangjiuqu
Hakkas are generally called Jiuqu? Wine cake? There are many molds living on it, which are used to ferment dry rice. The enzyme preparation contained in the wine cake can saccharify the dried glutinous rice, and the yeast will ferment the sugar into wine.
Wine cakes can be bought in the market, and wine cakes are the key to the fermentation of glutinous rice, so wine cakes have a great relationship with the quality of brewed wine, so we should choose the best wine cakes.
There are two ways to serve Koji. After the dried rice is naturally cooled, it is put into a vat, and the wine is mixed into an aqueous solution and evenly sprinkled on the dried rice. The other is to cool the dry rice with cold water, then grind the koji into powder and sprinkle it evenly on the dry rice flour.
wine making
After the koji is served, the jar is sealed and covered, and the rice is dried and fermented into wine. When dry rice is pressed in the cylinder, a pit is usually pressed out in the middle, which is called? Sakai? Then sprinkle some sake koji in the well. After the dried rice is fermented into wine, it will flow to? Sakai? Medium.
After a day, the dry rice began to ferment, and the dry rice slowly softened, resulting in wine. Sakai? Taste the wine in the middle. In summer, the weather is hot and the temperature is high. Generally, it takes about 7 to 10 days to finish the wine. It will take about half a month if the weather is cold in winter. About 30 degrees is the most suitable temperature for koji fermentation. If the temperature is not enough, cover the water tank with several layers of thick towels and clothes.
The wine directly produced by dry rice fermentation is dark in color, mellow and storable. The wine yield is about 1.2, that is, 1 kg of glutinous rice can be steamed and fermented, and finally 1 kg of two wines can be brewed.
Roasted wine
If the distiller's grains are mixed with wine and water, and then the distiller's grains are filtered, what is the name of this yellow wine with water? Water wine? The color of the wine is cloudy, the taste of the wine is not so strong, but the taste is soft. The amount of water added to water wine is usually 1∶2.5, and the final water consumption is about 3.5 times the weight of raw glutinous rice. The water added is higher than this standard, so it is really? Wine is as light as water? , is worthy of the name? Water wine? Well, this is what profiteers prefer to do.
Because water is mixed with wine, it must be heated and boiled before drinking. The common method of hot wine is to put the wine into a jar made of clay and surround the jar with chaff, sawdust and broken wood. Light these sundries and cook the jar slowly with dark fire. This process is called. Roast wine? 、? Warm wine? . If it is too much trouble to make wine like this, or if these conditions are not met, put the wine in a pot and cook it with fire.
Introduction of 1 yellow rice wine koji-making technology
Before brewing yellow rice wine, it is necessary to make koji half a year in advance. Generally speaking, sake koji is made in hot weather. Wheat grains, yeast and hemp leaves were filled and fermented to make traditional koji. The yellow wine brewed with this koji is full of flavor and more traditional and quaint.
Step 2 soak rice
The brewing time of yellow rice wine is generally selected near the twelfth lunar month. Because of the low temperature in December, millet is not easy to deteriorate when soaked in water. At the same time, low temperature can ensure the slow fermentation of millet yellow wine, thus avoiding high temperature and acidity of wine quality. Moreover, there are no mosquitoes in the twelfth lunar month, which can prevent rice wine from being polluted by mosquitoes.
To brew yellow rice wine, we should choose millet specially used for cooking wine, commonly known as glutinous rice. This millet is different from the millet we usually see in the mall. Xiaomi in the shopping mall is commonly known as rice, which is specially used for cooking. Here, we choose glutinous rice. Try to be your own friend, you must find out before you sell it. If there is no glutinous rice for sale in the local market, we can choose to use glutinous rice instead, and the taste of rice wine is not much different. In winter, millet should be soaked about 24 hours in advance and can be placed indoors to avoid freezing at low temperature outdoors. At the same time, millet should be kept submerged in water to prevent millet from becoming brittle without water. Boiled wine dregs will turn into thin paste.
After the millet is fully soaked, it can be repeatedly washed for several times, and then it can be picked up and put into a bamboo basket to drain the water. Full soaking can ensure that the millet is cooked thoroughly without being caught. Draining millet can be done half an hour before brewing.
Step 3 prepare music
This is another big raw material for brewing yellow rice wine, wheat Daqu (this is made by our own family, and the specific production time and method can be found on the website, so I won't explain it in detail here). The brown circles inside are caused by millet fermentation, which is the performance of high-quality Daqu. It smells like wheat rot, but it is this smell that makes yellow rice wine mellow.
Before brewing yellow rice wine, wheat Daqu should be chopped to a moderate size and can be easily mixed with cooked millet. When cutting Daqu, remember not to be contaminated with salt, water and oil. To avoid the deterioration of yellow rice wine during fermentation. Wheat Daqu will inevitably regain its moisture during storage. After Daqu is chopped, it can be exposed to the sun to let the water evaporate, so as to avoid the deterioration of yellow rice wine caused by raw water.
Step 4 cook wine
Before brewing yellow rice wine, clean the tiles around the pot to avoid overflow and waste of sticky millet in the process of cooking wine. First, boil two-thirds of the water in the pot until it looks like millet.
After the water in the pot is boiled, it can be like millet. The ratio of millet to water should be well controlled. The wine cooked with too much water is light in color and poor in quality. If there is less water, millet will turn sour easily and yellow rice wine will turn sour easily.
After the millet is put into the pot, keep stirring. It is best to use a handle made of Toona sinensis wood to stir, so that the wine will be more mellow. Constant stirring helps the millet to be heated evenly and avoid slagging at the bottom of the pot.
millet
With the continuous evaporation of water in the pot, the millet becomes more and more sticky, which is to speed up the frequency of stirring. At the same time, it depends on the color change of millet in the pot. In the case of too little water, you can stir the millet and add boiling hot water to the periphery of the pot. At this time, the water vapor is relatively large, so if possible, you can turn on the exhaust fan in the city or do it outdoors.
Millet turns brown.
With the change of time, the millet in the pot turned dark brown due to the high temperature and soon matured. After the millet turns dark brown, you can twist the rice to see if there is a hard core. If not, even if it is cooked, stop burning at this time.
Boiled millet
5. mixed flexion.
Shovel the cooked millet into the prepared dustpan with a shovel. The millet with heavy color on it is caused by the high temperature at the bottom of the pot, which is an important symbol of traditional brewing yellow rice wine. So when you drink yellow rice wine, you find black dregs like millet in it. Don't think it's fake blended rice wine, which just proves that it's pure hand-brewed rice wine.
Spread the cooked millet flat, which is beneficial to heat dissipation. When the temperature is reached, you can mix in Daqu. You can mix more Daqu at the bottom of the altar and put less Daqu on it, which is beneficial to the fermentation of yellow rice wine. At the same time, you can also use the old distiller's grains from previous years to help fermentation. Generally, a kilo of wheat starter can ferment about ten kilos of millet.
6. Fermentation in barrel
Fermentation is an important link in brewing yellow rice wine. Our handmade yellow rice wine follows the ancient method and adopts the traditional winter brewing technology. It is brewed only from winter to around every year. Because of the low indoor temperature and long fermentation time, yellow rice wine is rich. Generally, the temperature of fermentation chamber is controlled at about 65438 00 degrees Celsius. Too high temperature can easily lead to rapid fermentation and acidification of yellow rice wine. Yellow rice wine brewed in winter can be squeezed after three to six months.
Step 7 squeeze
After a long period of fermentation, yellow rice wine will be squeezed out. The main purpose of pressing is to remove the distiller's grains from yellow rice wine and get the separated liquor. If you drink it yourself, you can do it without filtering. Distiller's grains yellow wine is more nutritious, and it is squeezed only for the convenience of bottling and selling.
Yellow rice wine is pressed by traditional gravity, and under the action of yellow rice wine's own gravity, clear wine liquid is slowly separated through gauze with wooden utensils.
8.bottles
The last step is bottling. Although the conditions are relatively simple, not as good as the modern filling production line, we will try our best to be clean and hygienic. All bottles are new bottles formed at one time, and then washed with cold boiled water to ensure cleanliness and hygiene.
Scientific brewing of yellow rice wine is a wine with a long historical and cultural background in China, and it is also the most promising wine to go global and occupy a place in the future. The production technology of yellow rice wine has been greatly improved. The integration of new raw materials, new strains, new technologies and new equipment has created opportunities for the reform of traditional processes and the development of new products. Product innovation and wine quality improvement.
Diversification of raw materials. In addition to glutinous rice wine, japonica rice wine, indica rice wine, black rice wine, sorghum rice wine, buckwheat rice wine, dried potato rice wine and highland barley rice wine were also developed.
Pure ditty By using high-tech means, excellent pure strains were separated from traditional wine medicines, and the effects of using less koji and high liquor yield were achieved.
Scientific process. It is produced by scientific processes such as self-flowing water supply, steam heating, infrared disinfection and assembly line operation, with good wine quality and high efficiency.
Production mechanization. Steaming rice, mixing koji, squeezing, soaking, frying wine and canning are all done by machinery, which replaces traditional manual labor, reduces labor intensity and improves output and efficiency.
We should continue to inherit and innovate, better inherit the brewing technology of yellow rice wine and carry forward the excellent traditional Chinese culture.