How to make red yeast rice

1. Brewing raw materials: 1000 grams of glutinous rice, 100 grams of red rice, 10 grams of white rice, water

2. The ratio of raw materials: glutinous rice: red rice: white rice: water = 100:10:1:150

3. Production process:

1. Choose high-quality glutinous rice or japonica rice as Brewing ingredients.

2. Wash the glutinous rice (japonica rice) with clean water to remove impurities.

3. Soak the glutinous rice in cold water for about 10 hours, until it is fully soaked and can be crushed with your hands.

4. After soaking the glutinous rice, take it out and rinse it with clean water. Drain the water and put it into the steamer.

5. Use a steamer to steam the glutinous rice. The rice grains should be soft and pliable, not mushy or sticky. No white core. Uniform and consistent.

6. According to the proportion of water added, soak the red yeast rice in warm boiled water of about 35 degrees to make the red yeast rice slightly soft.

7. After the rice is steamed, pour it out and place it in a clean and ventilated room to cool to about 35 degrees.

8. Put the cooled glutinous rice into a suitable container.

9. Pour the soaked red yeast rice and rice soaking water into the glutinous rice and add the white yeast and stir evenly.

10. Seal the container well and keep the temperature at the optimal fermentation temperature of 30 to 35 degrees to wait for fermentation.

11. During the fermentation process, many bubbles are produced and a slight hissing sound can be heard. You can also see that the bubbles produced by the fermentation push the rice grains to the liquid surface, forming a thick covering.

12. During the fermentation process, use clean chopsticks to stir the rice every day and press the rice down the water to allow it to ferment more evenly. After stirring, the container must be sealed.

13. Around 25 days (different temperatures during brewing may lead to advance or lag), the raw materials in the container have been integrated into one, and the color of the liquid gradually changes from clear red to deep red. The main fermentation process Finish.

14. After the main fermentation is completed, although a considerable amount of alcohol and glutinous rice protein have been converted into amino acids, vitamins and other nutrients, there are still more starches and some sugars that have not been converted into alcohol, so The wine must be filtered out.

15. Bottling and sealing further complete the fermentation of red yeast wine through post-fermentation, converting the starch and sugar in the wine into alcohol.

16. The later fermentation is slow and usually takes 80 to 90 days to complete.

17. After post-fermentation, the wine will gradually turn golden yellow and red. After a long period of post-fermentation, the various components in the mash interact with each other, making the flavor of the wine more mellow and aromatic.

18. As a home-brewed wine, after the post-fermentation is completed, it is considered to be a very good wine, which can be consumed by oneself or used to entertain guests.

19. If you want to make the wine taste better, you need to go through the aging process. The wine that has undergone post-fermentation is further filtered, filled with clean wine jars, sealed, and placed in a dry and cool place for aging. Generally it can be aged for 1 to 3 years.

20. The metabolized products of Monascus during fermentation have antibacterial and bactericidal effects. Therefore, although the wine produced has a low alcohol content, it will not go bad without adding preservatives under normal circumstances, thus ensuring Inherent properties of natural beverages.

3. Special tips:

1. Containers and tools used in the brewing process must be well sterilized. Disinfection methods can include alcohol, microwave oven, and steaming. You can choose according to your own conditions.

2. The fermentation process of winemaking is an anaerobic fermentation process, so whether it is the main fermentation, post-fermentation, or aging fermentation, the container must be sealed.

3. During the main fermentation period, the tools used when stirring the rice must be disinfected first, and the stirring time should be as short as possible to reduce the contact time between the raw materials and the air. 4. The ratio of raw materials when making home-made wine is not very strict, but if the ratio is too different, it will affect the taste and taste of the wine. You can choose according to your own preferences according to the following range.

Glutinous rice: red yeast rice: water = 100: (10-20): (0.8-1.2): (150-200)

5. Do not throw away the filtered distiller’s grains. The nutritional value of the red yeast grains is also very high. It is high and can be used for cooking. Use a food processor to make a paste and add flour to make pasta. It is also very good to sandwich in slices of bread and eat it for breakfast.