Generally speaking, the traditional distiller's yeast of sweet wine and white wine made in rural areas is made by the family itself, and rarely depends on others to buy it. Only some families brew sweet wine and white wine by themselves, and it is very rare in one year, and even it is difficult to brew it once every few years. Such a family will definitely not make wine songs by themselves. If they brew wine once, they will have to go to their neighbors to beg or buy a few koji balls.
The method of making sweet wine and white wine by rural families is very simple. You can understand it at first sight and learn it as soon as you learn it. You may as well try it. I hope everyone can drink sweet wine and white wine brewed by themselves.
If everyone's homemade sweet wine and liquor koji are for their own use, and the quantity is small, it is enough to make a few kilograms of wine koji under normal circumstances. There are two kinds of wine koji, sweet wine koji and liquor koji, and some people in rural areas call it small wine koji and big wine koji.
The practice of liqueur song and liquor song is exactly the same, but the difference is that the introduction of liquor song is different. The liqueur song is used as the introduction, and the liquor song is used as the introduction. In addition, the amount of liqueur koji used in the family is relatively small, generally only one or two kilograms per year is enough, while the amount of liquor brewed is relatively large, and the amount of liquor koji produced is also very large. Therefore, when making wine songs, we always consider how many wine songs to make according to the amount of wine needed at home.
The raw materials for making wine koji are rice flour, including chaff, which is suitable for making liquor koji, and rice flour is suitable for making sweet wine koji; The medicinal materials of distiller's yeast are all natural plants. If it is difficult to find herbs such as Polygonum hydropiper, Herba Hemipteris, Lotus leaf, grass beside the field, Chinese ink grass, etc., it is enough to find Polygonum hydropiper, and other herbs are not needed. The starter is the seed of distiller's yeast, and it is the seedling that provides Aspergillus.
If you make your own liqueur song, in layman's terms, the raw materials are rice flour, Polygonum hydropiper grass and the introduction of liqueur song. Rice flour is sticky rice processed by ordinary rice, which is ground into thick and thin mixed powder, and does not need glutinous rice flour. The dosage is determined according to the needs.
Polygonum hydropiper is to cut fresh seedlings of Polygonum hydropiper, remove impurities, wash them, dry them in the sun and grind them into powder. The function of Polygonum hydropiper can provide auxin for various microorganisms such as Rhizopus, yeast, etc. The grass is rich in flavonoid active substances, which can help the normal growth of yeast vaccine, loosen the particle structure in rice flour and improve the air permeability of koji. Polygonum hydropiper also contains terpenoids, which can effectively inhibit the production of pathogenic microorganisms and other miscellaneous bacteria, so as to make the koji vaccine more pure and avoid the pollution of miscellaneous bacteria.
Polygonum hydropiper also contains the main insecticidal components, such as Polygonal dialdehyde and other sesquiterpene compounds, which can play an insecticidal and bacteriostatic role in koji, which is conducive to the preservation and quality assurance of koji in the later stage. Therefore, it is necessary to make your own wine koji without Polygonum hydropiper. The substances needed by other plants for wine koji are very incomplete and need to be mixed with a variety of herbs to achieve the effect of Polygonum hydropiper.
When making liqueur song, three-quarters of rice flour and one-quarter of dried Polygonum hydropiper grass powder are evenly stirred with appropriate amount of water, kneaded into balls, and then kneaded into the size of soup balls. Then use one or two or several high-quality liqueur koji as the seeds of distiller's yeast, and grind them into dust. Then, the kneaded meatballs are covered with liqueur koji powder all over, and the whole body must be evenly covered with liqueur koji powder.
Then use a bamboo dustpan prepared in advance, put clean and hygienic straw or wheat straw under it, arrange them one by one, cover them with film paper, and put them in an environment with a temperature of 20~25 for 5~7 days to cultivate the vaccine. Dense white fluff grows on the meatballs, and there is no noise, which shows that Aspergillus liqueur grows normally. If there are variegated colors, the quality is poor. After 7 days, when the white fluff on the koji balls falls down and there are some small black beads, take it to a ventilated place where there is no direct sunlight to dry it, so as to avoid the sun from killing the bacteria seedlings on the koji balls.
When the wine koji is completely air-dried, it can be collected in plastic bags or bottles for later use. When the air-dried sweet distiller's yeast or white distiller's yeast is very alcoholic, and the color is rice flour and Polygonum cuspidatum, it is a normal and high-quality distiller's yeast. If it turns gray-black or black, stinks and smells bad, it cannot be used and should be disposed of.