Homemade distiller’s grains (wine fermented rice)
Preparation materials:
1. Jiangmi (glutinous rice);
2. Jiuqu (distillation medicine, You can buy it in large supermarkets or at stalls selling condiments in ordinary farmers' markets. There are two types of powder and lumps in packages. It is said that the ones produced in Suzhou and other places are of better quality. On the packaging, There is a standard usage ratio, but generally speaking, the dosage should be larger than the specified amount to make a good wine. But my mother also said, don’t use too much, otherwise the wine will not be sweet enough.)
3. Tools used: steamer and drawer cloth (gauze), rice container (required to be absolutely free of oil and have a lid);
Operation steps:
1. Wash the rice 3-5 times under tap water until the rice washing water becomes translucent and clear. Then put the rice into a clean and oil-free basin and add about 100 grams of rice flour. 3CM of cold water, cover the lid and leave it overnight (at least 12 hours) so that the rice grains are saturated with water.
2. Rinse the soaked rice twice with clean water.
3. Pour enough water into the lower layer of the steamer, soak a clean drawer cloth with water, and spread it on the steamer. Take out the soaked rice and spread it flat on the cloth. Cover the lid to ensure a tight seal. Do not leave any residue. When the excess water vapor overflows, turn up the heat and steam for 20 minutes, until the rice is cooked. The rice steamed in this way is 70% to 80% cooked, and should not be overcooked.
4. Take out the steamed rice. Pour it into a clean basin of cold water and rinse it under the tap. At the same time, use your hands to break up the lumpy parts of the rice. You only need to rinse it once and drain the rice. Keep the rice lukewarm.
5. Prepare the wine medicine (if it is in block form, crush it in advance. You can put the wine medicine block into a plastic bag, lay it flat on a cutting board, and then use a rolling pin to break the wine medicine into small pieces outside the plastic bag) , and then grind it. The recommended usage ratio is: 20 grams of wine and medicine powder for every 1000 grams of raw glutinous rice.)
6. Rinse and drain the water, and put the glutinous rice that is still lukewarm into a container with a lid. Sprinkle the wine and medicine into the rice bowl, and mix it evenly with your hands. After mixing everything, use your palms to press the rice tightly and smooth it, and then dig a deep nest with a diameter of 3-4CM in the middle (it can also reach the bottom of the basin). (This After completing the first step, you can also sprinkle a small amount of wine and medicinal powder on the surface of the rice and in the deep pockets.)
7. Cover the rice container with a lid, wrap it with a blanket or thin quilt, and place it on the Ferment in a warm place (cannot be placed directly on the heater). The temperature in Hangzhou these two days has been around 20-27 degrees, and it will be ready in about 30 hours. When you open the lid, you can smell the aroma of wine, and there is water in the pit in the middle. Pour When you taste it, it is sweet (please add that the fermentation time is generally 24 hours in summer, 48 hours in winter, and 36 hours in spring and autumn). When the fermented glutinous rice floats in the container, it can be turned and the round hole in the center of the fermented glutinous rice is completely filled with juice.
8. You cannot eat it immediately at this time. Pour a bowl of pure water or cold boiled water, cover the rice noodles by 2-3 cm, continue to wrap it, and cover it for about a day before you can eat it.
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Storage: In the first three or four days after the fermentation is made, the naturally synthesized sugar concentration in the rice is the highest and the alcohol concentration is the lowest, which is the most delicious time. Because the fermentation of rice wine continues, so it is best to make rice wine. The prepared fermented glutinous rice can be stored in the refrigerator to control the fermentation speed.