1, soaking

2, steaming rice

3, pouring rice

4, falling tank nest

5, cultivation maturity

Soaking

Methods: Wash the glutinous rice, soak it for 12 to 16 hours until it can be grinded by hand

Effects: make starch granules

Make the huge molecular chains unfold due to the hydration effect, so that after a short period of normal pressure steaming, it can be pasteurized thoroughly without causing the white heart phenomenon in the center of the grain. The huge molecular chain of starch granules is unfolded due to hydration, so that it can be pasted thoroughly after cooking at atmospheric pressure for a short period of time, and does not lead to white heart phenomenon in the center of rice grains

Steaming rice

Place water in the steaming pot, put a layer of white cloth on the steaming drawer, and boil the water until there is steam. Place the drained glutinous rice on the cloth and steam for about an hour. Taste it for yourself. Without the cloth, the glutinous rice will block the holes in the steamer drawer and will not steam at all. There are failures. Taste the rice, if the rice is hard, mix it with some water and steam it for a while.

Toast the rice

Take the steamed rice out of the steamer and let it cool to room temperature. Turn occasionally with chopsticks to speed up the cooling process. Spread a few sheets of aluminum foil on a table and spread the rice in a two- or three-inch layer to cool. Sprinkle a little cool water on top of the cooled rice and spread it out with your hands, using as little water as possible.

Fall into a jar and build a nest

Spread the wine curd evenly over the glutinous rice, leaving a little bit of the curd to be used last. Then turn the glutinous rice by hand and mix the upper and lower layers together as evenly as possible.

After mixing well, transfer the glutinous rice to the fermentation container, and gently press it down with the palm of your hand while putting it into the fermentation container. Sprinkle the last bit of rice wine curd on top. Rinse the glutinous rice from your hands with a little cool water, then press and wipe the rice with your hands to smooth the surface.

Finally, build a nest in the center to increase the contact area between the rice and the air for the aerobic saccharomyces cerevisiae to grow and multiply, then cover with gauze.

Fermentation maturity

Pot placed in a constant temperature box at about 30 degrees Celsius incubated for 24 to 48 hours, if the rice becomes soft, that is, it has been saccharified well; there is water with a wine flavor, that is, there has been alcohol and lactic acid, you can stop the heat preservation. It is best to steam again to kill the microorganisms and enzymes to stop their activities. In this way, sweet wine brewing is made successfully.

Precautions for fermentation

1, if the fermentation is excessive, the glutinous rice will be empty, full of water, the flavor of wine is too strong.

2. If the fermentation is not enough, the glutinous rice will have raw rice grains, which will be hard on the teeth, and the sweetness and flavor of the wine will be insufficient.

3. If too much water is spilled when mixing the rice, the glutinous rice will be empty and will not become lumpy, so it will fall apart once cooked.

Precautions

1, the mixing of the wine must be done after the glutinous rice has cooled down. Otherwise, hot glutinous rice will kill the mold. The result Either it's sour and smelly, or it doesn't move.

2, must be well sealed. Otherwise it is sour and astringent.

3, low temperature is not good. Thirty degrees Celsius or so is best.

4, the key to making wine wine is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy. To first steam rice ware, shovel rice spatula and fermented rice wine containers are washed and dried, but also your hands washed and dried