1. The brewing process begins half a year before the brewing of yellow wine, and is usually done in the heat of the summer, using wheat kernels, leavening seeds, and hemp leaves to make the traditional brewing process of fermentation.
2, soak the rice, yellow wine brewing time is generally chosen in the year near the waxing month, the waxing month due to the low temperature, the millet in the water soaking is not easy to deteriorate, and at the same time, low temperature can ensure that the millet yellow wine fermentation, so as not to avoid the temperature is too high, the quality of the wine is prone to become acidic, the yellow wine should be used in the cooking of the special rice, commonly known as wine rice, in the millet after the full immersion is completed, repeated washing a few times, you can lift up the bamboo basket to drain the water. The first thing you need to do is to put it in a bamboo basket and drain it.
3, the preparation of quartz, which is another major raw material for brewing yellow wine, wheat quartz, a brown ring on the inside is due to the fermentation of millet caused by the brewing of yellow wine before the wheat quartz is chopped up, the size of the moderate can be conveniently mixed in the boiled millet.
4, cooking wine, brewing yellow wine, before the pot around the tiles to clean, to avoid in the process of cooking wine sticky millet overflow waste. First, put two-thirds of the water in the pot to boil and wait for the millet. After the water in the pot boils, you can put down the millet, the proportion of millet and water should be well mastered, too much water to cook out of the wine color shallow, wine quality is not good, if the water is less, the millet is easy to rebirth, the yellow wine is prone to become acidic.
5, mixing curve, the cooked millet with a shovel shoveled into the dustpan prepared in advance, the cooked millet spread flat, to facilitate heat dissipation, to be the temperature can be mixed into the song, placed in the bottom of the tank can be mixed with a little bit of song, placed on the top of the song can be appropriately put a little bit less, which is conducive to the fermentation of the yellow wine. At the same time, you can also use the lees of the old wine from previous years to help fermentation. Generally, one catty of wheat flour can ferment about ten pounds of millet. 6, into the tank fermentation, fermentation is an important part of the brewing of yellow wine, our handmade yellow wine follow the ancient method, using a winter brewing of the traditional winter brewing process, only around the winter solstice each year to start brewing, so that brewing out of the yellow wine due to the low indoor temperature, the fermentation time is long, all the yellow wine camp is also more rich, the general fermentation room temperature control in the Celsius 10 degrees or so, too high a temperature can easily lead to rapid fermentation and sourness of the yellow wine. Too high a temperature can lead to rapid fermentation and acidification. Generally speaking, the fermentation room temperature is controlled at about 10 degrees Celsius. Too high a temperature may lead to rapid fermentation and souring of the yellow wine.
7. Pressing: After a long fermentation period, the yellow wine will be pressed, which mainly removes the lees in the yellow wine and gets the liquid precipitated. The yellow wine is pressed by the traditional gravity pressing, which uses wooden devices to slowly precipitate the clarified liquid through the gauze by the gravity of the yellow wine itself.
8, bottling, the last step - bottling, although the conditions are relatively simple, compared with the modern filling production line, but we will do as much as possible to achieve cleanliness and hygiene, all the bottles are once the molding of new bottles, and then through the cool water rinse, to ensure that the cleanliness and hygiene.