To brew glutinous rice wine, firstly, the glutinous rice should be shelled and peeled (commonly known as brown rice) and boiled until the hardness is moderate. Too hard or too soft will affect the quality of wine. Then put the cooked rice on a clean dustpan and stir it with chopsticks to make the rice evenly distributed. When the temperature reaches 37℃~40℃, wine cake can be added. At this time, the cakes for rice wine (also called medicated wine balls, which can be mixed with 2 kg to 5 kg of rice at a time, are sold in grocery stores, and the dosage will be regulated) are ground, evenly sprinkled on the rice, and stirred evenly. At this time, you can pour the prepared rice into the clean tiles. At this time, we should pay attention to press the rice around the tile and leave a well in the middle. Then seal it with clean toilet paper and tie it tightly with a rubber band. After completion, the tile embankment can be wrapped with straw or quilt for insulation, and the surface can be covered with quilt. Insulation measures depend on temperature. After opening for 24 hours, it can be observed that a small amount of wine flows out through the reserved wellhead, and the wine is full of fragrance.
If you want to make the wine come out faster, you can buy 1 two ~ two liquors and sprinkle them on the distiller's grains (commonly known as wine making). After sprinkling, wipe the sealing edge with clean toilet paper to prevent raw water from falling into the tile ridge and making the wine sour. It's time to re-seal. In two or three days, the well will be full. At this time, the wine is not sour or astringent, and the taste is sweet and delicious. However, if you are patient enough, you'd better wait a week before drinking, which will taste better.
When making wine, you can choose the alcohol content according to your personal taste. There are three ways to drink glutinous rice wine with high concentration. One is to add some glutinous rice to the glutinous rice when brewing, and the other is to buy wine cakes with strong wine flavor (please consult the owner for details). Three, 24 hours after opening the bottle, you can add 40 ~50 degree liquor 1 2 ~2 to the tile ridge.
When brewing glutinous rice wine, we must pay attention to the cleanliness of utensils and environment. The air must not be turbid and smelly, otherwise the brewed wine is definitely not good wine.
When the wine is brewed, you can eat it. Scoop it out with a sterilized dry spoon, which can be boiled with distiller's grains and water. You can also soak it in 3 parts of water at the ratio of 1: 3 for one night, then boil it to remove the residue, seal it with ceramic tiles or glass bottles, eat it when necessary, or use it for other purposes.
When Hakka women are in confinement, their families will fry chicken and ginger slices, and add some glutinous rice wine to the parturient to drink, which can play the role of benefiting qi, caring skin, promoting blood circulation and promoting lactation. When they came out of childbirth, they all looked healthy and had a lot of milk. Therefore, glutinous rice wine is also called "moon wine".
Glutinous rice wine also has a good effect on the elderly and frail middle-aged people. Shiquan Dabu Decoction can be washed and decocted, mixed with glutinous rice wine at the ratio of 1:5, and then added with 1 2 liquor, and the mixed medicinal liquor is put into a clean ridge, covered with Chinese cabbage leaves, covered with toilet paper and sealed. At this time, put the tile on the bran and light the bran to bake wine. Open the seal after the wine boils. Turn off the fire for about 2 hours, let it cool, and then seal your mouth with toilet paper. The medicated wine cooked in this way can tonify qi and blood, and has the effect of caring skin and prolonging life.
Method 1:
Wash the screened glutinous rice with water, steam it in a pot for about 1 hour, and take it out when it is cooked. Then pour the steamed rice into a pot of warm water, rub it (this will prevent sticky rice from sticking to each other), and then pick it up and drain it. When the temperature drops to about 40℃, grind a certain amount of sweet koji (generally per bag 10 kg rice wine), and pour 80% of koji into rice and mix well. Put it in a pot or jar, and then sprinkle the remaining 20% yeast evenly on it. Take 35℃ warm water, slowly pour it into the pot, cover it and put it in the into the pit or pot, and keep the temperature at 30℃ for about two days.
Method 2:
1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (too hot or too cold rice will affect the fermentation of koji);
2. Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat;
3. Sprinkle some twisted koji evenly on that layer of rice.
4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... so spread a layer of rice and a layer of koji, about 4 layers (whatever, see how many meters and koji you have);
5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermenting for about 36 hours, open the lid of the container (which is full of wine), add cold boiled water (to stop the fermentation), cover the lid again, and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible).
Raw material formula
All raw materials containing starch and sugar can be used to brew liquor, but different raw materials have different liquor flavors. Grain sorghum, corn and barley; Sweet potato and cassava; Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, can be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato outreach, beet head and tail, etc. Can be used as alternative raw materials. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as alternative raw materials.
The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on.
Besides raw materials and auxiliary materials, distiller's yeast and yeast also need distiller's yeast. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharifying koji). Daqu is a kind of crude enzyme preparation, which uses starch as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu (producing famous wine and high-quality wine), Xiaoqu (producing Xiaoqu wine) and bran koji (producing bran koji wine). Bran koji is the most widely used in production.
In addition, sugar is converted into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation. The starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation culture liquid which is obtained by using sugary substances as culture medium and expanding yeast culture quite purely. In production, vats of distiller's yeast are mostly used.
There are two kinds of liquor production in China: solid fermentation and liquid fermentation. In solid-state fermentation Daqu, Xiaoqu and bran koji, bran koji wine occupies a large proportion in production. Here, the technology of bran koji wine is simply described.
manufacturing method
1. raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different. More than 60% of raw materials such as dried potatoes and corn pass through a 20-hole sieve.
2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time. The specific performance of appropriate ingredients depends on the starch concentration, acidity and looseness of fermented grains in the pool. Generally speaking, the starch concentration is 14 ~ 16% and the acidity is 0.6 ~ 0.8.
3. Cooking and gelatinization. Starch is gelatinized by cooking. It is beneficial to the action of amylase and can kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Ordinary materials are steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.
Mixing raw materials with fermented grains, steamed wine and steamed materials at the same time is called "mixed steaming and mixed burning". In the early stage, steaming was the main method, and the temperature in retort was required to be 85 ~ 90℃. After steaming wine, gelatinization should be maintained for a period of time.
If steaming wine and steaming materials are carried out separately, it is called "steaming".
Calm down. The cooked raw materials should be cooled quickly by slag extraction or air drying to reach a temperature suitable for microbial growth. If the temperature is 5 ~ 10℃, the product temperature should be reduced to 30 ~ 32℃; if the temperature is 10 ~ 15℃, the product temperature should be reduced to 25 ~ 28℃ in summer. Slag extraction or drying can also play a role in volatilizing odor and absorbing oxygen.
5. Stir the paste. Solid state fermentation of bran koji liquor is a two-way fermentation process of saccharification and fermentation. After slag extraction, add koji and yeast at the same time. The amount of distiller's yeast depends on its saccharifying power, which is generally 8 ~ 10% of the brewing main material, and the amount of distiller's yeast is generally 4 ~ 6% of the total feeding amount (that is, 4 ~ 6% of the main material is used to cultivate distiller's yeast). In order to facilitate the normal enzymatic reaction, water should be added when the fermented grains are stirred (called pulping in the factory), and the water content of the fermented grains should be controlled at 58 ~ 62% when entering the pool.
6. Fermentation in the cellar. When entering the cellar, the temperature of fermented grains should be 18 ~ 20℃ (not more than 26℃ in summer), and the fermented grains should not be pressed too tightly or too loosely, and it is generally appropriate to pack about 630 ~ 640 kg per cubic meter. After canning, cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran.
The fermentation process is mainly to master the product temperature and analyze the changes of moisture, acidity, alcohol consumption and starch residue at any time. The length of fermentation time depends on various factors, ranging from 3 days to 4 ~ 5 days. Generally, when the temperature of the product in the cellar rises to 36 ~ 37℃, the fermentation can be finished.
7. Steamed wine. Fermented grains are called fragrant grains and contain extremely complex ingredients. The effective components such as alcohol, water, higher alcohols and acids in fermented grains are evaporated into steam by steaming wine, and then cooled to obtain liquor. During distillation, alcohol, aromatic substances and sweet substances should be extracted as much as possible, and impurities should be removed by pinching the head and tail as much as possible.