2. 1. Cook and stir-fry: Pre-soak the steamed rice, and the water-resisting layer is 20 cm higher than the rice layer. Soaking time: the average temperature in spring and winter 15℃ is 12~ 16 hours; When the average temperature in summer and autumn is below 25℃, 8~ 10 hour is better. Then take it out and steam it on a retort until the steam rises, then steam it for 10 minute, sprinkle appropriate cold water on the rice layer, and steam it for 10 minute; The millet swells and glows, and it is loose and soft, and it is cooked when chewed without sticking to teeth. At this time, it is cooked, and then cold water is used to cool the rice; After holding water and controlling drying, pour it out and spread it on a bamboo mat, and mix in yeast medicine. If other raw materials are selected, they should be crushed into wet powder, then steamed, cooled and mixed with koji.
3, into the jar to make alcohol: the jar for making wine should be a pottery jar with a small mouth and a big belly, and the raw materials after mixing koji should be poured into the jar. In spring and winter, the altar is additionally insulated with hemp bags or straw mats, and attention should be paid to ventilation and heat removal in summer and autumn. The appropriate room temperature for brewing is 25℃~30℃. After 12 hours, the microbial strains in the koji slowly breed, and after 24 hours, a slight mellow can be smelled. After 36 hours, the wine slowly oozes out, with golden yellow color, sweet and sour taste, and fragrant aroma. This shows that the saccharification is complete and the alcoholization is normal.
4. Water vinegar: In the whole process of alcohol fermentation, saccharification and liquor fermentation were carried out separately, with saccharification as the leading factor in the early stage and alcohol fermentation as the leading factor in the middle and late stage. In order to make the saccharification complete, it is necessary to make alcohol again for 3~4 days to promote the conversion into a large amount of ethanol. When the wine just started to turn sour, every 50KG of white rice or cassava starch, cold water was added 4~4.5 times, which reduced the alcohol content in the wine, which was convenient for the growth and development of acetic acid bacteria, and of course it was vinegar.
5. Coloring of finished products: According to the alcohol in the jar, the vinegar will turn sour and perfect in 40-50 days in spring and winter and 20-30 days in summer and autumn. At this time, there is a thin film of acetic acid bacteria on the yeast surface, which has a strange smell of choking nose. The vinegar in the top layer of the perfect product is clear and orange-yellow, and the vinegar in the middle and lower layers is milky white and slightly turbid. The mixture of the two is milky white finished vinegar. Generally, 450KG of white vinegar can be brewed per 100 kg of fermented rice.