generally speaking, it should be rice. Rice (glutinous rice) is widely used in the south. It is also common to make wine with corn in the main corn producing areas. Rice and corn steamed white wine are sweet! Of course, it depends on personal craftsmanship!

Rice can be distilled in solid and liquid state, while distilled liquor in liquid state is still the main product in rural areas.

It's a little troublesome to steam the corn liquor. You should thresh (grind) the corn, then add water to ferment it like rice and steam it.

cassava has never been used to make wine. But it is said that cassava wine is more harmful than rice and corn wine, and it will be poisoned if it is not done well. I don't know if it's true or not. By the way, I would also like to ask my friends who have brewed cassava wine. What should I pay attention to when brewing wood wine? How to reduce the occurrence of harmful substances.

First of all, raw materials containing starch can usually be used to make wine

Secondly, there is no standard for what raw materials can make wine better, because everyone tastes different. However, in the brewing industry, it is generally believed that rice wine is pure, corn wine is sweet, and sorghum wine is mellow ... < P > Finally, the taste of wine has a great relationship with the production technology and koji. Like the water I brewed as pure rice wine, many wine makers feel that it has the smell of sorghum after tasting it.

Homemade rice wine is a traditional food in rural families. As far as I know, 99% are brewed with rice and glutinous rice as the main raw materials, while few are brewed with other raw materials. In rural areas, almost every family will brew rice wine, and we can imagine how much farmers like rice wine.

The methods of brewing rice wine in rural areas have been handed down from generation to generation. I am a fan of your uncle. When I was young, I went to my grandmother's house to pay a New Year call. Grandpa always treats me with his own brewed rice wine. I think it is the best food. The brewing of rice wine is short and easy to learn. It only takes a few simple steps to do it.

First, prepare the raw materials and utensils needed for brewing rice wine, usually using glutinous rice as raw material. It is also possible to use rice. Stainless steel pots or plastic, as well as small tunes, are home-made distillers' yeast. Put the scoured rice into a pot and cook it, or steam it, then spread it out and cool it, then sprinkle with crushed small tunes (usually a small tune with two kilograms of rice), mix well, sprinkle a little cold boiled rice, then put it into the pot, and rotate a round hole of five or six centimeters in the middle to facilitate the storage of wine, and cover it and seal it. So sweet rice wine is ready.

interested friends can have a try.

1. Preparation materials of rice wine:

Daqu, rice or glutinous rice;

Second, the production method of rice wine:

Wash the rice and soak it in water for 6 hours. The soaked rice is steamed at normal pressure for .5 hour. The steamed rice is cooled to below 3℃ with cold boiled water, transferred to a basin or fresh-keeping tank, mixed with distiller's yeast, compacted, and covered to prevent contamination of miscellaneous bacteria. The dosage of distiller's yeast is .5% ~ 1% of the dry weight of rice. Ferment at 3-32℃ for 2 days, then add water to continue fermentation for 5 days. The water consumption is about equal to the weight of rice. Filter the fermentation broth. Take the filtrate and refrigerate at 4℃ for later use.

Third, the problems that should be paid attention to when making rice wine:

The choice of koji. Daqu is not very common, and it can be bought in some supermarkets or markets, but it needs to be searched patiently. If you want to eat mash, you can eat it after adding distiller's yeast for 1-2 days without adding water for fermentation. There is no constant temperature incubator at home. If the weather is cold, you need to put the wine container in a warm place, such as next to the heater, and add towels outside the container to keep it warm. It is difficult to make rice wine in a sterile environment at home, so mildew is easy to appear on the surface of mash or wine. Generally, if it is black or white mildew or mycelium, it will not affect the taste and hygiene of rice wine. Just dig it up before eating. But if it is yellow, green, gray and other colors of mold, don't eat it. Sometimes bad distiller's yeast will also pollute the mixed bacteria with rice wine. When soaking rice, many places in the south have to soak the rice until the next day, and the rice grains become "pink", that is, they are broken with a gentle pinch. But personally, I don't think it's necessary to soak for that long. 6-8 hours is enough, especially if you want to eat glutinous rice.

Fourth, the function of rice puree wine:

Rice puree wine has a remarkable dietotherapy and health preservation function, and it has a very special auxiliary function for some common diseases, chronic diseases, and even some stubborn diseases that western medicine can't help. It can be said that dietotherapy can help cure all diseases, help to make people happy and keep healthy, and combine eternal love with health preservation and longevity in one cup.

Literature research shows that the working people in early ancient times planted grain to make wine, not as food to satisfy their hunger, so liquor culture has been developed on a large scale in ancient times. In this process, more and more cereal grains are used to make wine, including sorghum, rice, glutinous rice, peas, corn, wheat, barley, buckwheat, and even potatoes and potatoes.

However, after a period of brewing, it was found that this method of "brewing all grains at once" was not applicable. The final winning brewing grain was sorghum, which was called "Brewing Emperor". Because of its high starch content and fruit structure, sorghum was selected as the best raw material for China liquor brewing. Since then, famous and high-quality famous wines in different regions began to choose sorghum as the staple food for brewing liquor.

With the rapid development of modern brewing technology, the dominant situation of sorghum as brewing grain has begun to change. At present, corn and rice have become the first choice materials for brewing liquor. Wheat is coarse, glutinous rice is cotton, rice is clean, corn is sweet and sorghum is fragrant.

We know that all grain crops rich in starch can be used to brew liquor, but why is there a difference in the taste of the brewed liquor? The reason is relatively simple, because the content and proportion of different ingredients in different grains are different, and the flavor of the brewed wine is very different. The difference in the content of ingredients is one of the factors, and there is another factor that also leads to the difference in the taste of wine, that is, the internal structure of grain is different.

Wheat, barley and pea grains: Because of their high protein content, these grains are likely to lead to excessive growth of miscellaneous bacteria in the process of brewing, which will make people feel uncomfortable.

glutinous rice and buckwheat: as we all know, glutinous rice and buckwheat are highly viscous, so it is easy to harden when using this grain to make wine, which will reduce the permeability of fermented grains and greatly reduce the efficiency of liquor fermentation.

rice: rice is also a very common brewing material, but because of its high fat and cellulose content, the taste of the brewed liquor will be affected to some extent.

corn: there is a characteristic of using corn to make wine, which is high in sweetness, which is caused by too high phytic acid content; The fat content of corn is also relatively high, which leads to the heavy evil flavor of liquor.

sweet potato, potato and cassava: the protein content and fat content of potato grains are less, but the pectin content is too high, which easily leads to the breeding of miscellaneous bacteria and affects the taste.

Sorghum: The main feature is that the starch content is too high, which is easy to ferment, and the proportion of fat and protein content in it is also very balanced. The fermentation of microorganisms produces aroma smoothly, which will not lead to the formation of odor substances. It is an ideal brewing material.

Corn is good for brewing wine, but it is not good for rice to make wine with traditional wine medicine. It must be fermented in liquid state. Corn solid state fermentation, corn wine and sorghum wine all have sweet taste.

It is definitely rice. The waxy surface layer and the oil contained in the germ of corn are the main factors that hinder fermentation and affect flavor. Cassava can be used as a good raw material for edible alcohol or burning ethanol. Because liquor not only has a certain alcohol content, but also has a higher requirement on flavor, besides excellent technology and high-quality music, it also has certain requirements on raw materials.

Home-brewed rice wine is generally considered as sweet wine by rural people, and can be made into steamed buns with dough. My home-brewed rice wine is white wine. When I pick up the wine, I will pinch my head and remove my tail to keep it at about 53 degrees. I will store it in the kiln and drink it five years later. Self-brewed liquor is mainly rice, plus glutinous rice, corn and sorghum. Rice husk is needed to make steamed wine without air permeability.

Rice is used as raw material for fermentation, and the finished wine distilled by liquor-making equipment is purer in quality and less in odor, while corn is sweet in brewing taste, with high fat content in the germ of corn, and it is easy to produce evil odor (that is, corn flavor) after fermentation. If corn is directly crushed to make raw materials without degermination treatment, a certain water odor will be generated due to insufficient fermentation of fermented grains and distiller's yeast.