To be clear, brewing wine is actually very troublesome. A friend posted several times asking how to do it, but I didn't reply because of the trouble. I would rather give it to you. Be prepared for failure when making wine. Practice several times to know which containers to use, where to ferment at home (near the kitchen or heater), and how to keep warm. It is easy to form a series of rules by yourself.

Prerequisites:

1, the premise of making wine is that you have to buy music.

2. Rice wine should be fermented at 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to make wine in summer or winter (warm).

Air transport) season.

Steps:

1. Steam glutinous rice into rice (not too hard) and then cool it to a lukewarm temperature (if the rice is too hot or too cold, it will affect the fermentation of koji);

2. Shovel some rice into a container for fermented rice wine (I use a ceramic soup basin with a lid) and lay it flat;

Sprinkle some stirred distiller's yeast evenly on that layer of rice.

4. Scoop out some rice, spread it on the koji powder just now, and then spread a layer of rice ... In this way, spread a layer of rice and a layer of koji, about 4 layers (whatever, depending on how much rice 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 warm);

6. After fermentation for about 36 hours, open the lid of the container (filled with wine), fill it with cold boiled water (to stop fermentation), cover it again, and put it in the refrigerator (stop fermentation and eat it as soon as possible).

Experience:

1, the key to brewing is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands.

2. In the middle period of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no tendency for the smell of wine and rice not to form tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it again, so that the rice inside will not be unable to ferment because of insufficient temperature (this is my local trick).

3. The production process of fermented grains is very clean, so if you occasionally find some hairy phenomenon (sometimes because the fermentation time is too long), you can still eat fermented grains except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which part is stained with raw water or oil is not clean. I advise you to stop eating and pay the tuition this time.

I also used ordinary rice to make wine, and the effect was good.

Second, how to make rice wine.

Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the steamer and steam the rice directly on the drawer cloth. Because the rice has been soaked and risen, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 30-40 degrees, mix in the medicinal liquor, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cold boiled rice on it, cover it, and place it above 20 degrees. It will be sweet in about 30 hours.

It's a little cold now. If the room temperature is 20 degrees at home, you can wrap the basin with cotton-padded clothes. You can open it in the middle. You can add some cool white to it. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator for consumption.

The dosage of wine and medicine in Suzhou is explained.

The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. It is best to clean all the steamer, steamer, cloth, basin, lid and spoon to be used before cooking. If it is stained with oil flowers, it will definitely be unsuccessful. Rice will produce green and black molds, which is unacceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten. You can eat it directly below. In order to keep it clean, I specially used a new drawer cloth, which is specially used for steaming glutinous rice, steamed bread and the like, and made of corn leaves.

Third, how to make rice wine (fermented wine, sweet wine)

Rice wine, also known as fermented grains and sweet wine. The ancients called it "Yi". Southerners like it very much. Many people have to do it during the Spring Festival. I tried to do it myself when I was abroad, but I finally succeeded after several failures. Here I will introduce my own experience.

Buy five pounds of bagged glutinous rice and a bag of distiller's yeast (two pieces) in China store.

First, soak the glutinous rice in water (half a day is enough) and rinse it clean.

Put water in the steamer, spread a layer of white cloth on the steamer and boil the water until there is steam. Steam the drained glutinous rice on a cloth. About an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. Have a failed experience.

Grind koji into powder for later use.

Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up the cooling. Sprinkle less cold water on the cooled glutinous rice and break it up by hand. Use as little water as possible. Sprinkle koji on glutinous rice and mix as evenly as possible. Don't be impatient, sprinkle a layer first, and then sprinkle after mixing. Leave some wine yeast.

Transfer the glutinous rice to a fermented container. A bigger rice cooker will do. It is also used to soak glutinous rice. Gently press with the palm of your hand when placing. Sprinkle the last sake song on it when you are finished. Rinse the sticky rice on your hands with a little cold water and put it in a container, then press it with your hands to make the surface smooth.

Finally, cover the glutinous rice with plastic wrap and try not to leave gaps. Put the lid on. Put it in a warm place, such as a clothes basket.

I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is the way to be lazy. It is best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter.

It will be all right in about three days. Check whether there is fever in the middle at any time. Fever is a good sign. You can try it on the third day. The mash is crisp and juicy, with a sweet fragrance, and the wine is not strong, so the raw rice can't be tasted. At this time, you can peel off the plastic wrap and rice wine will become. Ripe, sticky rice does not come loose, you can divide it into pieces.

If the fermentation is excessive, the glutinous rice will be empty, full of water, and the smell of wine will be too strong.

If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.

When mixing koji, if the water is spilled too much, the glutinous rice will eventually become empty without caking. After boiling, it will disperse.

Speaking of it, this kind of koji fermentation technology is still a great invention in ancient China. There are two kinds of microorganisms in koji: botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, that is, saccharification process; Yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to a proper degree can there be delicious rice wine.

Europe didn't know this method until the last century. Before this, a stupid European ship was tied to benzene, and it was completely exhausted. Or malted starch is combined with fermentation to make beer. There is nothing to say about the ancient fermentation technology in China.

It is amazing that the ancients were able to make use of the division of labor and cooperation between the two microorganisms. Others, such as soy sauce, vinegar, monascus, moldy tofu, kimchi, fermented soybean and stinky tofu, are great inventions, most of which are unique to China.

For example, the same kimchi, American pickled cucumber is too sour and tastes bad. This is because they add yeast and sugar, and the sour taste mainly comes from acetic acid. Kimchi in China is made of lactic acid bacteria, and its sour taste mainly comes from lactic acid. It tastes delicious and makes your mouth water when you think about it. The former is aerobic fermentation and the latter is anaerobic fermentation.

Anyway, when making rice wine, you should pay attention to:

1) koji must be mixed after the glutinous rice is completely cooled. Otherwise, hot glutinous rice will kill botrytis cinerea. The result is either acid.

Smelly, or nothing happened.

2) Be sure to seal it. Otherwise it will be sour and astringent.

3) The temperature is low. About thirty degrees Celsius is the best.

The prepared rice wine can be eaten raw. But it has some irritation to the stomach. It's best to eat it in boiling water. The taste will be much softer, not too sweet or too strong. You can also add jiaozi and other things to your cooking.

If there is no glutinous rice, you can steam the corn flour, break it up every once in a while when steaming, and then sprinkle water to stir.

You can use raw glutinous rice without a steamer.