Brewing method of yellow rice wine
First, it's better to choose pottery pots or stainless steel barrels and enamel barrels instead of plastic barrels, and then wipe them with edible alcohol for sterilization after brushing.
Go to a Chinese medicine shop to buy the Divine Comedy, also called Divine Comedy, as a saccharifying agent; Go to the grocery store to buy dried yeast for steamed bread as an appetizer.
Prepare a piece of gauze for filtration, scald it with boiling water and disinfect it before use.
Second, soak in rice.
Wash rice * * * or millet, yellow rice, wheat and corn * * * with water until there is no bran * * * If there is bran, it will affect the taste of rice wine, and increase the number of miscellaneous bacteria in rice * * *, then add water, the amount of water is more than one inch. Soak for 24 ~ 36 hours, and when you twist your fingers, the rice will be broken without too much hardness.
Three. Cooking or steaming rice * * *
Put the soaked rice into the pot, add half of the water to the dried rice, and cook the rice into thick porridge * * * If it is steamed in the pot, add cold boiled water, and add half of the water to the rice * * *.
Fourth, cool and music.
When the cooked rice porridge is cooled to about 50℃, add the Divine Comedy. First, the Massa Medicata Fermentata was crushed and added while stirring. The addition amount was 15% of that of rice, that is, 500g of rice and 75g of Massa Medicata Fermentata. If there is no divine comedy in the drugstore, you can also buy burnt malt, also called malt or fried malt, and add it in the same proportion.
5. After fermentation, adding the medicated leaven, the starch in the rice begins to be saccharified into glucose by the saccharifying enzyme in the medicated leaven, so the rice porridge will become thinner and thinner. In order to fully saccharify, it is necessary to stir frequently. When the temperature drops to about 30℃, dry yeast is added. The addition of dry yeast is 0. 12% of rice, that is, 0.6 g of dry yeast is used for 500 g of rice. Adding is to add a little sugar to a cup of warm water at about 30℃, then add the weighed dry yeast into it, stir it with chopsticks to make it sink into the water, let it stand for a few minutes, pour it into the rice porridge when bubbles begin to appear in the cup, and then stir it evenly. When the temperature is low in spring and autumn or winter, the container should be placed in a warm place, preferably above 25℃. Cover the container with dust to prevent contamination by miscellaneous bacteria, but don't seal it too tightly to let the carbon dioxide produced by fermentation escape. Fermentation for about 5 days * * * Due to the difference of temperature and yeast addition, the fermentation time can be long or short * * *. When you see that there are no bubbles on the porridge, you can pour out the wine on the upper floor.
Six, fried wine
Put the poured wine into a stainless steel pot, heat it to about 80℃ and keep it for 30 minutes. And then poured into a clean container for precipitation and aging. The purpose of heating is to kill yeast and other bacteria in wine, which is beneficial to the precipitation, clarification and storage of wine. The precipitated wine can be drunk, and sugar or shredded ginger can be added according to personal taste when drinking.
The remaining fermentation residue can be added to the cooked porridge for fermentation. If the slag liquid has sour taste, it is contaminated by miscellaneous bacteria and cannot be used again.
Self-brewed yellow rice wine can not be stored for a long time due to limited sterilization conditions, so it is best to drink it within a few days. If you want to raise it at home, you can brew it in batches.
Self-brewed yellow rice wine is simple, but it also needs high technology to brew good wine. Therefore, self-brewed people should pay attention to observation and taste during the brewing process, and constantly explore and sum up experience.
Matters needing attention in brewing yellow rice wine
1, in the process of yellow rice wine brewing, the full name is to avoid raw water, mosquitoes, oil stains and so on.
2, be sure to choose to make wine near the twelfth lunar month, otherwise the temperature is too high, the fermentation speed is too fast, and the taste of yellow wine is easy to turn sour.
3. In the early stage of yellow rice wine fermentation, it is difficult to start fermentation because of the low temperature. You can properly do the heat preservation work near the jar mouth, and you can put straw around the jar mouth for heat preservation.
4. During the fermentation of yellow rice wine, the jar body can be wrapped with sterilized cotton cloth. After the rice wine is fermented, if it is to be stored for a long time, a layer of yellow mud can be pasted on the cotton cloth to isolate the air and prevent the rice wine from deteriorating.
The best way to drink yellow rice wine
Summer ice drink
It's hot in summer. Put some plum in yellow rice wine, heat it in an electric kettle for 10 minute, and then put it in the refrigerator for ice cooling after the temperature drops to room temperature. Generally, it is best to put it at 10~ 15℃. You can drink it with a little ice when drinking.
Hot drinks in winter
Yellow rice wine also contains a very small amount of methanol, aldehydes, ethers and other organic substances, which have a certain impact on the human body. In order to minimize the residue of these substances, yellow rice wine should be boiled in water to about 60-70 degrees before drinking. The boiling point of aldehydes, ethers and other organic substances is generally around 20-35 degrees, even methanol is only 65 degrees. In the scalding process, yellow rice wine volatilizes with the increase of temperature.