6 cups of round glutinous rice, half a Shanghai wine cake pill, about 4 tablespoons of red rice noodles, 1-2 cups of cold water.

working methods

1. All utensils, including spoons, should be washed twice with detergent, and then cleaned with clear water.

2. soak the glutinous rice for 6 hours before steaming, and then cook it with a rice cooker. When cooking, the water only needs to be just above the rice flour, and don't put too much. Cooked rice is dry and slightly raw.

3. Cooked glutinous rice is completely cold or warm below body temperature.

4. Prepare a clean small bowl, and melt half a Shanghai wine cake pill with a glass of bottled mineral water (or cold boiled water).

5. Sprinkle a little distiller's yeast liquid on the surface of the glutinous rice, put the glutinous rice sprinkled with distiller's yeast water into another clean container (preferably transparent for easy observation), sprinkle it on the remaining glutinous rice surface, and then put it on. . . Until all the glutinous rice is sprinkled with distiller's yeast water and transferred to a clean container, and the distiller's yeast and glutinous rice are mixed evenly in the clean container.

6. After the distiller's yeast and glutinous rice are mixed, add the monascus powder crushed by a coffee grinder, and the addition amount shall be subject to the fact that the monascus powder is evenly covered on the glutinous rice particles. Stir well.

7. Press the glutinous rice tightly, cover the container and seal it. Don't open the lid for two days. Avoid direct sunlight during the whole fermentation process. Ferment at 25-30℃ for about five days. The glutinous rice is completely soft and the wine smells good.

8. Put the prepared rice wine in a four-degree refrigerator to prevent further alcoholization, which can be kept for at least one month.

skill

It is not mysterious to make red rice wine well. The basis is to master the production method of ordinary glutinous rice wine first, and then pay attention to the fermentation characteristics of monascus.

1. The containers, spoons and cups used should be cleaned, and there should be no oily flowers, but there is no need for high-temperature disinfection. This step is to prevent contamination by miscellaneous bacteria. Two days before fermentation, don't open the fermentation container casually to avoid introducing miscellaneous bacteria. Within two days, rice wine bacteria and monascus will enter logarithmic reproduction, and once they become dominant bacteria, they will inhibit the production of other miscellaneous bacteria, so it is not a big problem to deflate in the next few days.

2. Round glutinous rice is more suitable for rice wine than long glutinous rice. You don't need to soak glutinous rice if you cook it, but you must soak it if you steam it. Glutinous rice must not be cooked too thinly, but should be dried thoroughly and half-cooked. The rice wine made in this way is clear even if it is rotten and soft.

3. It is best to use red rice flour for red rice. Monascus rice is cooked rice that has been washed, steamed and dried. Mixed fermentation with cooked glutinous rice is no problem. Don't worry about eating raw rice It's not good to mix red kojic rice directly into glutinous rice without flour. After all, it is dried in the sun and tastes hard, which will affect the taste of the finished rice wine. Monascus fermentation alone is not effective enough. There are two kinds of microorganisms in common koji, botrytis cinerea and yeast, which are responsible for saccharification and alcoholization of starch respectively. The function of monascus is icing on the cake, assisting the taste, color and nutrition of by going up one flight of stairs. In addition, the rice with monascus attached is non-waxy indica rice, and its sugar content and taste can not be compared with glutinous rice. In addition, if red rice is cooked again, the living bacteria will be killed by high temperature. What is fermentation? Therefore, the milling in Redmi must wait until the cooked glutinous rice is cold, just like distiller's yeast.

4. When adding koji and monascus, the temperature of glutinous rice must not be high, otherwise it will burn out the living bacteria. If, unfortunately, high-temperature operation burns out bacteria, it is ok to add distiller's yeast and monascus after the glutinous rice is cooled, which is nothing more than losing some distiller's yeast and monascus.

5. The amount of koji is not important. Six cups of rice at half a dollar will do. It doesn't matter how much water you add. Six cups of glutinous rice, 1-2 cups of water is enough. Don't add too much water, it will dilute the koji and reduce the fermentation efficiency, and the finished wine will be easy to disperse and not agglomerate. The addition amount of monascus is subject to the fact that all glutinous rice particles are evenly wrapped by monascus powder.

6. The optimum fermentation temperature is 25-30℃. The yeast of distiller's yeast grows at a low speed, and the fermentation is uniform, and the wine taste and sweetness are rich and harmonious. When the temperature is too high, the fermentation bacteria will multiply rapidly to produce a large number of invertase, decompose sugar, and produce too strong wine flavor and bitterness. Our family never wraps quilts and puts them in an incubator, while bare bottles are kept at room temperature. Ordinary yellow rice wine is fermented for three days, and red rice wine is fermented for about five days. Taste it with a spoon and decide whether to stop fermentation.

7. Fermentation time should also be controlled. If it is fermented at 25-30℃, it usually takes 3 days for wine brewing and 5 days for red rice wine, which is sweeter. Finished rice wine should be refrigerated at 4℃ to slow down fermentation. Using glutinous rice as rice wine, the first step is to convert starch into sugar to produce sweetness, the second step is to convert sugar into ester to produce wine flavor, and the third step is to convert ester into acetic acid to become vinegar. The purpose of rice wine fermentation is to preserve sugar, produce more esters and avoid acid. Therefore, if the rice wine is only sweet and has no alcoholic taste, let it stand for 1-2 days and wait for the alcoholic taste to come out. If the wine is too strong and not sweet enough, it is over-fermented. Fermented wine brewed at low temperature for a long time is sweeter and lighter than that brewed at high temperature for a short time. The fermented wine in the refrigerator will continue to ferment slowly, and the taste of the wine will become heavier and heavier as time goes by.

8. There must be enough air in the fermentation bottle or box, and the container can be seven or eight minutes full. Saccharomyces cerevisiae belongs to facultative anaerobic bacteria (both aerobic and anaerobic can reproduce). In the early stage of mass propagation, koji consumes oxygen and produces a lot of sugar. When it is aerobic, it will be decomposed into carbon dioxide and water, so it can't be opened to make koji, and it is easy to breed miscellaneous bacteria. Sugar will turn into wine under anaerobic conditions. I like strong wine. Pay attention to keep the bottle sealed during fermentation.

9. Monascus produced by monascus fermentation is easy to be decomposed by light, so the fermentation of monascus rice wine should avoid light, otherwise the color will become lighter and lighter. I covered the container with a kraft paper bag for fermentation. Ordinary rice wine fermentation does not need to avoid light.

10, Monascus is aerobic fermentation, which means it needs oxygen. Therefore, the production of sweet monascus rice wine requires a certain amount of oxygen and releases carbon dioxide produced by fermentation. So from the third day of fermentation, open the lid and deflate quickly once a day. The key word is fast, otherwise it will introduce miscellaneous bacteria.

1 1. After two days of fermentation, you will see red wine juice piled up at the bottom of the bottle and glutinous rice floating. The color of glutinous rice mixed with monascus rice flour is getting darker and darker with time, which shows that monascus yeast is trying to reproduce. At the same time, you will also see more and more wine, and the glutinous rice grains are getting softer and softer. If the same amount of glutinous rice goes down, making red rice wine can produce more wine than glutinous rice wine. The glutinous rice mixed with monascus powder is softer than the glutinous rice made of ordinary rice wine, which is about one day worse. On the fourth day of fermentation, stir the glutinous rice with clean chopsticks. In another day, the fermented grains will be fine. Open the lid and the wine smells good. Take a sip, the taste and sweetness of wine are just right, and the taste of wine is heavier than that of sweet wine, with a longer aftertaste.

12, fermented rice wine, the rice grains are full and distinct, but the rice grains are crisp and rotten, the color is red and bright, the wine liquid is rich and sweet, and the glutinous rice is not scattered but sliced, and each glutinous rice is red and bright. If the fermentation is too strong, the wine will be strong, if the fermentation is not enough, the rice will have teeth, the sweet wine will be insufficient, and the red color on the glutinous rice will be uneven. .

13. The brewed wine will get stronger and stronger if it is kept in the four-degree refrigerator for a long time. Take it out with a clean spoon every time. What you see in the photo is rice wine that has been stored for a month. The rice grains are a little crumbly and the taste is more mellow. The wine is thick and fresh, sweet and fresh. After a while, the filtered liquid is mellow red rice wine, and the filtered residue is red distiller's grains, which is used for cooking.

14. In addition, if rice wine is unfortunately less sweet and has a strong taste, it cannot be eaten directly. It's used for cooking, barbecue and roast duck. It's delicious. There is no waste.