Huang Mingyu, the master of Hakka Niang Liquor-making: It is best to finish the production of Hakka Niang Liquor before the winter solstice, because the weather is good and the brewed wine is better.
What are the production steps of Meizhou Hakka Niang wine?
(1) Material selection: glutinous rice is used as the raw material for yellow rice wine, and late season rice is better, and rough glutinous rice is used.
(2) Soaking: Soak the rough glutinous rice for half a day.
(3) Steaming rice: rice is steamed in a pot, also known as steaming wine. It is very important to steam rice. First, heat it with a big fire, then use a slow fire after boiling, and steam the rice thoroughly without burning it (if the rice grains are burnt, the yellow wine will have a residual taste, and the wine making will fail). Note: you can eat it yourself in the pressure cooker now, which is a little drier and granular than rice.
(4) cooling: taking the steamed rice out of the pot and spreading it out to cool;
(5) Adding alcohol-C powder (fermentation): mixing alcohol-C powder into glutinous rice, putting the glutinous rice mixed with alcohol-C powder into a pottery jar for fermentation, and after about 24 hours, the temperature in the jar naturally rises, and the starch begins to be converted into sugar, and then adding high-alcohol liquor (10 kg glutinous rice and 4 kg liquor ratio). In winter, wrap the jar with a quilt or straw to keep warm. It is better to seal the mouth and let it ferment naturally for more than 2 years, so that the sugar can be better converted into alcohol and the quality of the wine can be preserved. )
(6) Take wine: squeeze the distiller's grains, separate the juice from the distiller's grains, put the wine juice into the jar, cover it with a bowl, and then use the other bowl to reverse it to prevent sundries from falling into it.
(7) Roasting: Put chaff or straw around the jar, roast it in a dark fire for a day, and boil the wine, which will not only sterilize but also make the wine taste more mellow.
(8) Sealing the jar for drinking: naturally cooling, standing for one week, eliminating the sediment, sealing the jar and standing for drinking at any time. Welcome everyone to comment and communicate with each other. Thank you.