Practice of making glutinous rice wine

Reference brewing method;

1, glutinous rice (japonica rice)

2. Red glutinous rice

3、

water

2. Proportion of raw materials: water: glutinous rice: red glutinous rice = 15.

: 10: 1

Third, the brewing process:

1、

Select high-quality glutinous rice or japonica rice as brewing raw materials. 2. Wash glutinous rice (japonica rice) with clear water to remove impurities. 3. Soak the glutinous rice in cold water, and the water layer is about 20 cm higher than the rice layer. When soaking, the water temperature and time are below 15 in winter and spring, 14 hours.

8 hours under 25 in summer, it is best to soak it by hand and crush it. Change 1~2 times of water in summer to make it not sour.

4. Take out the glutinous rice after soaking and rinse it with clear water. Drain the water and put it in a steamer. 5. Steam the glutinous rice in the air with a steamer. After steaming for 5 minutes, uncover the rice layer wine and add appropriate amount of water. Steam again 10 minute. Rice grains should be soft, elastic, non-sticky, white and uniform. If you steam a lot, you can put some in the steamer and steam it first. After atmospheric steaming, add glutinous rice layer by layer and cook. It is easier to steam the glutinous rice layer by layer, otherwise it is difficult to steam too much.

6. When cooking, add red rice according to the proportion of water.

Soak in the jar to soften the red rice slightly. 7. After the rice is steamed, pour it out and cool it to about 35℃ in a clean and ventilated room. Conditionally use a thermometer to detect the temperature.

8. Put the glutinous rice cooled to a certain temperature into the pot of soaked Redmi and soaked rice and stir well. 9. The cylinder mouth does not need to be sealed tightly, and it should be covered with clean things to prevent other dirty things from running in. At the same time, it is best to keep the optimum fermentation temperature at 30℃ ~ 35℃ and wait for fermentation. The temperature is too low to ferment easily.

10, there are many bubbles in the fermentation process, you can hear tiny hiss, and you can see the bubbles produced by fermentation to make rice.

Particles reach the surface of the liquid, forming a thick covering phenomenon. 1 1. After the thick cover phenomenon is formed in the fermentation process, it is necessary to stir the rice with a clean wooden stick regularly every day and press the rice evenly.

Lower the water surface to make the fermentation more uniform. 12, about 25 days (the brewing temperature will be advanced or delayed), the raw materials in the container have been integrated, and the color of the liquid has gradually changed from clear red to deep red. Main fermentation process knot

Bind 13. After the main fermentation, although the protein of glutinous rice has been transformed into amino acids, vitamins and other nutrients, more starch and some powdered sugar have been transformed into alcohol.

So filter out the wine.

14, bottling and sealing were further completed by late fermentation.

Fermentation of red koji wine. Make starch and sugar in wine.

Into alcohol.

15, the late fermentation is slow, generally after 80 ~ 90.

It will be finished in a few days.

16. After late fermentation, the wine will gradually turn golden yellow.

After a long period of post-fermentation, various components in the mash

Interaction makes the flavor of wine more mellow.

17、

As a home-brewed wine, it will ferment later.

It's already a good wine. You can drink it yourself or entertain guests.