Hakka yellow rice wine is a kind of grain wine brewed by Hakkas. Hakkas use traditional local methods to make wine, which is called "forcing wine" in Hakka dialect, which means forcing wine out of Miri. What is hakka yellow rice wine made of?
Hakka yellow rice wine, as a kind of rice wine, is generally brewed with glutinous rice. Hakka people usually choose the best winter rice for yellow rice wine, which has less water and enough starch, and the wine yield is also high. When the economy is difficult and there is no rice to make wine, cassava, bagasse or sugar bubbles have been used instead, but the wine made in this way is difficult to drink.
Second, the production method and steps of hakka yellow rice wine
Hakka people like to brew yellow rice wine by indigenous methods. Generally, glutinous rice is steamed into rice, which is spread until it is not very hot and mixed with the wine. After the rice is fermented into rice wine, it is put into a steamer and the wine is steamed out. The specific brewing method of hakka yellow rice wine is as follows:
1, material selection
The main raw materials used in hakka yellow rice wine brewing are polished glutinous rice and rice. The glutinous rice with white and plump grains, neat size and less inclusions is selected. The higher the starch content of rice, the better. The water used for brewing should be clean and hygienic, and meet the standard of drinking water. Spring water, lake water, deep well water and river water are commonly used.
2. Soak rice
The purpose of soaking rice is to make starch absorb water, which is convenient for cooking and gelatinization. In the traditional process, the time of soaking rice is as long as 18~20 days, and the main purpose is to obtain rice soaking slurry, which is used to adjust the acidity of fermentation mash, because the slurry contains a lot of lactic acid. Generally, the soaking time of rice in new technology production is 2-3 days, which can make rice absorb enough water.
3. Steamed rice
Put the rice into the steamer and steam it. First, heat it with strong fire, then boil it with slow fire, and steam the rice thoroughly without burning. The steamed rice should be hard on the outside and soft on the inside, loose and not sticky, thorough and not rotten, even and consistent.
4, cooling
Spread the steamed rice out of the pot to cool, and then mix in the distiller's yeast.
5. Fermentation
Put the glutinous rice mixed with distiller's yeast into a pottery jar for fermentation. After about 24 hours, the temperature in the jar naturally rises, and the starch begins to be converted into sugar. In winter, the jar is wrapped with quilts or straw to keep warm. After natural fermentation for about seven days, it is transferred to a vat, sealed and placed for two or three months.
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 another bowl to buckle it backwards to prevent sundries from falling into it.
7. Roast
Put chaff or straw around the jar, roast it in a dark fire for a day, and boil the wine, so as to sterilize it and make hakka yellow rice wine taste more mellow.
8. Seal the altar
Naturally cooling, standing for one week, eliminating the precipitate, sealing the jar, and taking it out when drinking.