Main raw materials: 50kg of glutinous rice, 2kg of liquor medicine, 80kg of wet starch, 80kg of fresh wine lees, 50kg of bran, 50kg of grain bran, 20kg of block quartz, 10kg of yeast, 6kg of salt.

Equipment utensils retort altar, tank, pot.

Method of production

1. Steaming and mixing: impregnation of glutinous rice, the water layer is about 20 cm higher than the rice layer. Dipping time: 12 to 16 hours in winter and spring when the temperature is below 15℃; 8 to 10 hours in summer and fall when the temperature is below 25℃. Then pick up the steam on the steamer to the steam rise, and then steam for 10 minutes to the rice layer sprinkled into the appropriate amount of water, and then steamed for 10 minutes; rice expansion shiny, loose soft, chewing not sticky teeth that has been cooked, this time under the steamer, and then rinse the rice with water to cool down; hold the water after draining, poured out and spread in the bamboo mats, mixing into the wine medicine. If you are using other raw materials, are to be crushed into wet powder, and then steamed on the steamer, after cooling, mixed with the song.

2. Into the altar fermentation: brewing tank should be small mouth belly big pottery altar as well, the mixing of raw materials into the altar after mixing. In the winter and spring seasons outside the altar plus a sack or straw mat to keep warm, in the summer and fall seasons, pay attention to ventilation and heat. Brewing room temperature to 25 ℃ ~ 30 ℃ is appropriate, after 12 hours, the curve of microorganisms gradually multiply up, 24 hours after you can smell a slight aroma of wine, 36 hours after the wine gradually seeped out of the color of golden, sweet and slightly acidic, wine aroma. This indicates that the saccharification is complete and the liquefaction is normal.

3. Vinification with water: the human altar fermentation process, saccharification and liquefaction at the same time, the first to saccharification, the later to alcohol fermentation. In order to make the saccharification complete, but also to continue fermentation for 3 to 4 days, to promote the generation of more alcohol. When the wine began to become sour, every 50 kilograms of rice or starch, add water 4 ~ 4.5 times, so that the alcohol concentration in the wine is reduced, in order to facilitate the propagation and growth of acetic acid bacteria, natural vinification.

4. Finished product coloring: through the altar fermentation, generally 40-50 days in winter and spring seasons, summer and autumn seasons, 20-30 days, the vinegar is sour and mature. At this time there is a thin layer of acetic acid bacteria film on the surface of the fermentation, there is a pungent sour flavor. Mature products on the upper layer of vinegar liquid bright orange-yellow, in the lower layer of vinegar liquid is milky white, slightly turbid, the two mixed for the white finished vinegar. Generally speaking, every hundred kilograms of glutinous rice can make 450 kilograms of rice vinegar.

Add five spices, sugar color and other seasonings to white vinegar, that is, balsamic vinegar. It takes 1 to 2 years for aged vinegar to have better quality as the concentration and acidity will increase and the color will deepen due to the alternating effects of high and low temperatures.

Process Ingredients→steaming and mixing→putting into altar for fermentation→adding water for vinification→finished product coloring.

Hope it can help you O(∩_∩)O