1. Select rice for elutriation
Select superior glutinous rice and soak it in clear water. The water layer is about 2 cm higher than the rice layer. Water temperature and time during soaking: 14 hours below 15℃ in winter and spring, and 8 hours below 25℃ in summer. Take the degree that rice grains are soaked without white heart, and change water once or twice in summer to make them not sour.
2. Steaming in the steamer
Take the rice into the laundry basket, rinse it with white pulp, drain it and put it into the steamer for steaming. When steaming rice, the firepower should be fierce. Five minutes after the first steam, uncover the rice wine and add a proper amount of water. Steaming for another 1 minutes, the rice grains are swollen and shiny, loose and soft, and chewy, that is, they are mature and can be cooked.
3. Mix the koji and put it in the jar
After the rice is cooked, pour it on a bamboo mat and spread it out for cooling. When the temperature drops to 36 ~ 38℃, you can sprinkle the first red koji, turn it over again, sprinkle the second red koji and mix it evenly. The amount of koji used is 6 ~ 7% of the rice. When the temperature is controlled at about 21 ~ 22℃, you can enter the altar. According to the ratio of 16-17 kg of purified water per 1 kg of raw materials, the rice mixed with koji is put into a jar, evenly mixed, covered, and left indoors for natural saccharification.
4. Fermenting and squeezing
After filling the jar, rice and red yeast will flood to the water surface due to internal fermentation. Therefore, every 2 ~ 3 days, stir with a wooden stick, press the rice under the water surface, and cover the jar with linen to make it sink and ferment better. After 2 ~ 25 days of fermentation, the jar will give off a strong bouquet, the alcohol will gradually sink, and the liquor will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to extract the material, put it into the wine basket for pressing, and let the distiller's grains separate.
5. Clarification of aging
After settling, the pressed wine is put into a jar with a small belly, the jar mouth is wrapped with bamboo leaves, and then covered with soil to form a cap-type sealing. Then concentrate in the wine room, fill the jars with chaff and smoke the wine, so that the color gradually changes from red to brown. After another 3 days or so, you can open the altar to raise wine. The longer the storage time, the color of the wine will gradually change from maroon to golden yellow, becoming a brewed wine. Every 1 kilograms of glutinous rice can brew 2 kilograms of rice wine.