Winter solstice rice wine refers to glutinous rice wine. The birth of glutinous rice wine has a long history, which has been recorded in the Book of Songs. In July, the phrase "Rice is harvested in October". For this reason, "Spring Wine" vividly records that people at that time knew that the rice harvested in autumn needed to be brewed until spring, and this wine also had the effects of strengthening the body, health and longevity.
In the eyes of the ancients, "winter brewing" is a very grand thing. But for many people now, "winter brewing" has become very strange, so how to brew rice wine in winter must first be prepared, which requires buying a suitable container, ceramic cans can be used, but it must be clean and hygienic, and oily, sauerkraut and kimchi can not be used.
The raw material for brewing should be fresh glutinous rice, preferably refined glutinous rice. The whiter the better. It should be noted that the raw material must be pure glutinous rice, which cannot be mixed with miscellaneous grains such as japonica rice and rice, otherwise it will become a jar of vinegar. You don't need to pay too much attention to koji. Now you can buy ordinary koji in food stores and supermarkets.
After completing the above preparations, wine-making began.
1. Wash glutinous rice repeatedly. Then soak it in clear water, which is about 20 cm higher than rice, so that glutinous rice can absorb water. At this stage, the room temperature should be controlled at about 65438 05℃ and soaked for about 65438 05 hours. 2. Steam the glutinous rice soaked in water, or use a rice cooker instead of a steamer. When steaming rice, fire should be fierce. /kloc-After 0/0 minutes, remove the lid and sprinkle a proper amount of water on the rice layer. Steam for another 20 minutes, and the rice grains will swell and shine, become loose and soft, and can be eaten without touching teeth and chewing. 3. Cool the steamed glutinous rice. If the amount is too much, it can be cooled to about 40℃ by "water shower method". 4. Add distiller's yeast to glutinous rice. If it is a block koji, it needs to be ground into powder and then sprinkled. 5. "Build a nest" to compact the glutinous rice, pound a pit at the bottom of the container (the function of this pit is mainly to observe the exudation of wine during the whole brewing process), cover it with a straw mat or quilt, and keep the temperature in the cylinder at about 35℃. After 15 hours, there was liquid oozing from the pit in the middle of distiller's grains, indicating that the production of "fermented grains" was initially successful. 6. Pour water into the jar, and the ratio of glutinous rice to water is 1: 1. After that, the temperature in the cylinder is kept at about 30℃. If the temperature is low, the fermentation speed will be slower. 7. Not surprisingly, 20 days later, an altar of fragrant rice wine was finished.
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