The shochu quatu mentioned here is also called wine quatu, medicine quatu or wine cake, which belongs to the category of small quatu, and we locals used to call it shochu quatu, a kind of mother quatu used to brew rice wine, which can also be interpreted as the medicine guide for brewing wine.
Farmer's shochu is made from plants commonly found in the mountains and fields, which are mixed with rice flour and then pressed into cakes or kneaded into small ball-shaped pellets, which become shochu after fermentation at the right temperature and humidity.
The main raw materials used in the making of the brew are: Polygonum officinale, Verbena officinale, Cynanchum officinale, Mugwort, Cynanchum officinale, Poria cocos, Ginger, Mulberry leaf, Cinnamon leaf, Orange leaf, Sijuana, Licorice, etc. The brew is made from a variety of plants.
The ingredients and production methods used vary from region to region. Some places may only use two or three ingredients, but others require dozens, if not hundreds, of ingredients to make a fine wine tune.
Today, I would like to introduce you to a simpler production method:
One, pick fresh mountain herbs: Polygonum officinale, nightshade vine, tamarind leaves, Poria cocos, honeysuckle vine, mulberry leaves, osmanthus leaves, wormwood. All raw materials cleaned and dried, it will be chopped or pounded, and then soaked overnight in water that does not exceed the surface (the raw materials used here can be used fresh or dried after use).
Second, the ingredients after soaking the juice filtered out, add rice flour and mix well, rice flour and juice ratio to rice flour slightly dry but can be kneaded into a ball for the degree of the rice flour dough and then kneaded into a small ball (this step of the ingredients can also be dried and chopped directly into the rice and rice with the rice powder, and then kneaded into the rice flour dough kneaded out of the small balls with the right amount of water).
Three, all pinched after the small balls into a dustpan or flat bottom tray, and then prepare three wine cake, ground into powder, wine cake powder sprinkled on the small balls, shaking the dustpan or tray so that each small balls are evenly coated with wine cake powder.
Four, prepare another dustpan or flat bottomed tray, spread rice bran or dry straw inside, put the balls evenly on the rice bran or straw. Place a layer of straw on top of the arrangement, if the small balls are placed on top of the rice bran, then directly find a suitable size of the lid to cover, and then move to the indoor heat preservation place to ferment for 48 hours.
This process if the temperature and humidity is not enough, you have to add old quilts, old clothes and other things outside to cover the insulation. Only in the right temperature and humidity environment can fermentation be successful.
Fifth, after 48 hours of fermentation of the small balls, the surface will grow three to four millimeters long white fluff, these fluff for the fermentation of the microbial mycelium produced in the wine: root mold. At this point, the fermentation of the new sake brew is successful, and you can move it outside to dry and store it for about a week.
Successful fermentation of the new brew can be smelled a light grassy flavor, mycelium white as frost, silk fluffy fine and fluffy, but if the fermentation fails, the surface of the small balls black or taste stinky and unpleasant.
Conclusion: wine fermentation process room temperature is best controlled between 18 to 30 degrees, too high or too low temperature and humidity are not conducive to the growth of mycelium, when appropriate, you can open the window to ventilate, but the fermentation of the wine should not be seen in the light, you can open the check the growth of mycelium after 30 hours of fermentation.
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