Some of the sticky rice wine is how
If the rice wine is too sweet without sweetness, it may be caused by soaking the rice when soaking for too long, glutinous rice soaking for a long time will lead to glutinous rice is too soft after steaming, and after fermentation, it will be broken, and the broken glutinous rice will be integrated into the wine juice, which will result in the rice wine is very viscous, like a can of paste.
Methods and steps for making rice wine
1, the production of glutinous rice wine to first prepare the raw materials, glutinous rice is better to use the late season glutinous rice, because the early glutinous rice ooze more round-grained polished japonica, rice quality is not good, brewing the taste of wine is worse, with a dustpan to remove the rice debris, repeated washing with water and then placed in the tank, plus soaking in spring water, two hours in summer, four hours in winter. And all utensils and containers are sterilized.
2, from the tank to fish up glutinous rice, and glutinous rice contains water drained, slowly into the rice cauldron, plus the lid, steaming for a few minutes, open the bamboo inserted more than a dozen steam holes, with a fierce fire steaming to eight cooked, start the pot, in the iron pot on the wooden frame, will be the rice cauldron on the shelf, evenly sprinkled with a few spoons of cool water to cool down, do not let the rice continue to become ripe and rotten.
The temperature is mastered in the bottom of the cauldron with a hand on the undertaking, dripping water is not too hot for the appropriate. Fish up the glutinous rice from the tank, and the water contained in the glutinous rice to drain the water dripping down at this time, can also be called dripping wine water, very good for the skin, can be very well moisturized skin, can be collected to take a bath, it is recommended to dripping rice with a clean container to undertake, after brewing wine while the water is still hot, hurry up to have a painful hot water bath. After washing you will definitely feel the skin especially lubricated oh.
3, before the wine with a little cool water to melt, and then pour the rice into the mixing jar, while sprinkling wine into the mixing, to mix. This detail is very critical, the temperature of the rice is too cool, the wine will not ferment, too high will be the yeast in the wine will be scalded to death, losing the role of fermentation, and ultimately to the end of the defeat.
4, mixing speed should be fast, can not let the rice is too cold, in the process if you feel the rice is too hot, it will be dispersed, to be a little cooler and then mix. After mixing the wine, dig a small hole in the middle of the tank, the hole is round, wide on the bottom narrow, this hole is used to observe the fermentation of glutinous rice.
5, the fermentation tank can be covered with a breathable bamboo dustpan, with a quilt or straw wrapped in insulation, placed in a relatively closed room, doors and windows closed, the wrapping depending on the temperature at the time, the winter should be wrapped tightly, the summer is not in addition to heating, spring and fall seasons, you can give it a little to wear some thin "clothes".
6, 24 hours later, into the room, if you can smell a mellow wine, open the lid of the tank, you can see the bottom of the observation hole has a slightly cloudy wine appeared to ear close to the mouth of the tank, you can hear a slight beeping sound, it seems that countless elves in the song, then the forefront stage is basically said to be a great success.
Note: Try not to move again until the wine is ready. Fermentation midway you can use your hand to feel the outer wall of the container is hot, hot is a good phenomenon, the temperature of the fermentation process is a more important part of the general maintained between 30 ℃ ~ 32 ℃, you can put it on the side of the heater, or then put a hot water bag on the side of the container, you can change the hot water in the middle of the process. Just leave it for 24 to 48 hours. It is better to reach out and measure the temperature during fermentation, if it is too hot inside, remove the quilt and let it dry for a while, otherwise the mash will be sour when it is done. Too high a temperature and too long a fermentation time will cause the mash to turn sour.
What are the effects and functions of rice wine
Rice wine has a very good moisturizing effect, in winter, add the right amount of rice wine in the water, you can keep the moisture in the body. It can also beautify your face, apply rice wine on your face and mix it with lotion, which can be used as a whitening mask. It can also be very moisturizing. Rice wine also has the effect of thawing, if there is frostbitten pork, or fish at home in winter, you can pour rice wine on it, and it will thaw very quickly. Rice wine can also play a role in removing bruises, and ginger mixed together, rubbing the skin, can activate the blood to remove bruises.
There are several kinds of rice wine
1, colorful glutinous rice wine
The so-called colorful glutinous rice wine is the modulation of glutinous rice wine, which is in the traditional glutinous rice wine on the basis of other ingredients and glutinous rice brewing, in the mix, packaging, easy to direct consumption of the product. Flower-colored glutinous rice wine can also be divided into mixed grains and flowers and herbs. Tabai rice wine is added to the unique chrysanthemum brewing, not only flavorful and mellow, but also reflects a light yellow color, recently very fascinated by this rice wine, you can try it Oh. And grains generally add millet, yellow rice, brown rice, wheat, green beans, red beans, etc., grains class flower color glutinous rice wine can be added directly to the main ingredients together brewing, but the amount of added should not be more; flowers and grasses class flower color glutinous rice wine generally add rose, snow chrysanthemums, tea, etc., this kind of flowers and grasses have to provide the flavor is the main one, a direct addition to the brewing, is generally the first flowers and grasses to soak, and then soak the resulting liquid to join glutinous rice, and can also be added to the glutinous rice, the flower and grasses, and then add the liquid to the glutinous rice. The liquid from the soaking is then added to the glutinous rice and brewed together, or the liquid from the soaking can be added to the brewed rice wine.
2, black glutinous rice wine
Black glutinous rice wine is a special brew of the Miao family, the raw material for the local production of the Miao black glutinous rice, and brewing methods four Miao family generations of ancient methods. Black glutinous rice wine has a crystal clear, elegant aroma, red and bright light characteristics. Black glutinous rice wine is not only rich in many nutrients, but also has a lot of medicinal effects, so the black glutinous rice wine is both tonic wine, but also medicinal wine.
3, Hakka Glutinous Rice Wine
Brewing Hakka glutinous rice wine is the unique skill of Hakka women, there is no woman in Hakka who can't brew glutinous rice wine. Hakka glutinous rice wine is the most intoxicating, sweet and mellow, more alcoholic than the general glutinous rice wine, and has the Hakka vernacular color.