Raw materials: 1 kilogram of high-quality glutinous rice, half a packet of wine quartz.
Washing: Wash the rice with water, then soak it in cool water for 5-6 hours or hot water for 2 hours, at which time it is better to crush the rice directly by hand.
Steaming: Steam the soaked rice in a pot, not boiling. During the steaming process, tap the water once after 15-20 minutes of steaming, then tap the water again after another 10 minutes of steaming, and then again until the rice is not too hard.
Mixing the wine curd: Rinse the steamed rice with cool water after it has risen from the pot, then drain the cool water; then put the rice in a pot with a lid (or sealable) and set aside. Crush the rice with the sake brewing powder, sprinkle it evenly over the rice and mix it well (top and bottom, inside and out). Finally, level the rice with the sake brewing powder and leave an air hole in the center to the bottom of the pot, and put the lid on or wrap it well.
Reception: When the temperature is around 30 degrees Celsius, after about 24 hours there should be the aroma of rice wine; if you find that there is rice wine oozing out of the air holes, then pour cool water into the pots prepared earlier, preferably with cool water to cover all the original rice. At this time, the flavor of rice wine astringent taste, poured into the cool water 5 ~ 6 hours after the rice wine sweet flavor, this time can be eaten. If you can't finish it all at once, you can store the whole pot in the refrigerator.
Note: Air and water temperatures may affect the ripening time and color of the rice wine, so please practice more. Steam the glutinous rice first, not boil it, and put it in a large container to boil. Cool for a while evenly sprinkled with a few crushed wine, 3 pounds of rice sprinkled 8 to 10 wine on the good, are cooled layer by layer into a small altar or container, summer on the 2 to 3 days on the good, cold days to use a cotton shirt wrapped up and put more than a week, but it depends on the climate of your place.
The simple method is as follows: steam the glutinous rice and add wine cake - "into the altar and add white wine - "put the altar on the burnt carbon fire - "half a month later can be used to filter out the water with a filter is glutinous rice wine.
Homemade Glutinous Rice Wine Glutinous rice is rich in starch, which is converted into maltose and then glucose under the action of amylase. It is then converted into glucose, which is then transformed into alcohol by the action of the enzyme alcoholizing enzyme in the sake brew. The flavor is sweet and smooth, so it is called sweet wine. Take 0.51kg of glutinous rice, a piece of liquor medicine (liquor quartz) (available at pharmacies), a small altar, and a basin or pot. Wash the glutinous rice and soak it in water for one day, then drain it and steam it in a pot under water (about 20min), cool it and put it in a clean pot or pan, dissolve the liquor medicine in a small amount of lukewarm water and sprinkle it on the glutinous rice and stir it evenly with chopsticks, and then put it into a small altar. Place it in a warmer place for about half a day to smell the aroma of the wine. When the temperature is high (about 30℃), more enzymes will be produced to convert starch into glucose and alcohol as soon as possible. Once you smell the aroma of wine, other bacteria will be difficult to invade and make it deteriorate, then the temperature should be reduced appropriately to 1020 ℃ is appropriate. Because then maintain a higher temperature, sweet wine in the alcohol is easy to be oxidized so that the wine produces a sour taste. Glutinous rice wine, also known as yellow wine and red wine, is brewed from glutinous rice.
Methods of production
1. Selection of rice and washing: Select the best glutinous rice and soak it in water. The water layer is about 20 centimeters higher than the rice layer.
Water temperature and time when soaking: winter and spring below 15 ℃ for 14 hours, summer below 25 ℃ for 8 hours, to the extent that the rice grain soaked through without white heart, summer replacement of water 12 times, so that it is not sour.
2. Steamed on the retort: rice fishing into the basket rinse white pulp, drained into the retort for steaming rice. When steaming rice fire should be fierce, to the top Qi Da steam 5 minutes later, uncovered to the rice layer wine into the right amount of water. Steam for another 10 minutes, rice expansion shiny, loose and soft, chewing without staining the teeth, that is, has matured, can be off the cauldron.
3. Mixed with the song altar: rice out of the cauldron, poured on the bamboo mat spread out to cool, to be the temperature dropped to 3638 ℃ not hot palms, you can sprinkle the first red song, and then turn once, sprinkle the second red song, and mixed evenly, with the amount of song for the amount of 67% of the rice. Temperature control at about 2122 ℃, you can enter the altar. According to every 100 kg of raw materials plus net water 160170 kg ratio, with the mixing of the rice after the song into the wine altar after stirring and cover, and let it stand indoors to let the natural saccharification.
4. Fermentation and pressing: After the altar is filled, the rice and the red wine will rise to the surface due to internal fermentation. Therefore, every 23 days, we need to use a wooden stick to stir and press the rice down to the surface of the water, and cover the altar lid with burlap, etc., so that it sinks and ferments better. After 2025 days of fermentation, the altar will emit a strong aroma of wine, the alcohol will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to lift the material, loaded into the wine bucket for pressing, so that the lees can be separated.
5. Clarification of aging: pressed out of the wine through the precipitation, loaded into the entrance to the small belly of the large wine altar, with bamboo leaves wrapped around the mouth of the altar, and then covered with soil to form a cap plus seal. Then concentrated in the wine room, piled up around the wine altar with grain skins, and smoked the wine over a fire, so that the color gradually changed from red to maroon. After another 30 days or so, the altar can be opened and the wine lifted. The longer it is stored, the more the color of the wine gradually changes from maroon to golden yellow, and it becomes a brewed wine. Every 100 kg of glutinous rice can brew 200 kg of rice wine. Product characteristics: yellow or maroon color, clear and transparent, strong fragrance, a certain beauty and mellowness, unique flavor.
Sticky rice wine production method
① - sweet wine medicine crushed into powder spare (can be bought from the supermarket, a bag of 25 grams, can be made of 6 pounds of rice) ② - stewed rice, with glutinous rice, the amount needed to match the sweet wine medicine Hakka, ③ - rice cooked, open the door. --The rice is cooked, open the lid to 32 ° C - 35 ° C, feel slightly hot best ④ - the rice stir loose ⑤ - crushed into powdered liqueur medicine evenly sprinkled on the rice Hakka ⑥ - sprinkle the powdered liqueur medicine, while sprinkling the powdered liqueur medicine evenly sprinkled on the rice Hakka --- while sprinkling powder, while stirring, hand mixing the best ⑦ --- stirred rice poured into a smaller, covered container, flattened ⑧ --- in the middle of a hole, conducive to the precipitation of rice wine ⑨ - take a small cotton mattress will be covered with rice wine wrapped up ⑩ - wrapped, wrapped thicker, in order to maintain the temperature (11) - just when the monkey is not at home, the use of his crib placed (12) --The best to wrap another layer of quilt, pay attention to the bottom should also be wrapped thick so that the constant temperature placed 24-36 hours, sweet-smelling rice wine can be invited to taste! The production process requires attention: the amount of powder directly affects the sweet and sour degree of rice wine guest production process as fast as possible, so as to avoid the rice cool, affecting the degree of fermentation Hakka sweet
Sticky rice wine production method
1. a number of glutinous rice, soaked for 5 hours.
2. Strain the water and pour the soaked glutinous rice into the rice pot.
3. Put the rice container
.