One is not add water fermentation, add small song to do, fermentation for two days that is the appearance of wine flavor, after the end of fermentation with sugar water, commonly known as bran wine, farmhouse steamed bread there instead of yeast or active dry yeast used.
A kind of liquid fermentation with water, raw materials are steamed, boiled, boiled to make wine has a paste flavor, not the same practice around. The wine made in this way is generally called yellow wine.
The practice of rice wine, to provide a reference:
The practice of traditional rice wine, that is, the practice of Shaoxing wine.
Making method:
1. Soak the rice. Choose better river rice or rice, after washing; soak it in ordinary cool water for 8-10 hours, drain it and prepare it for use.
2. Steam the rice. Drain the rice on the pot to steam to nine mature off the fire. Requirements for the rice steamed to the outside of the hard inside soft, no sandwich, loose not paste, cooked evenly Do not lift the lid immediately after cooking, in the pot to the rice to cool quickly before leaving the pot; out of the pot will be broken up after the false; and then spread the plate to dry to 28 ℃ below the tank.
3, pre-fermentation. The prepared water, culture song and wine medicine poured into the tank and steamed rice mix well, cover the lid, dry room temperature in summer, winter on the heater or in front of the stove, after about 3 days, the rice becomes soft and sweet, stirring with chopsticks, you can see the wine oozing out. At this time, the temperature in the tank reached about 23 ℃, you can stop the pre-fermentation.
4, pressing. Put the pre-fermented material into a clean cloth bag, press the board and weight on it, and squeeze out the liquor.
5. Decoction (heat sterilization). Put the pressed liquor into the pot to steam (all kinds of steamer can be), when the temperature in the pot rises to 85 degrees, that is, stop heating.
6, filtering. Make a cloth bag with beanbag cloth, pour the steamed liquor into the bag and filter it, and store the filtrate in the bag.
7, sealing. The filtrate into a clean altar, for the net kraft paper to the mouth of the altar wrapped, and then straw or rice husk and on and into the thin mud to the mouth of the altar to seal, and then put the altar into a suitable place, more than two months after the altar can be opened to drink.