One, raw material formula: 50 kilograms of glutinous rice, 2 kilograms of wine quartz (sweet wine quartz or white wine quartz, when used into powder).
Second, the operation of the technology
1, soaking: the glutinous rice soaked in water, the water surface 20 cm above the rice layer. Winter and spring temperatures below 15 ℃, soaking 12-16 hours; summer and fall above 25 ℃, soaking 8-10 hours. In summer, the water must be changed 1-2 times to prevent the rice grain from souring.
2, steamed rice: the soaked glutinous rice rinsed with water, slightly drained on the steamer rice. When the steam on the full steam for another 10 minutes; to the rice layer sprinkled into the appropriate amount of water, and then steamed for another 10 minutes. Until the rice grains are swollen and shiny, loose and soft, chewing without sticking to the teeth can be.
3, mixing curve: rice out of the steamer, with water to cool down, drain the water, spread on the bamboo mat. When the product temperature drops to 25-30 ℃, quickly and evenly mixed into the wine powder.
4, fermentation: the mixing of the quartz after the rice altar, winter, spring altar outside plus the surrounding sacks or grass mats to keep warm, summer, fall indoor ventilation cooling, room temperature to maintain 25-30 ℃. 24 hours after the smell of light wine; 36 hours after the wine seepage, the color of golden, sweet and slightly acidic taste, wine aroma, indicating that the fermentation is normal.
5. Vinification: In the process of fermentation in the altar, in order to make the saccharification complete, it is necessary to continue fermentation for 3-4 days to promote the generation of more alcohol. Liquor began to become sour, every 50 kilograms of steamed rice to add 200-225 kilograms of water, in order to reduce the alcohol concentration of liquor, acetic acid bacteria in the air to enter the propagation and growth of natural vinification.
6, finished products: altar after the vinification, summer and fall need 20-30 days, winter and spring 40-50 days, the vinegar is sour and mature. At this time, the vinegar surface has a thin layer of acetic acid bacteria film, pungent sour flavor. The upper layer of vinegar is bright orange-yellow, the middle and lower layer is milky white and slightly turbid, both of them are mixed well, that is white vinegar, in white vinegar, add five spices seasoning, sugar color and so on, and then filtered by precipitation, that is balsamic vinegar. The old vinegar should be stored for 1-2 years.