How to brew rice wine? There are three key factors in the brewing of yellow rice wine: ① glutinous rice, ② distiller's yeast and ③ fermentation environment.
The method of making rice wine is very simple. After all, it is primitive. Simply put, it is to mix steamed glutinous rice with distiller's yeast, and then put it in a suitable environment for fermentation to get rice wine.
1 Choose the right glutinous rice first.
In fact, the raw material of rice wine doesn't have to be glutinous rice, as long as it contains high starch, but glutinous rice is the most suitable. Personal experience is that round glutinous rice is sweeter.
2. Secondly, the choice of music.
Earlier, people made their own products, but this is a bit technical and a bit troublesome. After all, there are already mature products such as koji and yeast. There are two kinds of common koji: sweet koji and flavor koji. The former tastes sweeter and the latter smells heavier. Just choose according to your taste.
3. Finally, the fermentation environment.
At least make sure that the container is blanched and disinfected, free of oil and raw water, and then sealed with plastic wrap or other sealing methods to isolate miscellaneous bacteria. Finally, ensure that the fermentation environment is warm and suitable, and the temperature is between 28 and 35 degrees, and sweet and delicious rice wine can be obtained in about 2 days.
Therefore, if you want to brew delicious food, you need high-quality glutinous rice, excellent koji and a warm and suitable fermentation environment. The above three points are indispensable. However, it should be noted that yellow rice wine is different from distilled liquor, and it is really obtained directly through fermentation. Due to the limited alcohol content of fermentation bacteria in koji, the degree of yellow rice wine is generally very low, which is an unchangeable fact.
The self-made method of rice wine: round glutinous rice 1 kg, sweet koji 3-4 g, cold boiled water 130- 150 ml.
Production steps:
The first step (soaking glutinous rice): After the glutinous rice is washed, soak it in clear water one night in advance and put more water. Glutinous rice absorbs water very well, until the rice grains can be crushed with your fingers.
Step 2 (Steaming Glutinous Rice): Spread the cloth in a steamer, pour the soaked glutinous rice into it and prepare for steaming. After the fire boils, turn to low heat and steam for about half an hour. After steaming, put it in a clean container, decompose and cool.
Step 3 (mixing distiller's yeast): cool the broken glutinous rice to a little lower than our body temperature. At this time, the distiller's yeast was dissolved in Liang Yu boiling water, poured into the broken glutinous rice, and fully stirred evenly.
Step 4 (fermentation stage): Spread the evenly stirred glutinous rice in a container, and dig a dimple in the middle, so that you can directly see the wine and observe the fermentation progress. The whole container is sealed with plastic wrap, wrapped with insulation blanket and the like, and slowly fermented in a warm place, usually for 2 to 3 days at most.
Skills and key points of homemade rice wine 1, distiller's yeast must wait until the temperature of steamed glutinous rice drops, and the optimal temperature is about 30 degrees. Because fermentation is completed by microorganisms in its koji, fermentation will be inhibited when the temperature exceeds 40 degrees, and the microorganisms we need will be inactivated at about 50 degrees. Too high or too low will lead to failure.
2, glutinous rice must be soaked in advance, soaked to the point where you can use your fingers, so that you can better steam and absorb enough water, otherwise there will be very little wine. After all, no matter what wine, the main ingredient is water.
3. The containers used for fermentation must be cleaned, at least scalded with boiling water to ensure that there is no raw water and oil pollution, and sealed during fermentation.
4. If the finished wine can't be eaten at one time, you can choose to put it in the refrigerator, or boil it once and then save it. In this way, the fermentation bacteria can be inhibited and killed by low temperature or high temperature, so as to terminate the fermentation process of glutinous rice, otherwise it will gradually "go" in the direction similar to yellow rice wine.