Including wine pots, wine cauldrons, wine racks, wine altars, buckets, scoops, dryer, dough skips, fishing skips, large iron pots, large coal stoves (firewood stoves are used in rural areas), wine medicine (available in the market), taro.

All the wine utensils must be free of salt and oil, and washed in clean water with a dryer.

Soak rice

Pour the rice into the wine basin, a wine basin poured 33 to 36 city pounds of rice, pour in water, with a fishing skiff to the surface of the water floating skin fishing off, covered with a group of skips, to prevent dust or rats and insects fall in, soak 36 to 48 hours.

Steaming rice

1, build a coal stove, to a large fire, on the iron pot, pour one-third of the pot of water, wait for the opening. Remember to put a yu head to the pot to cook, next to use.

2, the soaked rice with a ladle with water with rice from the wine pot into the wine retort at once (can not be poured at once, to prevent the rice was pressed too tightly steamed unevenly) and finally from the flow of hot water into the wine pot to scoop two large ladles back into the rice, so that the temperature of the top and bottom of the more uniform.

3, put the rice washed wine cauldron into the iron pot of water, cover the wine pot, steam on high heat for about 2 hours, until the rice into rice and slightly soft. Out of the pot 20 minutes before pouring a large spoonful of cool water into the rice and then steamed until out of the pot, so that the rice can be cooked more evenly and more transparent.

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4, take down the wine basin on the ground, the wine rack on top of it, the wine cauldron out of the pot to put the wine rack, with cool water poured into the hot rice, so that it cools down, but not too cold, too cold, unfavorable fermentation, in order to touch the hand is slightly hot for the better, about pouring 2 barrels of water, and finally from the flow of hot water to the wine basin to scoop up two big scoops of hot water poured back to the rice, so that the temperature of its top and bottom! The temperature of the rice is evened out.

5, cool the good wine retort from the wine pots down on the ground, under a wooden stick to plug one side, so that the wine retort is a little slanted, so as to drain the inside of the water, draining 3 to 5 minutes can be.

6, the wine basin in the hot water into the wine altar, scalding wash away the bacteria in the wine altar, have a disinfectant effect.

Turn the medicine into the pot

1, pour clean the water in the wine pot, clip out the pot of boiled taro peeling, with taro puree paste wine pot of the wooden board seams, leak-proof.

2, with a bowl of mashed wine medicine (each wine cauldron rice put medicine 10 to 15 trees, depending on personal preference, put medicine too little wine is easy to become acidic, put too much wine will be on the head), along the wall of the wine basin wine medicine scraped into the basin, pour half of the bowl less.

3, the drained water in the wine retort rice poured into the wine basin, with the hands up and down again, so that the temperature is uniform, and then poured into the rest of the wine medicine powder, with the hands up and down evenly, and finally all the rice pressed into the slope to reveal a small piece of the bottom of the basin, the slope must be used to pat tightly with the hands of some of the role of heat preservation. Basin walls, basin edge and exposed small pieces of the bottom of the basin to be dry to wipe clean, can not leave a separate grain of rice, to prevent these grains of rice mold bad wine.

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Fermentation

Good wine basin into the wind dark place, with a group of skips cover, outside the plastic wrap, in order to be impermeable to the wind can keep warm as well. If the weather is cold, you can cover with a bed of quilts, or pile up straw. Put fermentation.

About 3-4 days later, the pressure of the tight sticky rice will have obvious phenomenon off the pot, that is, rice and wine between the walls of the pot to detach from the gap, and exposed a small piece of the bottom of the pot began to accumulate wine, you can smell the obvious aroma of wine, at this time you can turn all the sticky rice, this time, the rice has obviously begun to soften.

Squeeze wine

In the surrounding air temperature of about 15 degrees, and then fermentation for about ten days (high temperature is shorter), you can see the glutinous rice all become wet and soft, with a hand to grab a ball gently hold can be extruded a large number of wine, this time you can be to the wine basin fermented glutinous rice poured into a clean water, generally every 10 pounds of dry glutinous rice with 3 pounds of water, how much water decided to add wine thick or thin, but also affect the wine! How much water is added determines whether the wine is thick or thin, and also affects its preservation. After adding water, glutinous rice is sunk in the bottom of the water, and then placed 1-3 days later, glutinous rice will be all obscene to the surface of the water, at this time, you can squeeze the wine. The newly squeezed wine is milk-like, put it into the wine jar and leave it open for about three to five days before sealing it, after which the wine will slowly turn into a golden yellow color, which is the yellow wine we are talking about. No water is added to the extruded wine is called wine lady, very sweet, wine lady in a small bottle can be stored for many years (but the next year when brewing again must be added to the 1/4 of the new wine lady in order to prevent the flavor), the more aged the better, the higher the price, with the health and beauty of the tonic effect. Squeeze the wine after the glutinous rice called wine lees, do not throw away, but also another into the altar, you can later go to the brewery to steam white wine. After steaming white wine lees are very good fertilizer for planting flowers and vegetables.

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Yellow wine is generally only kept for about a year, more than a year of wine is called old wine, the taste is not too good. So it is usually drunk within a year. If you don't have a good grasp of the brewing process, you may make the brewed wine sour and turn it into rice vinegar.

Homemade yellow wine is not as easy as it seems, so if you want to drink your own delicious, healthy yellow wine, you have to be patient.