Sake yeast
Mongolian yeast refers to yogurt or milk powder preserved by a family or a surname family for many years. Mongolians attach great importance to and respect wine yeast. Under normal circumstances, Saccharomyces cerevisiae should be distributed in a family and a family with a surname, but neither a family with a surname nor a married girl can be distributed. Please select a date for wine yeast. It is usually held the next morning. On this day, the inviter of Daqu must get up in the morning to prepare three or four pounds of fresh milk and Hada ride Daqu to a surname's home. After entering the door, he will bow to the host and offer Hada, then pass the container containing fresh milk and say, "Please be your distinguished wine yeast." After the owner of Saccharomyces cerevisiae was invited to connect the milk container, he put it aside and sat silently. At this time, please Saccharomyces cerevisiae stand up and say it again: "Please, noble Saccharomyces cerevisiae." At this time, the invited lay man showed impatience and turned to Saccharomyces cerevisiae. After pouring a little fresh milk from the distiller's yeast into the distiller's yeast, pour the remaining fresh milk into other containers, then put a catty of distiller's yeast milk into the container of the distiller's yeast inviter and return it to the distiller's yeast inviter without looking back. After receiving the yeast milk, the wine yeast inviter quickly walked out of the house and rode home without looking back. At this time, the owner of Saccharomyces cerevisiae rushed out from behind and shouted, "We won't give you our wealth."
When Daqu invited someone back to his door, he shouted, "Our Daqu is back." After entering the door, add some fresh milk and yogurt to the koji milk, put it in a clean place and stir it on time. When you find a rustling sound in the container within two or three days, you will happily say, "Our wine yeast is alive." Then put the distiller's yeast into a big container, add fresh milk and milk liquid regularly and quantitatively every day to stir, and start making distiller's yeast milk liquid.
brewer's yeast
Mongolians regard yeast milk as a kind of life, and call this procedure as brewing resources. Treat the resources of raising wine at night like a child, because yeast milk is a living body, with five senses of knowledge, cold, cold, heat, fullness and hunger, and three tempers of joy, worry and sadness. Therefore, when raising wine yeast milk, we should carefully maintain it, pay special attention to its five senses and three tempers, and correct and solve problems in time when found.
The temperature of yeast milk should be kept at about 20-24℃, fresh milk and milk should be added quantitatively every day, and stirred for more than 1000 times, and kept at about 14-2 1 day. After the container is full, it can be left for about 23 hours, and the wine can be brewed. Sometimes, because the temperature is not strictly maintained or fresh milk and milk are not added and stirred on time, the wine resources will deteriorate and become lifeless. This can't make wine. If you want to get rid of him, please let the yeast take care of it again. The containers for fermenting wine yeast milk are mainly made of wood, porcelain and skins of five animals, and the agitator is made of wood.
make wine
The method of Mongolian brewing is very simple, only a few pots, a wooden barrel and a wine container (clay pot) are needed. In the middle of the 20th century, there were more than 100 large animals (cattle, horses and camels) in pastoral areas, and small animals (goats and sheep) made Mongolian wine for their own use.
When making wine, put the cauldron on the stove, add fermented milk for 8 minutes, and put a bucket on it. This bucket is a wooden cone two to three feet high with two ends open. The lower mouth is the same as the cauldron, and the upper mouth is smaller than the small pot. A wine receiver is hung in the middle of the barrel, and a small pot is put in the stove. If the bottom of the small pot is hot, it proves that the milk in the pot has been cooked. Instead, add cold water to the small pot. When the water is hot, change to cold water until the yeast milk in the pot is boiled dry. Pay attention to the following points when making Mongolian wine: (1) The seal between the upper and lower pots and the surrounding barrels should be surrounded by cloth, velvet and soft leather, and it should be sealed well without leakage. (2) The container of the wine receiver should be enough to prevent the wine from overflowing. (3) Master the degree of heat, keep the pot boiling, and do not overflow or scorch the pot.