It is sold in the market, or you can buy glutinous rice and then process it into glutinous rice. Note that glutinous rice processing can only remove the outer rice husk, and there is still a layer of rice husk outside the rice, which must not be removed, otherwise wine cannot be made. Pay attention to this when buying glutinous rice. In the past, glutinous rice was processed by hand with special millstones, but now there are special machines and general processing points. Glutinous rice must be dried.

Second, prepare tools.

Including wine basin, wine retort, wine rack, jar, bucket, water ladle, dried fruit (the netted thing peeled in the old loofah is used to wash wine-making utensils, which is called dried fruit here, I don't know how to say it in Mandarin), dough dustpan, fishing dustpan, large iron pot, large coal stove (wood stove used in rural areas) and medicinal liquor (available in the market) All wine utensils must be salt-free and oil-free, and washed with clear water, including your hands from fingertips to elbows. Of course, the coal stove need not be washed.

Third, soak in rice.

Pour rice into the wine basin, pour 33-36 kg of rice into the wine basin, pour clean water, take out the floating skin on the water surface with a ladle, cover it with a dustpan to prevent dust, rats and insects from falling in, and soak for 36-48 hours.

Fourth, steamed rice.

1, coal stove, fire, iron pot, pour the third pot of water, and wait to open. Remember to put a steamed bun in the pot and cook it, then use it.

2。 Dip the soaked rice from the wine basin into the wine retort with a ladle (it is not allowed to pour the rice at once to prevent the rice from being pressed too tightly and steamed unevenly), and then slowly rinse the rice in the wine retort with clear water to wash away the dust and impurities in the rice. One meter flushes about two buckets of water.

3. Put the washed rice retort into the iron pot water, cover the wine basin and steam for about 2 hours until the rice is cooked and slightly soft.

Pour a tablespoon of cold water into the rice 20 minutes before cooking, and then steam it until it is cooked thoroughly, so that the rice can be cooked more evenly and thoroughly.

4. Take down the wine basin and put it on the ground, put the wine rack on it, put the wine retort on the wine rack, pour cold water into the hot rice and let it cool, but it should not be too cold, which is not conducive to fermentation. It's best to feel a little hot and pour about 2 barrels of water. Finally, pour two spoonfuls from the hot water flowing into the wine basin back into the rice to make its temperature even up and down.

5. Take the cooled dehydration cylinder out of the wine basin and put it on the ground. Plug the wooden stick at the bottom, so that the retort is slightly inclined, so as to drain the water inside for 3 to 5 minutes.

6. Soak the hot water in the wine basin into the jar to wash off the bacteria in the jar, which has a disinfection effect.

Fifth, put the medicine in the basin.

1, empty the water in the wine basin, take the cooked taro out of the pot and peel it, and paste the gaps in the wood of the wine basin with taro mud to prevent leakage.

2. Mash the medicinal liquor and put it into a bowl (65,438+00 to 65,438+05 pieces of medicinal liquor per meter, depending on personal preference; If you put too little medicinal liquor, it will turn sour; if you put too much medicinal liquor, it will turn sour.

3. Pour the rice in the drained wine retort into the wine basin, turn it up and down by hand to make it even, then pour the remaining wine powder, turn it up and down by hand, and finally press all the rice into a slope to expose a small pot bottom. You must pat the slope tightly by hand to keep warm. The basin wall, basin edge and exposed small basin bottom should be cleaned with a dry son, and no separate rice grains can be left to prevent these rice grains from going moldy and bad.

Sixth, fermentation.

Put the finished wine basin in the dark, cover it with a dustpan and wrap it with plastic sheets. It is best to keep it closed and warm. If the weather is cold, you can cover the quilt or pile straw. Let it ferment.

After about 3-4 days, the tightly pressed glutinous rice will obviously leave the basin wall, that is, there is a gap between the rice and the wine basin wall, and a small piece of exposed basin bottom begins to accumulate wine, which can smell obvious wine fragrance. At this time, all the glutinous rice can be turned over, as shown below. At this time, the rice grains have obviously begun to soften, as shown in the right picture.

Seven, press wine

When the ambient temperature is about 15 degrees, and then fermented for about 10 days (the temperature is higher and the time is shorter), you can see that the glutinous rice becomes completely wet and soft, and you can squeeze a ball with your hands to squeeze out a lot of drinks. At this time, you can pour water into the mash in the wine basin. Generally, 3 kg of water is added to each 10 kg of dry glutinous rice. The amount of water added determines the consistency or thinness of wine, and also affects the preservation of wine. After adding water, the glutinous rice will sink to the bottom of the water, and all the glutinous rice will reach the water surface after 1-3 days. You can squeeze the wine at this time. Freshly squeezed wine is milky. Put it in a jar and leave it at the opening for about three to five days before sealing. After that, the wine will gradually turn golden yellow. At this time, it is what we call yellow rice wine. The wine squeezed without water is called koji, which is very sweet. This kind of distiller's yeast can be stored in small bottles for many years (however, a new distiller's yeast of 1/4 must be added in the second year to prevent it from going stale). The older the wine, the higher the price, which has the effects of strengthening the body, beautifying and nourishing. The glutinous rice after pressing wine is called distiller's grains. Don't throw it away, but also put it in a jar. You can steam out white wine in a restaurant in the future. Distiller's grains after steaming are good fertilizers for growing flowers and vegetables.