Black glutinous rice wine's brewing method, black glutinous rice wine, is sweet and sour, fragrant and rich in nutrition. Let's learn how black glutinous rice wine is brewed.
Materials:
Black glutinous rice 1 kg (about 600g), 2 wine cakes (wine cakes are intermediate substances used for fermenting wine, which are equivalent to yeast used for fermentation), 600ml of rice wine, jujube 14, and sealed glass bottles 1.
Exercise:
1. First, wash the black glutinous rice, soak it overnight, then steam it for about 1 hour until the black glutinous rice is cooked, take it out and let it cool. Wash jujube and steam 15 minutes. After completely cooling, cut 2-3 knives each.
2. When the temperature of the black glutinous rice is still low, the wine cake should be chopped evenly on the black glutinous rice, fished out with light hands, and then completely cooled.
3. Put all the completely cooled black glutinous rice into a clean sealed glass bottle (don't press it tightly). Finally, put the dates on the surface, then pour rice wine to cover the date surface by 6cm, and leave a space of about 6cm on the date surface. Then cover it with plastic wrap and leave it in the shade for about 45 days. Of course, the longer you soak, the better.
Thus, black glutinous rice wine was brewed.
Black glutinous rice wine is suitable for drinking black glutinous rice wine in winter, while black glutinous rice wine is rich in nutrients, and the nutrients are more easily absorbed by the human body after brewing. So, when is black glutinous rice wine suitable for drinking? Let's take a look together.
The main raw material of black glutinous rice wine is black glutinous rice, which is fermented by pure koji and natural microorganisms. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients, and has the effects of promoting qi circulation and nourishing blood, dredging meridians, enriching blood and generating blood, and moistening lung. Yellow rice wine tastes sweet and mellow after brewing, and its nutrients are more easily absorbed by human body. Can stimulate the secretion of digestive glands, stimulate appetite and help digestion. It is a good product for middle-aged and elderly people, pregnant women and the infirm. Black glutinous rice wine is neither as strong and hurtful as white wine, nor as full of stamina as red wine, nor as tasteless as beer. It is suitable for drinking all year round, but it is especially suitable for drinking in winter, because it is cold in winter and cold wine hurts the stomach, and black glutinous rice wine can be heated to boiling without destroying its quality, which is beyond the reach of white wine, red wine and other noble wines. Adding raw eggs, medlar, honey and other condiments after heating can strengthen the body and is a good health care product.
Therefore, in the cold winter, black glutinous rice wine is the best choice.
Matters needing attention in drinking glutinous rice wine 1. Glutinous rice wine has a low alcohol content, but? Aftereffect? That's enough. Don't be greedy.
2. If the fermentation is excessive, the glutinous rice will be empty and full, and the wine will be too strong.
If the fermentation is not sufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough. When mixing distiller's yeast, too much water is spilled, and the glutinous rice will eventually be empty and will not agglomerate. Boil and it will disperse.
The key to making glutinous rice wine is that the utensils should be clean and there should be no oily flowers. Rice is a green and black mold, which is unacceptable. If there is a little white hair on rice noodles, it is normal and can be cooked and eaten.
4. The koji must be mixed after the glutinous rice is cooled. Otherwise, hot glutinous rice will kill botrytis cinerea. The result is either sour or smelly, or nothing happens.
5. Be sure to seal it. Otherwise it will be sour and astringent.
6. Even if the temperature is very low. About 30 degrees Celsius (80 degrees Fahrenheit) is the best.