The following is a detailed explanation of the home brewing method and key points of success of red koji wine, and teaches you how to brew high-quality red koji wine. There are many brewing methods of red koji, and there are three common ones. One is the direct fermentation method of red rice bibimbap, the other is the direct fermentation method of red rice and white koji bibimbap, and the third is the nesting of white koji bibimbap, which is saccharified and fermented with water and red rice. The brewing methods of these three kinds of red koji wine have their own advantages. Let me introduce you to the second brewing method, which is also the brewing method of Fuzhou green wine. Locals call it lazy brewing. The red koji wine brewed by this method is blue-red under strong light, so it is called green wine.
The best season for brewing monascus wine is around the beginning of solstice and winter, and the room temperature is about 20 degrees. It is not easy to ferment when it is too cold, so it needs heating. When it is too hot, the fermentation speed is too fast, it is easy to sour, and the wine will not become vinegar.
First, what kind of water is good for brewing monascus?
The quality of wine has a great relationship with the water quality. It is best to brew red koji with deep well water after beginning of winter, so some people call it winter water wine. When it is confirmed that the deep well water is relatively clean, the master brewer likes to make wine directly with raw deep well water, but if he is not sure, he should boil it and let it cool. If there is no deep well water, burn it with ordinary clean water and use it after cooling. You can also use pure water or mineral water.
The following is a formal introduction to the home-brewed method of red koji wine. This wine is actually as simple as rice wine, but in order to ensure that everyone can successfully make delicious and high-quality red koji, please describe it in detail as much as possible when introducing it. I hope you won't be scared by too many words. Raw materials: 4 kg of glutinous rice, 5- 10% of red rice, 3-4% of white koji, and water 100- 120%. Preparation: After all the above materials are prepared, prepare a container for fermentation, preferably a ceramic jar. If there is no ceramic jars, you can use glass jars or other containers. Wash the container, then disinfect it with boiling water and control it to dry.
First, the steps of red koji wine:
① After washing the glutinous rice, soak it in water for about 12 hours.
(2) Boil the water while soaking the rice, pour it into the prepared jar, and naturally cool it. When the temperature drops to about 35 degrees, add it into the red yeast bubble and set aside a handful of red yeast for later use. White koji is ground into powder for later use.
When the rice grains are soaked until they can be easily crushed by hand, they are washed and drained, and hot water with the same height as the glutinous rice is added, and steamed in a steamer until the glutinous rice is cooked, and the glutinous rice is twisted by hand without white heart.
(4) Open and cool the steamed glutinous rice stand, while waiting for the glutinous rice to cool thoroughly, add white koji into the soaked red rice and stir evenly.
⑤ The cooling temperature of glutinous rice should be judged according to the room temperature at that time. For example, when the room temperature is 20 degrees, it can be cooled to about 35 degrees. At this time, the glutinous rice can be moved into the jar and stirred evenly.
⑥ Sprinkle the remaining monascus on it, cover the jar mouth but don't seal it to prevent dust from falling into the jar.
⑦ At this time, the temperature in the cylinder should be about 30 degrees, which is the best temperature to start fermentation. In order to keep this temperature for a long time, we need to cover it with a quilt or blanket and put a hot water bottle under it when the room temperature is low. If we have an electric blanket at home, we can use it to wrap the jar.
⑧ When the indoor temperature is about 20 degrees and the fermentation temperature in the cylinder is normal, the fermentation peak will be reached in about 2 days. At this time, you will see that the jar is bubbling constantly, just like water is boiling. Now we can get rid of those insulation materials, because the temperature generated by fermentation itself can maintain the temperature needed for normal fermentation.
Pet-name ruby in the next period of fermentation time, every day with clean chopsticks or spoons, the floating rice grains are pressed below the water surface until there are no more rice grains floating in the jar, and the fermentation process of red koji wine is over.
⑩ seal the jar mouth and enter the post-fermentation period, and continue to ferment for about 20 ~ 30 days to filter out the wine juice. At this time, the red koji wine has been initially formed, and the filtered wine juice can be used directly, but if you want to drink better red koji wine, you should adopt the following methods for aging treatment.
? Put the filtered wine juice into a ceramic jar, seal it and sterilize it by pasteurization, that is, soak the jar in hot water of about 65 degrees and keep it at this temperature for more than 30 minutes.
? Sterilized red koji can be stored in a cool and ventilated place for a long time, and can be stored for several years under the condition of good sealing. The longer the storage time, the more mellow it will be.
Second, matters needing attention in brewing red koji wine:
(1) it is best to use ceramic cans as containers for wine making. The red wine brewed and stored in this jar is very mellow. If transparent containers are used, attention should be paid to avoiding light during fermentation and storage, because light will affect the quality and taste of wine and turn the color of wine brown.
② Disinfection is the most critical point in the whole brewing process. The containers and tools used must be disinfected in place to ensure that there is no grease and raw water on them, otherwise it will easily lead to fermentation failure.
(3) The total amount of materials in the cylinder should not exceed 2/3 of that in the cylinder, leaving room for fermentation.
④ The distiller's grains filtered from making red koji are called red distiller's grains, which are often used as an important seasoning in Fuzhou's home cooking. The dishes are not rich in nutrition and bright in color.
⑤ Besides direct drinking, the brewed Qu liquor can also be used as cooking wine or made into dishes. The dishes made are not only delicious, but also beautiful in color. For example, braised eggs with sake, roast chicken with sake or noodles with sake are all foods that Fujian women must eat in confinement.
⑥ It is normal that the brewed red koji is slightly sour, because some organic acids will inevitably be produced in the fermentation process, so there has been a saying since ancient times that it is impossible to make wine without acid. However, if the acidity is too high, there is a problem, which is caused by inadequate disinfection or high temperature in the later fermentation process.
⑦ The monascus produced according to the above ratio is about 20 degrees, and I measured it with alcohol bought on Taobao.
⑧ Monascus is an essential key raw material for brewing red koji wine. It is not clear what role white koji plays in it, but good red koji wine can be made without white koji.
Pet-name ruby ratio of glutinous rice and water is also very important. Too little water is not easy to ferment, and too much water is easy to produce bitterness. At least 1 kg of glutinous rice should not be less than 10 kg of clear water, but not more than 12 kg of clear water at most.
Attending when fermentation is started normally, some people say that the floating rice grains should be pressed down once a day, while others say that they should try not to move. Even if the rice grains sink by themselves, even if the fermentation is over, the red koji wine brewed in this way will taste better. I haven't tried the latter method. You can try it yourself. It is said that people who can't drink can make good wine.
? When filtering monascus, you don't need to squeeze it hard, just let it drop naturally, because the remaining red distiller's grains won't be thrown away, and it's not a waste to leave some wine juice in it.
? The filtered red distiller's grains can also be used to make soju. Mix rice bran and distiller's grains evenly according to the ratio of 1: 5, fill the pot with water, put it in a large steamer, and steam the mixed mixture in the steamer with high fire. The alcohol produced by distiller's grains turns into gas, and after condensation, it flows into a special wine container, which becomes shochu.