There are two kinds of distillation methods for rice: solid distillation and liquid distillation, and liquid distillation is still the main method in rural areas.
Steaming corn wine is a bit troublesome. Corn should be threshed (ground), then fermented with water like rice and steamed.
Cassava has never tried to make wine. But it is said that cassava wine is more harmful than rice corn wine, and it will be poisoned if it is not done well. I don't know if it's true or not. By the way, I also want to ask my friends who have brewed cassava wine. What should I pay attention to when brewing wooden wine? How to reduce the generation of harmful substances?
First of all, raw materials containing starch can usually be used to make wine.
Secondly, there is no standard for what raw materials make wine taste better, because everyone has a different taste. But in the brewing industry, it is generally believed that rice wine is pure, corn wine is sweet and sorghum wine is alcohol. ...
Finally, the taste of wine is also closely related to the production technology and koji. For example, the water I brewed is pure rice wine, and many winemakers feel that it has the smell of sorghum after tasting it.
Homebrewed rice wine is a traditional food for rural families. As far as I know, 99% is brewed with rice and glutinous rice as the main raw materials, and rarely with other raw materials. In rural areas, almost every family will brew rice wine, so you can imagine how much farmers like rice wine.
The method of brewing rice wine in rural areas has been passed down from generation to generation. I am a fan of your uncle. When I was a child, I went to my grandmother's house to pay New Year greetings. Grandpa always treats me with his own brewed rice wine. I think this is the best food. The brewing time of rice wine is short and easy to learn. It only takes a few simple steps to do it.
First of all, prepare the raw materials and utensils needed for brewing rice wine, generally using glutinous rice as raw material. You can also use rice. Stainless steel pots or plastic, as well as small tunes, are all home-brewed distillers' yeast. Put the washed rice in a pot and cook it, or steam it, then spread it out to cool, sprinkle with crushed songs (usually two kilograms of rice), mix well, sprinkle with a little cold boiled rice, then put it in the pot, and rotate a round hole of five or six centimeters in the middle to facilitate the storage of wine and cover it tightly. So the sweet rice wine is ready.
Interested friends can try it.
First, rice wine preparation materials:
Sake koji, rice or glutinous rice;
Second, the production method of rice wine:
Wash the rice and soak it in clear water for 6 hours. Soaked rice was cooked at normal pressure for 0.5 hour. The steamed rice is cooled to below 30℃ with cold boiled water, transferred to a basin or fresh-keeping tank, mixed with distiller's yeast, compacted, and covered to prevent contamination by miscellaneous bacteria. The dosage of koji is 0.5% ~ 1% of the dry weight of rice. Ferment at 30-32℃ for 2 days, then add water to continue fermentation for 5 days. The water consumption is approximately equivalent to the weight of rice. Filter the fermentation broth. Take the filtrate and refrigerate at 4℃ for later use.
Third, the problems that should be paid attention to in making rice wine:
Selection of sake koji. Daqu is not very common, and it can be bought in some supermarkets or markets, but it needs patience to find it. If you want to eat fermented mash, add distiller's yeast 1-2 days and you can eat it without adding water for fermentation. There is no incubator at home. If the weather is cold, you need to put the wine container in a warm place, such as next to the heater, and put a towel outside the container to keep warm. It is difficult to brew rice wine in a sterile environment at home, so the surface of mash or liquor is prone to mildew. Generally, if it is black or white mold or mycelium, it will not affect the taste and hygiene of yellow rice wine. Just dig it out before eating. But if it is yellow, green, gray and other colors of mold, don't eat it. Sometimes bad koji can also pollute the mixed bacteria in yellow rice wine. When soaking rice, many places in the south have to soak the rice until the next day, and the rice turns "pink", that is, it is broken with a gentle pinch. But personally, I don't think it's necessary to soak for that long. 6-8 hours is enough, especially if you want to eat glutinous rice.
Fourth, the role of rice wine:
Rice syrup wine has a remarkable dietotherapy and health preservation function, and it has a very special auxiliary function for some common diseases, chronic diseases and even some stubborn diseases that western medicine can't help. It can be said that dietotherapy can help to cure all diseases, help to make people elegant and keep healthy, and integrate eternal love with health and longevity.
Literature research shows that the purpose of early working people in ancient times was to make wine, not as food to satisfy hunger, so wine culture developed on a large scale in ancient times. In this process, more and more grains are used to make wine, including sorghum, rice, glutinous rice, peas, corn, wheat, barley, buckwheat and even potatoes.
However, after a period of brewing, it was found that this method of "co-brewing of five grains" was not applicable. The last winning wine grain is sorghum, known as the "wine emperor". Because of its high starch content and fruit structure, sorghum was selected as the best raw material for China liquor brewing. Since then, famous wines from different regions have begun to choose sorghum as the staple food for brewing liquor.
With the rapid development of modern brewing technology, the dominant position of sorghum as brewing grain began to change. At present, corn and rice have become the first choice raw materials for brewing liquor. Wheat is thick, glutinous rice is cotton, rice is clean, corn is sweet and sorghum is fragrant.
We know that food crops rich in starch can be used to brew liquor, but why is there a difference in the taste of liquor brewed? The reason is simple, because the content and proportion of different ingredients in different grains are different, and the flavor of the brewed wine is very different. The difference in the content of ingredients is one of the factors, and another factor also leads to the different taste of wine, that is, the internal structure of grain is different.
Wheat, barley and pea grains: Due to the high content of protein, these grains will easily lead to excessive growth of miscellaneous bacteria during brewing, which will make people feel uncomfortable.
Glutinous rice and buckwheat: As we all know, glutinous rice and buckwheat are very sticky. It is easy to harden wine with this grain, which will reduce the permeability of fermented grains and greatly reduce the efficiency of liquor fermentation.
Rice: Rice is also a very common brewing raw material, but because of its high fat and cellulose content, the taste of brewed liquor will be affected to some extent.
Corn: there is a characteristic of making wine with corn, which is high in sweetness because of high phytic acid content; The fat content of corn is also relatively high, which leads to the bad taste of liquor.
Sweet potato, potato and cassava: The protein content and fat content of potato granules are less, but the pectin content is too high, which easily leads to the growth of miscellaneous bacteria and affects the taste.
Sorghum: The most important feature is that the starch content is too high, which is easy to ferment, and the proportion of fat and protein content is also very balanced. The fermentation of microorganisms smoothly produces fragrance, which will not lead to the formation of odorous substances. Is an ideal brewing raw material.
Corn wine is good, rice wine is not good with traditional wine medicine, so it must be fermented in liquid state. Corn wine and sorghum wine have sweet taste.
It must be rice. The waxy surface layer and oil contained in corn germ are the main factors that hinder fermentation and affect flavor. Cassava can be used as a good raw material for edible alcohol or burning ethanol. Because liquor not only has a certain alcohol content, but also has high requirements for flavor, besides excellent technology and high quality music, it also has certain requirements for raw materials.
Homebrewed rice wine is generally considered as sweet wine by rural people and can be made into dough and steamed bread. My home-brewed rice wine is white wine. When I pick up the wine, I will pinch my head and remove my tail to keep it at about 53 degrees. I will store it in the kiln and drink it after five years. Self-brewed liquor is mainly rice, plus glutinous rice, corn and sorghum. Steaming wine requires rice husk, which is airtight.
Rice is fermented with rice as raw material, and the finished wine distilled by brewing equipment is pure and has little odor, while corn is sweet, and the germ fat content of corn is high, so it is easy to produce bad smell (that is, corn flavor) after fermentation. If corn is directly crushed as raw material without sterilization treatment, due to insufficient fermentation of fermented grains and koji, it will produce a certain water odor.