How to brew rice wine, how to brew rice wine.
1, Daqu production
Before brewing yellow rice wine, it is necessary to make koji half a year in advance. Generally speaking, sake koji is made in hot weather. Wheat grains, yeast and hemp leaves were filled and fermented to make traditional koji. The yellow wine brewed with this koji is full of flavor and more traditional and quaint.
Step 2 soak rice
The brewing time of yellow rice wine is generally selected near the twelfth lunar month. Because of the low temperature in December, millet is not easy to deteriorate when soaked in water. At the same time, low temperature can ensure the slow fermentation of millet yellow wine, thus avoiding high temperature and acidity of wine quality. Moreover, there are no mosquitoes in the twelfth lunar month, which can prevent rice wine from being polluted by mosquitoes.
To brew yellow rice wine, we should choose millet specially used for cooking wine, commonly known as glutinous rice. This millet is different from the millet we usually see in the mall. Xiaomi in the shopping mall is commonly known as rice, which is specially used for cooking. Here, we choose glutinous rice. Try to be your own friend, you must find out before you sell it. If there is no glutinous rice for sale in the local market, we can choose to use glutinous rice instead, and the taste of rice wine is not much different. In winter, millet should be soaked about 24 hours in advance and can be placed indoors to avoid freezing at low temperature outdoors. At the same time, millet should be kept submerged in water to prevent millet from becoming brittle without water. Boiled wine dregs will turn into thin paste.
After the millet is fully soaked, it can be repeatedly washed for several times, and then it can be picked up and put into a bamboo basket to drain the water. Full soaking can ensure that the millet is cooked thoroughly without being caught. Draining millet can be done half an hour before brewing.
Step 3 prepare music
This is another big raw material for brewing yellow rice wine, wheat Daqu (this is made by our own family, and the specific production time and method can be found on the website, so I won't explain it in detail here). The brown circles inside are caused by millet fermentation, which is the performance of high-quality Daqu. It smells like wheat rot, but it is this smell that makes yellow rice wine mellow.
Before brewing yellow rice wine, wheat Daqu should be chopped to a moderate size and can be easily mixed with cooked millet. When cutting Daqu, remember not to be contaminated with salt, water and oil. To avoid the deterioration of yellow rice wine during fermentation. Wheat Daqu will inevitably regain its moisture during storage. After Daqu is chopped, it can be exposed to the sun to let the water evaporate, so as to avoid the deterioration of yellow rice wine caused by raw water.
Step 4 cook wine
Before brewing yellow rice wine, clean the tiles around the pot to avoid overflow and waste of sticky millet in the process of cooking wine. First, boil two-thirds of the water in the pot until it looks like millet.
After the water in the pot is boiled, it can be like millet. The ratio of millet to water should be well controlled. The wine cooked with too much water is light in color and poor in quality. If there is less water, millet will turn sour easily and yellow rice wine will turn sour easily.
After the millet is put into the pot, keep stirring. It is best to use a handle made of Toona sinensis wood to stir, so that the wine will be more mellow. Constant stirring helps the millet to be heated evenly and avoid slagging at the bottom of the pot.
With the continuous evaporation of water in the pot, the millet becomes more and more sticky, which is to speed up the frequency of stirring. At the same time, it depends on the color change of millet in the pot. In the case of too little water, you can stir the millet and add boiling hot water to the periphery of the pot. At this time, the water vapor is relatively large, so if possible, you can turn on the exhaust fan in the city or do it outdoors.
With the change of time, the millet in the pot turned dark brown due to the high temperature and soon matured. After the millet turns dark brown, you can twist the rice to see if there is a hard core. If not, even if it is cooked, stop burning at this time.
5. mixed flexion.
Shovel the cooked millet into the prepared dustpan with a shovel. The millet with heavy color on it is caused by the high temperature at the bottom of the pot, which is an important symbol of traditional brewing yellow rice wine. So when you drink yellow rice wine, you find black dregs like millet in it. Don't think it's fake blended rice wine, which just proves that it's pure hand-brewed rice wine.
Spread the cooked millet flat, which is beneficial to heat dissipation. When the temperature is reached, you can mix in Daqu. You can mix more Daqu at the bottom of the altar and put less Daqu on it, which is beneficial to the fermentation of yellow rice wine. At the same time, you can also use the old distiller's grains from previous years to help fermentation. Generally, a kilo of wheat starter can ferment about ten kilos of millet.
6. Fermentation in barrel
Fermentation is an important link in brewing yellow rice wine. Our handmade yellow rice wine follows the ancient method and adopts the traditional winter brewing technology. It is brewed only from winter to around every year. Because of the low indoor temperature and long fermentation time, yellow rice wine is rich. Generally, the temperature of fermentation chamber is controlled at about 65438 00 degrees Celsius. Too high temperature can easily lead to rapid fermentation and acidification of yellow rice wine. Yellow rice wine brewed in winter can be squeezed after three to six months.
Step 7 squeeze
After a long period of fermentation, yellow rice wine will be squeezed out. The main purpose of pressing is to remove the distiller's grains from yellow rice wine and get the separated liquor. If you drink it yourself, you can do it without filtering. Distiller's grains yellow wine is more nutritious, and it is squeezed only for the convenience of bottling and selling.
Yellow rice wine is pressed by traditional gravity, and under the action of yellow rice wine's own gravity, clear wine liquid is slowly separated through gauze with wooden utensils.
8.bottles
The last step-bottling, although the conditions are relatively simple, can not compare with the modern filling production line, but we will try our best to be clean and hygienic. All bottles are new bottles formed at one time, and then washed with cold boiled water to ensure cleanliness and hygiene.