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The practice of self-brewing rice wine

1. The method of self-brewing yellow rice wine is as follows: ingredients: 2500 grams of glutinous rice, 300g of red koji rice, 4000 grams of cool white boiled rice: first, soak the glutinous rice in cold water for 24 hours. After soaking for 24 hours, spread the glutinous rice loosely in a steamer with a layer of gauze underneath. It will take about 40 minutes to ripen.

Step: rinse the rhubarb rice and soak it in cold water for about 10 hours. Steam the soaked rhubarb rice in the pot until well-done, then out of the pot, break up the rice after leaving the pot. Stir the prepared water, culture koji and wine medicine evenly, cover the lid, and after several days of fermentation, you will find that wine is oozing from it.

3. Production method: ① pickled rice. Choose better rice or rice, rinse, soak in cold water for 10 hours, drain and set aside. Steamed rice with ②. Steam the drained rice in the pan until well-done leaves the fire. It is required that the rice should be steamed to the outside hard and soft inside, without sandwiches, loose and not paste, do not lift the lid immediately after it is cooked evenly, put the rice in the pot until it is almost cold and then out of the pot; break up the fake after leaving the pot; and then dry the plate to the human tank below 28 ℃. ③ was fermented in the early stage.

4. Prepare a piece of gauze for filtration and blanch it with boiling water before use. Pickled rice rinses rice or millet, yellow rice, wheat and small corn with water until there is no bran bran. If there is bran, it will affect the taste of yellow rice wine and increase the amount of miscellaneous bacteria in rice. Then add water, the amount of water can exceed one inch of rice. Soak for 24 hours and 36 hours, soak the rice until it is broken with a twist of your fingers, without too much hard heart.

Formula and practice of self-made Yellow Rice Wine

Millet 130kg, Glucoamylase (enzyme activity 50000u/g) 0.26kg, yellow rice wine active dry yeast 0.13kg, raw wheat koji 4kg, distiller's grains (50 °) 13kg, water addition 180kg. The millet was poured into the rice soaking pool, washed with water and then soaked. The water surface flooded the rice noodles for about 30cm, and the water temperature was controlled at 20-25 ℃ for 24 hours.

The method of yellow rice wine: material: Rice 10 kg, water 3 kg, culture koji 1 kg, wine medicine 0.28 kg. Production steps: pickled rice. Choose better rice or rice, after washing, soak in ordinary cold water for 10 hours, drain and set aside. Steamed rice. Steam the drained rice in the pan until well-done leaves the fire.

Raw material preparation: the main raw materials of yellow rice wine are glutinous rice, japonica rice or yellow rice, in which glutinous rice has the best taste. In addition, auxiliary materials such as wine koji (yeast), water, wine altar and so on are needed. Soak rice: put glutinous rice, japonica rice or yellow rice into a large vat, add enough water and soak for about 8-12 hours to make it fully absorb water and expand. Cooking: remove the soaked rice and cook it in a steamer or rice cooker. Pay attention to the heat when cooking so as not to spoil the pot.

How to make yellow rice wine

Before brewing yellow rice wine, wine koji must be made half a year in advance. Generally, wine koji is made in hot summer days, and traditional wine koji is made by filling and fermenting wheat kernels, fermented seeds and hemp leaves. The rice wine produced by using this wine koji is full of aroma, and at the same time it is more traditional and simple.

Before making koji and brewing yellow rice wine, it is necessary to make wine koji half a year in advance, because it is most suitable for making wine koji in hot climate. It is mainly made of wheat kernels, fermented seeds and hemp leaves after filling and fermentation to make traditional wine koji. When making rice rice wine, it is generally chosen around the twelfth lunar month every year, because the temperature of the twelfth lunar month is very low, millet soaking in water will not deteriorate.

Soak rice: soak rice in water to promote the hydrolysis of starch, so that saccharification fermentation can be carried out normally. At the same time, the rice milk water reached a certain acidity through the natural action of bacteria and acidifying bacteria, which made the yeast reproduce and ferment vigorously. Rice soaking is generally carried out at a low temperature every year, so that millet is not easy to deteriorate, and there is no mosquito interference, which can prevent yellow rice wine from being contaminated with mosquitoes.

The production process of yellow rice wine mainly includes: selection of raw materials, soaking rice, steaming rice, cooling, falling tank fermentation, pressing and extracting wine, frying wine, storing and aging and so on. Explain in detail the raw materials selected for yellow rice wine are mainly glutinous rice and rice wine koji. Choose high-quality glutinous rice because of its high starch content and easy to convert into sugar. Yellow rice wine koji is the key to fermentation, it contains yeast, which contributes to starch fermentation and wine production.

Process features: traditional technology, manual brewing, pure grain production, pure natural fermentation. There are four methods for routine production of yellow rice wine: 1 dripping rice method 2 feeding method 3 rice spreading method 4 mechanized Shaoxing wine can be divided into the following four types according to its sugar content: 1) dry rice wine. Sugar content below 10g/l, representative wine: Shaoxing Yuanhong wine. 2) semi-dry yellow rice wine.

Wine koji making: the first step in rice wine brewing is to make wine koji half a year ago. In the hot season, wheat kernels, yeast, hemp leaves and other materials are mixed, filled and fermented to make traditional wine koji. Rice grain soaking: choose to make rice wine around the 12th lunar month, because low temperature can prevent millet from deteriorating and contribute to slow fermentation. In the process of soaking, keep the water temperature not too high, so as not to affect the quality of rice wine.

The correct method of making Yellow Rice Wine

Shovel the cooked millet into a prepared dustpan with a shovel. The heavy millet above is caused by high temperature at the bottom of the pot, which is an important symbol of traditional rice wine brewing. Therefore, when you drink rice wine, you find that there are millet-like black dregs inside, do not think it is fake and blended rice wine, which precisely proves that it is pure hand-brewed rice wine.

The raw material formula of self-made yellow rice wine is 10 kg of rice (rice or rice), 9.3 kg of water, 1 kg of cultured koji (sold in winery or fermented milk factory) and 0.28 kg of wine medicine (available in non-staple food stores). Production method: ① pickled rice. Choose better rice or rice, rinse, soak in cold water for 10 hours, drain and set aside. Steamed rice with ②. Steam the drained rice in the pan until well-done leaves the fire.

The method of brewing yellow rice wine is as follows: ingredients: 2500 grams of glutinous rice, 300g of red koji rice, 4000 grams of cold white boiled rice: first, soak the glutinous rice in cold water for 24 hours. After soaking for 24 hours, spread the glutinous rice loosely in a steamer with a layer of gauze underneath. It will take about 40 minutes to ripen.

The following are the correct methods and detailed steps of self-made yellow rice wine: ingredients:-glutinous rice: 2500 g-red koji rice: 300g-cool white boiled: 4000 g step: first, soak the glutinous rice in cold water for 24 hours to ensure that the glutinous rice is fully absorbed. After 24 hours of soaking, spread the glutinous rice on the steamer, put a layer of gauze under it, steam for about 40 minutes until the glutinous rice is done.

④ press. Put the pre-fermented material into a clean cloth bag, press the wood and heavy objects on it, and squeeze out the wine. ⑤ fried wine (heated and sterilized). Steam the pressed liquor in a human pot (all kinds of steamers). When the temperature in the pot rises to 85 degrees, stop heating. ⑥ filtering. Use bean bag cloth to make a cloth bag, pour the steamed wine into the bag and filter it, and store the filtrate. ⑦ storage.

Production method and formula of self-made yellow rice wine

Production steps: pickled rice. Choose better rice or rice, after washing, soak in ordinary cold water for 10 hours, drain and set aside. Steamed rice. Steam the drained rice in the pan until well-done leaves the fire. The rice is required to be steamed to the outside hard and soft inside, no sandwich, loose and not paste, cooked evenly, do not lift the lid immediately after cooking, put the rice in the pot until it is almost cold and then out of the pot; break up the fake after leaving the pot; and then dry the plate to below 28 ℃ into the jar.

Millet 130kg, Glucoamylase (enzyme activity 50000u/g) 0.26kg, yellow rice wine active dry yeast 0.13kg, raw wheat koji 4kg, distiller's grains (50 °) 13kg, water addition 180kg. The millet was poured into the rice soaking pool, washed with water and then soaked. The water surface flooded the rice noodles for about 30cm, and the water temperature was controlled at 20-25 ℃ for 24 hours.

Raw material preparation: the main raw materials of yellow rice wine are glutinous rice, japonica rice or yellow rice, in which glutinous rice has the best taste. In addition, auxiliary materials such as wine koji (yeast), water, wine altar and so on are needed. Soak rice: put glutinous rice, japonica rice or yellow rice into a large vat, add enough water and soak for about 8-12 hours to make it fully absorb water and expand. Cooking: remove the soaked rice and cook it in a steamer or rice cooker. Pay attention to the heat when cooking so as not to spoil the pot.

Correct methods and detailed steps of self-made Yellow Rice Wine

When cutting Daqu, we must remember not to be contaminated with salt, water, oil and so on, so as to avoid the deterioration of yellow rice wine in the process of fermentation. In the storage process of wheat Daqu, it is inevitable to return to moisture and other phenomena. After chopping Daqu, it can be exposed to the sun to let the water evaporate and avoid the deterioration of yellow rice wine caused by unboiled water. Before cooking and brewing yellow rice wine, clean the tiles around the pot to avoid spilling and wasting sticky millet in the process of cooking.

Step: first soak the glutinous rice in cold water for 24 hours. After soaking for 24 hours, spread the glutinous rice loosely in a steamer with a layer of gauze underneath. It will take about 40 minutes to ripen. In the process of steaming glutinous rice, you can pour red koji rice into a prepared container, then pour boiled water into the container, and stir well to make it cool and white boiled and red koji rice mixed well.

The following are the correct methods and detailed steps of self-made yellow rice wine: ingredients:-glutinous rice: 2500 g-red koji rice: 300g-cool white boiled: 4000 g step: first, soak the glutinous rice in cold water for 24 hours to ensure that the glutinous rice is fully absorbed. After 24 hours of soaking, spread the glutinous rice on the steamer, put a layer of gauze under it, steam for about 40 minutes until the glutinous rice is done.

Production method: ① pickled rice. Choose better rice or rice, rinse, soak in cold water for 10 hours, drain and set aside. Steamed rice with ②. Steam the drained rice in the pan until well-done leaves the fire. It is required that the rice should be steamed to the outside hard and soft inside, without sandwiches, loose and not paste, do not lift the lid immediately after it is cooked evenly, put the rice in the pot until it is almost cold and then out of the pot; break up the fake after leaving the pot; and then dry the plate to the human tank below 28 ℃. ③ was fermented in the early stage.