What is hakka yellow rice wine made of?

Hakka yellow rice wine is a famous local wine unique to China. Until now, Hakka people still like to make wine in local ways. Authentic hakka yellow rice wine is generally brewed with the best winter rice, which uses less water and has enough starch, so the wine yield is high. The production method of hakka yellow rice wine, also known as forced wine, is to steam glutinous rice or rice, mix it with distiller's yeast, and then put it in a steamer to distill the wine. It's interesting that the wine drops drop by drop when steaming. Let's take a look at hakka yellow rice wine's production method. 1. What is hakka yellow rice wine made of?

Hakka yellow rice wine is a kind of grain wine brewed by Hakka people. Hakka people use local traditional methods to make wine, which is called "forcing wine" in Hakka dialect, which means forcing wine out of rice. What is hakka yellow rice wine made of?

Hakka yellow rice wine, as a kind of yellow rice wine, is generally brewed with glutinous rice. Hakka yellow rice wine usually chooses the best winter rice, which has less water, enough starch and high wine yield. Economic difficulties, when there is no rice to make wine, cassava, bagasse or sugar bubbles have been used instead, but the wine brewed in this way is difficult to drink.

Second, the production method and steps of hakka yellow rice wine.

Hakka people like to brew yellow wine by indigenous methods. Generally, glutinous rice is steamed into rice, which is not very hot and mixed with wine. After the rice is fermented into rice wine, it is put into a steamer and the wine is steamed out. The specific brewing method of hakka yellow rice wine is as follows:

1, material selection

The main raw materials used in hakka yellow rice wine brewing are glutinous rice and rice. Choose glutinous rice with white and full grains, neat size and less inclusions. The higher the starch content of rice, the better. Brewing water should be clean and hygienic, and meet the drinking water standard. Commonly used are spring water, lake water, deep well water and river water.

Step 2 soak rice

The purpose of soaking rice is to make starch absorb water and facilitate cooking and gelatinization. The traditional rice soaking process is as long as 18~20 days. The main purpose is to obtain rice soaking slurry, which can be used to adjust the acidity of fermented mash, because the slurry contains a lot of lactic acid. The soaking time of rice produced by new technology is generally 2-3 days, which can make rice absorb enough water.

Step 3 steam rice

Steam the rice in a steamer. First, heat it with strong fire, then cook it with slow fire, so that the rice will be steamed thoroughly without paste. Steamed rice should be hard outside and soft inside, loose but not sticky, thorough but not rotten, even and consistent.

4, cooling

Spread the steamed rice out of the pan and cool it, then mix it with distiller's yeast.

Step 5 ferment

Ferment glutinous rice mixed with distiller's yeast in a clay pot. After about 24 hours, the temperature in the jar naturally rises, and starch begins to turn into sugar. In winter, the jar is wrapped in a quilt or straw to keep warm. Ferment naturally for about seven days, transfer to vats and seal for two or three months.

Step 6 get wine

Squeeze out the distiller's grains, separate the juice from the distiller's grains, put the wine juice in the jar, cover it with a bowl, and then buckle it backwards with another bowl to prevent sundries from falling in.

7. Barbecue

Put chaff or straw around the jar, bake it on a dark fire for a day, and boil the wine, which can sterilize and make hakka yellow rice wine taste more mellow.

8. Seal the altar

Naturally cooling, standing for a week, eliminating precipitation, sealing the jar, and taking it out when drinking.