How to make a homemade liquor medicine for rice wine

P.S. Mash, on my side of the family, is called sake brew. It's not the same thing, but it's the same thing.

Preparation materials:

1. Jiangmai (glutinous rice);

2. Wine quartz (wine medicine, in the large supermarkets or general farmers' markets to sell spices stalls can be bought, packets of packets of powder and lumps of two kinds, it is said to Suzhou and other places of production of the quality of the better. The package has a labeled usage ratio, but generally speaking, you should use more than the labeled amount in order to make a good wine. But my mom also said that you can't use too much, so the wine will not be sweet enough.)

3. Tools used: steam drawer and drawer cloth (gauze), rice containers (required absolutely no oil, and have a lid);

Steps:

1. rice in the tap water under the wash 3-5 times, until the rice water is translucent clarification, it is clean. Then put the rice into a clean, oil-free pot, add about 3CM of cool water over the surface of the rice, cover and leave overnight (at least 12 hours), so that the rice grains are full of water.

2. Soak the rice and then rinse with water 2 times.

3. Steamer bottom filled with enough water, take a clean drawer cloth soaked in water, spread on the steamer, soak the rice out flat on the cloth, cover the lid to ensure that the seal is tight, do not have excess water vapor overflow, open the fire steam 20 minutes, break the raw can be. This steam out of the rice seven or eight percent is cooked, not too cooked and rotten steam.

4. Steam the rice out, into a clean basin of cool water, rinse under the tap, while using the hands of the rice in the lumpy part of the pinch loose. Drain the rice after only one rinse, keeping it slightly warm.

5. Prepare the liquor medicine (if it is in block form, crush it beforehand. Place the cubes of liquor in a plastic bag, lay it flat on a cutting board, and then use a rolling pin to crack the liquor into small pieces outside the bag before crushing it. The recommended ratio is 20 grams of powdered liquor for every 1,000 grams of raw rice).

6. Rinse and drain the water, and still have a slight temperature of the rice, into the container with a lid, the liquor medicine sprinkled into the hand to fully grasp and mix evenly. All mixed, with the palm of your hand to the rice pressure, smooth, and then dug a diameter of 3-4CM deep nest in the middle (can also be straight to the bottom of the basin). (After this step is done, you can also sprinkle a small amount of liquor powder on the surface of the rice and in the deep nest.)

7. Cover the rice container with a lid and wrap it with a blanket or a thin quilt. Put in a warm place to ferment (not directly on the heater). Hangzhou these two days the temperature in 20-27 degrees or so, 30 hours or so is good, open the lid, can smell the wine, the middle of the pit out of the water, pour a little out to taste, it is sweet (to add to the fermentation time in the summer generally 24 hours, 48 hours in the winter, spring and fall 36 hours) when the mash floats in the container, you can rotate, the mash center round holes are completely full of juice that is complete.

8. At this point can not eat immediately oh. Pour a bowl of pure water or cool water, not more than 2-3 centimeters of rice, continue to wrap up, and then cover about a day, you can eat.

Preservation: In the first three or four days after the mash is done, the sugar concentration naturally synthesized in the rice is at its highest, and the alcohol concentration is at its lowest, making it the best time to eat. Because the fermentation of rice wine is always ongoing, you can store the mash in the refrigerator after it is done to control the rate of fermentation.