Method for make yellow wine koji

Preparation materials: yeast (non-commercially available finished yeast for steaming steamed bread in rural areas), 20kg of wheat, hemp leaves, Aspergillus sojae and fresh hemp rope.

Production steps:

1. First, wash the wheat with clear water, remove the magazines, and then spread it on the roof to dry.

2. Pass the dried wheat through a pulverizer, subject to the fact that the wheat is pulverized to half, or pass through an old-fashioned mill to obtain two parts: flour and wheat grains.

3. Soak the starter with clear water for several hours in advance, then add the crushed wheat and stir well. The starter can be squeezed by hand, not too dry or too wet.

4. Spread hemp rope vertically and horizontally at the bottom of the curved die, and then spread hemp leaves evenly, with 6 to 7 layers as appropriate, and choose the larger hemp leaves as the bottom.

5. Fill the raw materials into the mold, and if they are not filled at all, press them hard, so that the stirred wheat raw materials can be squeezed tightly. The thickness of Daqu should be below 10cm, not too thick.

6. After completing the above steps, you can pack. Spread hemp leaves evenly on the top, as below, subject to internal raw materials, and tighten the hemp rope as much as possible.

Precautions:

In the process of Daqu production, hemp leaves and hemp rope should be selected as raw materials, because hemp leaves are hot and can help wheat koji fermentation to provide heat. At the same time, in the fermentation process, the volume of wheat koji gradually becomes smaller, and the fresh hemp rope will shrink accordingly after drying to ensure the compactness of bundling.

During the whole binding process, be careful not to expose the internal raw materials, because after fermentation, the internal raw materials are diluted first and then hardened to prevent the outflow of raw materials. Daqu should be exposed to the sun after binding to prevent rain. It usually takes about a month.