Fangxian yellow wine production method

There are three main keys to grasp. \x0d\\\x0d\\1st is the tune off\x0d\1st yellow wine used by the tune is polygonum (a special plant), mixed with rice flour (will soak up the rice crushed into powder), licorice powder and the mother of the song powder together with the mixing, pinched into a slightly smaller than a walnut ball, put in a bucket covered with tsubaki twigs, the temperature is controlled at 25 ° C - 30 ° C between the 24 hours of fermentation (fermentation should be long mycelium from the color of mycelium can be distinguished good or bad), to be dispersed wine aroma, cool dry with a line through the string, hung in a sheltered light, ventilated and dry, hung in a string. Distinguish between good and bad wine), to be dispersed out of the aroma of wine, cool and dry with a line threaded into a string, hanging in a light, ventilated, dry place, take as you go. Generally a quill can make 3 pounds of glutinous rice yellow wine. \x0d\\\\x0d\\2 is steamed rice off\x0d\\to make wine must first soak the glutinous rice in water for 3-4 hours, and then amassed, water control, steaming, cooled to 27 ℃ for "tie up", but also pour cold water to cool down the "showering of rice", rubbing the broken rice, and the "tie up". "Setting up" is also called "drenching", rubbing the rice lumps, then sprinkling the crushed powder into it and mixing it well, and mixing it with some cool water appropriately, and then putting it into a tile pot or a tile jar, leaving a bottomed nest in the middle, which is used for airing down the marsh water. \x0d\\\\x0d\third is the temperature off\x0d\that the prepared raw materials will be put into the prepared wok (prepared with straw for heat preservation), the temperature will be controlled at 27℃-30℃, and the fermentation can be done generally in 24 hours, when the wok is full of chuseok, scoop the chuseok and pour it evenly to the surface of the lees (called hitting the head in the vernacular language), and then cool down the temperature appropriately to 24-25℃, and leave it to 1-25 hours for the first time. Then cool it down to 24-25℃ for 1-2 days and store it in a sealed jar for some days. Take it out and put it in warm or cool water, and generally put it in 1:3 ratio, i.e., a bowl of lees to 3 bowls of water and insert the lees into a wine drawer (a bamboo basket made of gabion) after it floats on it, and then leach out the lees for 24 hours, and it will be the fragrant and delicious yellow wine. If the longer-term storage, but also by one or two folding wine, that is, clear wine into other containers, the remaining turbidity (called wine Liangzi in the native language), stored separately for the development of noodles or other used to make the bun smell fragrant, sweet, soft, incomparable. Yellow wine after a few turn stack, more and more clear, was beige, drink or warm or cold according to the person from time to time, winter hot drink fever cold, summer drink cold yellow wine to quench the thirst. To make wine, the first thing to do is to soak the glutinous rice, usually from breakfast to three or four o'clock after lunch just right. Then take out the soaked glutinous rice and put it in a whisk basket to drain, and when it no longer drips, it can be steamed in a cage. Add water to the pot to submerge the bottom three inches of the steamer as the most suitable. Heat, until boiling, put the lid on the pot, forcing air. Wait until the cage full of fog, thick, on the glutinous rice. Glutinous rice on this is a delicate, not a pot of the whole child poured in, to a spoonful of spoonfuls of shaking loose, evenly spread out layer by layer. In this way, the steam out of the "medium" (cooked glutinous rice) will be heated evenly, will not be mixed with raw dough. This step is called "leaping gas", to make good wine, this link is very important. On the glutinous rice, the upper edge of the steamer basket surrounded by a towel to prevent it from air, heating and pressure. By the time the heat can't be contained and the lid of the steamer is pushed upward and outward, it's almost ready. Open the lid, use chopsticks to stir a little, if not scattered, sticky, a soft bright color, indicating that it is fully cooked, it can be out of the cage. This cooked "medium" is delicious when mixed with sugar. Like fat meat, it is also tiresome if you eat too much of it. Take out some of this "medium", add sugar, knead it vigorously, rub it, pinch it, and crush it into a cake and stick it into the pan. This is the "mochi", which is solid, tough, and tasty. These "medium" to warm, and crushed cookies and mix evenly, into the altar, filled with the appropriate water, the water should be warm in winter and cool in summer. If in winter, it is best to surround the outside of the altar with straw, rice bran or broken cotton wool or something to keep warm. Everything is ready, just wait for it to brewed to eat sweet dregs.