How to brew yellow rice wine? Method for making yellow rice wine

The brewing method of yellow rice wine is as follows:

Ingredients: special millet and yellow wine.

1. Before brewing yellow rice wine, you need to make koji half a year in advance. Generally, koji-making is made in hot weather. The traditional koji-making is made by filling and fermenting wheat grains, yeast and hemp leaves.

2. The brewing time of yellow rice wine is generally around the twelfth lunar month. Because of the low temperature in December, millet is not easy to deteriorate when soaked in water.

3. Before brewing yellow rice wine, wheat Daqu should be chopped to a moderate size, so that it can be easily mixed with cooked millet. When cutting Daqu, remember not to be contaminated with salt, water and oil. To avoid the deterioration of yellow rice wine during fermentation.

4. Clean the tiles around the pot to avoid spilling and wasting sticky millet in the process of cooking wine. First, boil two-thirds of the water in the pot until it looks like millet.

5. After the millet is put into the pot, keep stirring. It is best to stir with a handle made of Toona sinensis, so that the wine will be more mellow. Constant stirring helps the millet to be heated evenly and avoid slagging at the bottom of the pot.

6. With the change of time, the millet in the pot turns dark brown due to high temperature, and it will be cooked soon. After the millet turns dark brown, you can lick the rice to see if there is any hard core. If not, even if it is cooked, the fire will stop at this time.

7. Shovel the cooked millet into a dustpan prepared in advance. The millet with heavy color on it is caused by the high temperature at the bottom of the pot, which is an important symbol of traditional brewing yellow rice wine.

8. Fermentation is an important link in brewing yellow rice wine. Handmade yellow rice wine follows the ancient method and adopts the traditional winter brewing technology, which is brewed only from winter to around every year. Because of the low indoor temperature and long fermentation time, all rice wine camps are rich.

9. After a long period of fermentation, yellow rice wine will be squeezed out. The main purpose of pressing is to remove the distiller's grains from yellow rice wine and get the separated liquor. If you drink it yourself, you can do it without filtering.

10, the last step of bottling, although the conditions are relatively simple, it is not comparable to the modern filling production line, and it is as clean and hygienic as possible.