Family brewing technology

Material preparation: 2.5kg glutinous rice, distiller's yeast 1 grain, sealed container 1 piece, steamer 1 piece, mountain spring water 1000ml (water can be used instead).

Step 1: Select 2.5 Jin of high-quality glutinous rice and put it into the basin for repeated elutriation several times. After washing until the water is transparent and the glutinous rice is clearly visible, leave about 1cm of clear water in the basin and soak it for 5-6 hours.

Step 2: after soaking, pour off the water, then wash the glutinous rice twice with clear water and steam it for about 40- 1 hour.

Step 3: Pack the steamed rice and put it in a plate for cooling.

Step 4: When the rice is cooled to about 40℃, break up the rice balls with a rice spoon. The standard is not to make balls. After breaking up, add mountain spring water (which can be replaced by drinking water), and the amount of water is about 1 kg of glutinous rice, 7 liang of water.

Step 5: After adding water, add distiller's yeast into the rice-water mixture, and start adding distiller's yeast at about 30-35℃ of rice. Generally, a koji can make 2.5 Jin of glutinous rice. Firstly, the distiller's yeast is crushed, and a proper amount of water is added to melt the distiller's yeast without too much water, and all the distiller's yeast water is poured into the rice-water mixture.

Step 6: After fully stirring the rice-water mixture and distiller's yeast water, put it into a container, dip a spoon in water to slightly compact the rice-water mixture, and dig a hole in the middle to make dimples. The sealed pot is sealed, and the wine usually ferments after 48 hours, and the optimal brewing temperature is 30-35℃.