How to make rice wine from red rice?

500 grams of glutinous rice, 50 grams of red yeast, 5 grams of sweet wine koji.

It is winter, which is a good season for brewing red rice wine. Due to the high temperature in summer, the fermentation speed of monascus is fast and difficult to control. If you are not careful, it will be sour. If you don't do it well, it will become vinegar instead of wine ~ ~ ~

Red rice wine: Wash glutinous rice 1 kg, remove impurities, soak in clear water for 24 hours, take out the water, and steam in a steamer.

Monascus rice is soaked in cold boiled water, and steamed glutinous rice is added with water at one time, so that it can be dispersed and easily mixed with koji, which is beneficial to fermentation. The amount of koji rice can be put according to the proportion of 50 grams of monascus rice per catty! At the same time, put 5 grams of liqueur koji. The amount is put in proportion to the brewing. You can put less, but not more.

Put a layer of glutinous rice and a layer of sweet wine koji, and finally put the koji rice and mix well.

Another thing to remind is that the temperature must be mixed between 30 degrees and 35 degrees. It is too cold to ferment easily, and overheated Aspergillus will burn to death!

Next, put the rice mixed with koji into a sealed container, press the rice into a solid state, not too much, accounting for one-third of the container, and then pick an eye in the middle like making sweet wine. Then put it in a warm place (about 30-40 degrees) for fermentation!

After a day or two, I opened the lid and saw the clear wine flowing out of the hole in the middle, which was half the battle.

After more than a month, the raw materials in the bottle have been integrated and the color has gradually changed from clear red to deep red. ...

The protein of glutinous rice is nourished by amino acids, vitamins and other nutrients of microorganisms inherent in red rice. This wine is even preliminarily brewed and can be eaten! The reason why the word "first brewed" is used is that it will take several years to get a super mellow taste!

The next step is to filter with a sieve, and the red koji wine obtained after filtration can be used as cooking wine or directly drunk!

The filtered distiller's grains are mashed with a food processor to become red distiller's grains. Fuzhou cuisine has developed this red distiller's grains to the extreme, resulting in more than a dozen practices such as "carrying distiller's grains", "exploding distiller's grains", "stewing distiller's grains", "frying distiller's grains" and "getting drunk".

The dishes are not rich in nutrition and bright in color, which is especially suitable for festive atmosphere ~ ~ ~