Practice of traditional yellow rice wine

Before cooking, the glutinous rice should be fully soaked, and the soaking time should be selected according to the weather. For example, it takes about ten hours to soak in cold water in summer and 24 hours in winter. If you want to hurry, you can soak in hot water or warm water. After the glutinous rice is soaked, it must be steamed, not boiled, because it is sticky. Steaming, and cooling to about 20-30 DEG C..

2. Sake koji

The distiller's yeast should account for about 2 ‰ (20 kg of glutinous rice and 20 g of distiller's yeast), spread it evenly on the paved glutinous rice, and then stir it evenly with a spoon. Stir well, put in a jar and seal for fermentation.

ferment

Ferment at 10- 15℃ for about 48-72h, and then add wine. It's pure rice wine, that is, without any additives and without any treatment. If you want to make rice wine more alcoholic, you can add some pure rice wine with high alcohol content, such as 53 degrees, 30 degrees and 20 degrees.

4. Secondary fermentation

Ferment again for at least 15 days after drinking. If you want to make it taste better, you can ferment it for 1-2 months.

5. Over slag

Filter out the grain residue with a filter cloth. Then the wine is subjected to high temperature, disinfection and bacteria avoidance, because the unsterilized wine contains bacteria, which affects the sugar content and increases the alcohol content.

6. Temperature treatment

After heating the thermometer to about 80-85℃, soak it in wine several times, and then soak it several times more. The final wine is golden yellow and has a strong grain flavor.