How to brew yellow wine?

Raw materials needed: 10 kilograms of rice (glutinous rice, round-grained rice), 9.3 kilograms of water, 1 kilogram of cultivation song (available at distilleries or curd factories), 0.28 kilograms of medicinal wine (available at vice stores).

The production method is divided into several steps: soaking rice, steaming rice, fermentation, pressing, filtering, decocting and sealing.

Soaking rice: choose better glutinous rice or round-grained rice, after washing; soak in water for 8 to 10 hours, drain and prepare.

Steaming rice: Steam the drained rice in a pot until it reaches 90% and leave the fire. Requirements for the rice steamed to the outside of the hard inside soft, no sandwich, loose not paste, cooked evenly, do not immediately uncover the pot after cooking, in the pot to the rice to cool down before leaving the pot; out of the pot to break up the rice balls; and then spread the plate to dry to 28 ℃ below the jar.

Fermentation: Pour the prepared water, cultivation quartz and wine medicine into the tank with the steamed rice and mix well, cover the lid, and put it at room temperature in summer, and put it on the heater or in front of the fireplace in winter, and it will take three days or so for the rice to become soft and sweet, and you can see the wine oozing out when you stir it with chopsticks. At this time, the temperature in the tank reached about 23 ℃, both can stop fermentation.

Pressing: The fermented material is put into a clean cloth bag, on which wooden boards and heavy objects are pressed to extract the liquor.

Filtering: Make a cloth bag with cloth, pour the extracted liquor into the bag and filter it, and collect the filtrate.

Decoction (heating and sterilizing): put the filtered liquor into a pot and steam it (all kinds of evaporation are possible), and when the domestic temperature rises to 85℃, the heating can be stopped.

Sealing: put the filtrate into a clean and waterless altar, wrap the mouth of the altar with clean kraft paper, seal it tightly with rice husk and soil and mud, then put the altar into a suitable place, and you can open the altar and drink it after two months. The longer the storage time, the better the quality of yellow wine, more mellow flavor.