Steps of self-made traditional music

# Protecting Agricultural Cultural Heritage # The sweet wine and white wine that rural families drink every day are generally brewed by themselves. These sweet wines and white wines are all brewed by traditional methods. The quality of wine is very good, mellow, fragrant, healthy to drink, very reassuring, very simple to brew, very grounded, and can be brewed by every household.

Generally speaking, the traditional distiller's yeast of rural sweet wine and white wine is brewed at home and rarely bought by others. Only some families brew their own sweet wine and white wine, and it is very rare to brew them once a year, even it is difficult to brew them once every few years. Such a family will definitely not make their own wine songs. If they brew wine once, they will have to go to their neighbors to beg or buy some curved balls.

The method of making sweet wine and white wine in rural families is very simple. You can understand it at first sight, but you can understand it as soon as you learn. You might as well try. I hope everyone can drink their own sweet wine and white wine.

If everyone's homemade liqueur and liquor koji are for their own use, if the quantity is small, it is usually enough to make a few kilograms of liquor koji. There are two kinds of distiller's yeast: sweet distiller's yeast and white distiller's yeast. Some people in rural areas call it small distiller's yeast and big distiller's yeast.

The practice of sweet wine koji and liquor koji is exactly the same, but the difference is that the introduction of liquor koji is different. Distiller's yeast as the introduction, liquor yeast as the introduction. In addition, the consumption of koji at home is relatively small, generally only one or two kilograms a year is enough, while the amount of liquor brewing is relatively large, and the amount of liquor koji produced is also very large. Therefore, when making wine songs, we always consider how many wine songs to make according to the amount of wine needed at home.

The raw material for making distiller's yeast is rice flour, including chaff, which is suitable for making liquor yeast, and rice flour is suitable for making sweet distiller's yeast. The medicinal materials of Daqu are all natural plants. If it is difficult to find Polygonum hydropiper, Lobelia chinensis, lotus leaf, field grass, ink grass and other herbs. It is enough to find Polygonum hydropiper, and other herbs are not needed. Starter is the seed of distiller's yeast, which provides the seedlings of Aspergillus.

If you make your own liqueur koji, in layman's terms, the raw materials are rice flour, Polygonum hydropiper and imported liqueur koji. Rice flour is glutinous rice processed by ordinary rice, which is ground into thick and thin mixed powder without glutinous rice flour. The dosage is determined as required.

Polygonum hydropiper is prepared by cutting fresh seedlings of Polygonum hydropiper into sections, removing impurities, washing, drying in the sun and grinding into powder. The function of Polygonum hydropiper can provide auxin for Rhizopus, yeast and other microorganisms. Grass is rich in flavonoids, which is helpful to the normal growth of yeast vaccine, loosens the particle structure in rice flour and improves the permeability of koji. Polygonum hydropiper also contains terpenoids, which can effectively inhibit the production of pathogenic microorganisms and other miscellaneous bacteria, make koji-making vaccine more pure and avoid the pollution of miscellaneous bacteria.

Polygonum hydropiper also contains main insecticidal components, such as sesquiterpenes such as polygonal dialdehyde, which can play an insecticidal and bacteriostatic role in koji, which is beneficial to the preservation and quality assurance of later koji. Therefore, it is necessary to make your own koji without spicy sauce. Other plants need very incomplete substances for koji, and they need to be mixed with a variety of herbs to achieve the effect of Polygonum hydropiper.

When making liqueur koji, three-quarters of rice flour and one-quarter of dried Polygonum hydropiper powder are mixed with appropriate amount of water and kneaded into balls, and then kneaded into soup balls. Then use one or two or several high-quality sweet distillers' yeast as the seed of distillers' yeast and grind it into powder. Then, the whole body of the kneaded meatballs is covered with liqueur koji powder, and the whole body must be evenly covered with liqueur koji powder.

Then use a bamboo dustpan prepared in advance, put clean and hygienic straw or wheat straw under it, arrange them one by one, cover them with film paper, and put them in an environment with a temperature of 20~25 for 5~7 days to cultivate the vaccine. Thick white fluff grows on the meatballs, and there is no noise, indicating that Aspergillus wine grows normally. If there are variegated colors, the quality is poor. After 7 days, when the white fluff on the starter ball falls off and there are some small black beads, take them to a ventilated place where there is no direct sunlight to dry them, so as to avoid the sunlight killing the bacteria seedlings on the starter ball.

When koji is completely air-dried, it can be collected in plastic bags or bottles for later use. When the air-dried sweet distiller's yeast or white distiller's yeast has high alcohol content and the color is rice flour and giant knotweed, it is a normal high-quality distiller's yeast. If it turns grayish black or black, stinks and smells, it can't be used and should be disposed of.