What is the production process of Meizhou Hakka wine making?

1, material selection: glutinous rice is used as raw material for yellow rice wine, and late season rice is better.

2, soaking: soak the glutinous rice for about a day, half a day in summer.

3. Steamed rice: steamed in a steamer. Yellow wine is also called steamed wine. The process of steaming rice is very important. First, heat the rice with strong fire, then cook it with slow fire. Steam the rice thoroughly, and don't burn it (if the rice grains are burnt, the yellow wine will have a aftertaste and the wine will fail).

4. Cooling: spread the steamed rice out of the pot and cool it.

5. Add distiller's yeast: mix distiller's yeast into glutinous rice. It is said that this kind of distiller's yeast evolved from She nationality, and it is made up of ten or twenty kinds of medicinal materials, which is equivalent to natural fungi.

6. Fermentation: Put the glutinous rice mixed with distiller's yeast into a clay pot for fermentation. After about 24 hours, the temperature in the jar naturally rises, and starch begins to turn into sugar. In winter, the outside of the jar is wrapped with a quilt or straw to keep warm.

7. Take the wine: squeeze the distiller's grains, separate the wine juice from the distiller's grains, put the wine juice into the jar, cover it with a bowl, and then buckle it backwards with another bowl to prevent sundries from falling in.

8. Baking: Put chaff or straw around the jar, bake it on a dark fire for a day, and boil the wine, which can not only sterilize but also make the wine more mellow.

9. Sealing the jar for drinking: naturally cool, leave it for a week, eliminate sediment, seal the jar and drink it at any time.

1. Meizhou Hakka Niang wine refers to yellow rice wine specially made of glutinous rice, which is often called "old wine" in Meizhou and has become a popular folk drink in the local area.

Second, Hakka Niang wine is mellow and sweet, unique. It not only has the unique flavor and health care function of Hakka, but also becomes a gift to show Hakka etiquette and contact feelings.