Method and steps of making rice wine

Rice wine is deeply loved by people because of its rich aroma and diverse functions, but its production method is very particular. Only by strictly following the six procedures of rice selection, elutriation, steaming, koji mixing, fermentation, continuous fermentation with water and aging clarification can the most authentic rice wine be brewed.

1 rice selection and cleaning

Choose the best glutinous rice, wash it several times, wash it clean and soak it in water. The water layer is about 20 cm higher than the rice layer. Water temperature and soaking time: 65,438+02-65 in winter and spring, 438+04 hours lower than 65,438+05℃, and 6-8 hours lower than 25℃ in summer. It is considered that there is no white kernel when rice is soaked, and water should be changed 1 ~ 2 times in summer to make it not sour.

Put water in the steamer, cover the steamer with gauze, and boil the water until there is steam. Steam the glutinous rice on the cloth (for about an hour, just taste it yourself). Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while. After steaming, put it into a container for fermentation (rice cooker, soup basin or plastic or glass container), stir it with a spoon for a few times, and cool it to a temperature that is not very hot (about 30% of medium-temperature fermentation, the rice is overheated or supercooled).

2. Steam in a pot.

Steam in the pot: drain the soaked rice and steam it in the steamer. When steaming rice, fire should be fierce. /kloc-After 0/0 minutes, remove the lid and sprinkle a proper amount of water on the rice layer. After steaming for another 20 minutes, the rice grains will swell and shine, loose and soft, chewy, just cooked and ready to cook.

3 mixed starter filling tank

After the rice is taken out of the pot, pour it evenly with cold boiled water to make the rice grains not stick together, then cool it until the temperature of the rice grains drops to 30 ~ 36℃ and it is not hot, and then sprinkle with Yada sweet wine koji. If it is a blocky koji, you need to grind it into powder before sprinkling it, or you can melt it with cold water before pouring it together. Then stir the added distiller's yeast evenly. Leave a small amount of koji for later use. (It is easy to stir when treated with cold boiled water, and the rice has absorbed a certain amount of water, so it is easier to observe the wine seepage during the first fermentation. When mixing koji, put a layer of rice, add some koji and stir, add it layer by layer, stir layer by layer)

After filling the cylinder, gently compact it with a spoon or hand. Smooth the surface (you can dip it in cold boiled water), make it into a cone with a flat top, press out a pit in the middle (it plays the role of ventilation and cooling, which is convenient for observing the exudation of wine), sprinkle the last bit of distiller's yeast in it, and pour in a little cold boiled water (the purpose is that the water will slowly seep out, which can evenly dissolve the distiller's yeast mixed in the rice, which is beneficial to uniform fermentation), but the water should not be too much.

4 fermentation

Cover well, the container should not be completely sealed, because the previous saccharification process needs some oxygen, so it can be kept relatively closed and placed at a suitable temperature (about 30℃). If the room temperature is insufficient, you can wrap the container with a thick towel.

You can check whether there is a fever in the middle, which is a good phenomenon. 1 day can be tasted. The wine is crisp and juicy, fragrant and sweet, and the wine does not wash the nose. Time can be based on personal taste. It will be sour after a long time, but washing too much is not good for you. ) ferment for about 24-48 hours, and open the lid of the container (it has a strong smell of wine).

5 add water to continue