Brewing method of rice wine

1. Soak glutinous rice (or rice) in water for half a day, rinse it, and then steam it into rice;

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. Mixed koji:

Spread the glutinous rice evenly with a spoon, spread the koji evenly on the glutinous rice (leave a little koji for use), and then turn the glutinous rice with a spoon to mix the koji as evenly as possible.

3. Save:

Gently compact with a spoon. Smooth the surface (you can dip it in cold boiled water), make it into a flat-topped cone, press out a concave pit in the middle, 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 the container tightly and put it at a suitable temperature (about 30℃). If the room temperature is insufficient, you can wrap the container with a thick towel. Fermentation.

5. Check whether there is fever in the middle, which is a good phenomenon. 1 day can try. The wine is crisp and juicy, sweet and fragrant, and the wine is not fragrant. Time can be determined according to personal taste. After a long time, the taste of wine will be sour, but it is not good to brew too much. ) fermentation for about 24-48 hours. Open the lid of the container (it is good to have a strong smell of wine), fill it with cold water, cover it and put it in the refrigerator (to stop fermentation).

Precautions:

1. The sake koji must be mixed after the glutinous rice is cooled to 30℃. Otherwise, hot glutinous rice will kill bacteria. The result is either sour or smelly, or nothing happens. Not if the intermediate temperature is too low. If koji is inactive, miscellaneous bacteria will multiply in large numbers, and the optimal temperature is about 30℃. Make sure it is sealed. Otherwise it will be sour and astringent.

2. The key to making distiller's grains is cleanliness. Everything can't be stained with raw water and oil, otherwise it will be moldy and hairy (this is related to the growth conditions of distiller's grains, and unclean environment will promote the growth of miscellaneous bacteria). The containers for steaming rice, shovels for shoveling rice and spoons for fermenting rice wine should be washed and dried first, and the hands should also be washed and dried.

3. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no smell of wine and the rice has no tendency to form tofu, the container can be heated in warm water at 30℃, so that the rice will not be unable to continue fermentation because of insufficient temperature.

4. The production process of fermented grains is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), fermented grains can still be eaten except Mao Mao. If the brewed wine is covered with hair and colorful, it is estimated that which operation link is stained with raw water or oil, which is not clean and has to be thrown away.

5. Practice mastering a degree: if the fermentation is excessive, the glutinous rice will be empty and full, and the wine will be too strong. If the fermentation is not sufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor. When mixing koji, if you put too much water, the glutinous rice will eventually be empty, will not agglomerate, and will disperse as soon as it is cooked.