Practice and formula of yellow rice wine

Select glutinous rice or rice and wash it; Soak in ordinary cold water for 8- 10 hour, and control to dry for later use.

2. rice.

Steam the dry rice on the pot to 90%, a perfect mysterious fire. It is stipulated that white rice should be steamed until it is hard outside and soft inside, without chocolate sandwich, loose and not paste, and cooked well.

Don't lift the lid immediately after cooking, put the rice in the pot and wait until it is almost cold before opening the pot; After the pot was lifted, it was fake and scattered; Then spread out the vegetables and air them below 28℃.

3. Early alcoholization.

Pour the prepared water, shaping koji and medicinal liquor into the main tank and mix them with steamed white rice evenly, cover them, dry them indoors in summer, put them on the radiator or in front of the stove in winter, and after three days, the white rice becomes soft and sweet, and after stirring with chopsticks, you can see that there is wine oozing out. At this time, the temperature in the cylinder can be up and down by 23℃, which can terminate the early alcohol production.

Step 4 squeeze.

Will pass

Put the raw materials fermented in the early stage into a clean cloth bag, and press boards and hanging objects on it to make wine.

5. Boil wine (heat sterilization).

Put the pressed wine into a pot and steam it (all kinds of woks can be used), and stop heating when the temperature in the pot rises to 85 degrees.

Filter.

Make a cloth bag with bean wrap cloth, pour the steamed wine into the bag and filter, and keep the leachate.

7. save.

Put the leachate into a clean pickle jar, wrap the jar mouth with clean wrapping paper, then seal the jar mouth with wheat straw or rice husk and synthetic mud, then put the pickle jar into a suitable area, and the jar can be opened after two and a half months.