How to make rice wine? It's fragrant and sweet.

Homemade rice wine must have good wine.

Homemade rice wine ① Taomi cooking. (2) Take out the rice, screen it with a sieve, and sprinkle water to separate the rice. (3) The quality of wine is the key to mash it into powder. 4. Sprinkle the wine evenly and stir well. 5. Put the stirred rice into a clay pot to keep warm. ⑥ After a certain period of fermentation, the rice becomes soft and can float in wine, such as wine fragrance. At this time, it has become a sweet wine. Brewing has wine vessels. In the brewing process, ① put the bottom pot, pour the sweet wine into the bottom pot, and then steam it with wood. There are scissors and scissors in the middle, which must be straight and flat with a slope of 30 degrees. There is a boiler filled with water on the top shelf. The shearing nozzle is connected with the wine pool. The edge is sealed with a wet towel, and the bottom pot rack burns slowly. When the bottom pot boils, the wine meets the cold water in the top pot, and the soda falls into the shear tube. When the top pot is hot, it is necessary to pull cold water. Generally, three pots of water are moderate and four pots of water are long, so the wine is light and the concentration is low. Never look at the wine in the wine pool with an open flame such as a lighter in the process of making rice wine, which is easy to catch fire. Have drinkers ever brewed their own wine? Might as well explore it. Self-brewed different feelings! Inheritance of wine culture!

Glutinous rice, sweet wine koji.

① Soak the glutinous rice for four hours in advance, then put it in a pot with water above 1cm and put it in a rice cooker for stewing.

② Take out the glutinous rice, stir it evenly with a spatula, dry it, and let the water inside evaporate.

(3) Prepare a clean, water-free and oil-free container, put the glutinous rice into the container, sprinkle with distiller's yeast, and stir evenly with a shovel to make each glutinous rice mixed with distiller's yeast.

(4) Insert a hole in the middle with chopsticks, which is convenient for observing the state of wine. Cover with plastic wrap and let it ferment naturally in a warm place. It takes about two to three days in winter and 24 hours in summer.

⑤ Take it out after fermentation, and the wine will overflow on the surface. The rice wine made in this way is delicious, simple and convenient. Try it if you like!

In fact, the method of making rice wine is very simple, not as difficult as you think, as long as you dare to try, you can succeed.

Rice wine, also known as fermented wine and sweet wine. In ancient times, people called rice wine "Yi", which was made of glutinous rice and was a traditional home-brewed wine.

The main raw material for making rice wine is "Jiangmi (once called stomach in the north)", which is rich in glutinous rice in the south. The method is very simple, that is, the steamed glutinous rice is cooled to a certain temperature, then a special distiller's yeast is added, and it is sealed and fermented for a period of time. Yellow rice wine has been brewed in China for thousands of years, and it is deeply loved by people because of its sweet and mellow taste and low alcohol content.

Step 1: Prepare a proper amount of glutinous rice, wash and soak the glutinous rice for more than 6 hours (this step must not be urgent, the glutinous rice can not be steamed thoroughly without soaking in water, and the wine yield is not high). Make at least 3 Jin at a time. Now that you have done it, do it more and it won't break in a short time.

Step 2: Steam the soaked glutinous rice in an oil-free steamer, usually for 40 minutes. Pay attention to the utensils that steam glutinous rice must not have oil, otherwise it will rot easily during fermentation.

Step 3: Put the steamed glutinous rice into an oil-free and water-free basin and spread it loosely. When the central temperature drops to 30-40℃, sprinkle the distiller's yeast at the ratio of 1 kg glutinous rice to 2 g distiller's yeast, and mix well with clean chopsticks.

Step 4: Put the glutinous rice mixed with distiller's yeast into the fermentation container, press the glutinous rice slightly, then dig a small hole in the middle (convenient for observing the wine), sprinkle some clean boiling water slightly, and cover it. The temperature of 20℃ is about 2 days, and the fermentation time may be a little longer if the temperature is low.

Step 5: If you want to get more liquor, after 4 days of fermentation, add cold boiled water to rice wine, and add 1 kg cold boiled water to rice. After another week of fermentation, the degree of rice wine will go up.

Important note:

All utensils related to making rice wine must be cleaned, and there can be no oil stains or oil stains, otherwise the glutinous rice will surely rot and produce miscellaneous bacteria during the fermentation process. When green mold or black mold appears in general fermentation, 100% is broken. It doesn't matter if there is white hair on the surface, and the lower layer can continue to eat.

Hello, I'm glad to answer your question.

Rice wine, also known as sweet wine, is a mixture of steamed glutinous rice and Saccharomyces cerevisiae (a special microbial yeast). It is not entirely in the category of wine, but it has the aroma of wine. Because it is made of glutinous rice, rice wine is not very strong, mellow and sweet, and it will not be intoxicating if you drink it directly. Moreover, the wine trough can also be used to make other desserts, such as jiaozi with wine and eggs with wine.

Next, I will give you a detailed explanation of how to make homemade rice wine and how to make fragrant and sweet rice wine.

Ingredients: glutinous rice 1 kg, 2.5g of distiller's yeast, mineral water, 250ml of boiled water, jar and gauze.

Production process:

Tips:

Temperature 10 degree, sealed for seven days.

Homemade rice wine is fragrant and sweet, and you can have two drinks with your friends occasionally. I'm flattered to think about it.

I hope my answer can help you.

A catty of glutinous rice is washed clean, soaked for three hours, and easily broken by hand. Spread the cage cloth on the cage drawer, pour in the soaked glutinous rice, spread the glutinous rice evenly, boil the water for 20 minutes (it's time, try to see if it's cooked), pour the cooked glutinous rice into a basin, put it in a place that is not hot (35℃), prepare 270 grams of cold boiled water, pour in 4 creeks of wine (supermarket) to compact the glutinous rice, poke a hole in the middle, and cover it at 30℃. I fermented rice wine with yogurt machine for 36 hours, which was fragrant and sweet.

Soju is the common name of liquor. The following is the production method of liquor.

The production of wine. ※:

Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50 ~ 65 degrees. According to the different saccharification, fermentation strains and brewing technology, it can be divided into three categories: Daqu liquor, Xiaoqu liquor and bran koji liquor, among which bran koji liquor can be divided into solid fermented liquor and liquid fermented liquor.

Raw material formula All raw materials containing starch and sugar can be used to brew liquor, but the liquor brewed by different raw materials has different flavors. Grain sorghum, corn and barley; Potatoes such as sweet potato and cassava; Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, can be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato outreach, beet head and tail, etc. Can be used as alternative raw materials. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as alternative raw materials.

The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on.

Besides raw materials and auxiliary materials, distiller's yeast and yeast also need distiller's yeast. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharifying koji). Daqu is a kind of crude enzyme preparation, which uses starch as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu (producing famous wine and high-quality wine), Xiaoqu (producing Xiaoqu wine) and bran koji (producing bran koji wine). Bran koji is the most widely used in production.

In addition, sugar is converted into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation. The starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation culture liquid which is obtained by using sugary substances as culture medium and expanding yeast culture quite purely. In production, vats of distiller's yeast are mostly used.

manufacturing method

1. raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different. More than 60% of raw materials such as dried potatoes and corn pass through a 20-hole sieve.

2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time. The specific performance of appropriate ingredients depends on the starch concentration, acidity and looseness of fermented grains in the pool. Generally speaking, the starch concentration is 14 ~ 16% and the acidity is 0.6 ~ 0.8.

3. Cooking and gelatinization. Starch is gelatinized by cooking. It is beneficial to the action of amylase and can kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Ordinary materials are steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.

Mixing raw materials with fermented grains, steamed wine and steamed materials at the same time is called "mixed steaming and mixed burning". In the early stage, steaming was the main method, and the temperature in retort was required to be 85 ~ 90℃. After steaming wine, gelatinization should be maintained for a period of time.

If steaming wine and steaming materials are carried out separately, it is called "steaming".

Calm down. The cooked raw materials should be cooled quickly by slag extraction or air drying to reach a temperature suitable for microbial growth. If the temperature is 5 ~ 10℃, the product temperature should be reduced to 30 ~ 32℃; if the temperature is 10 ~ 15℃, the product temperature should be reduced to 25 ~ 28℃ in summer. Slag extraction or drying can also play a role in volatilizing odor and absorbing oxygen.

5. Stir the paste. Solid state fermentation of bran koji liquor is a two-way fermentation process of saccharification and fermentation. After slag extraction, add koji and yeast at the same time. The amount of distiller's yeast depends on its saccharifying power, which is generally 8 ~ 10% of the brewing main material, and the amount of distiller's yeast is generally 4 ~ 6% of the total feeding amount (that is, 4 ~ 6% of the main material is used to cultivate distiller's yeast). In order to facilitate the normal enzymatic reaction, water should be added when the fermented grains are stirred (called pulping in the factory), and the water content of the fermented grains should be controlled at 58 ~ 62% when entering the pool.

6. Fermentation in the cellar. When entering the cellar, the temperature of fermented grains should be 18 ~ 20℃ (not more than 26℃ in summer), and the fermented grains should not be pressed too tightly or too loosely, and it is generally appropriate to pack about 630 ~ 640 kg per cubic meter. After canning, cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran.

The fermentation process is mainly to master the product temperature and analyze the changes of moisture, acidity, alcohol consumption and starch residue at any time. The length of fermentation time depends on various factors, ranging from 3 days to 4 ~ 5 days. Generally, when the temperature of the product in the cellar rises to 36 ~ 37℃, the fermentation can be finished.

7. Steamed wine. Fermented grains are called fragrant grains and contain extremely complex ingredients. The effective components such as alcohol, water, higher alcohols and acids in fermented grains are evaporated into steam by steaming wine, and then cooled to obtain liquor. During distillation, alcohol, aromatic substances and sweet substances should be extracted as much as possible, and impurities should be removed by pinching the head and tail as much as possible.

thank you

1, the glutinous rice is soaked in water for about six hours.

2. Soak until it can be easily crushed with your fingers.

3. Pour off the water, steam in a steamer (steam directly without steamer), steam for about 15 minutes, and turn off the heat when it is ripe in July and August.

4. After natural cooling, add sweet koji, add a cup of cold boiled water, gently compact the rice with a spoon, press a small nest in the middle, cover it, and place it directly in summer. Now the temperature can be packed in a box and wrapped in a quilt. It will be ready in two or three days.

Glutinous rice must be completely cooled before adding koji, otherwise the sweet wine will turn sour. The optimum fermentation temperature of glutinous rice is 25-30℃. If it is too low, the fermentation bacteria will not die, but the activity will be weakened, and the sweet wine will not come easily. But if the fermentation temperature is too high, sweet wine will definitely not work.

The whole operation process must be oil-free and salt-free, and containers and hands should be kept clean. Otherwise, the sweet wine made is not white, bad to drink, or unsuccessful.

The above is the specific method of making rice wine, isn't it simple? If you are interested, you might as well find time to do it yourself!

Actually, making rice wine is more fun. Even if you don't like it yourself, you can give it away after you make it. As a gift, because it is handmade, it is also more innovative.

Formula: 500g of pure glutinous rice, 530ml of cold boiled water, 3g of sweet wine koji.

Exercise:

1. The glutinous rice should be soaked for more than 8 hours first, and it needs to be soaked for 12 hours in winter, so it must be soaked thoroughly.

2. Drain the glutinous rice, steam it in a steamer, don't take it out immediately after steaming, turn off the fire and simmer for 5 minutes.

Put the steamed glutinous rice in a ventilated place, the temperature will drop to 33-38 degrees Celsius, which is similar to the temperature of human body.

4. Put 30ml of cold boiled water into glutinous rice, stir well, and then add sweet wine koji and stir well.

5. Prepare a big bowl or glass jar, wash it, drain the water, sprinkle a little koji powder on the bottom of the bowl, then put the glutinous rice into it for compaction, dig a hole in the middle and sprinkle some koji powder on the surface of the glutinous rice.

6. Wrap the bowl in a plastic bag, so you don't need to wrap cotton-padded clothes in summer. It will take about 36 hours for rice wine. In winter, it needs to be wrapped in cotton-padded clothes and fermented for 48 hours. Add 500 ml of cold water to the fermented rice wine and ferment for 2 hours, and the sweet rice wine will be ready.

7 tips:

1. When people buy glutinous rice, many vendors will mix some hybrid rice. If you buy glutinous rice, it is all milky white particles, that is, it is not mixed with cross rice. If there are transparent particles, they are mixed with hybrid rice. Rice wine made of pure glutinous rice tastes better.

2. Rice grains must be soaked before steaming. If the first steamed rice is not cooked, a small amount of water can be sprinkled on the surface of the rice for steaming, and the steamed glutinous rice can be fully fermented.

3. The optimum temperature of yellow rice wine fermentation is between 33 and 38 degrees, so the temperature of our rice can't exceed this temperature. When the temperature is higher than 38 degrees or lower than 33 degrees, the activity of yeast will decrease, which will affect the fermentation effect.

4. When making rice wine, be sure to add a proper amount of cold boiled water and stir the rice evenly, otherwise it will affect the fermentation of glutinous rice, and the prepared bowl or glass jar should not be stained with raw water or oil to prevent the rice wine from becoming moldy.

5. Why do you need to dig a hole in the middle of glutinous rice? This is to judge the degree of rice wine fermentation. After fermentation, water will flow out of yellow rice wine. The more water, the better the fermentation.

6. If the finished rice wine is hard, the fermentation time is not in place. If the rice wine is not sweet, it has a strong fragrance, which means that it is over-fermented.

7. Don't add sugar when making rice wine, because the fermentation of sweet koji will produce a lot of sugar. Adding sugar will make rice wine sweet and not very delicious.

I hope you can grasp these details. If you don't do it well once, do it twice and three times, and you will do it better every time. Failure is the mother of success. I believe everyone can make very delicious sweet rice wine.

I hope you can grasp these details. If you don't do it well once, do it twice and three times, and you will do it better every time. Failure is the mother of success. I believe everyone can make very delicious sweet rice wine.

Hello, about how to make rice wine, sesame oil is sweet. This question, let me answer the process of personal homemade rice wine.

First, wash the rice and steam it into rice in an electric cooker. But the rice used to make rice wine should not be too hard or too soft, and the hardness should be moderate. After the meal is cooked, pull it out to dry for half an hour. When the rice is not too hot, put it in the koji. The koji must be stirred evenly. Only by stirring evenly can yellow rice wine be fermented better.

After everything is stirred, find a plastic bag, seal the stirred rice and put it in a warm place. When cooking rice wine in winter, you must heat it. Summer is very simple, because the temperature is relatively high in summer, and it will be fermented directly on the stove in summer, and it will be fine in four or five days. So it is most convenient to make rice wine in summer. After it is done, you can sand the right amount of sugar to prevent it from turning sour for a long time. Add some sugar to the sand, and it won't turn sour even if it is put for a month. You can refer to my method if you want to eat sweet rice wine.

About how to cook rice wine, it is fragrant and sweet, so let's answer so much.

Every Spring Festival, in our place, every household will make rice wine, which must be made of glutinous rice. If it is made of rice that you usually eat, the soup will be pasted in the cooking pot. The technology of rice wine is ten kilograms of glutinous rice and ten grams of nine twists. Wash the glutinous rice with cold water and soak it for three hours. Wash a wooden Chen Zi, put it into a small bamboo basket, put a handkerchief to soak the glutinous rice, cover the handkerchief, prepare a large iron pot array, put water in the pot, steam for an hour, then turn off the fire, prepare a large wooden basin, pour the steamed glutinous rice into the wooden basin, spread it out with chopsticks, cool it slightly, sprinkle with distiller's yeast, stir it evenly by hand, put it into the basin, wipe the cover flat and beat it. Put the blanket in a hot place, like this. After three days of good fermentation, it is made of soft rice wine, which can be eaten cold, boiled with poached eggs and rubbed with jiaozi. This is a good snack.