Method and material for making distiller's yeast

Fermenting liqueur koji by traditional methods, the raw materials are very common, but few people know how to make it now.

Welcome to the "Kapok Blossom" gourmet kitchen. Today, I will share with you "How to make liqueur koji". Thank you for reading!

As a kind of wine suitable for men, women and children, sweet distiller's grains are deeply loved by the public to some extent. Farmers especially like to entertain guests with sweet wine on holidays, so many people in rural areas know how to brew sweet wine, and this homemade glutinous rice wine is mellow, sweet, less irritating, delicious and not on the head.

Many people can brew liqueur, but not everyone can brew liqueur koji. In the past, there were old people who made liqueur songs and sold them in rural areas, but now there are few.

My grandmother picked fermented liqueur koji from wild vegetables and then brewed her own liqueur. The liqueur songs she makes are never sold, but are usually for her own use or as gifts.

When I was a child, I followed my mother to my grandmother's house many times to help collect wild vegetables and make sweet wine songs. Later, grandma died, and I haven't had liqueur for a long time.

Now I miss the sweet wine I drank when I was a child. That sweetness is still fresh in my memory.

There are more than a dozen kinds of yam used in liqueur koji, but the common medicinal materials are not as many as before, and many plants can't even be found.

But the main raw materials of sweet starter are still very common. As long as we find these ingredients, we can also make liqueur koji. These raw materials are: glutinous rice flour, rattan, Polygonum Multiflori Radix, mulberry leaves and cinnamon leaves. The ratio is about10:1:1:0.5: 0.1.

Detailed production method:

Firstly, the collected yam raw materials are dried in the sun, chopped, ground into powder by adding glutinous rice, then kneaded into balls by adding proper amount of water, and then kneaded into small balls by hand.

2. Sprinkle the old koji powder on the kneaded meatballs, roll the appliance to make the koji powder stick to the meatballs evenly, then put all the meatballs on dry rice straw or rice bran, and then take them to a cool place and cover them with quilts, clothes, etc. Let them ferment naturally for 48 hours.

Thirdly, a layer of white fluff about three to four millimeters will grow on the surface of the fermented granules. This state means that the new liqueur koji has been fermented successfully and can be taken out and dried outdoors or in a ventilated place.

Four, general drying (not direct sunlight) can be completely dried in five to seven days, and then can be bottled for preservation or used for wine making.

Another method is to chop wild vegetables, soak them, filter out the juice, directly mix them with glutinous rice flour and knead them into balls. The following production process is the same as above.

In fact, the most important thing in making sweet koji is the fermentation process, and the temperature, humidity and time in the fermentation process should be mastered well, so as to ensure the quality of koji.