How to brew Hakka Niang wine?

Hakka wine is a kind of sweet wine brewed with glutinous rice, and its alcohol content is relatively low, which is estimated to be around 15 degrees. Nine times out of ten, families in Hakka areas will brew their own.

I interviewed Wang, a master brewer: Hakka Niang wine is best brewed before winter, because the weather is good and the brewed wine is better.

What are the production steps of Meizhou Hakka Niang wine?

(1) material selection: glutinous rice is used as the raw material of yellow rice wine, and the coarse glutinous rice in the picture is better for late rice.

(2) Soaking: Soak glutinous rice for about half a day, only for two hours in summer;

(3) Steamed rice: Steamed rice in the pot, also called steamed wine, is very important. First heat the rice with a big fire, then steam it thoroughly with a slow fire, and don't burn it (if the rice grains are burnt, the yellow wine will have a aftertaste and the wine will fail); Note: Now you can eat it yourself in the pressure cooker, which is slightly drier and granular than rice.

(4) cooling: taking the steamed rice out of the pot and spreading it for cooling;

(5) Adding wine cake powder (fermentation): adding wine cake powder to the glutinous rice, putting the glutinous rice mixed with good wine powder C into a clay pot for compaction, spreading a layer of wine cake powder on the surface, and sealing and fermenting. After about 24 hours, the temperature in the tank naturally rises. If koji flows out, add high-alcohol liquor (65,438+00 kg glutinous rice, 4 kg liquor ratio) and use quilts or quilts in winter. Only by sealing and letting it ferment naturally for more than 2 years can the wine be taken, so that the quality of the wine will be better preserved. )

(6) Take wine: press the distiller's grains to separate the juice from the distiller's grains, put the wine juice into a jar, cover it with a bowl, and then turn it upside down with another bowl to prevent sundries from falling in.

(7) Baking: Put chaff or straw around the jar, bake it on a dark fire for a day, and boil the wine, which can not only sterilize but also make the wine more mellow.

(8) Sealing the jar for drinking: naturally cooling, standing for a week, eliminating sediment, sealing the jar for standing, and drinking at any time.

The above is the production process of Hakka Niang wine.