Traditional Culture Encyclopedia - Traditional stories - How to make rice wine and drink more?
How to make rice wine and drink more?
Last week, I just made a pot of mash with 2 Jin of glutinous rice, which is going to be used to make glutinous rice balls. Let me talk about my experience in brewing wine with glutinous rice. Every step should be as detailed as possible for your reference.
1. In order to produce delicious rice wine in large quantities, glutinous rice must be selected as raw material.
There are two kinds of glutinous rice in rice wine, one is long glutinous rice in the south and the other is round glutinous rice in the north. It is suggested to use round glutinous rice from the north.
The round glutinous rice in the north makes rice wine, which has a high capacity for drinking. Moreover, round glutinous rice tastes softer, and if you want to eat fermented grains, the fermented grains should be softer accordingly.
The glutinous rice grown in the south is not good, but the taste is hard and a little residue.
But whether round or long glutinous rice is used, fresh glutinous rice must be used, not old glutinous rice. Jiuniang also has an ancient taste.
2. soak glutinous rice. After hand washing glutinous rice, soak it in clear water for 5-8 hours.
To what extent should it be soaked?
Twist a few glutinous rice with your thumb and forefinger and rub it. It is easy to crush.
3. Steamed glutinous rice. This step is very important and the most basic, which determines everything that follows.
Steam in water, put glutinous rice on the drawer cloth, and make a few holes to let the steamed rice breathe. The steamed rice is required to be "unintentional, loose but not sticky, thorough but not rotten".
If there is no stainless steel steamer at home, it is inconvenient to steam rice directly. Put the glutinous rice into a big bowl, add a proper amount of water, and steam it with the usual steaming method. This is how I cook a catty of glutinous rice.
4. Cool the steamed glutinous rice.
There are two ways. If you cook less, you can pour some water on the rice. Take a bath with cold boiled water, quickly, and don't accumulate water. Don't paste the rice, and the rice should not be too soft.
You can also let it cool naturally by dissipating cold. Glutinous rice will agglomerate when spread out. Slowly break the rice into grains with cold boiled water to make the rice fully absorb water.
Generally 1 kg of rice uses cold water 150 to 200ml, so don't dry it or paste it. You can't see obvious water marks when mixing koji. (This is the point! )
When the rice is cool to about 28 degrees, that is, just cold, you can mix it with distiller's yeast.
This is what happened to me at this step.
5. Add a ditty.
I used two kinds of koji. One is the Angel liqueur koji (8g) commonly used in the market, which can make 2-2.5kg of glutinous rice.
The other is the traditional herbal distiller's yeast, which is estimated to be more common in rural areas. 1 5g of grain koji and 4-6kg of raw glutinous rice.
Both can be used to brew sweet rice wine. Traditional herbal distiller's yeast makes the wine taste stronger.
Angel's sweet distiller's yeast is directly pulverized, while the traditional herbal distiller's yeast is granular and needs to be ground into powder by itself. Take one out, put it in a sealed pouch, and tap it with a hard object to make it into powder.
Mix distiller's yeast evenly into glutinous rice, compact it, and dig a big and deep nest in the middle. Rice mixed with distiller's yeast should be wet. You need to leave 1/3 space after loading rice.
Choose a container with a wide mouth and a lid to hold glutinous rice. If there is no cover, it needs to be sealed with plastic wrap.
6. Let the glutinous rice ferment.
The fermentation temperature should be about 25℃ to 28℃, and the fermentation time should be about 2-4 days. It's too hot in summer, so put it in an air-conditioned room for about 2 days. The temperature is low in winter, so you can wrap it in a quilt. If the temperature is too low, you can put a hot water bottle in the quilt, but remember to change it frequently.
If you use an electric blanket for heating, you must keep the electric blanket at a low temperature. Some people will ask you if you can use a rice cooker, which is ok. It needs hot water to keep warm.
Just remember that the temperature is best not to be too high, because the mash will be sour.
7. Wait.
After 2-3 days of fermentation, the bouquet will come out and the dimples will overflow with sweet wine juice. Spilled wine can be poured on the rice next to it with a clean spoon.
If there is rice mixed with koji in front, this step can make up for it, because sweet wine juice is also fermented.
Fermentation time varies with temperature. In summer, rice wine (1 kg of glutinous rice) is made by yogurt machine, and it is ready in one day.
At present, the temperature is about 26℃. Without yogurt machine, it takes about 3-4 days for 2 kg of glutinous rice to ferment at room temperature.
The whole pot of glutinous rice is fermented into mash, which tastes sweet.
If you mainly want to use mash, such as mash glutinous rice balls, mash egg soup and so on. Then put it in the refrigerator and stop the fermentation.
Otherwise, if fermentation continues at room temperature, the sweetness will be less and less, and the wine will be more and more strong.
But if you want rice wine, just juice, then you have to add cold boiled water to the mash. A catty of rice can be added with a catty of cold boiled water.
After adding water, put it in an environment with a temperature lower than 20℃ and continue fermentation for 1-5 days. When all the mash in it floats, it is enough to empty it.
If you don't want them at all, filter them out. The filtered grains are wrapped in emery cloth and squeezed in a bowl, which can squeeze out a lot of rice wine.
1, no wine.
On the one hand, the weather is too cold, and the temperature has not yet reached. Take heat preservation measures quickly, as written earlier: wrap it in a quilt and put a hot water bottle inside.
On the other hand, rice is too dry to make wine, so you must pay attention to the ratio of rice to water before soaking glutinous rice.
2. Long hair
If the container is infected during brewing, white fur can be ignored. Black and green are serious infections and can no longer be eaten.
So the container must be cleaned before use. In the process of fermentation, sometimes a little unfinished mash is picked out with a spoon to flavor it, and the spoon must be washed before use.
And don't put the spoon in after tasting. Even if you need to taste it again, you have to wash the spoon before you choose.
3. Bitter
If you put too much sake koji, it will taste bitter. This phenomenon can also occur if the temperature is too high and the fermentation time is too long.
4. Acid
There are four reasons for sour taste:
First, the fermentation time is not enough. When the temperature is around 26-28℃, it will take at least 3 days to determine, and the early stage may be the process of transformation.
Second, the rice is steamed soft, or too much water is put in it. 1 kg cold water for rice is about 150 to 200ml, subject to no obvious water mark during koji mixing.
Third, the temperature of rice is too high when mixing koji, killing live bacteria.
Fourth, too much exposure to the air. Rice smells of wine and needs to be sealed. Too much air will turn into vinegar, so don't open the lid too often. Fermentation in the first three days is particularly important.
Don't throw away the sour mash in case it turns sour. Sugar water can be added to remedy it.
When using fermented glutinous rice as food, such as fermented glutinous rice balls, sugar also needs to be added.
In fact, there are some elastic indexes in making rice wine, but if the above steps are clear and the details are paid attention to, it is no problem to make a pot of sweet rice wine with more juice.
Now many machines have the function of making rice wine, some rice cookers are also brought directly, as well as rice wine machines, yogurt machines, bread machines and so on. It is much more convenient to make rice wine.
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