How to make yellow rice wine video

Raw material formula: rice 10 kg (both glutinous rice and rice), water 9.3 kg, culture koji 1 kg (available in distillery or sufu factory) and medicated wine 0.28 kg (available in grocery store).

Production method:

1, bubble rice. Choose better glutinous rice or rice and wash it; Soak in ordinary cold water for 8- 10 hour and drain for later use.

2. rice. Put the drained rice into a pot and steam until it is 90% cooked. Remove from the fire. Rice is required to be steamed until it is hard outside and soft inside, without sandwich, loose and non-sticky. Don't lift the lid immediately after cooking, put the rice in the pot and take it out when it is almost cold. Break up after cooking; Then spread out the vegetables and air them below 28℃.

3. Pre-fermentation. Pour the prepared water, culture koji and medicinal liquor into the jar and mix with the steamed rice evenly, cover it, dry it at room temperature in summer, put it on the heater or in front of the stove in winter, and the rice will become soft and sweet in about 3 days, then stir it with chopsticks, and wine will ooze out. At this time, the temperature in the tank reaches about 23℃, and the early fermentation can be stopped.

Step 4 squeeze. Put the pre-fermented raw materials into a clean cloth bag, press boards and heavy objects on it, and squeeze out the wine.

5, frying wine (heating sterilization). Put the pressed white wine into a pot for steaming (any kind of steamer can be used), and stop heating when the temperature in the pot rises to 85 degrees.

6. filter. Make a cloth bag with bean bags, pour the steamed wine into the bag, filter and store the filtrate.

7. seal. Put the filtrate into a clean jar, wrap the jar mouth with clean kraft paper, then seal the jar mouth with straw or rice husk and mud, then put the jar in a suitable place, and you can open the jar for drinking after more than two months.

Some places of yellow rice wine are called glutinous rice wine. Usually, the wine brewed at home is called water wine, which can generally be used for women to drink after childbirth and confinement, and can regulate their bodies. Generally speaking, it is brewed in early winter. Let's first look at the brewing process of yellow rice wine and see how these golden and transparent wines are brewed. It is also good to teach yourself how to do it in the future.

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Tool materials:

Wine basin, wine retort, wine rack, bucket, Shui Piao, dried fruit (the netted things peeled in old loofah are used to wash wine, which we call dried fruit), cypress, fish basket, large iron pot, large coal stove (wood stove used in rural areas), medicinal liquor (sold in the market) and taro.

Brown rice, white wine

operational approach

0 1

First, buy glutinous rice.

Generally, some supermarkets sell it, and you can also buy some glutinous rice and process it into glutinous rice. When glutinous rice is processed, only the shell can be removed, and there is a layer of rice skin outside the rice. Otherwise, you can't make wine, so these things need attention.

02

Second, you need to prepare tools.

As shown below, wine retort, ball basket, jar, qianzi and fish basket are respectively. So don't touch salt and oil on the wine, but wash it with clear water, including hands and the like.

03

Third, soak in rice.

Pour rice into the wine basin, pour 33 to 36 Jin of rice into the wine basin, pour clean water, remove the floating skin from the water with a spoon, and cover it with a dustpan to prevent dust and other insects. Soak for 36-48 hours

04

Fourth, steamed rice.

1), make a fire, want a big fire, put it in an iron pot, pour about a third of the water, and wait until it boils. Remember to put a taro in the pot and cook it next time. Figure 1

2) Pour the soaked rice from the wine basin into the retort with a water ladle (not once, but once to prevent the rice from being pressed too tightly and steamed unevenly), then slowly rinse the rice in the retort with clear water to wash off the dust and impurities in the rice, and rinse about two barrels of water at a time. Figure 2

3) Put the washed rice retort into the iron pot water, cover the wine basin, and steam for about 2 hours on high fire until the rice is cooked and slightly soft. 20 minutes before cooking, put a spoonful of cold water into the rice and steam it all over the pot, so that the rice can be cooked more clearly. Figure 3, Figure 4 and Figure 5.

4) Take down the wine basin and put it on the ground, put the wine rack on it, take the wine retort out of the pot and put it on the wine rack, pour it into the hot rice with cold water, and let it cool, but not too cold, which is not conducive to fermentation. It's best to scald it with a small fire and pour about 2 barrels of water.

Finally, scoop two spoonfuls from the hot water flowing into the wine basin and pour it back into the rice to make the temperature even.

5) Take the cooled retort out of the wine basin and put it on the ground, and plug the bottom with a wooden stick, so that the retort is slightly inclined to drain the water inside for 3 to 5 minutes.

6) Soak the hot water in the wine basin into the vat, scalding the bacteria in the vat, which has disinfection effect.

05

Fifth, put the medicine in the basin.

1, empty the water in the wine basin, take the cooked taro out of the pot and peel it, and paste the gaps in the wood of the wine basin with taro mud to prevent leakage.

2. Mash the medicinal liquor and put it into a bowl (65,438+00 to 65,438+05 pieces of medicinal liquor per meter, depending on personal preference; If you put too little medicinal liquor, it will turn sour; if you put too much medicinal liquor, it will turn sour.

3. Pour the rice in the drained wine retort into the wine basin, turn it up and down by hand to make it even, then pour the remaining wine powder, turn it up and down by hand, and finally press all the rice into a slope to expose a small pot bottom. You must pat the slope tightly by hand to keep warm. The basin wall, basin edge and exposed small basin bottom should be cleaned with a dry son, and no separate rice grains can be left to prevent these rice grains from going moldy and bad.

06

Sixth, fermentation.

Put the finished wine basin in the dark, cover it with a dustpan and wrap it with plastic sheets. It is best to keep it closed and warm. If the weather is cold, you can cover the quilt or pile straw. Let it ferment. After about 3-4 days, the tightly pressed glutinous rice will obviously fall off the basin, that is, there is a gap between the rice and the wall of the wine basin, and a small piece of exposed basin bottom begins to accumulate wine, which can smell obvious wine fragrance. At this time, all the glutinous rice can be turned over, and the rice grains have obviously begun to soften.

07

When the ambient temperature is about 15 degrees, and then fermented for about 10 days (the temperature is higher and the time is shorter), you can see that the glutinous rice becomes completely wet and soft, and you can squeeze a ball with your hands to squeeze out a lot of drinks. At this time, you can pour water into the mash in the wine basin. Generally, 3 kg of water is added to each 10 kg of dry glutinous rice. The amount of water added determines the consistency or thinness of wine, and also affects the preservation of wine. After adding water, the glutinous rice will sink to the bottom of the water, and all the glutinous rice will reach the water surface after 1-3 days. You can squeeze the wine at this time. Freshly squeezed wine is milky. Put it in a jar and leave it at the opening for about three to five days before sealing. After that, the wine will gradually turn golden yellow. At this time, it is what we call yellow rice wine. The wine squeezed without water is called koji, which is very sweet. This kind of distiller's yeast can be stored in small bottles for many years (however, a new distiller's yeast of 1/4 must be added in the second year to prevent it from going stale). The older the wine, the higher the price, which has the effects of strengthening the body, beautifying and nourishing. The glutinous rice after pressing wine is called distiller's grains. Don't throw it away, but also put it in a jar. You can steam out white wine in a restaurant in the future. Distiller's grains after steaming are good fertilizers for growing flowers and vegetables.