Optimum fermentation method of yellow rice wine

Ingredients: appropriate amount of millet, appropriate amount of distiller's yeast and appropriate amount of starter-making.

1, making music. Before brewing yellow rice wine, koji-making should be done half a year in advance, because koji-making is most suitable in hot climate. It is mainly made of wheat, yeast and hemp leaves through filling and fermentation.

2. soak rice. Brewing yellow rice wine is generally chosen around the twelfth lunar month, because the temperature of the twelfth lunar month is very low, and millet will not deteriorate when soaked in water. Moreover, low temperature can make millet wine ferment slowly. Once the temperature is too high, rice wine will go bad easily.

Step 3 prepare music. Daqu-making is a major raw material for brewing yellow wine. Wheat Daqu can be made by yourself. There is a circle of brown circles in it, which is caused by millet fermentation, and there is a rancid smell of wheat, which is the mellow fragrance of yellow rice wine.

4. Cook wine. Wipe the edge of the pot when brewing yellow rice wine to prevent millet from overflowing and wasting when cooking wine. Boil two-thirds of the water in the pot, but add the millet and keep stirring. Millet becomes more and more sticky because of the high temperature until it turns dark brown. You can turn off the fire.

5. Mixes. Put the cooked millet into a dustpan, and then spread it evenly to dissipate heat. After cooling, put half Daqu, put more Daqu at the bottom of the tank and less Daqu on the top. Generally, a catty of millet fermented by wheat koji is about ten kilograms.

6. Fermentation in the tank. When fermenting in vats, the fermentation temperature should be controlled at 65438 00℃. If the temperature is too high, it is easy to make yellow rice wine sour.

7. squeeze. Squeeze the fermented yellow wine, remove the distiller's grains, filter out the yellow wine, and then bottle it for drinking.