What are the steps for brewing yellow rice wine in summer?

1, bubble rice. When soaking rice, the traditional technology is usually to soak rice at low temperature for a long time. Usually, rice is put in a big jar outdoors and let it soak slowly. Why do you want to brew in winter? To ensure a natural low temperature environment. In this soaking process, lactic acid will be naturally produced, and the water after lactic acid is called acid slurry water.

2, meters. Acidity in sour water can prevent other bacterial infections. This is the so-called "making acid with acid", and we should follow the old saying that "sour pulp, rice, good old wine". Moreover, lactic acid in acidic slurry can also promote the growth of yeast.

3. rice. When steaming rice, the traditional practice is to use large wooden barrels. After cooking, rice must be cooled to a temperature suitable for microbial growth. Common cooling methods are: drenching rice, that is, drenching rice with clean cold water to cool the rice.

4, cooling. Another commonly used cooling method is called rice spreading method, which is to spread steamed rice on a bamboo mat on the ground floor, stir it with a wooden rake, and let the rice cool naturally. For example, Justin, Jia Fan and good wine breweries in Shaoxing actually use this method. At present, blower is commonly used to cool in production. Many large wineries are currently using more automated production lines, such as large rice steamer and cooling system. The cooled rice falls into a jar or a large fermentor, and then it can be fermented by adding water, wheat koji and yeast.

5. Rake. Raking is a very important thing in the fermentation process. Rake is to put a wooden rake about two meters long into a tank and stir it. The purpose is to adjust the fermentation temperature in the tank. You can also provide proper amount of oxygen to yeast by stirring to increase its vitality and ensure the smooth fermentation. This is somewhat similar to the skin stepping and skin drenching in wine fermentation. This is a technical job, and excellent rake masters basically judge when to rake and how many times to rake by experience.

6. deployment. The fermented wine is then pressed. The pressed wine is called draft wine, and then blended by the winemaker. For example, different years can be mixed and mixed, and colors can also be mixed and mixed. For example, adding caramel color, just as French cognac usually adds caramel color, can make wine look beautiful amber and increase the visual effect of wine.

7. Stir-fry wine. After that, the wine was fried. It used to be named after frying yellow rice wine in an iron pan. Nowadays, many people use stainless steel tubes to heat and sterilize. The sterilized yellow rice wine should be poured into a pottery pot or a large pot for storage while it is hot. The traditional practice is to put wine into a pottery jar and then seal it with lotus leaves and mud, which is called can sealing. Generally, it is stored in a pottery jar with a capacity of 2 1-25 liters.

8. Seal the altar. The advantage of clay pots is that they are breathable and can accelerate the oxidation reaction of wine. Of course, it can also be preserved in large pots now. After a certain period of storage, the wine will be bottled again and then sold in the market. Some wineries even sell them directly in cans, which they think can better preserve the taste of wine.