Brewing method of Tujia nationality in rural areas How is liquor brewed?

Rice wine and glutinous rice wine. Glutinous rice wine is what Hakka people call sweet wine, and sticky rice wine is the white wine that people often drink in their daily lives, commonly known as shochu. Rice wine tastes pure, soft and slightly sweet. Tang Sanjing and Xiao Qin share the brewing method of rice wine with you.

1. Material? Material selection: to brew rice wine, rice should be shelled first;

2. bubble? Soak rice in water for about 12 hours (if the water is too cold in winter, heat the water to about 40 degrees for soaking);

3. cooking? Wash the cooking pot and put the cooked rice into the pot for distillation. Note: It is best to cook until the hardness is moderate. Too hard or too soft will affect the quality of wine.

4. spread the cold? Take it out after steaming and spread it in a clean and hygienic place. If the spreading place is unsanitary, it is the key to affect fermentation.

5. Mix songs? Spreading rice to 25-30 degrees, adding distiller's yeast, adding 3 grams of distiller's yeast into 65438+/-0 kilograms of rice, and uniformly stirring the prepared distiller's yeast and rice.

5. Fermentation? Then put it into a fermentation tank for fermentation, leaving a well in the middle. The fermented grains in the cellar should not be pressed too tightly or too loosely, and the optimum temperature is between 25 degrees. Normal fermentation takes about 8- 10 days (depending on fermentation management) to distill.

6. distillation? Wash the brewing equipment, heat it with fire steam, pour the fermented grains into the pot and distill the finished wine.

The above content is the making method of traditional rice wine.