The production of rice wine was passed down from generation to generation. The yellow wine produced by several processes is of good quality, sweet and delicious, direct drink, soaked in medicinal liquor, and practical as a spice. In terms of production, there is still a requirement for temperature. Under normal circumstances, it is most suitable to make old wine on the 9th day of the lunar calendar every year. The temperature is high and the wine is easy to make. If the temperature is too low and close to 0 degrees, it is easy to freeze the tank, and the wine coming out is close to the wine. The most suitable temperature is around 10 to 20 degrees above zero. In the case of heating in the north in the winter, I feel very suitable for wine making. The southernmost Guangdong is also suitable for winter production. Usually I am doing this by 10, and the wine is more delicious. This time I wrote a small party for your reference.
Buy rice wine, wine songs.
Soak the glutinous rice in water for one day and one night in advance one day in advance.
Choose a clean jar, (the oil jar, soy sauce, the jar is clean and can not be used). Pour the cold water into the jar. Add a little bit of koji and stir it so that the koji is fully immersed in water beforehand.
Then start steaming glutinous rice, pick up the soaked glutinous rice and drain. Put some water in the steamer to avoid drying. Spread the gauze on the steamer and pour the glutinous rice softly. After steaming, it may be steamed for about 50 minutes. Try to steam or steam.
Pour the steamed risotto from the steamer into a large appliance and wait until the atmosphere is exhausted (cool to feel warm by hand).
Shovel the risotto into the wine tank that has been prepared beforehand, and mix it to mix it with the koji.
After the mixed glutinous rice wine rice was fermented overnight, bubbles began to appear in the cylinder, and a 'beep' sound was heard, indicating that it had already boiled. You can start playing with wine (you can use a spatula instead of wine) to make a drink (mixing 4 to 5 times with a squeeze), once a day, you can do it. When the agitation, there will be bubbles, and the rice (rice) in the tank has already been bitten, and the wine has already been produced. This is done for about 7 to 8 days.
No bubbles will be produced after about 8 to 9 days (the fermentation time varies depending on the temperature). The jar can be covered with a fresh-keeping bag, then covered with paper and tied with a rope. We call this cylinder, the longer the cylinder is sealed, the more fragrant the wine is. (It is best to seal for more than 3 months before starting to drink)
If you are anxious to drink, you can drink alcohol after one month. Draw the prepared wine into the tank, then prepare a clean, slightly heavier stone and put it into the wine to squeeze the wine. (If you use the amount in the square to make the available powder sieve to drain the wine). At this time, the wine slowly infiltrates into the wine from the slit of the wine, and then the wine is poured out with a cup and poured into a prepared jar (bottle).
Remove the distiller's grains from the drained wine and place in a sealed container. Used to make distiller's large intestine or distiller's yellow croaker, and so on. It is a very good condiment.