How to brew rice wine

Rice wine, also called yellow wine in our local area, is full of stamina and mellow taste, which is deeply liked by middle-aged and old friends. In winter, drinking a small bowl of rice wine at night makes me warm all over. Today, I will share with you a century-old indigenous winemaking method.

Ingredients: 50 kg of rice, distiller's yeast 125 g.

Step 1: Pour 50 Jin of rice into a large pot, add clean water without rice, and soak for 6 hours.

Step 2: Take it out and put it in a basket after soaking, and drain it slightly.

Step 3: Pour it into a special steamer, smooth it, steam it on high fire for about 40 minutes, and steam it until it is cooked.

Step 4: Prepare koji. Generally, the ratio of rice to distiller's yeast is 100 kg rice and 250 g distiller's yeast, which can be slightly adjusted with the change of temperature. Prepare several barrels of well water for standby.

Step 5: The rice is almost steamed. Spread the rice on the surface and spread it evenly by hand for many times. Because it is an earthen stove, the ignition point is not uniform, so the edge and the middle will be mature and inconsistent, so be careful when laying.

Step 6: the rice is completely steamed, and the surface grains begin to be transparent. Cover the pot and stew for 5 minutes.

Step 7: Move the steamed rice to the bench, pour it into well water, take a shower and let it cool quickly.

Step 8: After the rice is drained and cooled, pour it into the jar and sprinkle with distiller's yeast.

Step 9: Add a little warm water, which is almost 10% of the rice. Then stir well, take out a big hole in the middle and pat it tightly around the hole.

Step 10: Cover the century-old family sheets and quilt, and the wine will be produced in 5-7 days.

Step 11: Scoop out the wine slurry in a bowl and sprinkle it on the surrounding rice. Cut it with a spatula and divide it into large pieces. Prepare cold boiled water in advance and pour it into the jar. Generally, cover the quilt again according to the ratio of 1 kg rice to 1 kg 3 water. The rice wine made by this ratio is stronger, and friends with good capacity for drinking dare not drink more than three bowls.

Step 12: During the period, we often scoop drinks and pour them on the distiller's grains. You can eat it in more than 20 days.

Put forward the key points:

1, in the process of steaming rice, we should pay attention to the maturity of flour rice and spread it evenly from time to time.

2. The jars can be put on the outdoor field in advance and dried for a long time, which can play the role of disinfection and sterilization.

3. We generally choose old rice to make wine here. Old rice tastes bad when cooking, but the wine making is not affected. If you choose better new rice, then in the eighth step, you don't need to add 10% warm water, just deduct a little water.

Before casting, the boiling water must be cooled. Friends with good alcohol consumption can follow the ratio of 1: 1.3, and friends with poor alcohol consumption can add more water appropriately, so that the rice wine made later will not be so strong.

5. Try not to choose hot summer for brewing, because rice wine in summer is easy to sour and can be brewed in other seasons.