folk saying goes: "wine is being made in the winter solstice. In the past, some folk families not only made Chinese bacon and sausage before and after the winter solstice, but also brewed some rice wine for the next winter and new year's festival. Although people usually buy rice wine directly from the market, there is no harm in inheriting the craft of home-made rice wine. Let the old yellow calendar introduce you a method of making winter solstice rice wine.
winter solstice rice wine refers to glutinous rice wine. The birth of glutinous rice wine has a long history. It has been recorded in the book of songs. The sentence "rice is obtained in October in CHENFENG · July". Therefore, spring wine is used to introduce Mei Shou ", which vividly records that people at that time knew that rice harvested in autumn should be used for brewing wine until spring. Moreover, this wine also has the effect of enhancing physique, health and longevity.and
in the eyes of the ancients, "winter brewing" is a very grand thing. But for many people now, "winter brewing" has become very strange, so how to make rice wine in winter? First of all, we must make preparations. This requires buying a suitable container, ceramic jar and porcelain jar, but we must be clean and hygienic. If there are oil stains in the jar, pickled vegetables and pickled vegetables, we can't use them. The raw materials forand
wine making should be fresh glutinous rice, preferably refined glutinous rice. The whiter the better. It should be noted that the raw materials must be pure glutinous rice, which cannot be mixed with japonica rice, rice and other miscellaneous rice, otherwise it will become a jar of vinegar. Jiuqu doesn't need to pay too much attention. Now ordinary Jiuqu can be purchased in food stores and supermarkets.and
finish the above preparations before brewing.
1. Wash the glutinous rice repeatedly until the white pulp is washed. Then soak with clean water. The water is about 20 cm higher than the rice to make the glutinous rice absorb water. At this stage, the room temperature should be controlled at about 15 ℃ and soaked for about 15 hours. 2. Steam the soaked glutinous rice, or use an electric rice cooker without a steamer. When steaming rice, the fire should be fierce. 10 minutes after the steam comes out, uncover the cover and sprinkle an appropriate amount of water into the rice layer. After steaming for another 20 minutes, the rice grains will expand and shine, become loose and soft, and chew without touching your teeth. 3. Reduce the temperature of steamed glutinous rice. If there is a large amount, use the "water pouring method" to reduce the temperature to about 40 ℃. 4. Add distiller's yeast to glutinous rice. If it is a block of distiller's yeast, it needs to be crushed into powder first and then sprinkled. 5. "Build a nest" to compact the glutinous rice, tamp a pit in the middle to the bottom of the container (this pit is mainly used to observe the exudation of liquor during the whole brewing process), cover it with straw mat or quilt, and keep the temperature in the cylinder at about 35 ℃. After 15 hours, there was liquid oozing from the pit in the middle of the distiller's grains, which indicated that the production of "wine" was initially successful. 6. Pour water into the tank. The ratio of glutinous rice to water is 1:1. Then keep the temperature in the cylinder at about 30 ℃. If the temperature is low, the fermentation speed will be slower. 7. Without accident, 20 days later, a jar of fragrant rice wine was completed.https://www.dailyq-a.com/Culture/27495.html
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