Practice:
1. Wash it with clear water twice.
2. Keep moisture and soak for 24 hours.
3. Rice soaked for 24 hours.
4. check it: rub it by hand until it can be crushed.
5. prepare the steamer, and put a basket cloth under it.
6. put the rice on the cage cloth.
7. drain the water when you enlarge the rice.
8. steam for half an hour and turn off the heat. Let it cool to human body temperature.
9. Put the distiller's yeast in cold water and stir it into the steamed rice.
1. After the koji is evenly mixed with cold water, dig a hole in the middle.
11. put the lid on and put the pot on the window sill to dry (gas is used at home now, and there is no honeycomb coal in the water tank).
12. wrap the towel and ferment for 3 days, and the temperature should be kept above 3 degrees.
13. observation: you can smell the wine on the first day.
14. observation: obvious fermentation can be seen the next day.
15. observation: it will be fine in about three days on the third day, and check at any time to see if there is fever. Fever is a good phenomenon. You can try it on the third day.
Question 2: How to brew rice wine at home How to make rice wine [ZT]
1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (if the rice is too hot or too cold, it will affect the fermentation of koji);
2. shovel some rice into a container for fermenting rice wine (I use a ceramic soup basin with a cover) and lay it flat;
3. Sprinkle some of the ground distiller's yeast evenly on that layer of rice
4. Scoop out some rice and spread it on the powder of distiller's yeast just now, and then spread a layer of rice ... in this way, spread one layer of rice and one layer of distiller's yeast, about four layers (depending on your rice and distiller's yeast);
5. Cover the container tightly and keep it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermenting for about 36 hours, open the lid of the container (the wine is already overflowing), fill it with cold boiling water (in order to stop the fermentation), then cover it and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible)
Experience:
1. The key to making wine is to be clean, and everything can't be stained with raw water and oil, otherwise it will be moldy. You should first wash and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also wash and dry your hands.
2. In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often). If there is no trend of wine aroma and rice not forming tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it again, so that the rice in it will not be unable to continue fermentation because of insufficient temperature (this is my local trick).
3. The making process of the fermented wine is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), you can still eat the fermented wine except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which operation link is stained with raw water or oil and it is not clean. I advise you not to eat it, just pay the tuition this time.
4. I have also made wine with ordinary rice, and the effect is good.
I think of these in a hurry. If you have any questions or other suggestions, please post them, and we'll discuss them. Then I'll sort out
the good words, and then we'll post the standard answers.
making method of rice wine [ZT]
1. steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (if the rice is too hot or too cold, it will affect the fermentation of koji);
2. shovel some rice into a container for fermenting rice wine (I use a ceramic soup basin with a cover) and lay it flat;
3. Sprinkle some of the ground distiller's yeast evenly on that layer of rice
4. Scoop out some rice and spread it on the powder of distiller's yeast just now, and then spread a layer of rice ... in this way, spread one layer of rice and one layer of distiller's yeast, about four layers (depending on your rice and distiller's yeast);
5. Cover the container tightly and keep it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermenting for about 36 hours, open the lid of the container (the wine is already overflowing), fill it with cold boiling water (in order to stop the fermentation), then cover it and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible)
Experience:
1. The key to making wine is to be clean, and everything can't be stained with raw water and oil, otherwise it will be moldy. You should first wash and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also wash and dry your hands.
2. In the middle of fermentation (12 hours, 24 hours), you can open the lid to see (don't open the lid often). If there is no trend of wine aroma and rice not forming tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it again, so that the rice in it will not be unable to continue fermentation because of insufficient temperature (this is my local trick).
3. The making process of the fermented wine is very clean, so if you occasionally find some hairy phenomena (sometimes because the fermentation time is too long), you can still eat the fermented wine except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which operation link is stained with raw water or oil and it is not clean. I advise you not to eat it, just pay the tuition this time.
4. I have also made wine with ordinary rice, and the effect is good.
I think of these in a hurry. If you have any questions or other suggestions, please post, and we'll discuss them, and then I'll sort them out ... > >
question 3: how to make wine at home? 1. Soak the glutinous rice in water overnight. 2. Put the medicated wine into a sealed plastic bag and seal it. Smash the medicated wine with the handle, and then roll it back and forth with a rolling pin to grind it fine. Practice: 1. Cook glutinous rice in a rice cooker, with less water than usual. Cook the rice well, but the grains are hard. 2. Put the glutinous rice into the basket and rinse it under the faucet to wash away the sticky things on the rice grains. 3. Put the glutinous rice into a ceramic container. Sprinkle some wine and medicine on each layer of rice. Sprinkle wine medicine and a little warm water on the top. 4. Compact the glutinous rice by hand, and drill a hole in the middle of the rice so that the glutinous rice wine can come out. Cover the container with a plastic wrap and put it in the oven. Turn on the light of the oven, and you can smell the wine after a few hours. After 24 hours, it is enough to see glutinous rice floating in wine. 6. If you are not in a hurry to eat, you don't need to use the oven. In winter, it will take about 3-4 days to put it next to the heater. In summer, room temperature is enough. Points: 1. The utensils for making wine must be clean, especially without oil stains, and scalded with hot water, and then wiped clean with paper towels. 2. It is best not to touch the glutinous rice directly with your hands. It is recommended to wear gloves or a layer of plastic wrap. 3. The long white hair of the wine indicates that the temperature is too high, but it can still be eaten; If long colored hair means that the material is not clean, it is recommended not to eat it. 4. If it is found that the rice grains stick to very small black particles in the air, if it is determined that it is not long hair, it is recommended to pick up the rice grains and throw them away as soon as possible. Rice grains with black spots easily grow black hair. 5. The temperature requirement of wine brewing is very strict. Before mixing wine medicine, the temperature of glutinous rice should not be higher than 3 degrees, otherwise the wine brewing will be sour.
question 4: how to brew rice wine at home is actually not difficult, but the taste of the same material will be very different for everyone. My mother-in-law, Jiangxi Arc, is now making rice wine by hand in Beijing. I can give you some to taste or teach you how to make it.
Question 5: How can I make rice wine at home? How can I make rice full?
Wash the glutinous rice, soak it in cold water for 4-5 hours, put clean drawer cloth on the steamer, and steam the rice directly on the drawer cloth. Because the rice has been soaked and has risen, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 3-4 degrees, mix in the medicated wine, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some boiled rice on it, cover it, and put it in a place of more than 2 degrees. It will taste after about 3 hours.
It's a little cold now, so if the room temperature at home is 2 degrees, you can wrap the basin with cotton-padded clothes. You can open it in the middle, and you can add some cool white to it. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator, ready to eat.
there are instructions on the dosage of wine and medicine in Suzhou.
The key to making glutinous rice wine is that the utensils are clean, and there must not be any oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon to be used before cooking. If it is stained with oil flowers, it will definitely be unsuccessful, and the rice will produce green and black mold, which is not acceptable. If there is a little white hair on the rice flour, it is normal and can be cooked and eaten. The following can be eaten directly. In order to ensure cleanliness, I specially used a new drawer cloth, and this one is reserved for steaming glutinous rice, steaming steamed buns and so on, and using corn leaves as drawer cloth.
Third, how to make rice wine (fermented rice wine, sweet wine)
Rice wine, also known as fermented rice wine, sweet wine. The ancients called it "Yi". Southerners like it very much. Many people have to do it during the Spring Festival. I tried to do it myself when I was abroad, and I finally made it after several failures. Here I will introduce my own experience.
I bought five pounds of glutinous rice in a bag and a bag of distiller's yeast (two pieces) in China store.
first soak the glutinous rice in water (half a day is enough) and rinse it clean.
put water in the steamer, put a layer of white cloth on the steamer, and boil the water until there is steam. Steam the drained glutinous rice on a cloth. About an hour. Just taste it yourself. Without this layer of cloth, sticky rice will block the hole of the steamer and it will never be cooked. There is a failure experience.
grind a koji into powder for later use.
take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it over occasionally with chopsticks to speed up cooling. Sprinkle less cold water on the cooled glutinous rice and disperse it by hand. Use as little water as possible. Sprinkle distiller's yeast on glutinous rice, and mix it as well as possible. Don't be impatient, sprinkle a layer, and then sprinkle after mixing. Leave a little wine yeast.
transfer the glutinous rice to a fermented container. A bigger rice cooker will be fine. It is also used to soak glutinous rice. Press it gently with the palm of your hand while placing it. Sprinkle the last koji on it after it is finished. Rinse the sticky rice on your hands into the container with a little cold water, and then press and wipe it with your hands to make the surface smooth.
finally, cover the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place, such as a clothes basket.
I put the container in the oven. There is always a little flame in the old oven, just enough to keep the temperature moderate. This is the way to be lazy. It's best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter.
it will be fine in about three days. Check the middle at any time to see if there is any fever. Fever is a good phenomenon. You can try it on the third day. The fermented glutinous rice is crisp, juicy, fragrant and sweet, and the smell of wine is not blunt, and raw rice can't be tasted. At this time, you can peel off the plastic wrap and rice wine will become. Well-done, glutinous rice does not come loose and can be divided into pieces.
if the fermentation is excessive, the glutinous rice will be empty, full of water, and the smell of wine will be too strong.
if the fermentation is insufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.
When mixing koji, if the water is spilled too much, the glutinous rice will be empty and not lump. When boiled, it will disperse.
speaking, this kind of koji fermentation technology is a great invention in ancient China. There are two kinds of microorganisms in koji: botrytis cinerea and yeast. Botrytis cinerea converts starch into sugar, that is, saccharification process; Yeast converts sugar into ethanol, which is the process of alcoholization. Only when these two processes are carried out to a proper degree can there be delicious rice wine.
this method was not known in Europe until the last century. Previously, European ships? Stupid? Media turbulence with benzene wife ⒔ proper sun? Tired? Or saccharify starch with malt and combine with fermentation to make beer. There is nothing to say about the ancient fermentation technology in China.
it's amazing that the ancients could make use of the division of labor and cooperation between two microorganisms. Others, such as soy sauce, vinegar, monascus mycin, moldy tofu, pickles, lobster sauce and stinky tofu, are all great inventions, most of which are unique to China.
For example, it's the same pickle. American pickles are too sour and have a bad taste. This is because they add yeast and sugar, and the sour taste mainly comes from acetic acid. The utilization of kimchi in China ... > >
question 6: how to make rice wine? How to make rice wine
Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the steamer, and steam the rice directly on the drawer cloth. Because the rice has been soaked and has risen, there is no need to add water to the rice basin like steamed rice. Put the steamed rice in a clean basin. When the temperature drops to 3-4 degrees, mix in the medicated wine, press the rice slightly with a spoon, dig a hole in the middle, then sprinkle some cold boiled rice on it, cover it, and put it in a place of more than 2 degrees. It will be sweet after about 3 hours.
It's a little cold now, so if the room temperature at home is 2 degrees, you can wrap the basin with cotton-padded clothes. You can open it in the middle, and you can add some cool white to it. In order to prevent further alcoholization, glutinous rice wine needs to be bottled and stored in the refrigerator, ready to eat.
there are instructions on the dosage of wine and medicine in Suzhou.
The key to making glutinous rice wine is that the utensils are clean, and there must not be any oily flowers. It is best to clean all the steamer, steamer, drawer cloth, basin, lid and spoon to be used before cooking. If it is stained with oil flowers, it will definitely be unsuccessful, and the rice will produce green and black mold, which is not acceptable. If there is a little white hair on the rice flour, it is normal and can be cooked and eaten. The following can be eaten directly. In order to ensure cleanliness, I specially used a new drawer cloth, and this one is reserved for steaming glutinous rice, steaming steamed buns and so on, and using corn leaves as drawer cloth.
Third, how to make rice wine (fermented rice wine, sweet wine)
Rice wine, also known as fermented rice wine, sweet wine. The ancients called it "Yi". Southerners like it very much. Many people have to do it during the Spring Festival. I tried to do it myself when I was abroad, and I finally made it after several failures. Here I will introduce my own experience.
I bought five pounds of glutinous rice in a bag and a bag of distiller's yeast (two pieces) in China store.
first soak the glutinous rice in water (half a day is enough) and rinse it clean.
put water in the steamer, put a layer of white cloth on the steamer, and boil the water until there is steam. Steam the drained glutinous rice on a cloth. About an hour. Just taste it yourself. Without this layer of cloth, sticky rice will block the hole of the steamer and it will never be cooked. There is a failure experience.
grind a koji into powder for later use.
take the steamed glutinous rice out of the steamer and cool it to room temperature.