Rice wine making method

Rice can be used to make rice wine, which is a way of progressing human civilization. Delicious wine can be made by fermenting rice. When making rice wine, we need to pay attention to the moisture content of the fermented rice. The ratio of rice to water is 1:2.8. Then it needs to be sealed and fermented for the first 5 days, and stirred every three days in the later stage. The fermented rice wine is more mellow, and the longer the rice wine is stored, the mellower the aroma.

1. Raw material fermentation: Rice/glutinous rice/broken rice does not need to be crushed, just add water at a ratio of 1:2.8, that is, add 280 kilograms of water to 100 kilograms of rice, and then add high-yield koji for fermentation. Keep it semi-sealed for the first 5 days, stir once a day, fully seal after 5 days, stir once on the 8th and 11th days, and distill with liquor brewing equipment after fermentation is complete.

2. Clinker liquid process flow: rice → soak → steam → add 150 catties of water → spread out to dry → add high-yield distiller's yeast at a ratio of 0.5% → fermentation → distillation.

3. Semi-solid process flow of cooked material: rice → soak → steam → spread to dry → add high-yield koji at a ratio of 0.5% → saccharify → add 150 kilograms of water → ferment → distill.

Note:

Steaming grain: the important thing is looseness. Steaming the rice can facilitate the flow and exchange of enzymes and microorganisms during the rice cooling, koji mixing and fermentation process.

Mixing principle: Mixing temperature is a key indicator. The temperature of Xiaqu should be controlled at 25-28 degrees in summer, 30-33 degrees in spring and autumn, and 33-36 degrees in summer.

Distilling wine: When using liquor equipment to distill, pay attention to temperature control, boil the wine over high heat, take out the wine over medium heat, and use high heat to distill the wine. Also, pay attention to cutting off the head and tail.