How to make wine from grains?

Alcoholic beverages are very popular in life, and most banquet tables are decorated with alcohol. Most of the alcohol consumed by modern people is blended, so there is a certain difference in taste from traditional grain alcohol. The method of making grain alcohol is a bit troublesome and requires more steps and precautions. Let’s take a look at the explanation of how to make grain wine. I hope everyone can understand it.

1. Soak the rice: Soak the glutinous rice in tap water for 5-6 hours

2. Steaming rice: Wash the soaked rice twice with clean water and steam it in a steamer. The rice must be steamed thoroughly. Taking 15 kilograms of glutinous rice as an example, it needs to be steamed for 40-50 minutes after it is cooked.

3. The rice is cooked in about an hour and forty minutes.

4. Cool: Take out the rice and place it in a basin to cool

5. Break up: When the rice cools down to about 40 degrees, use spring water to break up the rice. The standard for breaking up the rice is that the rice becomes individual grains and does not form clumps. The amount of water added to the beaten rice is about 7 taels of water for every pound of glutinous rice. If it is rice, add about one pound of water for one pound of rice. The specific amount should be determined based on the softness of the rice. If the rice is hard, add more; if it is thin, add less.

6. Add koji: The amount of koji used varies depending on the formula and manufacturer. I make my own Chinese herbal koji. Usually, one grain of koji can make three kilograms of glutinous rice. Considering that the weather is cold today and it is difficult for the wine to ferment, I use one grain of koji to make 2.5 kilograms of glutinous rice. Each pot contains about 5 jin of glutinous rice, so three grains of koji are enough. First, crush the koji and check the temperature of the rice, which should be around 30-35 degrees. Then you can add the koji (3 grains per pot, and make sure to leave a little bit of koji in each pot to make dimples) and stir well.

7. Make dimples: Add half a cup of water to the reserved koji. Use a spoon dipped in water to slightly compact the rice and make a hole in the middle to make a dimple.

8. Insulation: The temperature is the key to whether the wine can ferment. Since the optimal fermentation temperature of wine is 30-35 degrees, insulation measures must be taken when the indoor temperature is lower than 25 degrees. There are many kinds of insulation measures, as long as they can increase the ambient temperature. In order to ensure the temperature inside the quilt, you can add a thermos or hot water bag inside the quilt to increase the temperature. Please note that the hot water bag cannot directly contact the basin containing glutinous rice wine. Direct contact will scald the fermentation bacteria to death. Please be careful.

9. Saccharification is successful : According to the above method, the saccharification of the glutinous rice is generally completed after 48 hours. The dimples in the glutinous rice after saccharification are all wine, and the glutinous rice can rotate in the basin, which means it is good glutinous rice.