Home made wine(jia ting zi zhi jiu niang )

Home made wine

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: soak glutinous rice overnight.

Step 3: soak and drain.

Step 4: put gauze on the steamer, pour in the glutinous rice, cover the pot and steam over high heat for 20 minutes. During this time, you can try the hardness and softness of the glutinous rice. If you don't feel that the steaming time is enough, you can add an appropriate amount of cold water and continue steaming over high heat.

Step 5: pour the steamed rice into a clean pan without oil and water.

Step 6: add some cold boiled water immediately.

Step 7: mix well and let it cool to about 30 ℃.

Step 8: press distiller's grains into powder.

Step 9: Sprinkle 2 / 3 distiller's grains into rice.

Step 10: mix well.

Step 11: use the back of the spoon to compact the rice, sprinkle the remaining 1 / 3 Lees on the surface, and use chopsticks to press a small hole in the middle to facilitate the production of wine. Ferment in a warm place.

Step 12: fermented wine will be full of flavor and exude rice wine.

Materials required:

Glutinous rice: two Jin

Distiller's grains balls: appropriate amount (a bag is made of 6 Jin glutinous rice)

Note: 1. Generally, two Jin of glutinous rice should be steamed for about 20 minutes. If the rice grains feel mixed, add appropriate amount of cold boiled water and continue to heat until it is soft. If the wine is cold, the glutinous rice must be steamed to be soft and rotten. If it is heated for eating, the steaming time can be reduced appropriately, and the steaming can be done without soft and rotten. 2. It is best to add rice wine balls into rice at about 30 ° for fermentation. If the temperature is too high, it is easy to sour and the yeast is easy to die. If the temperature is too low, it cannot be fermented. 3. The production of wine pot must be oil-free and dry, use must be cold water, not raw water, otherwise the production of wine is easy to mildew. 4. Steamed rice with cold water, one is to cool down, but steamed rice is very sticky, put in wine powder can not mix well. Therefore, it needs to be diluted with water to facilitate mixing. 5. Because it's summer and the temperature is on the high side, it's necessary to put the prepared wine into the shady place. Generally, 30 ° fermentation can be done overnight. If the fermentation time is too long, it's easy to sour and the wine taste is fierce, and the surface of rice is easy to "scorch" (yellow). After fermentation, put it into the refrigerator for refrigeration, one is to cool down and stop fermentation, but to facilitate preservation. 6. Don't make too much wine at a time. Make it as you like. It tastes better and fresher. 7. If the fermented wine is too sweet, add appropriate amount of cold boiled water when eating. 8. If the operation of fermented wine is correct, sometimes it will appear the phenomenon of long hair. If it is transparent hair, it is usually caused by the fermentation bacteria in the distiller's grains powder. Just dig out the long hair, and you can continue to eat it. If it is mottled and black, you can't eat it. Therefore, we should pay attention to it.

Production difficulty: ordinary

Process: others

Production time: one day

Taste: sweet

Chinese PinYin : Jia Ting Zi Zhi Jiu Niang