Lazy version of homemade wine(lan ren ban zi zhi jiu niang )

Lazy version of homemade wine

Introduction:

"It's been nearly a year since I made my own wine. It's getting colder and colder. On a cold morning, you can drink a bowl of egg soup to warm your stomach. When winter is coming, I will share with you my own lazy version of homemade wine. The traditional method is too cumbersome for me, soaking for half a day, steaming for 30 minutes, and then pouring back and forth, to see this step does not have the power to do. Undeniably, for making wine with glutinous rice, this step is relatively safe. If you want to make good wine, the first thing is to make loose and ripe rice. Why use glutinous rice in the traditional way? Because the amylopectin content of glutinous rice is nearly 100%, it is not easy to age, and is conducive to the decomposition of Rhizopus into glucose. However, if the glutinous rice is cooked in an electric rice cooker or pressure cooker, it is difficult to produce loose rice, so I choose to use northeast rice (i.e. japonica rice). The amylopectin content of Japonica rice is nearly 90%, which is higher than that of Indica Rice in the south. It's relatively easy to cook suitable rice with japonica rice, and it's relatively easy to cook loose rice with electric rice cooker. But my family only has electric pressure cooker, so we have to use electric pressure cooker to test. From the beginning of soaking rice and then steaming to the present direct boiling with water, the steps are much simplified. The second step in making wine is fermentation. The temperature of about 30 ℃ is the most suitable for the reproduction of Rhizopus, and it is easier to operate with rice wine machine. Because the temperature is well controlled, the machine fermentation time is generally shorter than room temperature fermentation. Rice cool to about 30 degrees, add koji is the most appropriate, if the control is not good, would rather be slightly cold than hot. Cooked rice should not be put for a long time to avoid rice aging. In the early stage of fermentation, Rhizopus needs aerobic environment, and in the later stage, yeast transforms glucose into alcohol under anaerobic condition, so it can add water in the later stage (on the other hand, it is not conducive to the later stage fermentation because there is less water when cooking rice). Room temperature fermentation is OK in summer, and radiator is OK in winter. I recommend buying a yoghurt rice wine machine (or other household appliances with this function), 1.5L is better. After understanding the principle of wine brewing, we can get twice the result with half the effort. It is suggested that novices use pure rice for the first time. Here's how to add some black rice. "

Production steps:

Step 1: mix the rice and black rice, add appropriate amount of water. It can be soaked for five minutes, heated and cooked. Electric pressure cooker should not be soaked for a long time. Reference water consumption of electric pressure cooker cooked rice: black rice and rice after adding water, a total of about 570g. For 300 g rice, add about 280 g water. If there is an electronic scale, it is best to weigh; the amount of water is just less than one meter.

Step 2: turn the rice over with a spoon when it is hot. Put it in the rice, it's not hot. It can be turned once or twice in the middle for cooling. In general, the temperature will drop to the right level within half an hour.

Step 3: add about 1g koji. It's about a quarter of a teaspoon.

Step 4: Sprinkle koji on Rice

Step 5: cool 10-20ml, add rice to stir in several times, do not add more at a time.

Step 6: the amount of water can be dispersed with rice.

Step 7: turn the rice into the inner tank, make a hole in the middle, and put it into the yoghurt rice wine machine

Step 8: the white flocculent substance on the surface is the vigorous growth of Rhizopus.

Step 9: generally 30 hours later, a small amount of water seeps out from the bottom, and the rice and the side of the bladder will be separated.

Step 10: after the bottom of the water, you can add cold boiled rice.

Step 11: continue fermentation for 4-5 hours. At this time, the color of the juice has become darker. If you like strong wine, you can ferment for a few more hours.

Step 12: turn into a glass sealed box and refrigerate. The picture shows refrigerated. (not the previous batch)

Materials required:

Black rice: 60g

Northeast rice: 240g

Cool white: moderate

Angel liqueur: 1g

Note: after that, you can eat it slowly for a few days. In the process of refrigeration, the wine will ferment, and the sour taste will fade. I feel that after two or three days in the refrigerator, the taste is stronger than that just fermented. If the fermentation time is long, the rice will float to the top of the container. If the rice tastes empty, it is over fermented. Since making wine, only a few times in the early stage, the taste is not good. When the starter is put, the rice temperature is high, and the rice is added with more water. What is made is sour wine, which can also be eaten and used for cooking and seasoning. Now use the above method to remove the time of soaking black rice, and make it with rice. From the beginning of cooking rice to putting it into the rice wine machine for fermentation, all operations can be completed within one hour, and then wait for the wine to ferment slowly. For late fermentation, glass container is recommended. The enamel bowl used at the beginning of the production was corroded in several places after a period of time. Long term storage of acidic liquid is still a safe point for glass. Good wine, pure rice boiled egg soup is the most suitable; black rice can be mixed porridge to eat; do wine steamed bread; do wine small balls. You can eat refrigerated food directly in summer, and it's more suitable for hot food in winter.

Production difficulty: simple

Process: others

Production time: several days

Taste: sweet

Chinese PinYin : Lan Ren Ban Zi Zhi Jiu Niang