Homemade rice wine / mash(zi zhi mi jiu lao zao )

Homemade rice wine / mash

Introduction:

"I like rice wine since I was a child, and my hometown is also called mash. It's a simple way to do it. What I do is better than what I buy. "

Production steps:

Step 1: soak the glutinous rice in cold water and submerge it. I usually spend half a day or one night. After soaking, the main steam in the pot.

Step 2: place in a container to cool. If it's not warm at all, the first is that it may heat the fermenting bacteria in the koji to death. The second is that even if it's successful, the rice wine will be sour and taste bad.

Step 3: the amount of distiller's yeast can be determined according to the instructions and the amount of rice. Don't put too much. If you put too much, the taste is not good, and you will overdo it.

Step 4: the koji is safe and clean in a waterless bowl.

Step 5: spread the rice in cool white. It's better to separate the rice grains one by one. Then fold the koji evenly into the rice grains. Leave some koji.

Step 6: sprinkle a little koji on the bottom of the container, and then fill it with mixed rice.

Step 7: sprinkle a little koji on the bottom of the container, and then fill it with mixed rice.

Step 8: after loading a layer, compact the rice by hand, and then sprinkle a little on the surface. Then install the second layer in the same way until it is completely installed

When you're finished, press the rice out of the middle of the pit, and then use your hand to cover it.

Materials required:

Glutinous rice: about 2 jin

Cold boiled: 2 bowls

Saqu: follow the instructions

Note: do not cover in summer. It's OK to put it directly on the dining table. It's usually 24 hours. In winter, I need to keep warm. I usually wrap it in a piece of thick clothes that I don't want, and then fill three hot water bags to separate them by 120 degrees, which are arranged around the container. It's usually more than two days. Heat once in the morning and once in the evening, or use high-temperature bottled boiling water instead of hot water bag. The whole process needs to be oil-free, and can not be stained with raw water. When the taste of rice wine is OK, put it in the refrigerator to prevent fermentation. If it's overdone, the taste is not good.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Zi Zhi Mi Jiu Lao Zao