1, rice selection: As the saying goes, rice is the meat of wine, good rice can make good wine, and glutinous rice is most suitable for wine making. In the words of experts, this is because the starch molecules in glutinous rice are loosely arranged, absorb water quickly, and are easy to cook, which is conducive to saccharification and fermentation, and the produced wine has less miscellaneous flavor. Peasant rice wine is made of glutinous rice.
2. Monascus: The quality of koji will directly affect the quality of wine. Here, I think it's better to give it a little looser, because good monascus will be broken when it is pinched. As for the color, if you like red wine, you should choose red koji, and if you like gin, you should buy lighter koji, which can be determined according to your own preferences.
3. Water is the blood of wine: In rural areas, many people still choose well water to make wine. It is generally believed that wine brewed from well water tastes better than wine brewed from tap water. Ms. Tong from Jiujiu Restaurant said that if you are afraid of unsanitary raw water, you can boil it, but you must wait until it is cold before using it. If it is brewed with raw water, the wine must be drained and boiled in the later stage, and then stored in separate tanks. It is also advisable for some families to use pure water.
4. Container: Yellow rice wine has no special requirements on the material of the container, and traditional jars and glassware can be used. It is best to use a traditional jar and it must be empty, otherwise the wine is likely to turn sour. Don't use any more jars that have been brewed with sour wine. According to experience, the wine brewed next is still sour.
Second, the steps of brewing yellow rice wine
1, the ratio of glutinous rice to water is preferably between 1: 1 to 1: 1.5, and 1: 2 is too weak and tastes bad. The ratio of 10 kg glutinous rice to 8 Liang Redmi is appropriate.
2. Temperature is also a major factor affecting the quality of wine. Usually it can be cooked after August in the lunar calendar. The wine in August is called osmanthus wine, the wine in September is called chong yang wine, and the wine in October is called Yangchun wine. August wine can be finished in about half a month, and October wine can be finished in one month.
3. Soak the glutinous rice before brewing. Soak it for one night in warm weather and one day and one night in cold weather. Wash it after soaking, steam it in a drawer and spread it out until it is completely cool. Note that a little warmth can cause wine to turn sour. Soaking rice makes starch absorb water, soaking rice pulp can adjust acidity, and steaming rice makes starch gelatinize.
4. After cooling, sprinkle red yeast rice in proportion and mix well, put them into a jar together, and add appropriate amount of water in proportion and mix well. Then seal the bottle mouth with plastic sheets and fix it with rubber bands. In a few days, when monascus and rice come up, the wine will show. You can taste it as you try, and drain the distiller's grains in March and April of the following year. If it is brewed with raw water, drain and boil the wine, cool it and put it in a clean jar.