Daqu liquor is a kind of health wine, which is brewed by red yeast and glutinous rice. Li Shizhen's Compendium of Materia Medica and Song's Tiangong are all related to the record of the brewing method of Hongqu liquor.
Second, the difference between red koji wine and yellow rice wine
There are significant differences in appearance and taste between red koji wine and yellow rice wine. Red koji wine looks deep red, while yellow wine is mostly golden yellow. Compared with yellow rice wine, red koji wine tastes fresher and more elegant, and its fragrance is softer.
Third, the efficacy and role of red koji wine
Monascus wine contains a variety of amino acids and vitamins necessary for human body, and moderate drinking of monascus wine can improve resistance. In addition, as a health wine, red koji wine has the functions of eliminating cold and dampness, improving blood circulation and lowering cholesterol. Moderate drinking can help digestion, promote blood circulation, strengthen spleen and stomach, and lower blood sugar/blood pressure.
Fourth, the brewing method of red koji wine
1. Wash glutinous rice and soak it in clear water for about 12 hours.
2. Boil the water while soaking the rice, pour it into the prepared jar and cool naturally. When the temperature drops to about 35 degrees, add it into the red yeast bubble and leave a pinch of red yeast for later use. White koji is ground into powder for later use.
3. When the rice grains are soaked enough to be easily crushed by hand, wash and drain them, add hot water as high as glutinous rice, and steam them in a steamer until the glutinous rice is cooked.
4. Steamed glutinous rice is spread out and cooled. While waiting for the glutinous rice to cool, add the white koji into the soaked red yeast and stir evenly.
5. The cooling temperature of glutinous rice should be judged according to the room temperature at that time. For example, when the room temperature is 20 degrees, it can be cooled to about 35 degrees. At this time, the glutinous rice can be moved into the jar and stirred evenly.
6. Sprinkle the remaining Redmi on the glutinous rice, cover the jar mouth but don't seal it to prevent dust from falling into the jar.
7. At this time, the temperature in the cylinder should be about 30 degrees, which is the best temperature for fermentation. In order to keep this temperature for a long time, we need to cover it with a quilt or blanket and put a hot water bottle under it when the room temperature is low. If we have an electric blanket at home, we can use it to wrap the jar.
8. When the indoor temperature is about 20 degrees and the fermentation temperature in the cylinder is normal, it will enter the peak period of fermentation in about 2 days. At this time, you will see that the jar is bubbling constantly, just like water is boiling. Now we can get rid of those insulation materials, because the temperature generated by fermentation itself can maintain the temperature needed for normal fermentation.
9. During the next fermentation period, press the floating rice grains below the water surface with clean chopsticks or spoons every day until there are no more rice grains floating in the jar, and the fermentation process of red koji wine is over. At this time, the red koji wine has been initially formed, and the filtered wine juice can be directly drunk.