Health glutinous rice wine winemaking process – small brewing equipment Huang Huiling
In the past, people used glutinous rice to stay in porridge and soup.
Deep processing of glutinous rice, brewing glutinous rice wine, using the decomposability and permeability of the wine to maximize the efficacy of glutinous rice.
Below, Tang Sanjing Huang Huiling teacher shared the process of glutinous rice wine for everyone.
Glutinous rice washing and soaking steaming and cooling, stirring the bell-cylinder saccharification and slurry filtration, clarification of the finished wine Note: 1, raw material preparation: pick the particles full, white, fresh, no insects, no mildew, high quality glutinous rice.
2, soak: the selected glutinous rice is rinsed clean, soaked in warm water, the water has not passed the glutinous rice 5cm, soaked until the glutinous rice softens.
3. Cooking: Cook the soaked glutinous rice for 30 minutes, then steam the cooked glutinous rice for 30 minutes, and ask the glutinous rice to be cooked without sticking.
4, cooling, mixing the song: cool the steamed glutinous rice to 30 degrees, stir into the koji, stir well.
5, into the tank saccharification: the mixing of the wine is compensated into the jar, compacted, and made a well-shaped nest in the middle.
6, adding pulp: saccharification for 24-48 hours (depending on temperature), when the well type nest has a large amount of liquor, the saccharification is completed, adding 50 degrees in a certain proportion (in the end how much wine)According to local drinking habits) glutinous rice / glutinous rice liquor.
7, filter clarification: When the wine is all sinking, turn brown or beer color, no bubbles, use the yellow wine filter to separate the slag juice, siphon clarification, and then the tank is aged.
8, the filtered wine residue is distilled, that is, glutinous rice white wine, glutinous rice white wine can be added directly, or can be added to the mashed glutinous rice wine cellar.
Remarks: Step 6 is the sweet yellow wine process. When adding water, add water or add wine, how much pulp is added, and the specific time of adding the pulp directly affects the sweetness of the wine, that is, the wine you brew is dry, halfDry, semi-sweet or sweet yellow wine.
Learn more about winemaking technology, small household brewing equipment, consult Tang Sanjing Huang Huiling, 188, 1914, 3754.
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