Practice of rice wine (Practice and Formula of rice wine)

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List of contents for this article:

• 1、How many kilograms of water do you put in a catty of glutinous rice wine? How many kilograms of koji do you put in a catty of rice?
• 2、What are the methods and recipes of authentic rice wine
• 3、Hakka rice wine practices
• 4、Practice of Weifang millet rice wine
• 5、Method for making Xiangxue Wine
• 6、The practice of ancestral millet rice wine

How many kilograms of water do you put in a catty of glutinous rice wine? How many kilograms of koji do you put in a catty of rice?

1. Make homemade rice wine with 1 catty of rice and 5 grams of yeast. Method 1: The brewing of rice wine is a brewing of rice, millet, corn, millet, and wheat as the main raw materials, and is made by steaming, adding koji, saccharifying, fermentation, squeezing, filtering, frying, storing and blending. wine. Raw material formula: 10 kilograms of glutinous rice, 150 grams of Daqu (or Xiaoqu). Steps to steam rice.

2. One catty of glutinous rice can produce 2 to 3 kilograms of rice wine. The method of rice wine is as follows: Ingredients: appropriate amount of glutinous rice, yeast, cold boiled water.

3. In the process of making rice wine, each catty of glutinous rice usually needs to be mixed with 2 catty of water. In order to ensure that the glutinous rice can fully absorb water and accelerate the fermentation process, the glutinous rice should be soaked for about 8 to 10 hours before starting production. Such pretreatment can shorten the brewing cycle of rice wine. As one of the oldest alcoholic drinks in the world, the quality of rice wine depends largely on the yeast and yeast used.

4. Methods and steps of making rice wine The raw material formula of homemade rice wine is 10 kilograms of rice (whether glutinous rice or rice) and 3 kilograms of water. The raw material formula of homemade rice wine is 10 kilograms of rice (whether glutinous rice or rice) and 3 kilograms of water. First cook the prepared ingredients (not too bad), and add the seasonings (yeast and water). Production method: First, pour the soaked glutinous rice into a pot and steam for about 15 minutes.

What are the methods and recipes of authentic rice wine

Soak rice. Select better glutinous rice or rice, wash it, soak it in ordinary cold water for 8-10 hours, drain it for later use. Steaming rice. Put the drained rice on the pan and steam until it is 90-ripe and leave the heat. Require the rice to be steamed until it is hard on the outside and soft on the inside, without sandwich, loose and not mushy, and cooked evenly. Do not lift the lid immediately after cooking. Put the rice in the pot until it is almost cool before taking out the pot; break up the rice after taking out the pot; Then spread the pan and dry it until it is below 28℃ and put it into the jar. Pre-fermentation.

The method and formula of authentic rice wine are as follows: Formula: millet: 130kg saccharifying enzyme: 0.26 kg rice wine active dry yeast: 0.13 kg raw wheat koji: 4 kg of rice wine liquor: 13kg of water addition: 180kg Practice: Soaking rice: Pour the millet into a rice dipping pool, drain water to wash it clean, and then soak the rice. The water surface is submerged by about 30cm over the rice surface, the water temperature is controlled at 2025℃, and soaked for 24 hours.

The production method and formula of authentic rice wine are as follows: Formula: -Millet: 130kg-Glucoamylase (enzyme activity 50000u/g): 0.26 kg-Yellow wine active dry yeast: 0.13 kg-Raw wheat koji: 4 kg-Grain liquor (50°): 13kg-Water addition: 180kg Production method: Soaking rice: -Pour millet into a rice soaking tank, and drain water to wash it clean. - Carry out rice immersion, and the water surface is submerged about 30cm above the rice surface.

The making method and formula of authentic rice wine are as follows: Formula: rice: 10 kilograms of water: 3 kilograms of culture koji: 1 kilograms of wine medicine: 0.28 kilograms Production steps: Soaking rice: Select high-quality rice or rice, after washing, soak in ordinary cold water for 8-10 hours, then drain the water for later use. Steaming rice: Put the drained rice in a pan and steam until it is ninety ripe and remove from the heat.

Hakka rice wine practices

Production steps Soak glutinous rice After washing it, soak in clear water for 8-12 hours (shortened to 6 hours in summer) until the rice grains can be easily crushed. Steam the glutinous rice, drain the glutinous rice, place it in a steamer, and steam for 30-40 minutes over high heat to ensure that the rice grains are ripe and have no white cores. After steaming, spread and dry to 30-35℃ (slightly warm to the hand). Stir in the koji to crush the koji into powder, sprinkle it into the glutinous rice several times, and stir evenly while sprinkling (add a small amount of cold boiled water to help disperse).

Prepare glutinous rice: Buy glutinous rice: glutinous rice is the main material for making Hakka rice wine, and you need to buy enough glutinous rice. Soaking glutinous rice: Cleaning glutinous rice: Clean the purchased glutinous rice. Soak glutinous rice: Pour in appropriate amount of water and soak the glutinous rice for about 8 hours. Cooking glutinous rice: Cook the soaked glutinous rice. After cooking, cool the glutinous rice to a suitable temperature. Add koji: After the glutinous rice cools thoroughly, pour in appropriate amount of koji. Stir the koji and glutinous rice evenly.

The brewing method and steps of Hakka rice wine are as follows: raw material selection The main raw material is refined white glutinous rice or rice (millet and corn can also be used). The rice grains need to be white and plump, with high starch content, a 1000-grain weight of 20 - 30 grams, and a specific gravity of 40 - 42. Give priority to soft rice. Water must meet drinking water standards, and spring water, lake water, deep well water or river water are commonly used. The excipients include wheat (for koji making) and yeast.

Practice of Weifang millet rice wine

Practice for Weifang millet rice wine: Prepare millet, wheat, glutinous rice, rice and other materials, and mix evenly according to the ratio of 6 parts millet, 2 parts wheat, 1 part glutinous rice, and 1 part rice. Put the mixed ingredients into the pan, add appropriate amount of water, and cook until 80% done. Remove the cooked ingredients, cool, add the yeast, and mix well. Put the mixed materials into the cellar, cover it, and seal it for fermentation. After fermentation for 3-4 days, remove the materials and filter out the rice wine with a cloth bag.

The method of preparing Weifang millet rice wine is as follows: Prepare ingredients: mix well according to the proportion of 6 parts millet, 2 parts wheat, 1 part glutinous rice, and 1 part rice. Cooking ingredients: Put the mixed ingredients into the pan and add appropriate amount of water. Cook until 80% cooked and remove. Add koji: Allow the cooked ingredients to cool. Add appropriate amount of koji and mix well. Fermentation: Put the mixed materials into the cellar. Cover and seal for fermentation for 34 days.

Raw material selection and pretreatment of millet: Select varieties with full grains, no mildew, and high starch content. The higher the starch content, the higher the wine yield. Water: It must meet drinking water standards, and priority must be given to mountain spring water or purified water to avoid chlorine-containing tap water affecting fermentation. Auxiliary wheat koji: Provides saccharifying enzyme and flavor substances. It can be used as commercially available rice wine wheat koji or homemade (wheat is crushed, pressed with water, and incubated).

Method for making Xiangxue Wine

1. Crush the yeast and mix it evenly into the glutinous rice (add a small amount of cold boiled water to help disperse). Put it into a disinfection container and compact it, dig a "dimple" in the middle for easy observation of wine, and seal it (leave a breather hole or loosen the lid for initial oxygen supply). After saccharifying at 25-30℃ for 48 hours, the saccharification is completed when the dimple seeps out of the sweet liquid. Add white wine to inhibit fermentation Add high-level white wine (such as 5 kilograms of rice and 2-3 liters of wine) in a ratio of 1: 0.4-0.6 by weight of glutinous rice, and stir well.

2. Add cold boiled water (or 1 kg of high-quality white wine) at a ratio of 1:1, seal and move to a cool place (15-20℃).

3. The production method of Xiangxue wine is mainly made by replacing water with wine and using rice dripping method. First of all, its raw materials mainly include rice or glutinous rice, fermented rice liquor, honey bee yeast, etc. During the production process, the rice or glutinous rice needs to be washed clean and then soaked. The soaked rice is then steamed to make glutinous rice and ensured adequate saccharification, which usually takes about 7 days.

4. The principle of Xiangxue Liquor is actually to soak glutinous rice with white wine. Generally, wine needs to be aged for three to six months when it reaches the point of being drinkable. Making Xiangxue wine is actually a process of reducing the content. Starting from the saccharification of glutinous rice and adding the same amount of high-quality white wine with dry glutinous rice, the fermentation takes three to six months, just to the aging time.

5. Xiangxue Liquor is a traditional China liquor, famous for its unique aroma and taste. Its brewing process is very complex and requires multiple steps to complete. First of all, the raw materials of Xiangxue wine are mainly sorghum, wheat and rice. These raw materials need to be carefully selected to ensure their high quality. Then, these raw materials are washed to remove impurities. Next is the saccharification process.

6. Production method: Xiangxue wine is a double set of wine brewed by using rice dripping method with fermented rice instead of water. Because the wine is added to make it taste particularly fragrant, and the wine is used to make the wine grains white as snow, hence the name Xiangxue wine. Product characteristics: Xiangxue wine liquor is light yellow, clear and translucent, with elegant aroma, rich and sweet taste. It not only has the aroma of liquor, but also has the mellow and sweet characteristics of rice wine.

The practice of ancestral millet rice wine

1. The production method of ancestral millet rice wine is as follows: Materials: millet rice glutinous rice koji water Production steps: Prepare rice ingredients: Mix millet and glutinous rice and clean them to ensure there are no impurities, and then drain the water. Steaming rice: Put the mixed rice into a steamer and steam it. After steaming, take it out and let it cool to avoid excessive temperature affecting the activity of the yeast. Mixing koji: Mix the koji with warm water and stir evenly to ensure that the koji is fully dissolved.

2. Mix the millet and glutinous rice, wash them, and drain the water. Put the mixed rice into a steamer and steam it, take out and let cool. Mix the koji with warm water and stir well. Mix rice and yeast, add appropriate amount of water, and stir well. Put the mixed rice and yeast into a sealed container, place it in a cool and ventilated place, and ferment for about 7-10 days. After the fermentation is completed, the fermented rice wine is filtered and bottled for storage.

3. Soak the millet for two hours in advance for later use. Add denucleated red dates and wolfberry fruits in the pan, add water in the ratio of 1:15, and boil over medium heat. Pour the soaked millet into the pan and turn to low heat until the millet blossoms, and keep stirring with a spoon during the cooking. Pour the cooked rice porridge into a larger container, let stand for two hours to cool, add yeast and starter, stir well, and place in a cool place to ferment. It took three days for the temperature to be around 18° C.

4. Wash the long-grain rice as follows, soak it in water for 24 hours, and twist it with your hands. (Rice can also be made, but the wine yield is low and the taste is slightly worse.) Steam the soaked rice. (For the electric rice cooker I use, add more water than less) Let cool to about 35 degrees (feel warm), add sweet yeast/appropriate amount of warm water until paste (leave a little sweet yeast for later use), and mix well.