2. Soaking rice: The brewing time of yellow rice wine is generally chosen around the twelfth lunar month every year. At the same time, the low temperature can ensure the slow fermentation of millet yellow wine, and avoid the high temperature and the easy souring of the wine. After the millet is fully soaked, it can be picked up and put into a bamboo basket to drain water for many times, and the millet can be drained half an hour before cooking.
3. Daqu preparation: This is another big raw material for brewing yellow rice wine. The brown circle inside is caused by millet fermentation, which is the performance of high-quality Daqu and smells like wheat corruption. Before brewing yellow rice wine, wheat Daqu should be chopped to a moderate size and can be easily mixed with cooked millet. When cutting Daqu, remember not to be contaminated with salt, water and oil. To avoid the deterioration of yellow rice wine during fermentation.
4. Cooking wine: Before brewing yellow rice wine, clean the tiles around the pot. First, boil two-thirds of the water in the pot until it looks like millet. After the millet is put into the pot, keep stirring. It is best to use a handle made of Toona sinensis wood to stir, so that the wine will be more mellow. Constant stirring helps the millet to be heated evenly and avoid slagging at the bottom of the pot. The millet in the pot turned dark brown due to the high temperature. After the millet turns dark brown, you can twist the rice to see if there is a hard core. If not, even if it is cooked, stop burning at this time.
5. Stirring: shovel the cooked millet into a dustpan prepared in advance. Spread the cooked millet with heavy color on it, which is beneficial to heat dissipation. When the temperature is reached, you can mix in Daqu. You can mix more Daqu at the bottom of the jar and less amplify Daqu, which is beneficial to the fermentation of yellow rice wine. . Generally, a kilo of wheat starter can ferment about ten kilos of millet.
6. In-tank fermentation: Fermentation is an important link in brewing yellow rice wine. Our handmade yellow rice wine follows the ancient method and adopts the traditional winter brewing technology, which is brewed only from winter to around every year. Due to the low indoor temperature and long fermentation time, the fermentation room temperature is generally controlled at about 65438 00 degrees Celsius. Too high temperature can easily lead to rapid fermentation and acidification of yellow rice wine. Yellow rice wine brewed in winter can be squeezed after three to six months.
7. Squeezing: Yellow rice wine will be squeezed after a long period of fermentation. Pressing is mainly to remove the distiller's grains in yellow rice wine and get the separated liquor. If you drink it yourself, you can do it without filtering. Distiller's grains yellow wine is more nutritious, and it is squeezed only for the convenience of bottling and selling.
8. Bottling: The last step-bottling. Although the conditions are relatively simple and can't compare with the modern filling production line, we will try our best to be clean and hygienic. All bottles are new bottles formed at one time, and then washed with cold water to ensure cleanliness and hygiene.