Fermented fruit and flower wine alcohol is not high, should not be put for a long time, if you need to put for a long time, you need to improve the alcohol content of fruit wine and flower wine, you can add some high degree of rice liquor into it, rice wine light will not rob the aroma of fruit wine and flower wine. So, today I will talk about the practice of high rice wine.
When I first learned to make sake, I first brewed the common fruits in the market, and then learned the shochu method, and it was because I was cold and wanted to soak snow lotus flowers that I became interested in the practice of shochu.
Rice to make rice wine choose round rice or round glutinous rice, rice wine is generally made of semi-solid fermentation, so the choice of koji is generally a small koji, my koji is a shochu koji sent by the seller when buying a distillation pot.
The production process of rice or glutinous rice: rice or glutinous rice - soaking - steaming - cooling - mixing koji - saccharification - sealing with water - distilling the wine
Here are the steps to explain the process
Preparation materials: 10 kg of rice or glutinous rice, 25 g of shochu koji (when the ambient temperature is higher than 28 degrees, 20 grams of koji below 20 degrees is added to 30 grams), 13-15 kg of water, (if there is wheat koji, you can add water after saccharification, the proportion is one-tenth of raw grain)
Method:
1. Soak
Soak the rice for 4-6 hours, pinch the rice grains, and there is no white core inside (if the glutinous rice does not need to be soaked for too long in the summer, it can be steamed for a while, and soaked for 2-5 hours in the winter).
2. Steamed rice
Put 4-5 pounds of water at the bottom of the steamer, put on a tripod, steaming tablets, put the steaming rice cloth on it, and then put the drained rice in, light the fire and start steaming rice.
Steaming on high heat, until the atmosphere is inflated for ten minutes, pour boiling water once (ten pounds of rice with about 1 pound of boiling water), boiling water should be finely drizzled.
When the atmosphere rises again, turn off the heat after 5 minutes, turn on the heat, turn on and remove the rice.
3. Cool and mix wine koji
Spread the rice balls, spread them cool to 35 to 33 ° C, add about 3-3.5 kg of cold boiled water to stir the rice, and then sprinkle the koji into the rice and stir evenly.
4. Saccharification
The rice is packed into a fermented vat and then a nest is dug in the middle to facilitate saccharification.
Clean up the rice above the cylinder mouth Find a clean film to cover the cylinder mouth, remember not to seal (if sealed, it will cause the exhaust gas inside to fail to come out and cause the wine to become sour.) One of the reasons why some people make wine is sour is that the seal is relatively strong when saccharification, or the water content of rice is too large, resulting in the well can not be dug out, so that the temperature rises sharply, resulting in acid change) covered.
It is best to cover the coat or something for heat preservation, and wait for 24-48 hours after the sake brews.
5. Seal with wheat koji and water
When the water in the middle of the rice nest is 8 minutes full, you can add water, if you prepare wheat koji, you can add wheat koji to stir well, and then add water after 2 hours. Add water for the winter plus about 32 ° C of warm boiled water or summer add cold water, can not be too high temperature hot water. Add and stir about 1.1-1.3 times the grain, then seal. Seal it with an elastic rope to tie this film.
Note: In winter, when the temperature is low, if you need to add wheat koji, you can stir it together when stirring the koji in front to promote the saccharification ability, or you can add it before adding water after saccharification.
Stir once a day with water for three days. When stirring, press up and down, that is, press the top down the bottom of the rice to fish up, so as to promote fermentation evenly.
About 15 days later (to the liquid of the wine to clear as the standard for completing fermentation, the fermentation environment temperature is different, the fermentation time is also different, such as 8-12 days in the summer, even some six or seven days are good, in the winter sometimes it is even more than a month to complete the fermentation)
(Except for those who have a longer time to have heating in winter, it generally takes 20 days to more than a month, and it needs to be kept warm.) ）
It is already almost precipitated, clear to the bottom (the yellow transparent is also clear, as long as it looks clear, transparent, not turbid is fermented).
6. Distillation
Semi-solid distillation, easy to paste the pot. The rice residue inside the sake can be filtered out and distilled with gauze wrapped in water. You can also throw away the slag.
If it is not filtered out, first put a few pounds of water at the bottom of the pot, boil it, and then pour wine into it.
Note: The distillation charge should not exceed 80% of the distillation pot, otherwise it is easy to cause spraying.
The heat of distillation should be mastered, steamed on high heat, and when the wine is about to open, the firepower must be adjusted and gradually reduced.
When adjusting the firepower, the condenser should be lifted, so that it will not form a closed situation, and will not cause the fire to be reduced and form a negative pressure to cause the bad liquid inside to withdraw up and make the wine turbid.
If it is steamed in an induction cooker, steam until the sake is about to open, adjust the fire to 1300 or 1000 watts.
Rice distillation of the head and tail: according to 1% of the dried grain to remove the head, straight to the alcohol content of 40% vol to remove the tail.
Directions: First use a bottle to pick up the head wine that needs to be removed, the head wine is 1% of the weight of the dry grain, 1 kg of grain is removed from the 5g wine head, and then the container is changed to pick up the wine body, after taking the alcohol you need, the remaining wine degree of 40% vol below is the tail wine.
Tail wine is after you receive the degree you want, change to another container to pick up the wine, until there is no wine degree, for example, you want 40% vol to break the tail, when you receive 100 ml of wine to measure the alcohol content of 40% vol, change the other container to connect the wine below, this is the tail wine.
Concentrate:
Keep warm when saccharification in winter, which is key. Brewing is a process of cultivating biological bacteria, there must be a temperature aggregation, home self-brewing is generally done in small quantities, so the temperature will not be very high. You need to wrap some insulated things such as down jackets, electric blankets with temperature control, and quilts, so pay attention to the temperature of the koji at about 33 degrees. In addition, pay attention to the speed of rice mixing koji should not stir the rice cold, if such a situation occurs, you install the cylinder and put the cylinder into a container with warm water to warm it first. If there is heating at home, it is good to put the heating directly next to it, the fermentation environment temperature is not more than 35 ° C at 18 ~ 32 ° C, and the place where you put the fermentation tank can put a thermometer.