Glutinous rice wine, also known as sweet rice wine, glutinous rice wine is fermented from glutinous rice as raw material. Chestnut glutinous rice wine is a new type of nutritious dew wine with stomach and spleen, strong muscles and blood, and nourishing liver and kidneys. Today, I will introduce how to make chestnut glutinous rice wine and how to make chestnut glutinous rice wine.
First, how to make chestnut glutinous rice wine
With fresh chestnuts and glutinous rice as the main raw materials, supplemented by honey, goji berries, ginseng, angelica and other multi-flavored Chinese medicine extract juice, the production of a new type of nutritious dew wine with stomach and spleen, strong muscles and blood, nourishing liver and kidneys - chestnut glutinous rice wine.
Second, the preparation method of chestnut glutinous rice wine
Ingredient ratio: chestnut 20%, glutinous rice 80%
Third, the steps of making chestnut glutinous rice wine:
1, chestnut immersion and crushing: first the fresh chestnut shell, into the wide mouth tile tank, add tap water to make it soaked for 24 hours, the water surface is about 10 cm higher than the chestnut. During the immersion process, the water is changed every 6 hours in the summer and 8 hours in other seasons. After the end of the immersion, crush it with a semolina machine, the crushing particle size is appropriate to the size of mung bean grains, and pay attention to the juice into the stainless steel pot.
2, steaming, falling tank, pre-fermentation: glutinous rice and chestnuts are steamed separately, and the cooking time of glutinous rice is mastered in 1.5-2 hours; chestnuts are 2.5 hours. When the raw materials to be cooked are cooled to 30 ° C, immediately enter the cylinder, add 0.3% sweet wine, mix well, build a nest, make it a cough shape, and add a grass cover to the cylinder mouth, that is, enter the pre-fermentation stage. In the pre-fermentation process, the temperature of the product must be measured frequently, and the fermentation temperature is required to be maintained at 28-30 ° C. After 6 days, the temperature is close to room temperature, the tank meal sinks, and the degree of fermented mash wine can reach 8%-10% at this time, which can be transferred to fermentation.
3, post-fermentation: first use water to wash the wine altar, and then use steam sterilization, pour out the condensate, use a vacuum pump to transfer the mash into the wine altar, and then add an appropriate amount of 48-50 degrees of aromatic wine, the total amount of irrigation altar is 2/3 of the capacity of the wine altar, and then seal it with sterile white cotton cloth plus a layer of plastic film to make it enter the post-fermentation stage. After the fermentation time is mastered in 30 days, this process should control the room temperature at about 15 ° C, the material temperature of 12-15 ° C.
Preparation of liquor: first of all, the fresh rice wine tank 80 kg, wheat koji 1.5 kg and the appropriate amount of wine tail mixed, into the tile cylinder steady, and then spray a small amount of 75% - 80% of high-purity edible alcohol, in order to prevent the surface layer from being contaminated by bacteria, and then sealed with sterile cotton cloth plus a layer of plastic film, fermented for 80 days to get the liquor, and then the appropriate amount of liquor into a certain amount of high-quality liquor, the wine degree of 45-50 degrees, closed soaking for 10 days, after pressing, fine filtering and obtaining the liquor.
4, pressing, decoction: the use of air membrane plate and frame filter press filter, and then with the cotton cake filter filter, the resulting raw wine at 80-85 °C sterilization and destruction of the remaining enzymes, and then transferred to aging. Due to the large amount of protein contained in the secondary filtered lees, the lees can be directly used for feed or feed rations for livestock and poultry.
5. Blending: Add 2.5%-3% honey, an appropriate amount of sugar and multi-flavored Chinese medicine juice to the base wine aged for 6 months, let it sit for 12 hours, and then filter it to obtain chestnut glutinous rice dew wine.
Preparation of multi-flavored Chinese herbal juice: first cut astragalus, dang ginseng, eucommia, angelica, etc. into thin slices with a thickness of about 3mm, and then mix with goji berries, longan meat, yellow cinnamon, transfer into 40 degrees high-quality liquor and soak for 10 days, filtered and multi-flavored original Chinese medicine juice.