Mash, also known as sweet rice wine, sake brewing, the main raw material for the production of glutinous rice, through steaming after fermentation to obtain a very low degree, but the taste is very sweet a wine drink or food, is the most traditional winemaking method invented by our ancestors, in that era when there was no distillation technology, this is already considered to be the best in wine.
Mash can not only be eaten directly, but also can be used to make a variety of delicacies, such as sweet glutinous "sake brewing balls", "rice wine egg flower soup", in the folk is definitely a good product to nourish the face, can also be used as a fermentation agent to ferment the dough, and the mash sweet rice wine method is relatively simple, you can operate at home, but some small details are easy to be ignored, the sweet rice wine made is easy to appear less liquor, the taste is sour, and even the situation of white hair and black hair occurs, how to avoid these problems, Today, the teacher with 30 years of experience will share his experience and hope to bring you more help.
【Ingredients】: 2 kg of glutinous rice, 6 grams of sweet wine koji, 500 grams of cold boiled water
——【Start Production】——
Step 1: First wash 2 kg of glutinous rice, soak it in the right amount of water for 5 hours, soak until you can crush it with your fingers, and then put it into the rice cooker and add the water that has not been glutinous rice to steam, or spread gauze on the steamer basket on a uniform spread of glutinous rice, steam for 30 minutes. Note that the rice here is not steamed too bad, steamed until the rice grains are transparent and just cooked through the grains, otherwise it is easy to affect the taste.
Step 2: Pour the steamed glutinous rice into a waterless and oilless clean basin, and then mix well with about 500 grams of warm boiled water poured in to reduce the temperature to the range of 25 to 30 degrees, this temperature is most suitable for yeast survival, too high the temperature yeast will be burned to death, too low yeast is not active. Yeast has brand-wrapped powders and also blocks, I recommend that you choose a block, you need to crush in advance, all shopping sites are for sale.
Third: take 6 grams of sweet rice wine special yeast crushed, take out two-thirds of the even sprinkle into the glutinous rice, and then mix well, be sure to mix as evenly as possible, and then compact the glutinous rice to level, the last bit of sweet wine koji is also evenly sprinkled on the surface, dig a small hole in the middle, facilitate ventilation and the accumulation of wine.
Fourth: Finally sealed with plastic wrap placed at 25 to 30 degrees of room temperature for fermentation, generally as long as the room temperature reaches the standard of 1 to 2 days to complete the fermentation, the temperature of this season is the most suitable for production, if it is winter, it is recommended to keep warm to ensure the normal progress of fermentation.
In general, the operation is still simple, but there are a little details that need to be paid attention to, otherwise the glutinous rice wine brewed is not much, not sweet, easy to sour and hairy.
Glutinous rice is preferred as the raw material for mash sweet rice wine, but it does not mean that other rice wines cannot be used, and can also be made with ordinary rice, black rice and even corn.
If you want to make the final liquor rich, it is best to pour in the right amount of cold boiled water to stir the sticky rice, the water here must be cold boiled water, do not directly use raw water to operate, to prevent hair growth.
During the operation of all utensils, including their own hands to ensure that there is no grease contamination, otherwise it is easy to ferment failure, there is a sour taste.
Cooking is not refined, but also please see more advice, like this practice of the suggestion to collect, like, pay attention to and forward, there are different suggestions welcome to leave a message below, thank you for reading, tomorrow wonderful continue.