The saying of water wine is more prevalent among ethnic minorities in china, and there are many sayings about water wine in ancient times, many people are particularly curious about water wine, and want to know what kind of wine water wine is, and what is the difference between it and white wine? What is the degree of water and wine? How does water wine taste? Below we will answer them for you one by one.
Water wine is what wine
Water wine is a kind of fermented wine, the fermentation raw materials used are millet, millet, wheat, rice, etc., wine directly fermented, juice and decoction at the same time, that is, the ancients called "mash". In people's daily lives, water wine refers to the collective name of various drinks and wines.
Among ethnic minorities, water wine has different meanings, such as the "Sanhai wine" of the Korean ethnic group, the "sweet wine" of the Zhuang ethnic group, the "Guzhi wine" of the Gaoshan ethnic group, the "sugar wine" of the Yao ethnic group, the "Qingbari wine" of the Tibetan ethnic group, the "straw wine" of the Naxi ethnic group, and the "crispy rice" of the Pumi ethnic group.
Water wine is generally similar to what we often call rice wine and rice wine, so the degree is not very high, generally below thirty degrees.
As a low-alcohol drink, water wine can be used as a family wine, we can make our own hands, water wine is very simple, only need seven steps to complete.
To prepare the water wine:
1, washing rice: wash the glutinous rice with water;
2, soaking: soak with cool water, summer 5 ~ 6 hours can be, spring and autumn 7 ~ 8 hours, winter 8 ~ 9 hours;
3, drainage: rinse and fish out with a container, and drain the water;
4, steaming: on the koshiki (pressure cooker), spread gauze on the koshiki, put the glutinous rice in place, turn on the fire source and steam until there is a fragrant aroma (about 15 to 18 minutes), turn off the fire source. Open the pressure cooker lid after the gas is naturally discharged from the pressure cooker;
5, pour water: pour cold boiling water to cool down, put the koji in, stir together with glutinous rice until even;
6, fermentation: placed in the enamel container (the container must be clean and dedicated container), and covered, the fermentation period is about 30 hours, natural fermentation. If it is necessary to speed up the fermentation, it is stored in a large foam box and placed in the heating body (hot water bottle);
7, brew sugar water: flush into boiling water with osmanthus sugar and eat.