酒酿(sweet ferment rice)（酒酿（甜酒酿））.docVIP

酒酿(sweet ferment rice)（酒酿（甜酒酿）） Special instructions: the production of rice wine equipment must be clean, especially must not be stained with oil, hands must be clean. Preparation materials: To decide how many meters 1, according to the amount of rice fermentation fermentation and container size of the distillers yeast. Generally a bag of angel liqueur song can do 3-5 pounds of rice (preferably round glutinous rice), now 2.5 pounds of glutinous rice as an example; 2, angel liqueur koji half a pack (4 grams); Making process: First, panning rice: General panning 3-5 times, wash off dust, try to make the water look more relaxed. Two, dip rice: wash clean rice, into the water, submerged immersion. Soak for 5 hours in summer and soak for 10-20 hours in winter. Soak it until it is crushed into powder by hand. The purpose of soaking is to allow rice to absorb enough moisture and to cook it well during steaming. Soak and drain. Three, remove and drain rice: rice. Steam the shelves with gauze, and then pour the glutinous rice into the pan. Put the rice into the steamer fire boil to boiling steam to steam 20 minutes off the fire, not too steamed rice, late fermentation can not be steamed too so as not to affect the meter. Four, steamed glutinous rice, pour out on the container can be drained, with cold boiling water more filtering from rice to drench, glutinous rice powder Lek cold shower. (the purpose is not to make glutinous rice stick together. It will be better after making it out. It is not completely cold, keep a certain temperature and touch the best temperature and warmth). Five, the steamed cold rice scoop into the ceramic or glass container (no container friend of the two kinds of material can be used in other material containers, but do not use plastic containers.) To sprinkle rice, yeast and rice mix. Can also be a little warm water will open and then pour into the yeast meal, even mix (mix to more conducive to fermentation). Then, the meal at the center of the s