How to make rice wine
In recent years, with the rise of home brewing culture, homemade koji has become a hot topic among many brewing enthusiasts. Jiu koji is an indispensable fermentation agent in the brewing process, and rice has become an ideal raw material for making koji due to its high starch content and easy availability. This article will introduce in detail how to make koji from rice, along with relevant data and steps to help you master this skill easily.
1. Basic principles of distiller’s yeast
Jiuqu is a fermentation agent containing a variety of microorganisms (such as molds, yeasts, etc.) that can convert starch in grains into sugar and then ferment it into alcohol. The production process of rice koji mainly cultivates these microorganisms through natural inoculation or artificial inoculation.
| Type of koji | Main microorganisms | Suitable for alcoholic beverages |
|---|---|---|
| rice song | Aspergillus oryzae, yeast | rice wine, sake |
| Red yeast rice | Monascus | Red yeast wine, yellow rice wine |
2. Steps for making rice koji
Here are the detailed steps for making koji using rice:
1. Prepare materials
| Material | Dosage | Remarks |
|---|---|---|
| Rice | 500g | Prefer glutinous rice or japonica rice |
| distiller's yeast powder | 5 grams | as an introduction |
| cold water | Appropriate amount | for regulating humidity |
2. Process the rice
Wash the rice, soak it for 4-6 hours, drain the water and steam it. Steamed rice needs to be spread out and cooled to 30-35°C to avoid excessive temperature killing microorganisms.
3. Inoculation of distiller’s yeast
Sprinkle the koji powder evenly over the cooled rice and mix gently. Make sure every grain of rice comes into contact with the koji powder.
4. Fermentation culture
Place the inoculated rice into a clean container, cover it with a damp cloth or plastic wrap, and place it in an environment of 25-30°C for fermentation. Humidity needs to be maintained during fermentation to avoid drying out.
| fermentation stage | time | phenomenon |
|---|---|---|
| Early stage | 24-48 hours | White hyphae appear on the surface of rice |
| medium term | 3-5 days | Mycelium increases and smells like wine |
| later stage | 7-10 days | The mycelium is mature and the distiller’s yeast is dried. |
5. Drying and preservation
After the koji is fully mature, place it in a ventilated place to dry in the shade, away from direct sunlight. The dried distiller's yeast can be sealed and stored, and can be crushed before use.
3. Precautions
1. All tools and containers must be strictly disinfected to avoid contamination by miscellaneous bacteria.
2. The fermentation temperature should not be too high or too low, otherwise it will affect the activity of microorganisms.
3. If black or green mold spots appear during the fermentation process, it means it is contaminated and needs to be discarded and remade.
4. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| Liquor koji does not become moldy | The temperature is too low or the koji powder fails | Increase the ambient temperature or replace the distiller’s yeast powder |
| The koji has a peculiar smell | Bacterial contamination | Make sure tools are clean and remade |
Through the above steps, you can easily make high-quality rice koji at home, laying a solid foundation for home-brewed wine. Whether it’s rice wine, rice wine, or other traditional alcoholic drinks, homemade koji can add fun and a sense of accomplishment to your winemaking journey.
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