Select high-quality glutinous rice or japonica rice as raw material for brewing, soak it in cold water for about 10 hour after cleaning, then steam it in a steamer, soak the red yeast in warm water at about 35℃, put the soaked red yeast together with the water soaked in rice, and put it into white koji to stir evenly. Seal the container. During the fermentation process, stir the rice with clean chopsticks every day and press the rice down to the water surface for about 25 days until the liquid turns dark red.

First, the brewing method of red rice wine

1. Select high-quality glutinous rice or japonica rice as brewing raw materials, wash the glutinous rice with clear water to remove impurities, and then soak it in cold water for about 10 hour for hand soaking and crushing. After soaking, take out the glutinous rice, rinse it with clear water, drain the water, put it in a steamer, and steam the glutinous rice in the steamer. The rice grains are required to be soft, elastic, non-sticky, non-sticky and non-sticky.

2. According to the proportion of water, soak Redmi in warm water of about 35℃ to make it slightly soft. After steaming, pour it out and cool it to about 35℃ in a clean and ventilated room. Put the cooled glutinous rice into a suitable container, put the soaked red rice and soaked rice water into the glutinous rice, add white koji and stir well. After sealing the container, keep the temperature at the optimal fermentation temperature of 30℃-35℃.

3. Many bubbles will be produced during the fermentation process, and many tiny hisses can be heard. It can also be seen that the bubbles produced by fermentation push the rice grains to the liquid surface, forming a thick cover phenomenon. In the process of fermentation, you should stir the rice with clean chopsticks every day and press the rice under the water, so that the fermentation can be more uniform. You should reseal the container after stirring. After about 25 days, the raw materials in the container will merge together, and the color of the liquid will gradually change from clear red to deep red.

4. After the main fermentation, a considerable part of the alcohol content and protein of glutinous rice have been converted into vitamins, amino acids and other nutrients, but some powdered sugar and more starch have also been converted into alcohol. Therefore, it is necessary to filter out the wine, bottle and seal it, and further complete the fermentation of monascus through later fermentation, so that the starch and sugar in the wine can be converted into alcohol.

5. The late fermentation process is relatively slow, and it usually takes 80-90 days to complete. After late fermentation, liquor will gradually turn golden yellow. After a long period of post-fermentation, various components in the mash will interact with each other, making the flavor of liquor more mellow. Generally, the wine brewed at home is good enough to complete the post-fermentation step, so it can be used for drinking or entertaining guests. If you want to further improve the taste of wine, you need to carry out the aging process. The fermented liquor was further filtered, sealed in a clean jar and aged in a dry and cool place for 1-3 years.

6. The metabolites of monascus in the fermentation process have bactericidal and bacteriostatic effects, so the alcohol content of the brewed wine is low, and it will not deteriorate without preservatives under normal circumstances, which ensures the inherent characteristics of natural drinks.

Second, matters needing attention in brewing red yeast rice wine

1. All containers and tools used in the brewing process should be disinfected. Disinfection methods can be microwave oven, alcohol and cooking, and can be selected according to their existing conditions. The fermentation process of brewing is anaerobic fermentation. No matter the main fermentation, post-fermentation or aging fermentation process, the container should be sealed.

2. In the main fermentation period, the tools for stirring rice should be disinfected first, and the stirring time should be as short as possible to reduce the contact time between raw materials and air. Don't throw away the filtered distiller's grains. Red distiller's grains have high nutritional value. They can be made into paste by a cooking machine, added with flour to make cakes, and can also be used for cooking. The proportion of home-brewed raw materials is not very strict, but if the proportion is too poor, it will affect the taste and taste of wine.