Detailed explanation of mash production

Detailed explanation of mash production

Introduction:

"I used Sichuan Dazhu sweet koji to make mash this time, but I didn't use bagged koji. Although it's not easy to make this kind of koji successfully, it's made by pure natural plants by hand. It's not only safe to eat, but also can taste the authentic flavor of" the city of mash ". So I always use this kind of koji. As long as I follow my method, it will be successful. I use my own mash Let's have a try, too

Production steps:

Step 1: weigh 1.5 Jin of glutinous rice (preferably japonica rice).

Step 2: soak in cold water after panning for about 3 hours in summer and about 5 hours in winter, and crush with fingers.

Step 3: after soaking, filter the water. Lay the steamer drawer with oil-free and salt free cloth and put in the soaked glutinous rice.

Step 4: insert a few holes for ventilation, steam for about 25 minutes

Step 5: This is steamed glutinous rice.

Step 6: pour the steamed glutinous rice into an oil-free and salt free container, spread it out, pour in cold boiled water (it must be cold boiled water), and scatter the rice grains by hand. Then the natural cooling to 30 degrees below, with the hand touch not hot, with the hand temperature is the same.

Step 7: take out Sichuan Dazhu sweet distiller's yeast, because it is made by hand from pure natural plants, large and small, big with 3 Jin rice, small with 2 Jin rice.

Step 8: grind the koji into powder.

Step 9: mix the koji into the glutinous rice according to the proportion (leave a little koji for standby), and mix well by turning it up and down.

Step 10: loosely load the glutinous rice into the container and gently flatten the surface.

Step 11: insert a hole in the middle.

Step 12: at the edge of the hole, sprinkle the koji just set aside.

Step 13: close the lid. In summer, when the temperature is about 30 degrees, it can be directly placed indoors without package, and it can be done in 1-2 days.

Step 14: if the room temperature is low in winter, the container needs to be put in a carton and wrapped with a quilt. It can be made in 2-3 days.

Materials required:

Japonica glutinous rice: 1.5 Jin

Sichuan Dazhu sweet koji: one

Cold boiled water: at least one jin

Cold water: moderate

Note: 1 do not steam rice too hard, so as not to make the mash teeth, also can not steam too soft, do not sweet. 2. The glutinous rice should be cooled when mixed with distiller's yeast, and the mash made when it is too hot is sour. 3. The temperature of fermentation should be kept at about 30 ℃. If it is too high, it will be sour. If it is too low, it will not react. 4. More wine is stronger, less wine is lighter. It can be adjusted according to your own taste. If the room temperature is lower than 20 ℃ in winter, put 2 hot water bags beside the container to keep warm (not close to the container, but outside the wrapped quilt).

Production difficulty: Advanced

Process: steaming

Days: production time

Taste: other