The technology of making yellow rice wine with sweet potato

Yellow rice wine is rich in nutrition and is an ideal condiment for low-alcohol drinks and cooking dishes. The technology of making yellow rice wine from sweet potato is introduced below.

1. 50kg of fresh sweet potato, 50g of pepper and fennel seeds, 5kg of Jiuqu or @ # @ 245mm / qu, 1 mouth of water tank, a long rolling stick, and a pocket for making tofu.

2. Wash and cook the sweet potatoes, pour them into the jar after cooling, and mash them into mud with a long rolling stick.

3. Pour the pepper and fennel seeds into the pot with 22.5 kg of water, bring to a boil over high heat, and then boil over low heat for half an hour. Then crush the koji, pour it into the cylinder with the cooled pepper and fennel seed water, stir it into a gruel with a rolling pin, cover it with plastic sheeting, seal the cylinder mouth tightly, and ferment in a greenhouse of about 25 ℃, stirring every 2 days.

When there are bubbles in the pulp constantly overflowing, and so the bubbles disappear and then repeatedly stirred, there is a clear wine juice floating on the pulp, with a strong flavor of yellow rice wine. At this time, the fermented liquor should be moved immediately into the cold room or outside to cool it naturally (the temperature is 0 ℃-5 ℃). A day later, put the fermented liquor into a pocket, put it on a basin, squeeze and remove the dregs, then clarify the juice and seal it. Using this method, 35 kg of yellow rice wine can be made from every 50 kg of sweet potatoes. The residue of wine can also be used as pig feed.