MySheen

Technology of making yellow rice wine from potato

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Potato is rich in starch and nutrition. Using potato as raw material to brew yellow wine is not only low cost, but also good quality. 100 kg potato can produce about 85 kg yellow wine with 50 degrees. Pretreatment. Wash and peel the potatoes without pests and rot spots, and boil them in a pot. After cooling, pour into a large pottery jar or stainless steel pot and mash it into paste with a wooden stick. Koji mix. According to 100 kilograms of potatoes, 100 grams of prickly ash and 100 grams of fennel are added into a pot with 20 kilograms of water to boil, and then simmered for 30-40 minutes. Cold out of the pot

Potato is rich in starch and nutrition. Using potato as raw material to brew yellow rice wine not only has low cost, but also has good wine quality. 100 kg potato can produce about 85 kg of 50 degree yellow rice wine.

Pretreatment. Wash and peel the disease-free and insect-free potatoes and boil them in a pot. After cooling out of the pot, pour it into a large pottery jar or stainless steel pot and pound it into a mud paste with a wooden stick.

Match the music material. Press 100 kilograms of potatoes with 100 grams of pepper and fennel, add 20 kilograms of water into the pot and bring to a boil, then simmer for 30-40 minutes. Filter and remove dregs after cooling.

Mix koji and ferment. Pour the koji liquid into the potato mud tank, mix it into a uniform slurry, seal the cylinder mouth with plastic sheet and ferment in an environment of about 25 ℃. Open the tank and stir every other day. When bubbles in the pulp continue to overflow and clear liquor floats on the pulp after the bubbles dissipate, the fermentation stops.

Cool down. Move the cylinder to a cold room or a place where the temperature is relatively low, and open the cylinder to cool it suddenly. Generally, the cooling effect is better at the temperature of 4-8 ℃, and it can also be cooled by flowing water.

Press and filter. Cool the pulp for 10-12 hours and press it in a clean cloth bag. Press the clear wine and filter it twice with a wine filter to get high-quality yellow rice wine with strong flavor.

 
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