Dongyang Brewing Method
Dongyang wine brewing method, including rice soaking, steaming, koji inoculation and fermentation, and pressing.
Ingredients
glutinous rice
1 dan
Dongyang Qu (crushed, sifted)
5 500 g
red yeast rice
2 dou
water
7 dou
Instructions
1
Soaking Rice
Place the vat in a partitioned area and fill it with water to soak the rice. The water level must be 5 cun above the rice surface. The next day, stomp and wash the rice to remove the starchy water. Transfer the rice to a bamboo sieve and place it over another vat.
2
Rinsing
Rinse the rice thoroughly with clean water again, then transfer it to a steaming vat to steam until fully cooked.
3
Adding Qu
First, crush the 5 jin of Dongyang Qu prepared earlier, sift it, and evenly sprinkle it into a round bamboo tray. Then pour out the cooked rice, spread it out to release steam. Wash the 2 dou of red yeast rice in a bamboo sieve, then rinse with clean water until the rinse water runs clear.
4
Fermentation
If the weather is warm, let the cooked rice cool down; if the weather is cold, let it warm to room temperature. First, pour 7 dou of water into the vat, then mix the rice and Qu thoroughly. Reserve some Qu to sprinkle on top. After 4 to 5 days when the fermentation activity subsides, stir the mixture.
5
Pressing
After another 3 days, press the mixture using a traditional wine press.
