我很想私藏的配方❗️家裡都可以自製酒麴 @beanpandacook

Homemade Rice Leavens Qu(in Chinese) the dried fermentation liquor starter started used for making rice wine exist naturally In ancient China, people harvest plants in the wild Then add cooked rice or glutinous rice, laying it on the straw and transfer the liquor starter microbes onto the rice or glutinous rice It acquire the liquor starter through bio-fermentation at appropriate temperatures and humidity The ingredients can usually be found locally The methods and ingredients could be very different across regions Some regions use merely 2-3 ingredients, while some other regions use up to tens or hundreds of ingredients Smooth knotweed Chinese liquorice, Wolfiporia extensa, Ecliptae herba Chrysanthemum indicum, cloves, and Chinese mugwort Perrilla Put all these medicinal plants in a glass pot It is best to use glassware or ceramics for this process Avoid using metal cookware Add hot water Soak all this medicinal plants in water Knotweed's stem is quite tough, it'd be easier for it to cut it up so it can soak completely in water Bring the water to boil on high heat Then turn it to mid-heat after the water boils Do not put on a lid Cook it for roughly 30-40 minutes The juice should be reduced to half the original amount Pour it through a sifter to filter out the solid ingredients If you only use round-grain glutinous rice, the product would be too soft and difficult to shape but the long grain rice does not taste sweet enough This is why I used half of both Then add the herbal brew we just boiled and sifted Use you hand to loosen the rice This makes it easier for the rice to absorb the herbal brew Have it sit for a day, you need to refrigerate it during summer time (right) rice grains expanded after absorbing the herbal brew Put this in a blender Blend it into a glutinous rice paste Pour this paste into a cotton bag Squeeze out the extra water Try to get as much water out as you can I'd like to try out different types of commercial rice leaven brands Separate the glutinous rice batter into two equal portions This is commercial rice leaven, they also come from natural yeast The commercial rice leaven is the selected stronger liquor starter microbes using advanced tech and knowledge They managed to separate and condense the microbes which assist in alcohol making from literal oceans worth of microbe species This greatly increases the stability of the liquor fermentation process, and reduces the chance of a contamination Grind the solid rice leaven into powder first Separate it into two portions For the batter, add half of the powdered old rice leaven Then put the other half of rice leaven into a different bowl for later use Mix the batter nicely with the rice leaven If the batter becomes too dry and it cracks when rolling it into a sphere you can add some of that glutinous rice juice which has been squeezed away earlier Take a small chunk, then roll it into a small sphere roughly 1.5 cm in size Then cover them with a layer of old rice leaven powder Add the small batter into rice leaven powder Then roll them in it to coat the surface Under suitable temperature and humidity The microbes can rapidly begin multiplying Honey could also be added to the batter This helps in putting the mixture together, and improves the flavour Cut hay into length fitting to fermenter Then lay the straw onto a grill Now put everything into the fermenter Arrange the little balls on top of that straw Remember to have them not touching each other Lay some hay around the 4 edges to prevent the spheres from getting wet Then cover the spheres with the straw The microbes require oxygen to multiply, so leave enough space for them to get fresh air Set the temperature to 30°C, and ferment for around 30 hours The small balls would generate heat from this process You need to control the temperature so it stays between 30 to 35°C The straw helps with dispersing the heat but my fermenter has a built-in thermo sensor It can adjust the temperature according the status inside the fermenter This way the leaven can multiply rapidly at the most appropriate temperature This provides for a stable and safe fermenting environment all year around After 30 hours The successfully fermented spheres would grow tiny white hair which is about half a centimeter in length the hair should be soft and smooth to the touch carefully lift away the straw on top These are the microbes formed from the fermenting process, the Rhizopus Rhizopus will turn the starch from rice into sugar While yeast turns the sugar into alcohol The Rhizopus serves as the mother of rice wine When you see that visible tiny white hair Terminate the fermenting process immediately and take them out of the fermenter Rice leaven from different brands perform differently in terms of speed and formation of Rhizopus Farm Leaven Angie's Sweet Wine Leaven The ones with honey added will have longer strands forming from the Rhizopus Suzhou's Sweet Honey Wine Leaven with honey added The ingredients and combination for making rice leavens varies greatly Wine made from different leavens would taste different too It's important to master the control of fermenting temperature and time After 48 hours If the fermenting process took too long The Rhizopus will overgrow and the spheres won't supply it with sufficient nutrients These black specles would grow and it stinks to high heavens making it not suitable to serve as wine starter Wine starter balls Put them on a banboo sifter, and roll them around gently This is to flatten the Rhizopus strands on the surface Dry them indoors for 2-3 days under shades, then transfer them outdoors for a solar exposure for 3 days When I was filming this video the relative humidity is low, only at about 10-15% These spheres would crack if they are rapidly dried Dry them indoors first, then expose them to the sun. Take them back during the nights This way they don't crack easily from the drying process It takes about a full week to dry them The completed rice leaven should be very light weight Preserve them in a sealed glass jar Remember to use them up within a year Link to full recipe in the video description Remember to comment down below if you'd like to see a video on how to make glutinous rice wine If you enjoyed this video, please consider joining my channel members. thanks for your support