Exploring!It turns out that traditional rice wine is brewed like this ...

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Lifting Longshan rice wine

That is the representative of the wine cultural representative of the strong family

Traditional rice wine

What's more special

What processes need to go through

Let's follow Xiaoxuan to explore the process of brewing Longshan rice wine

The strong family is enthusiastic. Whenever solar terms, you will gather together and talk about wine, so rice wine is also essential on the table. Among them, the more well -known is Longshan rice wine. In the two townships of Zhongli Township and Qishi Township of Gangbei District, every household will make rice wine, which has deep wine culture.

△ Sealing boiled pot

In Six -episodes of Tanyang Village, Zhongli Township, the villager Xiong Yuanjun still insists on using traditional methods to make Longshan rice wine. Although it takes a long time and the process is cumbersome, it can ensure the unique taste and characteristics of rice wine. He followed the laws of two brews a year, and the rice wine produced was well received.

Tanyang Village has a long history of winemaking and has been more than a hundred years. "When I was a kid, I watched the elders brewing, from cassava brewing to rice wine. The production team also had winery, and every family would make wine." Said the old man of the 94 -year -old villager Wei Ruxian.

"Forty or fifty years ago, my parents would make wine at home. We drew their ears and learned the brewing of traditional craftsmanship and inherited this traditional technology." Xiong Yuanjun said.

Xiong Yuanjun and her lover Wei Chaolan came to Zhongli Street to buy 1,500 pounds of rice back to the winery in the village. After stacking neatly, they began to clean the boiler and other winemakers to prepare for brewing.

1

Tamped rice

First simply clean the rice to clean the impurities and dust in the rice.

2

Steamed rice

After cleaning the rice, you need to put it in a large pot for an hour and a half until it is completely steamed. During the process, pay attention to the control of the heat. Xiong Yuanjun adopts the traditional small pot brewing method. A pot can only brew 40 catties of rice wine. The 1500 catties of rice cooking is time -consuming and the workload is large. Essence

03

Cool rice

Remove the cooked rice in the cart, and pour it on the clean tile ground to the room temperature. Since yeast will lose its effect at high temperature, the temperature of rice needs to be reduced before joining the yeast. Compared with stacked cooling, paving can quickly cool down rice, reduce the time exposed in the air, and reduce the chance of bacteria infection. At the same time, the glycation of rice requires oxygen. Cooling can make rice fully contact with oxygen, thereby achieving the ideal glycation effect.

04

Mixing cake

After half an hour, the temperature of the rice was appropriate, and the wine cake was sprinkled evenly in the rice mixed.

05

Seal fermentation

Put the rice into the clean barrel, and the sealing is in the cellar. The cellar must be kept in constant temperature. It is about 20 degrees all year round, which is conducive to rice fermentation and bacterial survival.

06

Fermentation and water

After 15-20 days, turn on the barrel and pour the appropriate amount of water, stir well, and let it continue to ferment into distillery.

After more than a year of fermentation, the leesy taste is slightly sweet and golden and brighter.

07

Steamed wine

Fermented the grain out of the cellar out of the cellar for about a year, and poured into the pot to cook. In the sound of firewood, the wine fragrance permeated the entire winery.

Compared with modern industrial brewing, traditional brewing has more patience and fireworks.

After a period of cooking, a drop of clear rice wine was distilled into the wine tank through the pipeline, condensing the essence of food, exuding a strong aroma.

It takes a longer time to fill a tank, and you need to add firewood to the stove from time to time during the waiting process. Pay attention to whether each link is safe and normal.

In the cellar, the longest wine has been stored for 3-4 years. Over time, the taste of rice wine will become more and more fragrant, unlike the spicy entrance of the new wine. "At present, there are more than 4,500 kg of rice wine stored in the cellar. I plan to make more to continue to be stored and sell again." Xiong Yuanjun said.

With the development of the times, most wineries and winefields have given up traditional brewing. The use of modern brewing technology has improved efficiency and saving production time and cost. It is the general trend of the development of the wine industry. However, a small number of people still insist on using traditional craftsmanship and storage technology, so that this ancient pot is brewed and inherited to this day, it is one of the rare valuable wine culture.

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The Propaganda Department of the CPC Guigang Municipal Committee hosted the Guidance of the CPC Municipal Committee of the CPC Municipal Committee of the Communist Party of China

Produced by Guigang Daily/Guigang News Network

Content source 创 Original Hecheng Cultural Studio

Picture Video 熊 Xiong Yaozhang Pang Danting

Video editing 丹 Pang Danting

Pang Danting

Editor on duty 倩 Huang Qianqian

Duty head teacher 瑞 Zheng Ruifu

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