Detailed Explanation of the Method and Technique for Brewing Yellow Rice Wine from Potatoes

Potatoes are rich in starch and highly nutritious. Using potatoes as the raw material to brew yellow rice wine not only keeps costs low but also produces good wine quality. 100 kg of potatoes can yield about 85 kg of 50-proof yellow rice wine.

Pretreatment. Wash and peel potatoes that are free of pests, disease and rotten spots, then put them in a pot and boil. After taking them out and letting them cool, pour them into a large earthenware vat or stainless steel pot and mash them into a paste with a wooden stick.

Prepare the starter material. For 100 kg of potatoes, use 100 g each of Sichuan pepper and fennel, add 20 kg of water, bring to a boil over high heat in a pot, then simmer over low heat for 30-40 minutes. After taking it out and cooling, filter it to remove the residue.

Mix the starter and ferment. Pour the starter liquid into the potato paste vat, mix into an even thin slurry, seal the vat opening with plastic wrap, and place it in an environment of about 25°C to ferment. Open the vat and stir once every other day. When bubbles continuously overflow from the slurry and clear wine liquid floats on top of the slurry after the bubbles disperse, stop fermentation.

Cool and lower the temperature. Move the vat to a cold storage room or a place with relatively low temperature, and open the vat to cool it rapidly. Generally, the cooling effect is better under the temperature condition of 4-8°C, and flowing water can also be used for cooling.

Press and filter. After the wine slurry has cooled for 10-12 hours, put it into a clean cloth bag and press. The clear wine liquid obtained by pressing is then filtered twice with a wine filter, yielding high-quality yellow rice wine with a rich aroma.