Nanfeng Water Wine (a specialty of Nanfeng, Jiangxi)

Introduction to Nanfeng Water Wine

Nanfeng Water Wine is a major specialty of Nanfeng, and as a cultural phenomenon, it has been enduring for thousands of years. Daily celebratory banquets, no banquet without wine; Water wine is a type of yellow wine. According to the brewing method and quality, there are many different names, such as sweet wine, double ingredients, half ingredients, Guansheng wine, Congee flower wine, mixed wine, etc

Water wine has a rich aroma, sweet taste, mellow flavor, and contains amino acids, sugars, vinegar, organic acids, and various vitamins. It is one of the indispensable main seasonings in cooking

Before the founding of the People's Republic of China, Nanfeng Liquor Industry mainly used glutinous rice to brew water liquor. Although there were Baijiu, few people wanted to drink Baijiu because of the traditional drinking water liquor and the high price of white liquor. There are numerous professional water wine brewers and water wine specialty stores in the county town, which have been brewing and selling wine all year round, either in front of the store or in the factory, specializing in wholesale, or wholesale and retail of wine; In rural areas, except for the wine shops at market towns and road crossings, every farmer will brew water liquor. Every year, he will plant several acres of glutinous rice, collect as much glutinous rice as he can, reserve as much as he can for wine making, magnetic tapping, sugar boiling, rice bunting (frozen rice sugar), and grinding glutinous Rice noodles (Qianyouyuan, etc.). Among them, wine making is a big head, which can be brewed. In addition to the usual small amount of wine to drink, several jars of wine will be brewed during the busy farming festivals to entertain guests or for the festival's own use. Most urban residents who do not produce grain buy and drink alcohol, commonly known as "drinking". Almost every household has a tin wine pot that can hold 4-5 bowls of water wine, and some large families even have tin seat pots that can hold more than 10 bowls. There are professional households in county towns that specialize in renting tables, stools, bowls, wine pots and other festive utensils for families. During festivals or celebrations, there is a high demand for alcohol, and urban residents may find it cost-effective to make their own wine

The method of making Nanfeng water wine

The method of making is to first wash the glutinous rice clean, soak it, steam it in a steamer, and then pour clean water into the pot until it is slightly warm (in summer, if the temperature is high, well water should be used). Then add the fermentation enzyme (liquor medicine), mix well, and put it into a jar, compact and cover it tightly (in winter, cotton wool should be added to keep it warm), and let it ferment. "Three day wine brewing four day wine". On the the fourth day, when the wine is strong and has been fermented (referring to the wine brewing can promote the wine grains), water can be added. The amount of water can be determined according to the needs of each person. For sweet wine, about three peas of water can be added to each kilogram of glutinous rice, and about two bowls of liquor can be fermented (sitting in a vat). It depends on the cold and hot weather. "Generally, for three to seven days, filter out the grains, put them in a soaked wine jar (the wine jar is not soaked and the wine is easy to deteriorate), wrap the mouth with bamboo shells (many people now use thicker paper to seal the mouth), and put them in the chaff pile. When they are ripe, they become famous. Sweet wine, winter wine (wine brewed in winter) sold on the market, water wine with double ingredients and half ingredients (mixed with winter wine and water wine) Crack open the egg again and slowly put it in. Just boil the pot again. (If you don't like the eggs being too tender, just boil them a little longer)

(2) Fruit flavored water wine: Peel off the skin of the orange slices, and only the orange flesh is needed. Boil water and add rice wine, then stir in the orange flesh