Plastic bucket yellow rice wine is a type of traditional Chinese rice wine that is fermented in a plastic bucket. It gets its name from the yellow color of the rice wine, which is derived from the fermentation process.
To make plastic bucket yellow rice wine, glutinous rice is first soaked in water and then steamed until cooked. The cooked rice is then spread out in a clean plastic bucket and left to cool.
A starter culture, known as "qu" or "yeast ball," is added to the cooled rice. This starter culture contains various strains of yeast and bacteria that help ferment the rice and convert its sugars into alcohol. The bucket is covered with a clean cloth or plastic wrap to allow fermentation to take place.
The fermentation process typically takes around 7 to 14 days, during which the rice wine undergoes a transformation. The yeast and bacteria in the starter culture break down the sugars in the rice, producing alcohol and carbon dioxide as byproducts. This results in the characteristic yellow color and distinct flavor of the rice wine.
After the fermentation process is complete, the rice wine is strained to remove any solids or impurities. It is then typically aged for a period of time to further develop its flavor. Plastic bucket yellow rice wine is often enjoyed as a traditional alcoholic beverage in China and is also used in cooking and as a medicinal tonic.
