Matters needing attention when making wine:
1. The utensils that come into contact with during brewing include hands, which must be free from oil and water.
2. When mixing koji, the rice temperature should be cooled to about 30 degrees. Too high will kill yeast, too low will affect fermentation. It is not hot in winter, but it is enough to feel the temperature in summer.
3. If you supercool the rice with boiling water, you must act quickly, and don't let the rice soak in the water for too long. (For example, don't use completely cooled cold boiled water in winter, so as not to affect the fermentation because the temperature of rice is too low after passing through the water.
4. It is best to ensure that the temperature is about 25-30 degrees during fermentation. For example, in summer, rice containers don't need to be wrapped in dark places. For example, in winter, rice mixed with distiller's yeast should be packed immediately and wrapped in thick clothes or blankets. You can also wrap a hot water bag filled with warm water around the container, or often use a hair dryer to heat the container.
5. After12-24 hours of fermentation, if the rice does not turn sour, but the wine tastes weak, it can be fermented for the second time. After the pot is filled with water and heated until it is not hot, put the rice container in warm water, cover it, cool the water and reheat it. After repeating this for three times, wrap the thick clothes in a container while it is hot.
6. It is best to finish the finished wine within 3 days (the sweetness is the highest during this period). After a long time, the taste of wine becomes stronger and stronger, and the sweetness decreases. Or put it in the refrigerator for longer.
7. The soaking time of glutinous rice should be more than 12 hours, and the soaked rice will be broken with a gentle pinch. If the rice is not soaked thoroughly, it will affect the wine yield.
Successful brewing should have the following characteristics:
1. The wine is rich, the juice is clear and sweet as honey.
2. The rice grains are not raw, become hollow and taste a little slag.
3. The lines are clear, but the group does not come loose.
If there are long green hairs and black hairs in the production process, it means that the wine is bad and inedible.