1) distiller's yeast must be thoroughly cooled before mixing. Otherwise, hot glutinous rice will kill botrytis cinerea. The result is either sour or smelly, or nothing happens.

2) Be sure to seal it. Otherwise it will be sour and astringent.

3) Low temperature. About 30℃ is the best.

The prepared rice wine can be eaten raw. But some * * * into the stomach. It's best to eat it in boiling water. The taste will be much softer, not too sweet or too strong. You can also add jiaozi and other things to your cooking.

If there is no glutinous rice, you can steam corn flour, break it up every once in a while, and then sprinkle water to stir.

You can use raw glutinous rice without a steamer. But I've never tried this before. It's very troublesome. To be clear, brewing is actually very troublesome. Several times a friend posted a message asking how to do it, but I didn't reply because of the trouble. I would rather give it to you. Brewing should be prepared for failure. Practice several times, know what container to use, where to ferment at home (kitchen or by the heater), and how to keep warm. It is easy to form a series of rules by yourself.

Prerequisites:

1, the premise of making wine is that you have to buy music.

2. Rice wine should be fermented at 30℃ (about 80 degrees Fahrenheit), so we should choose summer or winter (next to the heating) to make wine.

Steps:

1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (overheating or supercooling of rice will affect the fermentation of koji);

2. Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat;

3. Sprinkle some twisted koji evenly on that layer of rice.

4. Shovel out some rice and spread it on the sake koji powder just now, and then spread a layer of rice ... so spread a layer of rice and a layer of koji, about 4 layers (whatever, see how many meters and koji you have);

5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);

6. After fermentation for about 36 hours, open the lid of the container (which is full of wine), add cold boiled water (to stop fermentation), cover the lid again, and put it in the refrigerator (stop fermentation as soon as possible and eat it as soon as possible).

Experience:

1, the key to making wine is cleanliness, and nothing can be stained with raw water and oil, otherwise it will be moldy and hairy. You should first clean and dry the containers for steamed rice, shovels for shoveling rice and containers for fermented rice wine, and also clean and dry your hands.

2. In the middle stage of fermentation (12 hours, 24 hours), you can open the lid (don't open the lid often). If there is no tendency for the smell of wine and rice not to form tofu, you can take the lid of the container to the kitchen fire to heat it, and then cover it, so that the rice inside will not be unable to continue fermenting because of insufficient temperature (this is my indigenous method).

3. The production process of fermented grains is very clean, so if you occasionally find some long hair phenomenon (sometimes because the fermentation time is too long), you can still eat fermented grains except Mao Mao. If the wine you make is full of long hair and colorful every time, it is estimated that which part is stained with raw water or oil is not clean. I advise you to stop eating and pay the tuition this time.

I also used ordinary rice to make wine, and the effect was good.

Raw materials:

1, glutinous rice 1000g

2, starting

manufacture

1, boiled glutinous rice

Rice is required to be hard but not raw, and the soft state will affect the quality of rice wine.

Soak glutinous rice in cold water for about 8 hours and cook it in an electric rice cooker. The amount of water is that you can't see water on the surface of rice, but you can see water on your side slightly, which takes 15 minutes.

2. Spread cool scattered rice

The requirement is cold, not hot. Too hot will kill yeast, and the cooler it is, the safer it is.

Spread the rice out to dissipate heat, and touch the surface of the rice with your hands. Add a small amount of cold boiled water and stir to loosen the rice grains. Pay special attention not to make the rice grains greasy. Otherwise, rice wine will be sour and inedible.

3. Add distiller's yeast for fermentation.

Crushing distiller's yeast, dispersing it into rice and stirring evenly, compacting the rice, digging a small hole in the middle, and covering it with a lid or plastic wrap. Put it on the table in summer and in a warmer place in winter (I put it on the floor of our second bathroom, where it is the warmest). About 24 hours, the small hole has been filled with rice wine juice. Taste it. If it is sweet but not sour, you can eat it. If it is light and sour, wait another 3 or 4 hours. Because rice wine is still >>

Question 2: Why does yellow rice wine turn sour after a day or two? But the fermentation control must be well controlled, otherwise it will turn sour. When making rice wine, the yeast in distiller's yeast will convert all the starch in rice into sugar in the first three days. This process needs oxygen, so good ventilation is essential, but some bacteria still convert sugar into alcohol. After three days, the main task of the flora is to convert sugar into alcohol. In this process, in order to effectively transform, fermentation must continue under anaerobic conditions, and at the same time, this process will produce carbon dioxide, which will bring great problems to sealing. So it is a very good way to make wine with kimchi jars. The entrance of the Temple of Heaven is not sealed for three days, but sealed after three days. This makes the wine taste better, because the whole fermentation process is reasonably controlled. Generally, a week and a half of wine is reasonable, slightly sweet and mellow! Delicious! If you just want to brew sweet wine, you must let the wine have enough air for the first three days. In an oxygen-deficient environment, bacteria only convert sugar into alcohol. Bacteria have a characteristic, that is, they are afraid of cold. If you think the wine tastes good, put it in the refrigerator immediately, and the fermentation process will become very slow, at least to ensure that the taste will not change much for about 3 days.

Question 3: Why is liqueur sour? There is no doubt that it is polluted. As for which link has gone wrong, it needs to be carefully sorted out.

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.

Question 4: Why is glutinous rice wine sour? It is normal for rice wine to be a little sour. If it is particularly sour, it is caused by excessive fermentation.

This can also happen if the seal is not in place during fermentation.

Question 5: Why is homemade glutinous rice wine sour? Most of the reasons for the sourness of homemade rice wine are the high temperature during fermentation and the excessive reproduction of miscellaneous bacteria to produce alcohol. At the same time, a large amount of acid is produced. When the alcohol concentration reached more than 10 degrees, miscellaneous bacteria were inhibited, but too much sour taste made rice wine sour.

Question 6: Can yellow rice wine be drunk when it turns sour? Why does it turn sour? Glutinous rice wine turns sour because the quality assurance method is incorrect. Usually glutinous rice wine is put into a container and stored in a ventilated and cool place. You can't eat it if it turns sour for a long time, otherwise it will affect your health. It is suggested that the brewed glutinous rice wine should be eaten within 3~4 days.

Why does rice wine turn sour?

Glutinous rice wine turns sour because some corrupt bacteria multiply after being left for a long time, and finally organic acids such as lactic acid, acetic acid or citric acid are produced in the wine. So it tastes sour.

Rice wine preservation method

Put a fresh egg on uncooked rice wine. After two hours, the color of the eggshell began to darken. As time goes on, the color of eggshells gradually darkens. In this way, the storage time of yellow rice wine can be prolonged by 2.5 times. Eggs can still be eaten after rice wine is used up. Put the rice wine and the rice wine container together in boiling water for 10 minute, which can prolong the storage time of rice wine.

Question 7: Why is it sour to make liqueur 1? It turns sour because it is polluted by acetic acid bacteria in the brewing process, which further oxidizes alcohol into acetic acid. So wine is sour because it contains acetic acid, which can be used for cooking (containing alcohol and acetic acid). Esterification is carried out at high temperature to produce ethyl acetate, which has a fragrant smell. This is the same as adding wine and vinegar when cooking.

2. I want to ask when did you mix the sake song? You must mix sake koji after the glutinous rice is completely cooled. Otherwise, hot glutinous rice will kill botrytis cinerea.

3. Do you have a good seal? Be sure to seal it. Otherwise it will be sour and astringent.

4. The temperature is low. About thirty degrees Celsius is the best.

Temperature and time are very important. If the temperature is too high and the time is too long, the generated alcohol will continue to oxidize into acid.

Question 8: Why does rice wine taste sour? The key to brewing rice wine is to control the temperature. If the temperature is too high, rice wine will turn sour; if the temperature is too low, rice wine will not open. Therefore, if rice wine is cooked in summer, the temperature should be controlled at about 30 degrees Celsius.

Question 9: The newly brewed rice wine is very sour. Why does the homemade glutinous rice wine keep fermenting? The sour taste after fermentation indicates that the quality of wine is not good or pure. Good homemade glutinous rice wine is sweet the first 10 days. With the increase of storage time, the sweetness is getting weaker and stronger. This is the top grade. You can buy 2 Jin of Hainan Shan Lan wine in the original ecological garden in Milan to try it.

Question 10: Why is wine sour? 1. turns sour because it is polluted by acetic acid bacteria during brewing, and further oxidizes alcohol into acetic acid. So wine is sour, because it contains acetic acid, which can be used for cooking (it contains alcohol and acetic acid. Esterification is carried out at high temperature to produce ethyl acetate, which has a fragrant smell. This is the same as adding wine and vinegar when cooking.

2. I want to ask when you are hungry. When the glutinous rice is cold, you must mix it. Otherwise, hot glutinous rice will kill botrytis cinerea.

3. Do you have a good seal? Be sure to seal it. Otherwise it will be sour and astringent.

4. The temperature is low. About thirty degrees Celsius is the best.

Temperature and time are very important. If the temperature is too high and the time is too long, the generated alcohol will continue to oxidize into acid.