Sweet distiller's yeast is a saccharifying bacteria and yeast preparation, which contains microorganisms such as Rhizopus, Mucor and a small amount of yeast. Rhizopus can produce glucoamylase, which converts starch in glutinous rice into glucose, and yeast converts glucose into alcohol. Since it is a microorganism, I think adding one gram of distiller's yeast to one catty of glutinous rice can speed up the fermentation without any other influence. Just like yeast flour, adding two grams of yeast to a catty of flour in summer is similar to adding seven grams of yeast to a catty of flour in winter. If the temperature in the place where the subject is located is low, it is also possible to add three grams of distiller's yeast to a catty of glutinous rice.
During the operation, there are many factors that will affect the normal fermentation of rice wine, such as raw glutinous rice, raw water or oil stains in the container during the production process, koji mixed in when the temperature of glutinous rice is high, koji expired, the fermentation process was not well sealed, and the surrounding temperature was too low or too high during the fermentation process. All these factors will affect the fermentation of rice wine, and any link that is not handled properly may lead to the failure of rice wine fermentation.
1. The glutinous rice should be soaked for about eight hours in advance. The soaked glutinous rice will be crushed when it is ground with your fingers. It can be steamed in a pot or cooked in a rice cooker. Sprinkle some water on the top glutinous rice during steaming to prevent it from being pinched. When cooking, you should control the amount of water, and don't cook it too thinly.
2. The instruments used in the production process are disinfected with boiling water in advance to remove raw water and oil pollution, so as to avoid infection with miscellaneous bacteria.
3. The glutinous rice must be cooled until it is not too hot to be mixed with distiller's yeast, because the distiller's yeast is mainly microorganisms, and they are all active. If the temperature of glutinous rice exceeds 35 degrees, mixing distiller's yeast at this time is likely to lead to the inactivation of distiller's yeast, which in turn leads to fermentation failure.
4. The starter may lose its activity if the bag is not sealed for too long or the starter expires. It is best to buy a new bag.
5. When the temperature is lower than 20 degrees in the fermentation process, the container can be wrapped with towels or other warm clothes, and the fermentation time is prolonged at low temperature, which may lead to infection with miscellaneous bacteria. When the temperature exceeds 35 degrees, the activity of Rhizopus will be inhibited, resulting in insufficient sweetness of rice wine.
6. After the fermentation, the rice wine can be put in the refrigerator to inhibit its continuous fermentation at low temperature, or it can be cooked to stop the fermentation, then stored in the refrigerator and taken as you eat.