The sour taste of glutinous rice wine can be compensated by adding sugar. After the glutinous rice wine is boiled by fire, add appropriate amount of sugar or rock sugar to reduce the sour taste.

The sour taste of glutinous rice wine can be compensated by re-fermentation with new wine. Adding new wine to the original glutinous rice wine can appropriately reduce the acidity.

The sour taste of glutinous rice wine can be compensated by dilution. Adding the right amount of water when making wine can dilute some sour taste.

Matters needing attention in yellow rice wine brewing

1, the koji must be mixed until the glutinous rice is cold. Otherwise, hot glutinous rice will kill mold. The result is either sour or smelly, or nothing happens.

2, must be sealed, otherwise it will be sour and astringent.

3, the temperature is not low, 30 to 32 degrees Celsius is the best.

4. The key to making wine is cleanliness. Everything must not be stained with raw water and oil, otherwise it will be moldy and hairy. First, wash and dry the pot for steaming rice, the shovel for shoveling rice and the container for fermented rice wine, and wash and dry your hands.