The fermentation time of rice wine is determined by the brew and the temperature. In the low temperature of winter, the fermentation of rice wine usually takes 3-5 days. If the indoor temperature is very low when brewing rice wine, you need to do a good job of insulation, and can be wrapped in a quilt to warm up, the higher the temperature the shorter the fermentation time of rice wine, and the flavor is also more rich and sweet.

The optimal temperature for rice wine fermentation is 30℃-40℃, and it usually only takes about 30 hours to ferment. With room temperatures averaging around 10°C in winter, it takes about 3-5 days for the microorganisms in the rice wine to fully ferment, and some insulation is needed, such as wrapping it in a quilt to raise the temperature.

The low temperature tends to cause the microorganisms in the brew to multiply slowly, while other stray bacteria have a chance to grow, so that the brewed rice wine tastes sourer. In the low temperatures of winter, the fermentation of rice wine must be insulated, or else the rice wine may not be fully fermented for up to a week or more.

Introduction of rice wine

Rice wine, also known as wine, sweet wine. In the old days, it was called "sweet wine". Brewed with glutinous rice, it is a traditional Han specialty wine. The main raw material is rice, so it is also called rice wine. Brewed wine in the north is generally called "rice wine" or "sweet wine". It is a kind of sweet rice wine made by fermenting steamed rice (glutinous rice) with wine yeast (a special kind of microbial yeast).

The brewing process is simple and the flavor is sweet and mellow. The alcohol content is very low, so it is very popular among people. China's use of high-quality brown glutinous rice brewing, has been more than a thousand years of long history. Rice wine has become the daily drinking beverage of farmers. Modern rice wine is mostly produced in factories.

Source: Baidu Encyclopedia - Rice Wine