Rice wine is very common in people's lives, many people love to drink rice wine, so since everyone so much love to drink rice wine, rice wine making process everyone understand?

Many people love to drink rice wine, I also very much love to drink, once I do it at home, every time will fail, either rice is very hard, or rice wine is not sweet or wine flavor, although the last time I hometown of the cattle uncle taught everyone has done rice wine, but there are still a lot of people to do the failure.

After the fermentation of rice wine with or without cool white and sugar, in general, do not add sugar when making rice wine, because the fermentation of the sweet wine quartz will produce a lot of sugar, added sugar, will lead to rice wine is very sweet, not very good. As for the cool white wine, you can make a decision after tasting the rice wine, if the rice wine has a strong flavor and just the right amount of sweetness, then don't add anything to it.

A small amount of air can be retained at the beginning of the fermentation process to allow the edible fungi to multiply rapidly and speed up fermentation by utilizing the large amount of energy provided by aerobic respiration. The fermentation time needs to be controlled more accurately, just right: too long is the starch is broken down, wine flavor is too big, like a drink, no chewy; time is not enough, the rice is not yet crispy, sticky taste, like glutinous rice. It's also best not to open it during the fermentation process, as oxygen will enter it, and it may cause contamination by bacteria.

If there are other problems with brewing, you can look at these tips, I hope to help you Oh:

1. If you buy glutinous rice, all are milky white particles, that is, not mixed with hybrid rice, such as transparent particles, that is, mixed with hybrid rice, pure glutinous rice to do a little bit of rice wine.

2. The rice must be soaked well to steam, if the first steamed rice is not cooked, you can sprinkle a few water on the surface of the rice in the steam, steamed glutinous rice can be fully fermented.

3. The best temperature for the fermentation of rice wine is between 33-38 degrees, all the temperature of our rice can not exceed this temperature, more than 38 degrees or less than 33 degrees, the activity of the yeast will be reduced, affecting the fermentation effect.

4. To make rice wine, you must add the right amount of cool water to mix the rice, otherwise it will affect the fermentation of glutinous rice, prepared bowls or glass jars can not be stained with raw water or oil, to prevent moldy rice wine.

5. Why do you need to hollow out a hole in the middle of the glutinous rice, this is to determine the degree of fermentation of the rice wine, fermentation is good, the middle of the rice wine will see the water flow out, the more water flow, the better the fermentation.

6. If the final good rice wine is very hard, it means that the fermentation time is not in place, and if the rice wine is not sweet, the wine flavor is very strong, it means that the fermentation is too much.