24 hours.

The best time to eat mash is 44 hours, made with glutinous rice mash 20 to 24 hours of wine full of nest, at this time the starch saccharification is 70%, the 44th hour of the highest sugar, the taste is also the sweetest, at this time, you can boil sterilization and refrigeration.

The fermentation time is different in different seasons. When the mash glutinous rice liqueur is placed in the environment of 3 ° C - 5 ° C, basically no longer fermentation. If you want to drink the mash liquor degree is very low, the taste is sweet and sour within 24 hours at 30 degrees.

Precautions when making sweet wine

1, control the stirring temperature of the rice, to be cooled to about 30 degrees Celsius, stirring with the sweet wine currant, the temperature is too high will kill the bacteria, before the phenomenon of sour; temperature is too low wine currant inactive, easy to breed miscellaneous bacteria.

2, the fermentation process temperature should be controlled again 27 ℃ ~ 30 ℃. If it is in winter, the temperature is not enough, you can move the brewer to the fire slightly heated, and then wrapped with a back towel, quilt, etc., to achieve heat preservation fermentation.

3, brewing containers must be clean, can not be stained with water and oil, otherwise it will be moldy.

4, the container must be sealed, not let the container of sweet wine and the outside air has too much contact.