Does sweet wine stuffing have alcohol in it, and sweet wine has a very low degree.

Sweet wine stuffing is a traditional snack in the south of the Yangtze River. It is a kind of sweet rice wine fermented with steamed glutinous rice mixed with jiu yeast (a special kind of microbial yeast). Jiuzhu is also called mash.

Precautions:

1, the mixing of the wine must be done after the glutinous rice is cooled down to 30℃. Otherwise, hot glutinous rice kills the bacteria. The result is either sour and smelly or no movement. Too low a temperature in the middle is not good either, the wine curd is not active, and the stray bacteria will multiply, about 30 ℃ is the best. And it must be airtight. Otherwise it will be sour and astringent.

2, the key to making wine is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy, (which is related to the growth conditions of the wine quartz, unclean environment will promote the growth of stray bacteria). You must first wash and dry the container in which the rice is steamed, the spatula and spoon used to shovel the rice, and the container in which the rice wine is fermented, as well as washing and drying your hands.

3, fermentation in the middle (12 hours, 24 hours) can open the lid to see (do not often open the lid), if there is no wine flavor, rice has not yet formed a tendency to tofu block, you can put the container 30 ℃ warm water in a water bath to heat up a bit, so that the rice is not due to insufficient temperature and can not continue to fermentation.