After rice wine becomes sour, it generally does not turn sweet on its own. Adding sugar and alkali can make it sweet again.

Rice wine produces more lactic acid, acetic acid, and citric acid, which will turn it into a sour taste. If you want to make rice wine sweeter, you need to add a lot of white sugar to it, but this only covers the sour taste and does not completely eliminate it. If you want to make sweet rice wine, you need to ferment it again.

Rice wine has very high and strict requirements on the degree of sealing during the brewing process, so everyone must pay attention.

How to make rice wine sweet:

The reason rice wine becomes sour is because it contains a certain amount of organic acids. In chemistry, we have all learned about acid-base neutralization, and it still needs to be edible. In this case, we can use alkaline noodles/baking soda to turn it into water, or directly buy soda water and add some rice wine to it and boil it for a while, so that the acid in it will react with the alkali to form salt, which is still edible.

In addition, if you know the juice of any fruit or food is alkaline (not what we call alkaline food, but a food with a pH value greater than 7), you can add it to rice wine and cook it together. Can be sweetened.