Mash is usually brewed by adding glutinous rice to the wine quartz, and the ratio of the two depends on the practice. So, how do you make mash? How to store mash?

Homemade rice wine at home production methods:

1, long-grain river rice washed, soaked in water for 24 hours, the hand can be twisted and crushed. (Rice can also be made, but the wine rate is low, the taste is slightly worse)

2, the soaked river rice steamed. (Add water rather more than less)

3, cooled to about 35 degrees (warm to the touch), add the sweet wine quartz / appropriate amount of warm water to the paste (stay a little bit of sweet wine quartz standby), mix well. (Steam rice with more water, there is no need to add water)

4, the production of good glutinous rice in a container with a lid, with a mineral water bottle in the lower part of the bottle, tie a good eye, inserted into the middle of the glutinous rice. (Steam rice with more water, out of the wine can be directly eaten, but the glutinous rice is too soft to pick out of the pit, had to insert a bottle)

5, reserved a little bit of sweet wine quartz to add a small amount of warm water to dissolve, poured into the bottle inserted in the middle of the glutinous rice, you can play an accelerated role in the fermentation.

6, cover the lid, placed at about 30 degrees for about 24 hours will smell the aroma of wine, will also see the beginning of the wine. If the room temperature is too high in the summer, it should be moved to the refrigerator at this time. With the gradual fermentation of glutinous rice, the volume will expand, inserted into the bottle will float, cover the lid and press a weighted bowl on top.

7, as the wine is taken out, the volume of glutinous rice will gradually shrink, and the taste will get worse. (It is recommended to take more wine and less food, out of the wine the more to the back of the taste more sweet)

8 , wine with out as you take, stored in the bottle, placed in the refrigerator. Rice/glutinous rice wine eaten within a week. (Rice / wine alone / mixed food can be / hot and cold can be)

Homemade glutinous rice wine tips:

1, different brands of sweet wine quartz brewing out of glutinous rice wine taste slightly different.

2, with this method of brewing glutinous rice wine color milky white, sweet taste. If you add the right amount of water when steaming the rice (like the usual softness of the rice), you can make a glutinous rice wine with a brighter color and a slightly stronger sense of wine.

3, the average wine rate of 1:1 or so. Sweet wine quartz a bag of 1 yuan, can brew 2-2.5 kilograms of glutinous rice, glutinous rice 500 grams of about 3.5 yuan * 4 = 14 yuan, a total of 15 yuan. Out of about 2 kilograms of wine, the cost of raw materials per 500 grams of glutinous rice wine is less than 4 yuan.

Glutinous rice wine should not be stored for a long time, pay attention to warmth in winter, 3 - 4 days later can also be eaten; summer in the wine with a little water boiled, can extend the storage time.

1: glass bottles are of course the best, stainless steel or stabilized metal made containers are available, it is best not to use plastic bottles, if you want, you can also use, but it is best to use non-toxic plastic bottles, you can consume Coke bottles. But it is recommended not to use plastic bottles for a long time.

2: heat insulation to stop fermentation, theoretically, the shelf life can be done indefinitely, but the premise is to be hot enough, if not hot enough, can not do the effect of sterilization, of course, to do to stop fermentation can still be done. If it is high temperature sterilization, there is certainly an impact on the flavor, for example, you boil the Coke and then drink, the taste can be the same. But there is not much impact on the nutritional value, the amino acids and enzymes inside the rice wine can withstand the toss.

3: In any case, frozen into ice, the preservation period must be extended for a long time, and can also stop fermentation, than heating to stop fermentation is much better. Usually room temperature preservation can be very long, er, weak question, how long do you want to keep it, ten years? Oh - since you're so good at making rice wine, drink it fresh :)

4: When brewing rice wine, don't add fruits, fermentation, know the meaning of fermentation, huh - if you want to add fruits, do it after brewing is finished, drink it! Then add it. Fruit preservation period is not as long as the rice wine, so do not put the fruit into the rice wine inside the preservation, in line with the principle of eating what to add what to eat, eat when adding better.

If the baby is still very small, then it is not recommended to give the baby to eat, although the nutrition is better, but it also contains alcohol, commonly used on the development of the brain of the baby is not good.

It doesn't matter if you only eat it once in a while. Mash calorie production is very high, rich in carbohydrates, protein, B vitamins, etc., so you if you do not want to be too fat then you can not eat every day, if you eat it, then the equivalent of the meal is still to be exempted, otherwise it will be fat. Moreover, people with liver disease is not recommended to eat.