What if there are black spots in rice wine? Dig out the black spots, stir and continue fermentation. If you want to make wine in the future, you have to add water at the beginning, and the ratio of rice to fermentation liquid is 1:3. 1, so you can ferment normally and the rice wine won't go bad.
This container is poorly sealed.
But it is not accurate to say that "tiny bacteria in the air accidentally entered your container during your operation".
In fact, during the fermentation process, bacteria interact with oxygen and nitrogen in the air, and the composition of rice and water changes; However, due to poor sealing, mold can continuously get oxygen and nitrogen, and gradually grow, and finally the size that can be seen by the naked eye is what you call black mold. -In fact, as long as there is air, there will be mold, but you can't see it when the amount is small, which won't affect your wine quality.
Is there a black spot in rice wine to eat? You'd better not drink it, because it's harmful to your health. Throw it away, too.
In the process of yellow rice wine fermentation, if white hairs and black spots are produced, it means that it is infected by miscellaneous bacteria and cannot be drunk.
The causes of white hairs and black spots are roughly due to incomplete disinfection of containers or raw water. In the process of brewing, the container should be clean and oil-free, and the container should be scalded with boiling water several times to ensure no bacteria. In the process of brewing, you can't touch raw water. After one thing, you can basically make wine. Other fermentations, such as wine making and yogurt, are the same, so we should pay attention to these two points.
Practice of brewing rice wine practice one
Materials for brewing rice wine: 3 kg of glutinous rice, 6 kg of rice wine koji and mineral water.
Practice of brewing rice wine:
1, 3 kg of glutinous rice was washed and soaked in clear water overnight.
2. Spread the cloth on the steamer, add glutinous rice, and steam over high fire.
After 3.20 minutes, open the lid and it looks like glutinous rice.
4. Stir the glutinous rice evenly, sprinkle a small bowl of water, cover the lid and steam for 20 minutes.
5. Put the steamed glutinous rice into a clean pot, add 6 kg of mineral water and mix well.
6. Rice wine koji11g.
7. The glutinous rice added with mineral water should be stirred frequently to dissipate heat and let the temperature drop.
8. When the temperature drops below 32 degrees (above 25 degrees), proceed to the next step (at this time, it has become a pot of thick glutinous rice). 9. Pour in the distiller's yeast and mix well.
10, put the evenly stirred glutinous rice into a clean container, wrap the bottle mouth with a food fresh-keeping bag, tie it tightly and seal it, and enter the fermentation process.
1 1, remember to open the bag for air a few days before fermentation, otherwise the gas produced by violent fermentation will burst the fresh-keeping bag. In the initial stage of fermentation, many bubbles can be seen escaping upward. After 8 or 9 days, the wine body was layered, the glutinous rice basically sank, and the surface fermentation basically ended.
12. Filter the distiller's grains to get glutinous rice wine.
Exercise 2
Materials for brewing rice wine: 300g glutinous rice, proper amount of sweet koji and proper amount of water.
Practice of brewing rice wine:
1. Put the glutinous rice into a large bowl, wash it and soak it in water 12 hours.
2. After the glutinous rice is soaked, pour the water on it and steam it in a steamer.
3. Pour boiling water into another bowl to cool.
4. Put the steamed rice into a clean bowl and cool it to about 35 degrees.
5. Add liqueur koji, then add cold water and stir well.
6. flatten with a spoon, dig a small piece of oil in the middle, cover with plastic wrap, and ferment at 35 degrees.
After 7.36 hours, the drink will come out of the hole in the middle.
8. After filtering out the distiller's grains, the rest is rice wine.