Rice wine water is kept at room temperature for 30 days, refrigerator for 60 days, and opened rice wine water needs to be consumed within 3~5 days. Rice wine water is rice wine brewed with high temperature will be left after the alcohol evaporated that is rice wine water, rice wine water is also known as moon water, moon wine, moon rice wine and so on. The reason why you should not leave rice wine at room temperature for too long is that the original rice wine will continue to ferment if you leave it for a long time, which means that the alcohol content will increase and become stronger and stronger. It will go bad after more than 60 days. It should be noted that you should drink the opened rice wine within 3 to 5 days to avoid the invasion of bacteria and microorganisms in the air, which can cause the rice wine to spoil and the alcohol to heat up. Therefore, rice wine can be stored at room temperature for 30 days, in the refrigerator for 60 days, and the opened rice wine should be consumed within 3-5 days.

Mash is at its best during the first few days after it is made, when the concentration of naturally synthesized sugar in the rice is at its highest, the alcohol concentration is very low, and the rice wine is sweet and delicious. So before making it, take into account the consumption of the members of the family, do not make too much at a time, you should try to eat it within three or four days is appropriate. If it is left for too long and fermentation continues, it will first become bitter due to the overpowering flavor of the wine, and then it will become sour and unpalatable. Under normal circumstances, 1,000g of jiangmai can produce 1,500ml of jiangmai wine. The finished mash can be moved to the refrigerator freezer for storage to control the continuation of fermentation at low temperatures, and be taken out and consumed at any time. At the same time still pay attention to use a special spoon to serve, so as not to stick to the oil, so that the wine spoiled.

Storage precautions for mash:

1, the key to making glutinous rice wine is to have clean utensils, and never have half a bit of oil. It is best to clean the steamer, cage drawer, drawer cloth, basin, cover, mixing spoon, etc. that will be used before doing so. Such as stained oil flower, certainly do not succeed, the rice will be out of green, black mold, not to be.

2, mixing wine must be in the glutinous rice after cool. Otherwise, hot glutinous rice kills the gray mold.

3, when mixing the wine, if you sprinkle too much water, the final glutinous rice is empty, and not a block. Once cooked, it will fall apart.

4, now the day is a little cooler, so, if the room temperature at home in 20 degrees, can be used to warm up the basin package cotton clothes. In the middle can be opened to see, can be appropriate and then add some cool white. Glutinous rice wine is done to prevent further alcoholization, need to be bottled and stored in the refrigerator, ready to eat.

5, made good rice wine can be eaten raw. However, it is a bit irritating to the stomach and intestines. It is best to add water to eat, the flavor is much softer, neither sweet and greasy, wine flavor is not too strong. Cooking can also add dumplings and other things.

6, mash practice is actually very simple, it is also considered a kind of wine, although the flavor is light but not drunk, but the elderly and children also need to pay attention to not eat too much, after all, which also has a lot of sugar. Mash is a kind of dessert or afternoon tea, rich in nutrition. The practice is similar everywhere, and the flavor is almost the same.