Rice wine in small rice grains crumbled small, with half-raw rice, female color cloudy, not sweet, or sour, or no smell. Authentic rice wine is brewed with glutinous rice, so it is also called glutinous rice wine , many friends will also be in the family with glutinous rice homemade rice wine, high-quality rice wine is a light yellowish, small rice grains are well-proportioned, the wine juice has some turbidity. When you drink it, the flavor is sweet and sour, with a mellow bad aroma. The rice wine is too sticky and has no sweetness, usually due to soaking too much rice, causing the glutinous rice to be too soft and tender after cooking, and then crushed after fermentation, and the crushed glutinous rice is melted into the wine juice, which results in the rice wine being very sticky, like a jar of batter. The lack of sweetness is due to the fact that the whole fermentation process is not well manipulated.

During the fermentation process, you can observe the temperature moderately and pay attention to the ambient temperature, not too low. For those who don't have enough time, it is advisable to buy or purchase rice wine made by reliable rice wine producers to make stronger rice wine, taste and quality level are very assured. Rice wine is not sweet by the very right reason, I personally summarized it is likely to have three points. Environmental temperature, glutinous rice wine to go red boiled, out of the big steam after 10min to boil, pour into the appropriate cold water, and then steam 20 to 30min. mix such as the yeast is not good enough, that will lead to the fermentation of the subsequent is not good enough, affecting the taste.

This is very likely and the fermentation time is too short, we all know that the wine is the fragrance of the old, only fermentation is very sufficient, rice wine with sweet. The main reason for the sourness of homebrew is that there is less yeast, and homebrew needs to go through two fermentations, aerobic fermentation and anaerobic fermentation. Aerobic fermentation is a process in which the tapioca starch in the wine roasters is melted down and converted into sugar, while aerobic fermentation is also a process in which sugar is converted into wine. Most homebrews are taken all at once, and the sourness of the wine suggests that not enough of the fermentation is taking place, and that some of the tapioca starch is not being converted to sugar.

The rest of the acid is formed. Hair rice wine early do not have to add too much sugar, yeast is also known as fermentation agent is likely to be less! Ambient temperature is best manipulated above 25 ℃ easier to ferment quickly! There is also to be in a sealed situation, it is best to use porcelain is very easy to ferment! That way, the yeast and glutinous rice fermentation is unlikely to cause chemical changes with other elements! Rice wine, also called rice wine, has a very low alcohol content and is sweet and flavorful. It is acidic only after fermentation. In addition it will be sour when you add warmth to it, no more so than boiled mash dumplings. Alcohol content is not too high, so pregnant mothers can eat it. The mechanism for making rice wine is that the glutinous rice is fermented and dissolved into sugar, and the lack of alcohol is due to the fact that the sugar is not fermented thoroughly, resulting in ethanol too little.