Question 2: rice wine quartz put too much will be sweet Teach you to make super-sweet rice wine
Sweet wine, also known as glutinous rice wine, rice wine, wine, wine, mash, is China's folk of a traditional fermented food, has been more than 2,000 years of history of use, is the common people love a kind of nutritious health food.
The main raw material of sweet wine is rice, glutinous rice, fermented with natural microorganisms and pure alcohol, containing more than 40% glucose, rich in vitamins, amino acids and other nutrients, has the effect of vitality and nourishment of the blood, vitality and menstruation, tonifying the blood and moistening the lungs. Brewed taste sweet and mellow, nutrients are easier for the body to absorb, can *** secretion of the digestive glands, improve appetite, help digestion. Is the middle-aged and old people, pregnant women and weak people to replenish the blood of the good products. Many places in our country have been sitting in the mother's womb, the first recovery from a serious illness to eat sweet wine custom. Sweet wine also has the effect of refreshing and relieving fatigue, quenching thirst and eliminating summer heat, promoting blood circulation and moisturizing the skin. Sweet wine is suitable for a wide range of year-round consumption.
Here's how to make it:
Special note: the utensils used to make rice wine must be clean, especially the oil must not be stained, and hands must be clean.
Preparation materials:
1, according to the size of the fermentation container and the amount of rice used in the fermentation of wine to determine the amount of rice. Generally a bag of Anqi Sweet Wine Quarter can do 3-5 pounds of rice at a time (the best round type of glutinous rice), now 2.5 pounds of glutinous rice as an example;
2, Anqi Sweet Wine Quarter half a packet (4 grams);
The production process:
First, wash the rice: generally amalgamated 3-5 times, wash off the dust, and try to make the water look refreshing.
Second, soak the rice: wash the rice into the water submerged soak. Summer soak 5 hours, winter soak 10-20 hours; soak until the hand can be crushed into powder. The purpose of soaking is to let the rice absorb enough water and cooked more thoroughly in the steam. After soaking, pull out and drain.
See if it is soaked through
Third, steamed rice: fishing out glutinous rice drained water.
Drain the water
On the steaming rack on the gauze, and then pour the glutinous rice into the flat. (I used two pieces of gauze because they were not big enough).
Put the rice into the steamer
Turn on the heat and boil the water until it boils with steam, then steam on high heat for 20 minutes to break the fire, the rice should not be steamed too raw, and should not be steamed too bad in order to avoid affecting the rice of the late fermentation. (Regardless of what you use kitchenware, in short, be sure to steam the rice steamed through. Some friends do not have a steamer, then you can use a rice cooker to cook the rice, but this does not steam out of the effect is good, is the last resort in the case of the method used).
Steam rice
rice steamed
Fourth, glutinous rice steamed through, poured in the draining containers (such as dishwashing blue) spread, with more cool water from the glutinous rice drench filtered down (you can also use tap water, depending on the sanitation situation, it is recommended that the use of cool boiled water or bottled water), so that the glutinous rice drenching scattered leaching cold. (The purpose is not to let the glutinous rice stick together, do out will be better, leaching cold is not completely cold yo, retain a certain temperature, hand touch warm best).
Fifth, the steamed and cooled glutinous rice scooped into ceramic or glass containers (no these two material containers friends can use other material containers, but do not use plastic containers.) The wine is a great way to make the rice more flavorful, and it's a great way to make the rice more flavorful. You can also use a little bit of warm water to dissolve the rice before pouring it into the rice to make the mixture more even (mixing evenly is better for fermentation). Then, the rice will be smoothed out and in the center of the rice hollowed out a dimple to facilitate the observation of the fermentation of changes (Oh know that some people on the face of the pits called dimples on the origin of it), and finally evenly poured a bowl of water.
Cover the lid or wrap the mouth with plastic wrap, outside with insulation (such as a towel quilt or something) wrapped in a warm place to ferment, the temperature should generally be between 30 ℃ ~ 32 ℃, generally 36 ~ 40 hours to eat.
Put next to the heater
Thermal insulation
Note: Try not to move again until the wine is ready. Midway through fermentation, you can use your hand to feel whether the outer wall of the container is hot, hot is a good phenomenon, the temperature of the fermentation process is the most important part of the process, generally maintained between 30 ℃ ~ 32 ℃, you can put it on the side of the heater, or then put a hot water bag on the side of the container, you can change the hot water in the middle of the process. Just leave it for 24 to 48 hours. During the fermentation process, it is best to reach into the quilt to measure the temperature, if it is too hot inside, remove the quilt to dry for a while, otherwise the mash will be acidic when it is done. Both high temperature and long fermentation time will cause the mash to become sour. Another reason is that a lot of people say that there is a phenomenon of long white hairs in the mash. The reasons are: 1) the fermentation is abnormal due to high temperature, which is called "burnt buns" in the jargon; 2) another reason is that there is not enough brewer's quartz so that the glutinous rice is not fermented well enough, which leads to the phenomenon of long white hairs. So here is a suggestion for the first time inexperienced ...... >>
Question 3: What happens if you put too much sweet wine quartz in your sweet wine brewing? The first disadvantage of putting too much wine medicine is that it is a waste of money.
The other thing is that putting too much wine medicine will not affect the richness of the wine and the alcohol content of the wine.
The amount of yeast and rhizobium brought in will be bigger when you put too much alcohol in, so if you need to stop the fermentation in the next step, the heating time and the amount of chemical added will be bigger.
Also, when too much is put in, the liquor medicine will be precipitated in the wine, which will affect the taste to a certain extent.
Question 4: If you put too many sweet wine cookies in the wine flavor is very strong how to deal with it is not sweet at all, mixed with a little Sprite Coke try
Question 5: What if I put too many sweet wine cookies in the bait? It's okay, just put some more bait into it
Question 6: What happens if you put too much wine crank in your sweet wine? Will it be sour? Are the ingredients in Bee Brand Sweet Wine Quarters harmful to the human body? 5 points Too much wine quartz will not taste good when you make it. It's sour and bitter and not very sweet. I make 1.5 grams of wine cake per kilogram of rice. There may be a difference in the amount of rice crackers, so ask the person who sells them. Make sure you mix the rice cake with the glutinous rice. Now two days on the sweet, four days the wine flavor began to be strong.
Question 7: sweet wine quartz put less sweet wine will be sweet to teach you to make super sweet rice wine
Sweet wine, also known as glutinous rice wine, rice wine, wine, mash, is a traditional fermented food in China's folklore, has been used for more than two thousand years of history, is the people's favorite kind of nutritional health food.
The main raw material of sweet wine is rice, glutinous rice, fermented with natural microorganisms and pure alcohol, containing more than 40% glucose, rich in vitamins, amino acids and other nutrients, has the effect of vitality and nourishment of the blood, vitality and menstruation, tonifying the blood and moistening the lungs. Brewed taste sweet and mellow, nutrients are easier for the body to absorb, can *** secretion of the digestive glands, improve appetite, help digestion. Is the middle-aged and old people, pregnant women and weak people to replenish the blood of the best products. Many places in our country have been sitting in the month of labor, the first recovery from illnesses consume sweet wine custom. Sweet wine also has the effect of refreshing and relieving fatigue, quenching thirst and eliminating summer heat, promoting blood circulation and moisturizing the skin. Sweet wine is suitable for a wide range of year-round consumption.
Here's how to make it:
Special note: the utensils used to make rice wine must be clean, especially the oil must not be stained, and hands must be clean.
Preparation materials:
1, according to the size of the fermentation container and the amount of rice used in the fermentation of wine to determine the amount of rice. Generally a bag of Anqi Sweet Wine Quarter can do 3-5 pounds of rice at a time (the best round type of glutinous rice), now 2.5 pounds of glutinous rice as an example;
2, Anqi Sweet Wine Quarter half a packet (4 grams);
The production process:
First, wash the rice: generally amalgamated 3-5 times, wash off the dust, and try to make the water look refreshing.
Second, soak the rice: wash the rice into the water submerged soak. Summer soak 5 hours, winter soak 10-20 hours; soak until the hand can be crushed into powder. The purpose of soaking is to let the rice absorb enough water and cooked more thoroughly in the steam. After soaking, pull out and drain.
See if it is soaked through
Third, steamed rice: fishing out glutinous rice drained water.
Drain the water
On the steaming rack on the gauze, and then pour the glutinous rice into the flat. (I used two pieces of gauze because they were not big enough).
Put the rice into the steamer
Turn on the heat and boil the water until it boils with steam, then steam on high heat for 20 minutes to break the fire, the rice should not be steamed too raw, and should not be steamed too bad in order to avoid affecting the rice of the late fermentation. (Regardless of what you use kitchenware, in short, be sure to steam the rice steamed through. Some friends do not have a steamer, then you can use a rice cooker to cook the rice, but this does not steam out of the effect is good, is the last resort in the case of the method used).
Steam rice
rice steamed
Fourth, glutinous rice steamed through, poured in the draining containers (such as dishwashing blue) spread, with more cool water from the glutinous rice drench filtered down (you can also use tap water, depending on the sanitation situation, it is recommended that the use of cool boiled water or bottled water), so that the glutinous rice drenching scattered leaching cold. (The purpose is not to let the glutinous rice stick together, do out will be better, leaching cold is not completely cold yo, retain a certain temperature, hand touch warm best).
Fifth, the steamed and cooled glutinous rice scooped into ceramic or glass containers (no these two materials containers friends can use other materials containers, but do not use plastic containers.) The wine is a great way to make the rice more flavorful, and it's a great way to make the rice more flavorful. You can also use a little bit of warm water to dissolve the rice before pouring it into the rice to make the mixture more even (mixing evenly is better for fermentation). Then, the rice will be smoothed out and in the center of the rice hollowed out a dimple to facilitate the observation of the fermentation of changes (Oh know that some people on the face of the pits called dimples on the origin of it), and finally evenly poured a bowl of water.
Cover the lid or wrap the mouth with plastic wrap, outside with insulation (such as towels and quilts or something) wrapped in a warm place to ferment, the temperature should generally be between 30 ℃ ~ 32 ℃, generally 36 ~ 40 hours to eat.
Put next to the heater
Thermal insulation
Note: Try not to move again until the wine is ready. Midway through fermentation, you can use your hand to feel whether the outer wall of the container is hot, hot is a good phenomenon, the temperature of the fermentation process is the most important part of the process, generally maintained between 30 ℃ ~ 32 ℃, you can put it on the side of the heater, or then put a hot water bag on the side of the container, you can change the hot water in the middle of the process. Just leave it for 24 to 48 hours. During the fermentation process, it is best to reach into the quilt to measure the temperature, if it is too hot inside, remove the quilt to dry for a while, otherwise the mash will be acidic when it is done. Both high temperature and long fermentation time will cause the mash to become sour. Another reason is that a lot of people say that there is a phenomenon of long white hairs in the mash. The reasons are: 1) the fermentation is abnormal due to high temperature, which is called "burnt buns" in the jargon; 2) another reason is that there is not enough brewer's quartz so that the glutinous rice is not fermented well enough, which leads to the phenomenon of long white hairs. So here is a suggestion for the first time inexperienced ...... >>
Question eight: after the sweet wine quartz put to the heat after the wine quartz put too much wine will be very bitter old is not good, but can add cold boiled water on the good
Question nine: I have done a lot of times in the home mash. Boil some every morning and beat it into an egg. These last few times it has tasted bitter. I'm looking for guidance from a knowledgeable person on what... Don't eat it, it's probably spoiled with fungus. Boil the vessels in boiling water and make the mash again, and if there is a problem with the mash tun, change it.