Why is the rice wine so bad

summary

The beginning of winter is coming, and it's a good time to brew glutinous rice wine. In the brewing of glutinous rice wine, there are several different stages: wine brewing semi dry sweet wine rice wine. I'll tell you why the rice wine is so bad.

Why is the rice wine so bad

First: select rice washing: select superior glutinous rice, repeatedly washing several times, clean pulp, water immersion. The water layer is about 20 cm higher than the meter layer. The water temperature and time of soaking: 14 hours below 15 ℃ in winter and spring, 8 hours below 25 ℃ in summer, with the degree of no white heart soaked in rice grains, change the water once or twice in summer to make it not acid.

Second: steaming: drain the soaked rice and put it into the steamer for steaming. When steaming rice, the firepower should be strong. Ten minutes after steaming, remove the cover and sprinkle appropriate amount of water into the rice layer. Steam for another 20 minutes. The rice grains are swollen, shiny, loose and soft. They are ripe and can be put into the pot.

Third: mix Qu and set the jar: after the rice is out of the pot, pour it evenly with cold boiled water, so that the rice grains will not stick, and then cool down. When the rice temperature drops to 36-38 ℃, it will not be hot, and then sprinkle it with distiller's yeast. If it's massive koji, you need to grind it into powder first and then sprinkle it in. You can also put the koji into cold water first and then pour it in together. Then stir the koji evenly. Leave a small amount of koji for use. (it's easy to stir the rice treated with cold boiled water. The rice has already inhaled certain amount of water. It's easier to observe the wine exudation during the first fermentation. When mixing koji, put a layer of rice, add some Wine Koji and stir, layer by layer, layer by layer).

matters needing attention

1. The distiller's yeast must be cooled to 30 ℃. 2. The key to making wine is to be clean. Everything should not be stained with raw water and oil, otherwise it will become moldy and hairy. 3. During fermentation (12 hours, 24 hours), you can open the lid to have a look (don't open the lid often). 4. Practice to master a degree: if the fermentation is excessive, the glutinous rice will be empty, full of water, and the wine taste is too strong.