如何用普通大米自酿米酒

如何用普通大米自酿米酒 Drizzle, fish out, breeze, swallow oblique. Who knows Chinese dishes, grains are hard. Don't forget, future generations of division. A hedge between keeps friendship green., villain. 1., first use water will glutinous rice (or rice) soak for half a day, rinse clean, and then steamed into rice: Put water in the steamer, steaming tray on a layer of gauze pads, heat water to boiling with steam. Glutinous rice steamed fish on the cloth (about one hour, you try to know), taste the taste of rice, if rice is hard, then sprinkle some water mix and then steamed for a while, the container after steaming to fermentation by the Sheng (electric cooker, pots, glass or plastic containers), with a spoon stir a few, cold to a hot air temperature (about 30 by using high temperature fermentation, Steamed Rice too hot or too cold, will affect the yeast fermentation). 2. mix koji: With a spoon of glutinous rice nongsan spread evenly, the yeast isEvenly in Rice (slightly left a little bit and then finally, starter) turning glutinous rice spoon, the purpose is to try to evenly mix koji. 3. save: Gently press with a spoon. Smooth surface (can be dipped in cold boiling water), a conical flat, middle pressure a concave lacuna, will be the last point in koji, pour a little cold boiling water (water is slowly to leakage, can mix evenly dissolved in rice koji, is conducive to the uniform, but the water is not fermented). 4. fermentation: The container cover is tightly covered, placed in the appropriate temperature (30 degrees Celsius), if the room temperature is not enough, use a thick towel wrapped in the container holding); fermentation. 5., the middle can check, see if there is fever, fever is a good phenomenon. You can try it in 1 days. Is a crisp, fermented glutinous rice milk, fragrant, sweet taste, taste not Chongbi, (time can according to personal taste, long time, wine acidity is strong, but strong is not good), ferment for about 24-48 hours, will open the lid of the container (with rich wine became), fill cold boiling water, then cover, into the refrigerator (for the termination of fermentation) or directly into the pot cooked (and stop fermentation). Matters needing attention: 1. mixed with glutinous rice koji must cool to 30 C. Otherwise, the hot glutinous rice killed the bacteria. The result is either sour or smelly, or there is no movement. The middle temperature is too low is not a starter, not active, bacteria will breed, the best 30 degrees celsius. And make sure it's airtight. Otherwise it will be sour and astringent. 2. do BRANDIED the key is clean, everything can not stick raw water and oil, otherwise will be moldy long hair (related to the growth conditions and the starter dirty environment will promote bacterial growth). First wash the containers of steamed rice, rice shovels, spoons and fermented rice wine, and wash and dry your hands. 3. fermentation halfway (12 hours, 24 hours) can open the lid to see (do not always cover), if there is no alcohol flavor, Steamed Rice has not formed a trend of chunks of tofu, the container can be placed 30 degrees warm water bath heating, the temperature meters not because of inadequate to continue fermentation. The production process of 4. fermented glutinous rice is very clean, so, if occasionally found some hair phenomenon (sometimes because the fermentation time is too long), remove Maomao, BRANDIED can still eat. If you make BRANDIED are covered with long hair, it is the estimation which is riotous with colour, with operations instead of clean raw water or oil, had lost. 5. exercise a degree of control: if excessive fermentation, glutinous rice is empty, full of water, down too thick. If the fermentation is insufficient, glutinous rice Yousheng, gritty, sweet, taste is also insufficient. When mixed with distiller's yeast, if the water is too much, the glutinous rice is empty, is not a block, a cook on the loose. How do you make rice wine? The rice panning clean, with cold water soak for 4 to 5 hours, Longti placed on a clean cloth drawer, put rice directly on the tray cloth steamed. Was already soaked, has gone up, do not like the rice, add water in the bowl. Steamed rice on the clean bowl, when the temperature dropped to 30 to 40 degrees, mix into wine, spoon the rice with a little pressure, middle dug a hole, and then sprinkle some slightly cold boiled water in meters above cover, placed in more than 20 degrees, after 30 hours or so to taste. Cooler days now, so, as at home at room temperature at 20 degrees, the available Cotton Bowl warm up. The middle can look at the open, may be appropriate to add some cold boiled water. In order to prevent further wine, the glutinous rice wine should be bottled and stored in the refrigerator, ready to be eaten at any time. Suzhou Jiuyao above a dosage instructions. The key is to do glutinous rice wine utensils clean, must not have the slightest youhua. The best before, it will use the steamer, steamer, drawer cloth, pots, cover, stirrer etc. all clean again. As with oil, certainly do not succeed, will be green, blckberries meters, intolerable. Such as rice is white, is normal, can be cooked. The following can be eaten directly. In order to ensure clean, I deliberately used a new tray cloth, it can keep steamed glutinous rice with steamed buns, what the corn leaves when the tray cloth. Three, how to make rice wine (wine, wine) Also called wine, wine, wine. The ancients called li". Southerners like it very much. Many people will do it during the new year. When you go abroad, you try to do it yourself. After a few failures, you finally make it. Here's a brief introduction of your experience. Chinese shop to buy bags of Rice Wine Koji five pounds, a bag (two PCs). First use water will glutinous rice bubble (half a day), rinse clean. Put water in the steamer, steaming tray on the pad a layer of white cloth, heat water to boiling with steam. Steam the dried glutinous rice over the cloth. About an hour. Just taste it yourself. Without this cloth, rice will be steamed drawer hole blocked, how are not familiar with steam. This has failed experience. An inquiry into powder for yeast. Steamed glutinous rice from the end of the steamer, cooled to room temperature. Looking through the use of chopsticks to accelerate cooling at. Sprinkle a little cold water on the cooled glutinous rice and scatter the glutinous rice with your hands. Use as little water as possible. Sprinkle the distiller's yeast rice on the side scatter while mixing, mixed evenly as possible. Don't hurry, sprinkle a layer, then spread evenly mixed. Leave a little wine. Transfer the rice flour to a fermented container. A bigger electric cooker is fine. Glutinous rice is also used. Gently press the sides with your palms. After the last bit of koji sprinkle on top. Rinse the sticky rice with a little cold water into the container, then press the glutinous rice with your hands and rub it on to make the surface smooth. Finally, covered with plastic wrap on the glutinous rice, as far as possible without leaving a gap. Put on the lid. Place in a warm place, as in a clothes basket. I put the container in the oven. There's always a little flame in the old oven, just to keep it warm. This is a lazy way. It's better to keep warm with clothes and quilts, and the indoor temperature is not stable in winter. It'll be ready in about three days. Check in at any time to see if there is any fever. Fever is a good thing. You can try it in third days. Is a crisp, fermented glutinous rice milk, fragrant, sweet taste, taste not Chongbi, taste raw rice. Then you can take off the plastic wrap and the rice wine is ready. Well done, glutinous rice is not scattered, can be divided into blocks. If excessive fermentation, glutinous rice is empty, full of water, down too thick. If the fermentation is insufficient, glutinous rice Yousheng, Luo teeth. Sweet, taste is also insufficient. When mixed with distiller's yeast, if the water spill over, the glutinous rice is empty, is not a piece of. When cooked, spread away. Say, this distiller's yeast fermentation technology is a great invention of ancient Chinese. Gray mold and yeast two kinds of microorganisms in distiller's yeast. The mold converts the starch into sugar, which is the saccharification process; the yeast converts sugar into ethanol, which is the process of wine making. Only when the two processes are proper can the delicious rice wine be prepared. Europe did not know the method until the last century. Before this, European ship media of stupid turbulent Yong and tall, benzene o sun exhausted? Or starch saccharification with malt and beer made with fermented. China's ancient fermentation technology did not say. The ancients actually can use two kinds of microorganism division of labor, is really fierce. Others such as soy sauce, vinegar, edible pigment, Monascus, mold tofu, pickled vegetables, fermented bean curd, stinky tofu and so on are all great inventions, most of them unique to china. For example, the same kimchi, sour cucumber in the United States is too sour, and the taste is not good. This is because they add yeast and sugar, the acid comes mainly from acetic acid. Chinese sauerkraut uses lactic acid bacteria. The acid comes mainly from lactic acid. It tastes great. Think about it. The former is aerobic fermentation, the latter anaerobic fermentation. Well, do pay attention to when rice wine: 1) mixed with glutinous rice koji must cool thoroughly after. Otherwise, the hot sticky rice killed the botrytis. The result is either acid There's no smell. 2) be sure to keep it well. Otherwise it's sour and astringent. 3) the temperature is too low. Thirty degrees Celsius is best. Rice wine prepared can be eaten raw. But it has some irritation to the stomach. The best were boiled to eat, taste more on the soft, not cloying, alcohol is not too strong. You can also add Tangyuan and other things to your cooking. There is no glutinous rice, you can steam corn flour, steamed time intervals will be scattered corn powder, and then spray mixing. No steamer, can also use the raw glutinous rice. But I haven't tried it. Others have done so. When cooked, spread away ------------------------------------------------------------------ Fermented glutinous rice (rice wine) and production experience Say clearly brewing is actually very troublesome, several friends post asked what to do, I didn't return to the post because of its trouble, I'd rather have it ready for you. Do BRANDIED have failed to prepare the spirit, practice a few times, know what place, what fermentation container at home (or kitchen heating), how their insulation, forming a series of rules for * is easy. Prerequisite: 1, do you want to buy is the premise of fermented glutinous rice koji. In 2, rice wine to 30 degrees Celsius (about 80 degrees Fahrenheit) by fermentation, so the production of wine to choose (warm summer or winter. The season of the air). Step: 1, steamed glutinous rice into Steamed Rice (not too hard) after the cold to a hot air temperature (the temperature of fermentation, Steamed Rice too hot or too cold, will affect the yeast fermentation); 2, Steamed Rice to scoop out some containers used for fermentation of rice wine in (I use a cover plate, a layer of ceramic tile); 3, will twist into powder starter, evenly sprinkle in the layer on Steamed Rice 4, and then scoop out some Steamed Rice tile in the earlier distiller's yeast powder, put on a layer of Steamed Rice...... In this way, a layer of a layer of Steamed Rice, koji covered about 4 layers (optional, see your Steamed Rice and starter number); 5, the container cover is tightly covered, placed in the appropriate temperature (if the room temperature is not enough, use a thick towel bag holding the container); 6, ferment for about 36 hours, will open the lid of the container (now has a bouquet, with cool boiling water (LA) is terminated for fermentation, then cover), into the refrigerator (as soon as possible to stop the fermentation, early to eat) Experience: 1, do BRANDIED the key is clean, everything can not stick raw water and oil, otherwise it will be moldy hairy. You must first wash the steamed rice container, rice shovel and fermented rice wine containers, and wash your hands. 2, the fermentation halfway (12 hours, 24 hours) can open the lid to see (do not always cover), if there is no alcohol flavor, Steamed Rice has not formed a trend of chunks of tofu, you can get the kitchen container lid of the fire heating, and then covered, which Steamed Rice not because of inadequate temperature to continue fermentation (this is my earth move). 3, the production process of fermented glutinous rice is very clean, so, if occasionally found some hair phenomenon (sometimes because the fermentation time is too long), remove Maomao, BRANDIED can still eat. If every time you make BRANDIED are covered with long hair, it is estimated which * riotous with colour, as part of James instead of clean raw water or oil, I advise you still do not eat, when this backcross tuition. 4, I have done with ordinary rice wine, the effect is also good. Raw material: 1, glutinous rice 1000 grams 2, a wine cake Make 1, boiled glutinous rice Ask hard but not rawish meal, rice wine quality will affect the state of soft rags. Soak the glutinous rice in cold water for 8 hours or so, and cook it in a rice cooker. The water can not be seen on the surface of the rice. The water on the side is slightly enough for 15 minutes. 2, cool and loose rice Requirements should be cold, not hot. Too hot will die yeast, the more cool, the more insurance. Spread the rice out of the heat and touch the rice. The surface is cold enough. Add a small amount of cold boiling water stir, rice loose. Pay special attention to, can not let the rice stick greasy. Otherwise, rice wine sour, not edible. 3, the addition of yeast fermentation Koji crushed, scattered into the Steamed Rice mixing, Steamed Rice will be pressed to dig a small hole in the middle, covered with lid or plastic wrap. Summer is on the table and winter is in the warmer place. (I put it on the floor where we add second bathrooms, where it is the warmest.). About 24 hours or so, a hole has been shed full of wine juice, taste, such as sweet sour, can be eaten, such as light with acid, wait 3, 4 hours. Because the rice wine will still continue to ferment, down more and more thick, sweet taste more and more light, it will become wine, so eat, put them in the refrigerator, to inhibit the fermentation, then the wine will be more sweet, can be stored for half a month, eat slowly, or. He who will take, must first. Who grass inch heart, reported in the apartments. The bow and scrape powerful thing, so that I may not be happy. Don't fit flow, no more than.