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Why is the liqueur I made sour?

1. The temperature of glutinous rice is not suitable. If the temperature of glutinous rice is higher than 30 degrees before mixing Jiuqu, or if it is too low, the wine will turn sour. Rice wine, also known as wine, sweet wine. In the old days, it was called "Qing". Made from glutinous rice, it is a traditional specialty wine of the Han nationality. The main raw material is Jiang rice, so it is also called Jiang rice wine. In the north, wine is generally called "rice wine" or "sweet wine".

2. Sweet rice wine should not be eaten again when it turns sour, otherwise it will affect your health. The editor suggests that sweet rice wine should be used up within 3-4 days. Rice wine is sweet and delicious, contains a variety of nutrients, is a very popular drink.

3. It is normal to show a certain sour taste, if it is very sour, it may be due to the following reasons: the wine koji is put early, and the wine koji must be made after the glutinous rice is cool. Otherwise, hot glutinous rice will kill Botrytis cinerea. It turned out to be either sour or nothing. The temperature of glutinous rice is not suitable. If the temperature of glutinous rice is higher than 30 degrees before mixing Jiuqu, or if it is too low, the wine will turn sour.

4. At this time, if there is a sweet taste, it indicates that it has entered the saccharification stage. Wine koji. Liquor koji is one of the important factors in the process of fermentation, many people can use sweet wine koji because the choice of wine koji can not lead to fermentation failure. This is the end of the question about why self-brewed glutinous rice wine turns sour. Specific methods still need to be tried by ourselves, and hands-on practice is the key to success. I believe that many people will successfully brew sweet glutinous rice wine through these precautions.

How to make liqueur

After 12-24 hours of fermentation, if the rice does not turn sour, but the taste of the wine is very light, you can carry out secondary fermentation. After the pot is heated to the point where the hand is not hot, put the container into warm water, close the lid, cool the water, and then reheat it. After repeated for three times, wrap the thick clothes in the container class while it is hot. 6) it is best to finish the wine within 3 days (the sweetest during this period). As the time goes on, the taste of the wine becomes stronger and stronger, and the sweetness decreases.

Prepare ingredients: 1500g glutinous rice, 4G sweet wine koji, cold boiled water to prepare glutinous rice. Soak the glutinous rice in clean water one night in advance, with a little more water to ensure that the glutinous rice can still pass the rice after soaking. This is glutinous rice that has been soaked all day. The soaked rice can be crushed by hand. Cover the steamer with drawer cloth, and the soaked rice had better be washed again and steam for 40 minutes over medium heat. Glutinous rice should be steamed thoroughly, and the steamed rice has no hard heart.

The production method of sweet wine is as follows: wash 500 grams of glutinous rice, soak in water for one day and night, soak until the rice can be crushed by hand, control water, set aside. Add water to the steamer, cover with oil-free cage cloth, fire, steam until the water boils, pour the soaked glutinous rice into the pan, steam over medium heat for 25 minutes, steam, turn off the heat. Take 4 grams of sweet wine koji, put it in lukewarm water (200 ml), mix well, set aside.

Cold boiled water is about 100ml (probably fine, I haven't measured it either) the supermarket buys 2 jin of glutinous rice and 1 packet of sweet wine koji. I'm used to one jin of glutinous rice with half a packet of sweet wine koji at a time, so this is the dosage twice. Weigh a jin of glutinous rice with a kitchen scale. In the past, when there was no kitchen scale, one jin was weighed separately in the supermarket. Wash and soak overnight. Keep it in the shade in summer. Be careful not to go sour.

After the glutinous rice is washed, add clear water to cook, and the cooked glutinous rice is dispersed and cooled to the right temperature. Take the small half of the cake pill and grind it, add a small amount of warm water to dissolve it, then mix the wine cake water into the glutinous rice. Put the mixed glutinous rice into a waterless, oil-free, sealed container and sprinkle the glutinous rice surface with wine cake powder. The container is sealed and placed in a warm place.

The practice of homemade sweet wine step 3 take out 1/3 of the wine cake and soak it in a disposable cup with a little warm water. It's the same with liqueur cookies without wine cakes. The practice of self-made sweet wine step 4 pour the steamed glutinous rice into a clean oil-free seal and cool to about 30 degrees. Pour in the warm boiling water from the wine cake and stir well.

The liqueur is a little sour. What's going on?

1. It is normal for sweet wine to have sour taste in the process of fermentation, which is due to the lactic acid produced by yeast when it decomposes sugar. If the sour taste of the sweet wine is still within an acceptable range, it can continue to ferment. Usually, over-fermented sweet wine can lead to excessive sour taste, which can be washed and stirred with boiling water after two days of fermentation, and then sealed and put in the refrigerator to cool, which can inhibit the activity of yeast and make the wine sweet gradually.

2. The sweet wine is a little sour and does not need to be fermented. Sweet wine is a little sour and does not need to be fermented. The acidity of sweet rice wine may be caused by two reasons: one is improper management in the brewing process, the other is improper preservation method or too long storage time. In this case, you can't continue brewing. Some spoilage bacteria breed and eventually produce organic acids such as lactic acid and acetic acid in the wine, so it will feel sour to drink.

3. No. Rice wine becomes sour, due to incorrect preservation, or stored for too long, leading to the reproduction of some spoilage bacteria, and finally produce organic acids such as lactic acid, acetic acid or citric acid in the wine. It is best to drink the self-brewed glutinous rice wine as soon as possible, and do not keep it for too long to prevent deterioration.

Why does the liqueur I make taste sour?

The sour taste of sweet wine usually means that there is a problem in the fermentation process, which may be due to improper brewing management or incorrect preservation methods, or it may be due to long storage time. When the sweet wine turns sour, it may have been affected by spoilage bacteria, which produce lactic acid and acetic acid in the wine, causing the taste to turn sour. In this case, it is not suitable to continue fermentation.

After brewing your sweet wine for 24 hours, the rice turns white and produces a wine flavor, but the taste is slightly sour, which is part of the normal fermentation process. The sour taste may be due to the high temperature of the fermentation environment, which is a common phenomenon in the fermentation process. Please note that the sour taste is not directly caused by the amount of water, more water will only make the sweet wine taste lighter, not sour.

Saccharomyces cerevisiae produces acidic substances during fermentation: sweet wine is a kind of food produced by fermentation process, and its main raw materials are glutinous rice and koji. During fermentation, the yeast in the koji breaks down the sugar in glutinous rice, producing alcohol and carbon dioxide. At the same time, yeast will also decompose the organic acids in glutinous rice, such as lactic acid, acetic acid and so on, making the sweet wine sour.

Sweet rice wine should not be eaten again when it turns sour, otherwise it will affect your health. The editor suggests that sweet rice wine should be used up within 3-4 days. Rice wine is sweet and delicious, contains a variety of nutrients, is a very popular drink.