The key points of zero fault brewing;
All instruments used during the surgery should be cleaned to avoid any oil stains. When you need to stir with your hands, also wash your hands. Wear disposable gloves to avoid oil on the skin from coming into contact with glutinous rice;
Soak glutinous rice for 10-26 hours and crush with your fingers. If the time is too short, it will become rough and rotting (over 28 hours, it will turn yellow);
3. Considering the process of saccharification and alcoholization, 30 ℃ is the appropriate temperature for Z, and too high or too low can lead to insufficient bacterial activity; 24 to 48 hours is enough, do not over ferment.
How long does it take to brew rice wine?
The normal fermentation time is generally 24-64 hours. This depends on factors such as the ratio of glutinous rice to fermentation broth, fermentation temperature, quality and quantity of koji.
What is the optimal temperature for brewing rice wine?
The general fermentation temperature is between 28~36 ℃, and the suitable fermentation temperature for Z is 30 ℃.
What's wrong with fermented wine being not sweet?
There are two possibilities:
One is excessive fermentation, where sugar is converted into alcohol;
The other is that the ambient temperature is too high. The Z-optimal temperature for Rhizopus is 28-30 ℃, while the Z-optimal temperature for yeast is 30-35 ℃. Therefore, if the temperature is too high, it is also possible that the activity of Rhizopus is insufficient and the yeast is still alive.
How to stop fermentation of rice wine after brewing to prevent it from turning sour and bitter?
After the fermentation is completed, place it in a sterile bottle without water or oil, cover it, steam for 5 minutes, kill Rhizopus, and stop fermentation.
The rice wine processed in this way can also be stored at room temperature without further fermentation. And after steaming, refrigerate and store it.
Is it considered a failure to have white hairs on rice wine?
It is normal for rice wine to have white hair, which is also caused by mold propagation. White hair is caused by mold, so rice wine with white hair can be eaten. Dig out a layer of white hair on top of Z before eating.
The reason for the white hairs on rice wine is mostly due to the overgrowth of rhizopus, which is enough to limit the reproductive conditions of rhizopus:
1. After entering the formal fermentation stage, do not open the lid or stir the rice wine;
2. Try to reduce the fermentation temperature to the normal range (30 ℃) as much as possible.
The manifestation and treatment of fermentation failure;
1. There are some black spots or a handful of black spots: it may be a newly infected miscellaneous bacterium. Suggest digging out that handful and immediately sealing the fermentation broth to continue fermentation observation. If black spots are found again, the fermentation will fail.
2. Big black spot: Fermentation failure is likely due to unclean containers or poor sealing during the fermentation process. It is not recommended to clean the fermentation container separately with tap water, as this can cause high levels of contamination. During the fermentation process, use a container that has been scalded with boiling water to seal it properly. Unless the fermentation effect is particularly poor (hairy), do not ventilate and do not stir.
3. Treatment for fermentation failure: Flush the fermentation broth into the toilet, boil the fermentation container for more than 10 minutes before continuing to use.
4. If the rice wine has yellow or fluorescent chartreuse patches instead of white hairs, it is recommended to throw the whole container away. Aflatoxin is very toxic, a carcinogen. The cracking temperature is 280 degrees, and ordinary cooking is not lethal.