What should I pay attention to when making sake brew? Why does my sake brew taste like raw rice?

1. The prerequisite for making sake brew is that you need to buy sake brew.

2. Rice wine has to be fermented at 30 degrees Celsius (about 80 degrees Fahrenheit), so make sake brew in the summer or winter (next to warm

air) season.

Steps:

1. Steam the glutinous rice (not too hard) and cool it to a temperature that's not too hot (fermentation at a medium temperature, too hot or too cold, will affect the fermentation of the brew);

2. Shovel some of the rice into the container used for fermenting the rice wine (I use a ceramic soup tureen with a lid) and spread it in one layer;

3. Twist some of the powdered wine, evenly sprinkle some on the layer of rice

4, and then shovel out some rice flat on the powdered wine, and then lay a layer of rice ...... so, a layer of rice, a layer of wine on the laying of about 4 layers (arbitrary, depending on how much rice and wine);

5, the container lid tightly. placed in the appropriate temperature (if the room temperature is not enough, you can use a thick towel and other containers wrapped on the insulation);

6, about 36 hours of fermentation, the container lid open (at this time has been the wine fragrance overflowing ah), full of cool water (in order to terminate the fermentation), and then cover the lid, put into the refrigerator (as soon as possible to stop the fermentation, as soon as possible, eat to the mouth)

Tips:

1, to make The key to making sake brew is cleanliness, everything can't get wet with raw water or oil or it will get moldy and hairy. You need to wash and dry the container for steaming the rice, the spatula for shoveling the rice and the container for fermenting the rice wine, and you need to wash and dry your hands.

2, fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, the rice has not formed a tendency to tofu block, you can take the lid of the container to the kitchen on the fire to heat up, and then cover, so that the rice in which the lack of temperature and can not continue to fermentation (this is my earth trick).

3. The process of making sake brew is very clean, so if you occasionally notice some long hairs (sometimes because of the long fermentation time), remove the hairs and the brew will still be edible. If you make every time the wine is full of long hair, and colorful, it is assumed that which * production link dip raw water or oil and not clean, I advise you not to eat, as this time to pay tuition.

4, I used ordinary rice also made wine, the effect is also good.

Second, how to make rice wine

To wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer on the drawer, put the rice directly on the drawer to steam. Because the rice has been soaked, has risen, do not need to add water to the rice pot as in the case of steaming rice. Steamed rice in a clean pot, when the temperature drops to 30-40 degrees, mixed into the liquor medicine, with a spoon to the rice slightly pressed, dug out a hole in the middle, and then slightly sprinkled on top of the rice some cool white, cover the lid, placed in a place of more than 20 degrees, after 30 hours or so can be out of the sweet taste.

Now it's a little cooler, so if the room temperature at home is 20 degrees, you can warm up the pot with a cotton shirt. In the middle, you can open it up and add a little more cold water to it. In order to prevent further alcoholization after the sticky rice wine is done, it needs to be bottled and stored in the refrigerator, ready to eat.

Suzhou's liquor medicine has dosage instructions on it.

The key to making glutinous rice wine is to have clean utensils that are never half-oiled. It's best to clean the steamer, drawer, drawer cloth, basin, lid, and mixing spoon that you'll be using before you make it. If stained with oil flowers, certainly do not succeed, the rice will be green, black mold, not to be. If the rice surface a little white hairs, is normal, can be cooked and eaten. The following can be eaten directly. In order to ensure clean, I deliberately used a new drawer cloth, this piece of steamed glutinous rice to stay with, steamed buns and so on, with corn leaves as a drawer cloth can be.

Three, how to make rice wine (wine, sweet wine)

Rice wine, also known as wine, sweet wine. Ancient people called "sweet". Southern people like to eat. Many people make it at New Year's Eve. When I was abroad, I tried to do it myself, and after several failures, I finally made it. I'm not sure if I've ever been in a position to do that, but I'm sure I'll be able to do it.

Buy five pounds of glutinous rice and one bag of koji from a Chinese store.

Soak the rice in water (half a day is enough) and rinse it well.

Place water in a steamer, put a white cloth on the steamer drawer, and boil the water until there is steam. Place the drained glutinous rice on the cloth and steam. About one hour. Taste it yourself and you will know. Without the cloth, the glutinous rice will block the holes in the steamer drawer and will not be cooked. There are failures.

Powder one of the wine curds and set it aside.

Take the steamed rice out of the steamer and let it cool to room temperature. Turn occasionally with chopsticks to speed cooling. Sprinkle a little cool water over the cooled rice and use your hands to break up the rice. Use as little water as possible. Sprinkle the rice with the wine curd, mixing it with the rice as you sprinkle it, trying to mix it evenly. Don't be too hasty. Sprinkle one layer at a time and mix well. Leave a little bit of the wine curd behind.

Transfer the glutinous rice to a fermenting vessel. A large rice cooker is good. Soak the glutinous rice in it as well. Gently press it down with your palm as you put it in. When you're done, sprinkle the last of the wine curd on top. Rinse the rice from your hands into the container with a little cool water, then press and wipe the rice with your hands to smooth the surface.

Finally, cover the glutinous rice with plastic wrap, leaving as few gaps as possible. Cover with a lid. Place in an insulated place, such as a clothes basket.

I put the container in the oven. Old ovens always have a little bit of fire inside, just enough to keep the temperature mild. It's the lazy way out. It's best to keep it warm with a quilt or something, the temperature inside is unstable in the winter.

It takes about three days. Check in the middle of the day to see if there's any heat. I'm sure you'll be able to find a way to get the best out of it. You can taste it on the third day. The finished fermented glutinous rice is crispy, juicy, aromatic, sweet, wine flavor is not pungent, and you can't taste the raw rice grains. At this point, you can remove the plastic wrap and the rice wine is ready. If you do well, the glutinous rice will not fall apart and can be divided into pieces.

If the fermentation is too much, the rice will be empty, full of water, and the flavor of the wine will be too strong.

If the fermentation is not enough, the glutinous rice will have raw rice grains, which will hurt your teeth. The sweetness is not enough, and the flavor of the wine is not enough.

When mixing the rice wine, if you sprinkle too much water, the glutinous rice will be empty, and it won't become lumpy. Once cooked, it will fall apart.

To put it mildly, this fermentation technique is one of the great inventions of ancient China. There are two types of microorganisms, gray mold and yeast. Gray mold converts starch into sugar, which is the saccharification process; yeast converts sugar into ethanol, which is the alcoholization process. Only when both processes have been carried out to the right degree can you have delicious rice wine.

This method was not known in Europe until the last century. Before that, European ships? Stupid? The media were very busy with the traditional traditional wooden bottles, and they were very busy with the traditional traditional wooden bottles. The first thing you need to do is to make the starch. Either with the help of malt to saccharify the starch and combined with fermentation to make beer. The ancient Chinese fermentation technology is no better.

The ancients were able to utilize the division of labor between the two microorganisms, which is really impressive. Other inventions, such as soy sauce, vinegar, food coloring, red currant, moldy tofu, kimchi, tempeh, and stinky tofu, are all remarkable, and most of them are uniquely Chinese.

For example, American pickles are too sour and have a bad flavor. This is because they add yeast and sugar, and the sourness comes mainly from acetic acid. Chinese kimchi uses lactobacillus, the sour taste mainly comes from lactic acid, the flavor is beautiful, think of the mouth. The former is aerobic fermentation and the latter is anaerobic fermentation.

Getting back to the point, when making rice wine, be careful:

1) The mixing of the liquor must be done after the glutinous rice has cooled down. Otherwise, the hot glutinous rice kills the gray mold. The result will either be sour

stinky, or no movement at all.

2) It must be airtight. Otherwise it's sour and astringent.

3)Low temperature is no good. Thirty degrees Celsius or so is best.

Composed rice wine can be eaten raw. However, it is a bit irritating to the stomach and intestines. It is best to mingled with water to eat, the flavor is much softer, not too sweet and greasy, the flavor of wine is not too strong. It can also be cooked with dumplings and other things.

If you don't have glutinous rice, you can steam cornstarch, breaking it up at regular intervals and mixing it with water.

Without a steamer, you can also use raw glutinous rice. But I haven't tried it. Others have done so. It falls apart as soon as you cook it