How long can homemade mash sit and how long can mash last

Homemade mash can be stored for 30 days at room temperature and 60 days in the refrigerator. The shelf life of the packaged mash on the market is relatively long, and it can generally be stored for more than 1 year. It should be noted that the mash after opening cannot be left for a long time and needs to be drunk within 35 days.

In general, homemade mash should be eaten as soon as possible to avoid spoilage caused by leaving it for too long.

Moromi usually lasts for 30 days at room temperature and 60 days in refrigerators. It is recommended to eat it as soon as possible after cooking, and the taste will be poor after a long time. It should not be left for too long at room temperature because the original ecological mash will continue to ferment for a long time, that is, the alcohol content will increase and become more and more intense.

It will deteriorate after 60 days. If the mash deteriorates, it will form a white foam on the surface, and it can be eaten as long as it does not have this substance or does not smell sour. <

Homemade glutinous rice wine can generally be stored for 30 days at room temperature and 60 days in the refrigerator. It is recommended to eat it as soon as possible after making it, and the taste will be bad after a long time. It should not be left at room temperature for too long because the original rice wine will continue to ferment after a long time, which means that the alcohol content will increase and become stronger and stronger.

It will deteriorate after 60 days. If the glutinous rice wine deteriorates, it will form a layer of white foam on the surface, as long as there is no such thing or the smell is not sour, you can drink it. It should be noted that the rice wine needs to be drunk within 3 to 5 days after opening, so as to avoid the invasion of bacteria and microorganisms in the air, causing the deterioration of the rice wine and the heating of the alcohol.

Moromi is best stored in glass bottles, stainless steel or stabilized metal containers are fine, and it is better not to use plastic bottles. After the rice wine is ready, pour the wine into the pot, put it on the stove and bring it to a boil, and when it has cooled, pour the bottle and put it in the refrigerator to keep it for a long time. If you don't eat the dregs, squeeze them dry and boil the wine.

After the rice wine is ready, divide it into bottles, put it in the refrigerator, or it can be stored for a period of time, keep the rice wine, and the temperature of the refrigerator should not exceed 4 degrees.

1. Packaging and preservation:

1. Inflatable packaging preservation, mash is bad in viscous liquid, can be inflatable packaging, as long as the gas can prevent the continued fermentation of sweet wine koji. This method is slightly more expensive, but the shelf life of the product can be greatly extended.

2. Vacuum packaging preservation, in recent years, there has been a kind of vacuum packaging mash on the market, which is not affected by high temperature during sterilization, so it retains the characteristics of fresh mash in taste and color, and the effect is better.

2. Sterilization and preservation:

1. Packaging first and then sterilizing, the mash in the bag or bottle can be placed in 80 hot water for 30 minutes sterilization. This method has a great impact on the taste of the mash, and the sterilization effect is not ideal, but the method is simple and easy to operate.

2. It can also be sterilized with an instantaneous sterilizer before the mash is not packaged, and packaged immediately after sterilization. This method may cause secondary pollution in the process of sterilization and packaging, so the requirements for the environment are high, and the effect is not particularly good.

3. Ultraviolet lamps can also be used to sterilize at the same time as packaging. This method in the sterilization, the thickness of the raw material is required to be higher, if the thickness is large, the sterilization effect is not complete, resulting in a short shelf life, but this method is simple and feasible, and the cost is low, as long as the thickness is kept within 5 mm, this method is still very practical.

3. Freeze preservation: put it in the refrigerator for preservation.

Special Tip 6 Points:

1. Glutinous rice wine has a low alcohol content, and it is also a kind of wine, so you should not be greedy.

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

If the fermentation is insufficient, the glutinous rice has raw rice grains and teeth. The sweetness is insufficient, and the sake flavor is insufficient. When mixing koji, if you spill too much water, the glutinous rice will be empty and will not form lumps. Disperse as soon as it is cooked.

3. The key to making glutinous rice wine is that the utensils are clean, and there must be no oil splashes. Rice out of green, black mold, or not. If there is a little white hair on the rice noodles, it is normal and can be boiled and eaten.

4. The koji must be mixed after the glutinous rice has cooled. Otherwise, the hot glutinous rice kills the gray mold. The result is either sour and smelly, or it doesn't move.

5. Be sure to seal it well. Otherwise, it is sour and astringent.

6. Low temperature is not enough. Around 30 degrees Celsius (80 degrees Fahrenheit) is best.

1. How to store the mash after it is done.

The first method of preservation: after the rice wine is ready, pour the wine into the pot, put it on the stove and boil, wait until the wine is fully cooled, pour the bottle, and then put it in the refrigerator, which can be stored for a long time. If you don't eat the dregs, squeeze them dry and boil the wine.

The second method of preservation: After the rice wine is ready, it is divided into bottles and stored in the refrigerator for a period of time. (To preserve rice wine, the temperature of the refrigerator should not exceed 4 degrees.) )

In the first few days after the mash is cooked, the naturally synthesized sugar concentration in the rice is the highest, the alcohol concentration is very low, and the rice wine is sweet and delicious, which is the best time to eat. Therefore, before making it, it is necessary to take into account the consumption of family members, do not make too much at a time, and try to eat it within three or four days. If it is left for too long, the fermentation continues, and the wine will first become bitter and bitter, and then it will become sour and unpalatable.

Under normal circumstances, 1000g of Jiang rice can produce 1500ml of Jiang rice wine.

Second, the specific practice of mash.

1Place the glutinous rice in a clean small box.

2Soak for about 3 hours until you can crush the rice grains by hand.

3. Steam in a steamer, about 30 minutes, after the glutinous rice is steamed, insert some small holes with chopsticks, sprinkle some warm water on the glutinous rice, and steam for 5 minutes, so that the rice can be soft.

4Put the steamed glutinous rice in a clean box and let it cool.

5. Stir the glutinous rice evenly with an appropriate amount of sweet sake koji (put it according to your feeling), find a lunch box or other container that can be sealed, and put the glutinous rice in the container.

6. Cover the top of the sticky rice with a piece of wet gauze and seal the container.

7. Find a small blanket to wrap the sealed container and keep it warm for 1-2 days. It will take a little longer in winter, and you don't need to keep warm in summer, and the time is about 1 and a half days.

8. When it is done, it becomes a moromi residue. Sweet sake koji is available in supermarkets and markets. During the holding process, you can open the container at 1-2 days to see if it has been fermented and sweetened, and the fermented moromi will have rice wine and glutinous rice will be sweetened.

The finished mash must be put in the refrigerator, otherwise it is easy to get old, and the taste is not good, you can add a little ice grain to the made mash to prevent the mash from aging, and it can also increase the taste.

Hello, I am glad to answer for you, 30 days at room temperature, 60 days in the refrigerator. Rice wine is made by fermenting rice, and if the temperature is too high, the rice will continue to ferment, and the longer the fermentation, the higher the alcohol content. Therefore, at room temperature, rice wine can only be stored for up to 30 days, and it can be stored in the refrigerator for 60 days.

It is best to drink the opened rice wine within 3-5 days, too long will cause the rice wine to spoil.

Store at room temperature for 30 days, refrigerator for 60 days; It should not be left at room temperature for too long because the original rice wine will continue to ferment after a long time, which means that the alcohol content will increase, become stronger and stronger, and will deteriorate after 60 days.

1. Do not place in places with high temperatures. If rice wine is left at a high temperature for a long time, its taste harmony will be damaged, and the bitterness and tannins of the hops will be damaged.

The ingredients are oxidized, especially the color of the rice wine will turn red and cloudy, such as at 20 degrees Celsius.

Rice wine stored at a temperature will cause cloudiness 6 to 9 times earlier than when left at 5 degrees Celsius. Therefore, rice wine is best stored in a cool place or in a refrigerator;

2. Do not expose to sunlight. Rice wine that has been exposed to sunlight will produce one.

The moromi can be stored in the refrigerator tightly sealed for up to 60 days.

Moromi can be stored in the refrigerator, and it can be stored in the refrigerator for up to 60 days, and it will spoil after 60 days. However, it should be noted that if the moromi has been opened, it is best to drink it within 3 to 5 days, so as to avoid the invasion of bacteria and microorganisms in the air, causing the deterioration of rice wine and the heating of alcohol. If you want to keep the opened mash for a longer time, you can use a layer of plastic wrap as a septum, and then put the lid on the lid and put the jujube in the refrigerator, which can effectively isolate the air.

The mash grains cannot stay at room temperature for too long, this is because the original mash grains will continue to ferment for a long time, and the alcohol content will increase and become more and more intense. The mash can be stored in vacuum packaging, and the hidden lead eggplant is not affected by high temperature, so it can retain the characteristics of fresh mash in taste and color. The mash is viscous and can be packed with gas, which can stop the fermentation of the sweet sake koji by simply filling it with gas.

Origin of mash

The prerequisite for artificial sake brewing is the manufacture of pottery, otherwise it would not have been possible. In the Yangshao cultural site, there are both clay pots and clay cups. It can be inferred that about 6,000 years ago, artificial sake brewing began.

"Confucius Congzi" has a saying: "Yao Shun Thousand Bells", which shows that in Yao, wine has become popular in society. The word "Thousand Bells" indicates that this is a primary fruit wine.

Historical Records record that Yi Di made "purpose wine" to offer Dayu stove inspection, which is the origin of grain winemaking. Since the Xia, the business Zhou, the Qin and Han dynasties, and even the Tang and Song dynasties, are all steamed with fruit grains, fermented with koji, pressed and then drunk. As early as 1500 B.C., Chinese oracle bone inscriptions mentioned the use of wine sacrifices, and in the 8th century B.C., ancient Chinese poets also wrote poems depicting people getting drunk.

At the latest, around 1000 B.C., China invented the technology of fermentation and winemaking.

Summary. The mash should be stored in an airtight container that is kept at a low temperature and can be kept in the refrigerator for about a month.

The mash should be stored in an airtight container that is kept at a low temperature and can be kept in the refrigerator for about a month.

Can you add, I don't quite understand it.

Moromi is made by fermentation, so it's normal to have a slightly sour taste at room temperature, so don't worry too much. Putting the mash in the refrigerator can reduce the temperature grinding and increase the storage time of the grinding and cracking of the grains. In normal situations, if there are no further preservative measures, the mash can be stored in the refrigerator for about a month.

If left for too long, the microorganisms in the mash will still be active and may cause problems with spoilage or spoilage. If you want to preserve your mash better, you can break it up into smaller portions and store it in the refrigerator. Also, if you keep your mash for a long time, pay attention to the condition and smell before determining whether it is safe to eat.