How do you get rid of the sourness in corn wine?

Ways to remove the sour taste in corn wine:

By steaming liquor, the active ingredients such as alcohol, water, advanced alcohols, and acids in the fermented ferment are evaporated into steam, and then cooled to obtain liquor. During distillation, alcohol, aromatic substances, and mellow sweet substances should be extracted as much as possible, and impurities should be removed as much as possible by pinching the head and tail.

Corn liquor making process:

1. Crushing: Select fresh buds with full particles, no mildew and no insects, dry them in the sun or dried, grind them into powder, and sieve off the slag.

2. Stirring: Stir the sieved bud grains with warm water, add 90-100 kg of water per 50 kg of bud grains, mix well and knead them by hand to feel moist, but not clumpy.

3. Steaming: Spray the stirred bract grains with water in a ratio of 4:l, spray the water on the bract grains, stir them well, and then place them in a steamer covered with gauze, and heat and steam them over high heat.

When the air pressure is large, keep the pressure, uncover the cage after steaming for about 5 minutes, remove the bud grains from the cage, clean up the agglomeration in time, and then spray slightly more water than the first time, continue to basket, and steam with high heat; When the air pressure increases, keep the pressure and steam for about 30 minutes, when the buds are loose, not thin paste, ripe and free of pinching, spread out and cool.

4. Saccharification: Wait for the buds to be steamed, spread out of the pot and dry, and the temperature will be lowered to about 35 degrees Celsius. For every 100 kg of bud grains, use koji kilograms.

After stirring evenly, put it into a cylinder or barrel, at this time, the temperature of the bud grains is kept at 30 degrees Celsius, and the sweetness will be produced after saccharification for 18-20 hours.

5. Fermentation: Take the cooled cooked bud grains and mix the sweet wine koji at a ratio of 160:1, fully stir evenly and then put it into a ceramic vat, seal the mouth of the cylinder, place it in a relatively dry place, and take it out after fermentation for 25 to 35 hours.

Towards the end of fermentation, take out a little to taste. If it is sour, it means that the fermentation is about to be done, and the fermentation should be cooled down and slowed down; If it has a bitter and spicy taste, it indicates that fermentation has passed. Therefore, it is important to maintain a moderate fermentation, and it is necessary to adjust it according to the specific situation at the time of fermentation, which is all based on experience.

The fermented wine mash is put into a clean cloth bag and filtered, and the filtrate is allowed to stand for about two days, and then the upper layer of clarifier is siphoned to obtain bud valley sweet wine.

6. Distillation: Start steaming on a high fire, keep a simmer in the middle, and finally distill on a high fire for 15 minutes, so that all the processed materials will be steamed out of the wine. The alcohol content of the finished wine is generally 40 degrees, and the highest is generally 50 degrees, and the color is white, fragrant, and mellow.

When rice wine is fermented, it is overheated and causes a sour taste. You can add a little sugar in moderation to remove some of the sourness. If the sour taste is severe, it is recommended not to eat it, it is likely that it is sour due to bacterial infection.

In this case, you need to heat it at a high temperature to kill the bacteria, or you can remake the rice wine, taking care to control the fermentation temperature, which is about 25 degrees.

The correct way to make rice wine:

Soak the glutinous rice with water first (half a day is enough) and rinse well.

Put water in the steamer, put a white cloth on the steaming drawer, and boil the water until there is steam. Place the drained glutinous rice on a cloth and steam it. About one hour. Taste it yourself and find out. Without this layer of cloth, the glutinous rice will block the hole in the steaming drawer, and it will not be steamed.

Grind one piece of koji into powder and set aside.

Remove the steamed glutinous rice from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling. Sprinkle a little cold water on the cooled glutinous rice and break it up with your hands.

Use as little water as possible. Sprinkle the koji on top of the glutinous rice and mix as much as possible. Don't be in a hurry, sprinkle a layer, mix well and then sprinkle.

Leave a little koji behind.

Transfer the glutinous rice to a fermented container. A larger rice cooker will do. It is also used to soak glutinous rice.

Gently press with the palm of your hand while placing it. When you're done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands into the container with a little cold water, and then press the glutinous rice with your hands and wipe it to make the surface smooth.

Finally, cover the glutinous rice with plastic wrap, leaving as few gaps as possible. Close the lid. Place in a place where you are warm, such as in a basket of clothes.

Place the container in the oven. There's always a little flame in the old-fashioned oven, just enough to keep the temperature mild. It's a way to be lazy. It is best to keep warm with clothes and quilts, and the indoor temperature is unstable in winter.

It'll be fine in about three days. Check at any time in the middle to see if there is a fever. Fever is a good sign.

You can try it on the third day. The finished fermented glutinous rice is crispy, juicy, fragrant, sweet, and the wine does not rush to the nose, 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 it is done well, the glutinous rice does not fall apart and can be divided into pieces. If the fermentation is excessive, the glutinous rice will be empty, full of water, and the flavor of the wine 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.

Many people's experience in sake brewing can determine that there are three reasons for the sourness of glutinous rice sake: temperature, sake rice, and koji.

1. Temperature. The most common reason for glutinous rice wine sour is temperature, the temperature is too high so that the fermentation process does not produce alcohol bacteria to begin to multiply, the production of alcohol also produces many acids, when the alcohol content reaches more than ten degrees can inhibit the sour taste is already obvious, this time it is too late. So the key to avoid this problem is to dry, after steaming the rice should be spread out to dry, touch the surface with your hands to get cold, preferably the temperature should not exceed 35 degrees.

2. Wine and rice. Wine rice is the raw material for winemaking, the requirement is to be cooked thoroughly, not into a group, not paste, if you can meet these three requirements, it means that the preparation of wine and rice has been successful, the other is water, if you use a rice cooker can be steamed directly, but the amount of water is less than the usual steamed rice, to ensure that it is not a group, if you use a grate, you need to soak the rice for 12 hours.

Sogou asked. It should also be noted that a small amount of water needs to be added to start fermentation after the rice is dissipated, and the amount of water in sweet sake is less, and the amount of water in sake is large, so if it is winter, it can be opened for inspection within 48 hours, and if it is summer, it can be opened for inspection within 24 hours, and if there is a sweetness label, it has entered the saccharification stage.

3. Koji. Koji is one of the important factors in the fermentation process, and many people fail to ferment because of improper koji selection, so sweet koji can be used.

Why does home-brewed glutinous rice wine sour.

Can you still eat wine when it is sour?

The sour turning of glutinous rice wine is generally caused by the reproduction of some spoilage bacteria (such as lactic acid bacteria, etc.), which eventually produces organic acids such as lactic acid, acetic acid or citric acid in the wine. Theoretically, as long as these acids are present, whether they are diluted, sweetened, or even re-fermented with new wine, they will not be completely sweetened, but only weakened. If you want to continue to eat, after completely boiling, you can still eat it with some sugar, and these acids are not harmful to the human body (if they become sour for a long time at room temperature, they cannot be eaten).

Key points for making sake.

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

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

3. Low temperature is not enough. Around 30 is best.

When the rice wine becomes sour, it may be that the production steps are somewhat incorrect, resulting in some acid produced during the fermentation process, which is not good for the human body, and such rice wine cannot be drunk. In the process of making rice wine, if the steamed glutinous rice is still hot, the koji is added, which will cause the koji to deteriorate, and the rice wine will be sour and may even be smelly. In addition, if the jar for rice wine is not tightly sealed, it will also cause the rice wine to become sour.

You must be cautious when making rice wine, and you must follow the requirements at every step, and you can't be in too much of a hurry, otherwise you won't be able to do it well. Home brewing prevents rice wine from turning sour: 1

The utensils used to make wine must be clean, which is very important, and it is easy to break if you are not careful, and add some sorghum wine to prevent rice wine from becoming sour. 2.After the rice wine is ready, put a few slices of ginger on top of the wine to prevent the rice wine from becoming sour.

Rice wine can become sour if it is not made well or stored improperly.

1.If the fermentation time is not enough, the rice wine will taste light and sour, and it can be fermented for a longer period of time.

2.The most important thing to make rice wine is to control the temperature, if the temperature is too high, the rice wine will become sour, and if the temperature is too low, the rice wine will not open. Therefore, if you make rice wine in summer, the temperature should be controlled at about 30 degrees Celsius; If the indoor temperature is below 20 degrees Celsius, the rice wine should be placed next to the fire and wrapped in a blanket to ferment.

3.Special care should be taken when making rice wine, so that the rice cannot be stained with greasy, otherwise it will make the rice wine sour and inedible.

4.Rice wine can be stored in the refrigerator for about 15 days, and the low temperature inhibits its further fermentation, and the rice wine will become sweeter and sweeter. If stored for too long, it will turn sour, so it is not advisable to make too much. For those that already have a sour taste, you can add water to boil, and add a little baking soda to remove the sourness.

How to remedy the sour rice wine, let me tell you, add some baking soda powder to make the rice wine sour, and add it if it is still sour, and the alkali should be less each time, not more, and the alkali will be astringent. The most important thing is how to preserve rice wine Boil the rice wine in boiling water for 10 minutes along with the container containing the rice wine, this method can prolong the freshness of the rice wine.

Hello, rice wine is rice fermented with some yeast and then becomes alcoholic.

Then after we pour out this rice wine for him, if it is sour, we can put some sugar, and put a little sugar when eating, so that it will not be sour.

The solution to make acid in rice wine is that a certain amount of soda can be added to neutralize the acid to reduce the acidity of rice wine. The amount of soda added needs to be realistically determined according to the amount of rice wine.

If the rice wine becomes sour due to leaving it for too long, it is not recommended to continue drinking the rice wine.

Summary. It is not normal for corn wine to have a sour taste, and it is due to improper handling during the brewing process that has caused the acid content in the wine to increase. Thus there will be a sour taste.

It is not normal for corn wine to have a sour taste, and it is due to improper handling during the brewing process that has caused the acid content in the wine to increase. Thus there will be a sour taste.

There are mainly the following reasons: 1. The quality of koji medicine is not good, 2, the fermentation temperature is abnormal, 3, the quality of the mixture is not good, or the dosage is too large, 4, the fermentation dense skin is not tightly sealed, and the fermentation time is too long5. Improper wine picking, too much wine tail is connected to the middle wine.

Can you drink it? You may not be able to continue fermentation in the later stage, so don't drink it if the amount is not large.

For sour rice wine, there are several ways to sweeten it:

The first method: If you want to continue to use the sour rice wine, you can use alkaline noodles, that is, baking soda, to turn into water, or buy soda directly and add a part of the glutinous rice wine to boil for a while, so that the acid in it will produce an acid-base neutralization reaction. In this way, the acidity is removed, and this acid-base reaction produces salt, which will not affect the consumption!

The second method is to add enough sugar directly to the sour rice wine to let the sweetness cover the sourness, but this method is not scientific, because the essence of the sourness has not changed, it is just covered by the sweet eggplant! So this method is not advocated!

In fact, for the brewing of sweet rice wine, the main thing is to pay attention to controlling the brewing process, mastering the right temperature, and trying not to make it sour. If it really turns sour, try not to eat it!

Because for the brewing of rice wine, the brewing process is not complicated, and the cost is not very high, so it is good to brew again when it is sour, and there is no need to eat it again, because after all, after becoming sour, it feels like it is a feeling of spoilage, which greatly affects the mood of eating, so I recommend that after being sour, try not to eat Lu Na with it!

If you want to apply it again, you can choose edible alkali soda to turn into water, or immediately buy natural soda water to add a part of Fantan glutinous rice liqueur and boil it for a while, so that the acid and alkali in it will be converted into salt, and it can still be eaten. In addition, if you know what fresh fruits or ingredients are in the juice of a more alkaline state, you can add it to glutinous rice and cook it together, and you can also make it sweet. (Be sure to cook it, as it reflects the need for temperature).

Way two. Talent can still be taken with a little sugar, and this acid is not harmful to the body (if it is left at room temperature for a long time to become sour, it cannot be taken). If you really think that glutinous rice sweet wine becomes sweet after being sour, it is not impossible to understand that glutinous rice sweet wine becomes sour because it contains a certain amount of citric acid.

If the wine is sour, it also indicates that there are some mistakes in the production process, and some acid is caused in the whole process of alcohol, which is not good for the body, and that kind of wine should not be drunk. Yeast is added to the steamed rice while it is still hot, which will cause the yeast to become moldy, and the rice will be sour and may continue to stink. In addition, if the clay pot containing the sake is not tightly sealed, it will also cause the sake to be sour.

In the case of making rice wine, you must be cautious, every step must be in accordance with the regulations, you can't be too anxious, otherwise it will not be very good.

Can you drink glutinous rice liqueur when it turns sour.

The sour glutinous rice liqueur is due to the proliferation of some spoilage bacteria after a long period of storage, and finally produces citric acid such as lactic acid bacteria, formic acid or sodium citrate. As a result, it will feel sour when you drink it. The glutinous rice dessert wine becomes sour, due to the wrong quality assurance method, and the glutinous rice dessert wine is generally put into a container and stored in a naturally ventilated and cool place.

If it becomes sour for a long time, it can not be taken if it becomes sour, otherwise it will affect the physical and mental health of the human body, and it is recommended that the glutinous rice sweet wine brewed should be taken within 3 or 4 days.