Why didn t the mulled wine I made get hot all night, is it too cold?

We often see packaged sake in the supermarket, which is what we usually call glutinous rice wine.

Sweet rice wine. When I was a child, I cooked wine at home, and when the glutinous rice was just fermented, it was sweet, and I liked to drink it very much, and it would slowly become bitter. Not long ago, I ate the sake I bought once, and I thought it tasted good, so I made it at home according to the online practice, and after a few days I opened it and tasted it, it was not sweet at all and bitter, what is going on?

I asked the master to find out the reason. Why is homemade sake not sweet and bitter? Actually, it's koji.

Misplaced. The raw material for sake brewing is glutinous rice or jiangmi.

Sorghum and corn are also used in cooking grain and wine in rural areas. Koji can make the glutinous rice ferment faster, and the fermented glutinous rice will become soft and sweet, and there will be a small amount of water, which is the sake we eat, that is, when I was a child, I clamored to drink sweet rice wine. The master who often cooks sake is very familiar with koji, and he knows the quality of koji just by smelling it.

There is koji that specializes in making sweet rice sake, and rice wine made from this koji will not become bitter and sour for a long time, and if it is koji made from rice wine, the glutinous rice will become bitter after five or six days. The amount of koji should be according to the amount of glutinous rice, and the koji instructions will be marked, and the general is about the raw material. If you put too little fermentation, the effect is not good, and if you put too much wine, it will become bitter.

The amount of koji is different for each one, and it is basically indicated on the manual.

The steps to make your own sake are simple. Wash the glutinous rice and soak it overnight, gently crush it with your fingers, and if it can be easily crushed into powder, it will be soaked. Spread a layer of wet gauze inside the steamer, spread the glutinous rice flat, and insert a few holes in the middle of the glutinous rice with chopsticks.

This method can better breathe and make the glutinous rice cooked evenly, and the wine brewed when the glutinous rice is not ripe is also sandwiched. After steaming, spread out the glutinous rice and let it cool. Crush the koji into powder and stir together when the glutinous rice is slightly hot, be sure to stir well.

This allows the glutinous rice to ferment better, and the glutinous rice is 30 degrees Celsius.

The time is the most suitable temperature for fermentation.

Prepare a clean container, absorb the moisture inside, put the stirred glutinous rice in it, dig a hole in the middle, and cover the container with gauze, which cannot be sealed directly, so that the fermentation will be slowed down. Like the current weather, it can ferment in a day or two, and in winter, it is estimated that it will take three or four days. During this process, neither the container nor the glutinous rice can get wet, otherwise the sake brew will easily become sour and foam.

The fermented glutinous rice is sake, and it should be put in the refrigerator as soon as possible, otherwise it will easily become bitter at such a high temperature.

There are various ways to eat sake, and you can make sake-stuffed meatballs.

Boiled eggs stuffed with wine, or stir-fried. When you cook the rice balls, you can put in a spoonful of homemade liquor and garnish with a few wolfberries, isn't it very appetizing? People who drive should not drink alcohol.

It's as simple as making your own sake at home, and as long as you have a good grasp of the amount of koji, you can make your own sake yourself.

Through your narrative, to the current weather temperature, if there is such a situation, it is very likely that the alcohol and medicine are a little less, this does not matter, of course, if the temperature there is lower than 7-8 degrees, you can also add heat, in a day or two there will be a reaction, you can clearly feel it. Good luck and happiness!

Now the temperature is only in the mid-teens; The wine may be much slower in the sealed jar than in the summer, and it can be placed in the kitchen or balcony to let the sun shine to increase the temperature, or the temperature will increase in the foam box, this fermentation will be faster, the jar can not be too full, and it will expand during fermentation; After a while, open the jar and deflate.

If you don't ferment well overnight when you do it for a long time, it may be that the temperature of the environment is too low and not suitable for fermentation.

Why didn't I get a fever on the sweet sake lees all night? Isn't it too cold? One is the current temperature, one night may be too cold, and the other is that you don't have that ripple water in that sake lees?

So what's causing this, what are the reasons for this? Wait until the next day to see again?

Summary. Hello, sweet white wine does not heat. There are two reasons for this:

The amount of yeast in it is too small and does not ferment; The temperature is too low and the fermentation is slow. You can add some active dry yeast to help the fermentation start, the temperature will ferment at about 28 degrees, the fermentation will be slower at the beginning, and the temperature will rise after the yeast increases.

Hello, sweet white wine does not heat. There are two reasons: the amount of yeast in it is too small, and it does not ferment; The temperature is too low and the fermentation is slow.

You can add some active dry yeast to help start fermentation, the temperature will ferment at about 28 degrees, and the fermentation will be slower at the beginning, and the temperature will rise after the yeast early mother increases the rounding dust finch value.

1. The reason why the sweet wine has not yet been fermented is that the koji selected is not a good koji; 2. If the ambient temperature is too low, the wine will be brewed slowly; 3. The solution is: add a small amount of leather oak to some cold boiling water, and pour a small amount of sugar into the Rankai sweet wine; 4. If the container of sweet wine is a little hot, you can use a little cold boiled water to pour it on it; 5. The wine-making environment is kept at a temperature of about 30 degrees to ensure a sealed environment.

1. The reason why the sweet wine has not yet been fermented is that the koji selected is not a good koji; 2. If the ambient temperature is too low, the wine will be brewed slowly; 3. The solution is: add a small amount of leather oak to some cold boiling water, and pour a small amount of sugar into the Rankai sweet wine; 4. If the container of sweet wine is a little hot, you can use a little cold boiled water to pour it on it; 5. The wine-making environment is kept at a temperature of about 30 degrees to ensure a sealed environment.