Can koji and bran also make sweet wine 10

Method: Ingredients: 2 catties of glutinous rice sweet wine koji (available in supermarkets and useful amounts).

Preparation tools: a container for wine, preferably ceramic that is easy to keep warm;

In a basin or dustpan, the steamed glutinous rice is used to dissipate heat and mix the koji;

cotton wool or other insulation materials used to make wine brewing for thermal insulation during fermentation;

Steamer, steam the glutinous rice and use it.

Production process: 1. Wash the glutinous rice one day in advance and soak it in water (it is better to break it with your hands);

2. Drain the soaked glutinous rice and put it into the steamer to steam and steam thoroughly (it is better to take a long time);

3. Take the interval when steaming, put sweet wine koji in a bowl of warm water (big rice bowl, about 35 degrees) to let it multiply in advance; (Preferably about ten to fifteen minutes in advance).

4. Pour the steamed glutinous rice into the basin and turn it back and forth to cool it down to about 45 degrees, which is a little hot to the touch; (Too cold, hard to ferment; If it's too hot, the bacteria will be scalded to death)

5. Mix the koji evenly into the glutinous rice, mix it with your hands quickly, quickly put it into the prepared ceramic jar and seal the lid, and quickly put it into the prepared thermal insulation cotton and cover it;

6. When you smell the sweet smell of wine in the air, the wine is finished (don't open the cotton wool halfway to see it, it will flash fire.) It can be fermented in two days in summer);

7. After taking out the wine, if you feel that it is too sweet, or the wine is not strong enough, you can add it.

Three or four large bowls of cold boiled water, one or two tablespoons of white wine, and then ferment at room temperature.

Summary. The consequences of placing too much sweet wine koji when making sweet wine are as follows: adding too much sweet wine koji will cause the rice wine to ferment too violently, making the rice wine bitter taste; causing material waste; Too much koji does not affect the mellowness and alcohol content of the wine; Excessive placement of koji will lead to a large amount of yeast and rhizopus, and if the fermentation needs to be stopped in the subsequent process, the heating time and the dosage of chemicals added will increase. In addition, after putting too much, the liquor will precipitate in the liquor, which will affect the taste to a certain extent.

The solution is as follows: supplement an appropriate amount of cooked glutinous rice; Supplement the appropriate amount of sugar solution to make the fermented rice wine less bitter and contain a higher alcohol content for easy preservation.

What happens if you make sweet sake and put too much sweet sake koji?

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The consequences of placing too much sweet wine koji when making sweet wine are as follows: adding too much sweet wine koji will cause the rice wine to ferment too violently, making the rice wine bitter taste; causing material waste; Too much koji does not affect the mellowness and alcohol content of the wine; Excessive placement of koji will lead to a large amount of yeast and rhizopus, and if the fermentation needs to be stopped in the subsequent process, the heating time and the dosage of chemicals added will increase. In addition, after putting too much, the liquor will precipitate in the liquor, which will affect the taste to a certain extent. Here's how to fix it:

Supplement with an appropriate amount of cooked glutinous rice; Supplement the appropriate amount of sugar solution to make the fermented rice wine less bitter and contain a higher alcohol content for easy preservation.

There are various ways to prepare koji, and the taste of koji varies depending on the flavor of the sake brewing. If you say rice wine is distilled spirits, the koji should be made with yeasts with high saccharification power and strong alcohol production capacity. The sake brewing is different, and high saccharification power is enough. The alcohol content of the sake brew is only about 1%.

Not the same. Sake brewing is a dessert based on saccharification, and low-alcohol rice wine and distilled rice wine are alcoholic beverages. Angel sweet koji can be made into liquor, not low-alcohol rice wine or distilled rice wine, otherwise there will be less wine.

Summary. Hello dear, sweet wine koji can be made into liquor.

Can sweet wine koji be made into liquor.

Hello dear, sweet wine koji can be made into liquor.

However, it will reduce the alcohol content, but it is not suitable for making liquor, and it is suitable for glutinous rice wine.

Pay attention to maintaining temperature and humidity.

White shochu production method: Preparation materials: glutinous rice:

Appropriate amount, koji: appropriate amount. 1. Steaming the glutinous rice first, then mixing it with koji, and then wrapping it in a quilt and fermenting for 24-48 hours 2. Ferment until the plate is full of wine 3. Change the wine to a large container, and ferment it again for about a month, the sweet wine is empty due to excessive fermentation, the glutinous rice is empty, it is all wine, and the wine taste is also very strong, so you can bake the liquor4. Put 3-4 catties of tap water in the pressure cooker, and then put the fermented wine trough into the pot, and pour cold water into the clamp cylinder (the water tank next to the pressure cooker) 5. Put a container for wine under the clamp tank, and then boil the wine over high heat, and then turn to low heat and roast slowly, the wine becomes steam after high temperature and heats into the inner wall of the clamping cylinder through the hose, and becomes liquor after cooling with cold water in the clamping cylinder 6, and the finished liquor can be stored in a container.

Can sweet sweet sake koji be mixed with flavored sweet sake koji?

Can be sweet type sweet wine koji and flavor type sweet wine koji can be mixed use, there is no problem, sweet wine koji is mainly used for production and sweet wine brewing, in the process of sweet wine brewing, sweet wine koji is mainly fermented preparation, if you want to mix it then Penghe is not a problem of covering the state.

The first disadvantage of putting too much alcohol on the pill is a waste of money.

In addition, the use of more alcohol and medicine will not affect the mellowness and alcohol content of the wine.

If the fermentation needs to be stopped in the subsequent process, the heating time and the amount of chemicals added will increase.

In addition, after putting too much, the liquor will precipitate in the liquor, which will affect the taste to a certain extent.

It's not going to be good, it's just that it ferments faster and feels more violent when you drink it.

Sweet sake koji is mainly used to make sweet sake brewing, and in the process of sweet sake brewing, sweet sake koji is the main fermentation preparation. Sweet wine koji is a saccharifying bacteria and yeast preparation, and the microorganisms contained in it mainly include Rhizopus, Mucor and a small amount of yeast. Yeast powder is yeast that has not been decomposed, but the nutrients of yeast powder have been decomposed, the speed and efficiency of microbial absorption and utilization are higher, and the fermentation residue is less; At present, the research on biological fermentation basically adopts yeast extract powder and yeast extract, and yeast powder is mainly widely used in traditional antibiotics and other fermentation industries.