Can the lees of glutinous rice wine be used as a filial piety agent?

Glutinous rice wine. The lees can be used as a starter culture. However, this starter culture cannot be used to make rice wine, and the concentration is not enough. But steaming steamed buns as a leavening agent is very good.

With the sake lees and noodles of glutinous rice wine, you don't need to add water, and the amount of flour is synchronized with the amount of sake lees of glutinous rice wine, and the noodles can be the same as ordinary steamed steamed noodles. Naturally fermented, the steamed steamed buns are soft and sweet, and the wine is rich in aroma.

Steamed buns stuffed with rice wine.

You can also make glutinous rice wine dough soft cakes, after fermentation rice grains can not be seen, very delicious.

The above hands-on experiments are by no means replications.

The wine residue of glutinous rice wine can be used to make filial piety agents, steamed steamed buns, and pancakes are very good and sweet and delicious filial piety agents.

The residue of glutinous rice wine has no fermentation effect and cannot be used as a starter culture, so you have to buy a special starter culture for fermentation.

If the lees of glutinous rice wine are used as a starter culture, they must be fermented before they can be used.

The koji has a lot of bitterness and a strong taste, if it is not very heavy, just let it go after the wine comes out and let it mature naturally.

The fermentation time of sweet wine is closely related to the temperature. At room temperature 25 or 26 degrees, it takes 48 hours to make it. About 30+ hours at room temperature 30 degrees. At room temperature of 35, it ferments in 20+ hours. So the specific situation is treated on a case-by-case basis.

Can the sake residue of glutinous rice wine be used as a starter culture, and can it be used as a starter culture?

Sweet sake koji is used to make sweet wine, and yeast is generally used to ferment pasta.

Koji is made by moving the conidia of koji mold into white rice that has been intensively steamed, and then keeping it warm, and hyphae grow luxuriantly on the rice grains. The amylase produced by Aspergillus will saccharify the starch in the rice, which will ferment it into rice wine.

Yeast is a single-celled fungus and is not a unit of phylogenetic classification. A tiny, single-celled microorganism invisible to the naked eye that ferments sugar into alcohol and carbon dioxide, and is a typical heterotrophic facultative anaerobic microorganism.

Therefore, the two have different functional uses.

Here's how to make liqueur:

Ingredients: 500g glutinous rice, 4g Angel sweet wine koji (sweet wine type), 200g of purified water

Production steps: 1. 500g of round grain glutinous rice, pour it into an oil-free container and rinse it two or three times.

2. Add water and soak for 24 hours, and change the water every 8 hours.

3. Put it in oil-free gauze, steam it in a pot for about 20 minutes, and taste it without pinching.

4. Cool the rice below 35 degrees Celsius.

5. Add a small amount of cold boiled water to the koji and rinse away.

6. Take an oil-free container and boil it for one minute to sterilize. Pour in glutinous rice, add 200g of cold boiled water and stir to disperse, pour in koji and mix evenly, and dig a nest in the center to facilitate observation of the fermentation.

7. Put it into the fermenter, and the temperature is stable at about 30 degrees, and it must not be higher than 35 degrees.

8. The fermentation time is 30 to 36 hours, pay attention to the observation center, and wait until the water exceeds two-thirds of the height of the glutinous rice, which means that the fermentation is successful.

9. Dig a piece, pour an appropriate amount of water into the pot and boil, add beaten eggs, red dates, and wolfberries, which is a nutritious and delicious breakfast.

The method of making liqueur with yeast is as follows.

Production conditions: glutinous rice: 350 grams.

Angel sweet koji: 3 grams.

The steps are as follows: Step 1: Take 350 grams of glutinous rice and wash and soak for 12 hours in advance.

Step 2: The soaked glutinous rice does not need to be watered, just keep the glutinous rice in the bowl as flat as the water, put it in the microwave and heat it on high heat for 13 minutes.

Step 3: After the glutinous rice is slightly cool, add cool boiled water to rinse the rice grains twice, then add koji powder and mix well, put it in a clean container and flatten it, dig a hole in the middle and cover it with plastic wrap.

Step 4: Then cover the lid and put it in a cotton bag to keep it warm and ferment for 24 hours, you can take it out to observe whether the wine is out, you can judge whether it is fermented by smelling the taste, if the temperature does not reach 30 degrees during the period, you can throw a hot water bottle into the cotton bag to help heat it. In spring and autumn, it takes 36 hours of fermentation to produce a fragrant and sweet sake.

Step 5: Dessert wine finished.

Standard method for making sweet wine:

1. Soaking: Wash the glutinous rice and soak it for 12 to 16 hours until it can be crushed by hand.

2. Steamed rice: Put water in the steamer, put a layer of white cloth on the steaming drawer, and boil the water until there is steam. Place the drained glutinous rice on a cloth and steam for about an hour.

Taste it yourself and find out. Without this cloth, the glutinous rice will block the hole in the steaming drawer, and it will not be steamed. There is a experience of failure in this.

Taste the texture of glutinous rice, and if the rice is hard, sprinkle some water and mix it before steaming for a while.

3. Drizzle rice: Take the steamed glutinous rice away from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling.

Spread a few sheets of aluminum foil on the table, spread the glutinous rice on top of it into a layer two or three inches thick, and let it cool through. Sprinkle a little cold boiled water on the cooled glutinous rice, and spread the glutinous rice with your hands, using as little water as possible.

4. Drop the tank and build a nest: put the pot in an incubator of about 30 degrees for 24 to 48 hours, if the rice becomes soft, it means that it has been saccharified; If there is water and the smell of wine, it means that there is alcohol and lactic acid, and the heat preservation can be stopped. It is better to steam it again to kill the microorganisms and enzymes in it and stop its activity.

In this way, the dessert wine is successfully made.

5. Cultivation and maturation: put the pot in an incubator of about 30-32 degrees for 24 to 48 hours, if the rice becomes soft, it means that it has been saccharified; If there is water and the smell of wine, it means that there is alcohol and lactic acid, and the heat preservation can be stopped. It is better to steam it again to kill the microorganisms and enzymes in it and stop its activity.

In this way, the dessert wine is successfully made.

Precautions: 1. The koji must be mixed after the glutinous rice has cooled through. Otherwise, the hot glutinous rice kills the 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 to 32 degrees Celsius is best.

4. The key to making wine is to be clean, and everything should not be stained with raw water and oil, otherwise it will become moldy and hairy. Wash and dry the rice steamer, the rice shovel, and the rice wine container, as well as wash and dry your hands.

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

6. If the fermentation is insufficient, the glutinous rice has raw rice grains, teeth, insufficient sweetness, and insufficient wine taste.

7. When mixing koji, if the water is spilled too much, the glutinous rice will be empty in the end, and it will not form a lump, and it will fall apart as soon as it is cooked.

There are two ways to make dessert wineIf you want to get a stronger flavor, there are two ways:

1. Appropriately extend the fermentation time of sweet wine, for example, you generally leave it for 24 hours at the specified temperature, but now you can appropriately prolong.

2. Put a little yeast when adding sweet wine koji during the production process, but the amount must be small.

No, I've tried, but it only comes out with a little bit of wine, not a hint of sweetness! The reason is that making sake also requires a microorganism called Rhizopus. It's best to buy koji to make it, oxygen-free, and the temperature is 25-30!

There are many types of yeast, and ordinary yeast does not achieve the effect.

As we all know, roses are the most commonly used flowers to express love; In ancient Greek mythology, the rose was a combination of love and beauty, both the embodiment of the god of beauty and the blood of the god of love. Rose tea is sweet, fragrant, and sweet; What does rose wine taste like? Next, Mr. Tang Sanjing Huang Lina will introduce you to the production method of rose wine and the practice of homemade rose wine.

Fermented rose glutinous rice wine production method Raw materials: 2 catties of glutinous rice, 400g of Yunnan Yunnan red roses, 1 sweet wine koji, 1250g of sugar, 1 lemon, 2g of fruit wine yeast, 5200ml of distilled water, and 16 degrees of rose wine. First of all, you should first make 1 pound of glutinous rice sweet wine and 2 catties of glutinous rice, wash and soak for 4 hours, steam, and cool to about 33 degrees.

2. Crush the sweet wine koji, leave a little koji, sprinkle the rest of the koji on the glutinous rice, stir well, and bottle. Dig out a V-shaped nest in the middle, and sprinkle a little bit of the remaining koji on the rice noodles and the V-shaped nest. After 30 hours, when I saw that there was wine coming out of the nest, I added 500ml of cold boiled water and sealed the one-way valve to ferment.

Stir twice a day for an average of 3 days after adding water.

Secondly, make rose wine.

1. Wash the roses with cool boiled water and grind them with a juicer for later use. The ratio of roses to water is 1:13, add 5200ml of distilled water, heat the temperature with stainless steel to between 50 degrees and 55 degrees, keep it for more than 3 hours, add sugar, and add a lemon juice, the original brown rose juice becomes rose-red, and the pH value is adjusted to about one.

2. Cool below 35 degrees, add the activated yeast liquor, and wait for fermentation. 3. Filter, then bottled, water-sealed one-way fermentation. 4. After filtration, the rose dregs are put into glutinous rice wine to continue fermentation, and filtered after 7 days.

5. After 21 days, the supernatant after fermentation of glutinous rice wine and rose wine is sucked out with a siphon. The rosette is purplish red in color and smells like roses.

6. Then mix the remaining glutinous rice wine and rose wine and distill 1 kg of liquor with more than 40 degrees. It is also poured into a ceramic jar and mixed for aging. At this time, the rose glutinous rice wine tastes like rice wine, mixed with a faint rose fragrance.

Different from the feeling of honey osmanthus tea wine.

No, generally fermented is some glutinous rice, so as long as you filter the glutinous rice residue in the glutinous rice wine, it will not continue to ferment, the glutinous rice wine is sweet and delicious, and the degree is not too high, it is indeed delicious.

Yes, after taking the sweet wine, add an appropriate amount of boiled water below 35 degrees to the remaining glutinous rice residue to continue fermentation.

At room temperature, the filter residue of rice wine will ferment. Therefore, it should be eaten in time to avoid the excessive flavor of fermented wine.

The lees can be re-fermented to make sake brewed, and here's how to do it

Ingredients: 1000g glutinous rice, 200g sake lees

Production steps: 1. Soak glutinous rice for about 2 hours. Pinch the glutinous rice by hand and it will rot.

Put the rice into the pressure cooker and steam it for 40 to 50 minutes. First the big fire, then the low fire.

3. After the pressure cooker is naturally degassed, first see if the glutinous rice is all steamed. After confirming that it is fully understood, rinse it under the faucet and wash it until the grains are clear. Set aside and drain slightly.

4. Mix distiller's grains with 50 ml of water. Take a container with the drained glutinous rice, mix it with the sake lees water, and mix well.

5. Spread the surface plate of the mixed glutinous rice flat, leaving a hole in the middle. Cover the surface of the container with plastic wrap.

6. Wrap it in something relatively warm and let it ferment, which can be a down jacket, quilt, etc. In the summer, when the temperature is high, it is about a day and a half. In winter, if you have the conditions, you can use an electric blanket to heat it up. The higher the temperature, the faster the wine will grow.

7. The wine can be made in about a day.

You can tell you professionally that the fermented sake lees can be fermented by adding koji to produce wine, because there are still some sugar and starch left in the brewed sake lees, these sugars and starches are enough to make liquor, how much wine can be brewed depends on the amount of sugar and starch residue in the sake lees and the amount of sake lees, of course, the amount of koji that needs to be invested again is also more, the latter answer involves trade secrets, I refuse to answer here, I hope this answer can help you.

1. It can be refrigerated at low temperature, and low temperature can inhibit the activity of yeast in the wine, so that the fermentation will not continue, or it will be carried out very slowly.

2. Heat the fermented rice wine to more than 50 degrees Celsius to kill most of the bacteria in the sweet wine, so that the fermentation will not continue. And the rice wine after heating tastes better when refrigerated.

Add liquor, the yeast can survive with an alcohol content of less than 12 degrees, and with a little wine, the fermentation will stop.

Otherwise, put it in the refrigerator

In addition, the ventilation mentioned upstairs is definitely not good, because ventilation will only exacerbate yeast reproduction.

Rice sake brewing is the result of anaerobic respiration, and if you want to stop fermentation, you just need to avoid closure.

When brewing, depending on the temperature, it usually takes 2-3 days.

If it is a thoroughly fermented glutinous rice wine, it is generally filtered for 8-10 days, and then sealed for secondary fermentation.

The specific methods are:1After fermentation for 3 days, add water (one pound of rice and one pound of water) after a lot of sweetness

Then seal the fermentation until it is no longer bubbling (usually good by the tenth day) 3Filter the sake lees and seal the liquor for secondary fermentation (as short as one month, as long as 5 months) 4Draw out the clean wine on it when it's the coldest in winter.

This wine is generally below 18 degrees and yellow in color. If you prefer a sweet wine, heat and sterilize the wine in the second step while the fermentation is still over.

1: The normal situation is 2 to 3 days.

2: If it is a thoroughly fermented glutinous rice wine, it is generally filtered for 8-10 days, and then sealed for secondary fermentation.

3: In the coldest part of winter, take out the clean wine on the top, this wine is generally below 18 degrees, if you like sweet wine, in the second step, while the fermentation is not over, heat and sterilize the wine.

4: There is mainly depending on the weather and how much, you can observe whether the red grape pomace is bright and red, and you can leak the slag out and bottle it.

5: At this time, the wine will continue to ferment, so don't shake it every time you open the bottle, otherwise it will be like Sprite.