Rice can make wine, so can you make vinegar?

Rice can make wine, you can also make vinegar, teach you to make your own rice vinegar, easy to learn Rice is our main food, now as long as we talk about rice, I think of Mr. Yuan Longping, it is he who keeps people all over the world away from hunger, it is really great. Rice can be made to make wine or vinegar, and rice can not only be eaten directly, but smart Chinese will use it to make a lot of food. The vinegar made from rice is called rice vinegar, and rice vinegar is a seasoning that we often use in cooking.

Let's take a look.

Usually we use rice to make our own rice wine, so can we make our own rice vinegar? Rice wine is generally brewed in two or three days, but it takes a little time to brew rice vinegar. In the past, my mother also brewed her own rice vinegar, and the rice vinegar she brewed by herself has a rice flavor and a sour taste, which can be stored for a long time.

If you don't open your own rice vinegar like this, the older it is, the more fragrant it is, just like the old vinegar in Shanxi, the older it is, the more fragrant it is, and the more expensive it is. The following is a brief introduction to the brewing method of rice vinegar, which is simple and easy to learn, and interested friends can try it.

Homemade rice vinegar】 Ingredients: rice, sugar, cool white boil.

Method: In the first step, wash the rice, then cook it in a pot, and let it cool for later use.

Step 2: Take 2 bowls of rice, put them in a container, then add 2 tablespoons of sugar and 2 bowls of cold boiled rice and stir well.

The third step is to prepare a clean glass jar, scald it with boiling water, wash it, and then dry it.

The fourth step is to pour the cooked rice into the jar with the soup, then seal it and leave it at room temperature for two or three months.

The fifth step, after three months, take out the upper layer of the clarifier, add 1 tablespoon of brown sugar or some cool white to open, and then seal it for 3 months, the rice vinegar is ready, and you can smell the sour smell when you open the bottle.

Rice vinegar is made in this way, rice wine needs to be added with koji, rice vinegar is not needed, but the fermentation time is relatively long, several months, if you are interested, you can try it, and follow this to ensure success.

Rice can not only make wine, but also vinegar, like the usual rice wine is made from rice. And the longer you leave it, the more fragrant it becomes. Therefore, rice can be made into vinegar.

Surely, otherwise why is there such a thing as rice vinegar. I've never seen a pig run and I've eaten pork, and I've never seen rice vinegar as a vinegar, so I've definitely eaten rice vinegar. I don't want to put a little bit of food now.

Rice can be made into wine or vinegar, and the vinegar made from rice is called rice vinegar, and the rice vinegar brewed by yourself has a rice fragrance, a very sour taste, and can be stored for a long time. If the vinegar is not opened, it will be aged vinegar for a long time.

Summary. Method] 1. Scoop up the rice and soak it in cold water for half a day. 2. In a large steamer, take the rice to the cage drawer and steam it for about 30 minutes.

3. Put the steamed rice in a basin (wash the basin clean, not stained with oil) and let it cool. 4. Dry a thermos of cold boiled water for later use. 5. Dissolve the sweet wine medicine in a bowl with cold boiled water.

5. After the cooked rice and boiling water are cooled, sprinkle the cooked rice basin with an appropriate amount of cold boiled water, stir the rice with your hands, and don't put water after the rice is scattered. 6. Mix the melted sweet wine medicine in a rice basin, stir well, cover the basin, and place it one foot away from the heating. 7. After three days and three nights, you can smell the smell of rice wine in the house, and it is done.

Method] 1. Scoop up the rice and soak it in cold water for half a day. 2. In a large steamer, take the rice to the cage drawer and steam it for about 30 minutes. 3. Put the steamed rice in a basin (wash the basin clean, not stained with oil) and let it cool.

4. Dry a thermos of cold boiled water for later use. 5. Dissolve the sweet wine medicine in a bowl with cold boiled water. 5. After the cooked rice and boiling water are cooled, sprinkle the cooked rice basin with an appropriate amount of cold boiled water, stir the rice with your hands, and don't put water after the rice is scattered.

6. Mix the melted sweet wine medicine in a rice basin, stir well, cover the basin, and place it one foot away from the heating. 7. After three days and three nights, you can smell the smell of rice wine in the house, and it is done.

Vinegar is made from Jiangmai wine. If you have made Jiang rice wine, there will be some rice residue leftover, and some people can make dough cakes, and you can also make vinegar. Add at least twice as much water, put it in a jar, put only half a bottle, cover it with paper, stir it twice a day with a clean spoon, let the air in, and after 3 weeks, it will become rice vinegar.

How to turn rice wine into rice vinegar Steamed rice first, cooled to 40 degrees and mixed with wine medicine, kept warm for about 20 hours, it is the sweet wine we usually eat. Of course, this sake cannot be eaten, let it continue to ferment, the rice grains inside will shrink, and the liquor will become more and more, then it will taste delicious sweet rice wine, after which the rice wine can be made into rice vinegar by putting it in a large vat and opening it open. It can be seen that between rice wine and rice vinegar, the nutritional value of rice wine is higher, and the seasoning ability is relatively strong, and the color between rice wine and rice vinegar is very similar, which cannot be distinguished from the naked eye alone, and everyone can identify it by smell.

Hello, rice can be made into vinegar, the specific method is as follows: 1. Use rice as raw material, naturally mold in the wine jar after steaming, and then add water to form a liquid state, and ferment at room temperature for 3-4 months. After the vinegar mash is matured, it is pressed, clarified, disinfected and sterilized to obtain a finished product with bright color, fragrant smell, non-pungent sour taste and mellow taste. The famous one is Jiangzi rose rice vinegar.

2. Using glutinous rice, red yeast rice and sesame seeds as raw materials, the natural liquid fermentation is carried out by the fractional addition method, and after 3 years of aging, and finally the finished product is prepared by adding sugar. The famous ones are Fujian red yeast vinegar. <>

Ingredients: cooked rice, sugar, cool boiled water, crisper jar.

1. First of all, cool the cooked rice.

Put a bowl of rice, 2 bowls of cold water, and 3 tablespoons of sugar into a container, stir well and use directly into the crisper jar.

3. Then seal, store at room temperature without light, and let it sit for half a year (add plastic film, because the lid is transparent, cover with a cloth).

4. After half a year, the upper layer is clarified, and the following is bad (bad can continue to add raw materials). Clear the liquid, add a spoonful of brown sugar (you can also add some cold water), seal for another three months, it has a sour smell on it.

5. Finally, leach it again before bottling, and the transparent alcohol rice vinegar is ready to eat.

The difference between the vinegar process is mainly in the temperature at the time of fermentation and the time of contact with air during fermentation (taking dry red wine as an example, post-fermentation is called malic acid-lactic acid fermentation and is also called secondary fermentation).

Fermentation Main fermentation: micro-oxygen fermentation for winemaking, sealed fermentation for vinegar (micro-oxygen fermentation is also available).

Post-fermentation: anaerobic fermentation for winemaking, aerobic fermentation for vinegar.

Temperature (inside the tank).

Vinegar: main fermentation, post-fermentation 28 35

Winemaking: main fermentation 23 30, post-fermentation 18 22

The main reasons for making vinegar are:

1. The seal is not good during the second fermentation.

2. The temperature is too high during the second fermentation.

1. The same is the previous part:

Soaking rice, steaming rice, cooling, saccharification yeast fermentation, and saccharification and fermentation of sinking powder under the joint action of rhizopus yeast to make wine, this stage of winemaking vinegar is a necessary process.

2. Differences: a. Winemaking generally enters the stage of (fermented liquor) post-aging or (distilled spirit) distillation after completing the above 1;

After the vinegar is completed above 1, vinegar koji (acetic acid bacillus) is added, acetic acid fermentation is carried out, and the wine (ethanol) is fermented into vinegar (acetic acid), and then it enters the stage of (red vinegar) post-aging or (white vinegar) distillation;

b. Winemaking requires anaerobic fermentation, while vinegar is aerobic fermentation;

c. Only wine medicine (koji) is used for winemaking, and vinegar koji is used for vinegar brewing in addition to wine medicine;

d. Acetobacterium is a harmful bacterium, and acetobacterium is a necessary beneficial bacterium;

e. If there is too much winemaking, it is bad wine, and bad wine is called rancidity; Vinegar production is too little fermentation is called failure, the more acid production the better, the better the acid.

1. The process is different.

Sake brewing enters the distillation stage of the liquor after the saccharification process has been completed.

After the saccharification process is completed, vinegar koji (acetic acid) is added to make vinegar, acetic acid fermentation is carried out, and the wine (ethanol) is fermented into vinegar (acetic acid) before entering the distillation stage.

2. The environmental requirements are different.

Winemaking requires anaerobic fermentation, while vinegar requires aerobic fermentation.

3. The materials are different.

Sake brewing is made using only koji (koji), while vinegar koji is used in addition to koji.

4. The effect is different.

If too much acetic acid is produced in winemaking, it is bad wine and bad wine, which is called rancidity; Vinegar produces too little acetic acid, which is called a failure of incomplete fermentation, and the more acid produced, the better, the better the acid.

The difference in the process of winemaking vinegar is mainly in the temperature at the time of fermentation and the time of contact with air during fermentation (taking dry red wine as an example, post-fermentation is called malic acid-lactic acid fermentation and is also called secondary fermentation). Fermentation Main fermentation: micro-oxygen fermentation for winemaking, sealed fermentation for vinegar (micro-oxygen fermentation is also available) Post-fermentation:

Winemaking anaerobic fermentation, vinegar aerobic fermentation Temperature (in the tank) Vinegar: main fermentation, post-fermentation 28 35 Winemaking: main fermentation 23 30, post-fermentation 18 22 Winemaking vinegar is mainly:

1. The sealing is not good during the second fermentation 2. The temperature is too high during the second fermentation. Most of the processes of winemaking and vinegar are the same, but there are also differences, and this difference is also the most fundamental and essential difference! Because:

In principle, vinegar must also be made into wine from raw materials, and then fermented under the action of acetic acid bacillus to oxidize wine (ethanol) into vinegar (acetic acid), 1 the same is the previous part: soaking rice, steaming rice, cooling, saccharification yeast fermentation, sinking powder in the joint action of rhizopus yeast to complete saccharification and fermentation into wine, this stage of winemaking vinegar must be processed. 2 Differences:

a. Winemaking generally enters the stage of (fermented liquor) post-aging or (distilled spirit) distillation after completing the above 1; After the vinegar is completed above 1, vinegar koji (acetic acid bacillus) is added, acetic acid fermentation is carried out, and the wine (ethanol) is fermented into vinegar (acetic acid), and then it enters the stage of (red vinegar) post-aging or (white vinegar) distillation; b. Winemaking requires anaerobic fermentation, while vinegar is aerobic fermentation; c. Only wine medicine (koji) is used for winemaking, and vinegar koji is used for vinegar brewing in addition to wine medicine; d. Acetobacterium is a harmful bacterium, and acetobacterium is a necessary beneficial bacterium; e. If there is too much winemaking, it is bad wine, and bad wine is called rancidity; Vinegar production is too little fermentation is called failure, the more acid production the better, the better the acid.