What should I do if my home brewed liquor will have a sour taste? What s the workaround?

The reason why the liquor has become sour 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 liquor cannot be drunk. Then in the process of making baijiu, if the steamed glutinous rice is still hot, koji is added.

It will cause the koji to deteriorate, and the liquor will be sour, and it may be smelly. In addition, if the jar containing the liquor is not tightly sealed, it will also cause the liquor to become sour. Therefore, you must be cautious when making liquor, and every step must be in accordance with the requirements, and you can't be too anxious, otherwise you won't be able to do it well.

Poor sealing leads to the growth and reproduction of acid-producing microorganisms, and fermentation to produce acid.

Under normal conditions, alcohol does not spontaneously convert into acetic acid (i.e., acetic acid), but in the presence of acetic acid bacteria.

and ethanol under the condition of oxygen.

It will be oxidized to acetic acid, and the liquor will be sour. Conditions for liquor to become sour: the presence of acetic acid bacteria; There is oxygen involved in the reaction. Since acetic acid bacteria naturally inhabit the surface of plants, yeast can be found as long as sugary substances are present.

Acetic acid bacteria that grow together. In addition to strict disinfection, attention to cleanliness, and reduction of acetic acid bacteria contamination in the brewing process, it is difficult to fundamentally eliminate the existence of acetic acid bacteria. But as long as we isolate the air, acetic acid bacteria will not be able to grow and multiply, and alcohol will not become acetic acid.

Therefore, contact with air should be minimized during the winemaking process.

Organic acid by-products are produced during the fermentation of alcohol.

The process of fermenting liquor to produce alcohol is a very complex biochemistry.

In addition to producing the main product ethanol (alcohol), it will also produce some by-products, including various organic acids, which is also the reason why liquor has a sour taste, that is to say, even if it is pure-bred yeast and aseptic fermentation, the liquor produced is slightly sour. This is a secondary way for liquor to become sour.

The high temperature inhibits the metabolism of Saccharomyces cerevisiae, and is conducive to the reproduction and metabolism of acid-producing bacteria, and the wine you brew will of course become sour, so if you want to control it, of course, you must work hard to control the temperature, especially the temperature in the cellar.

If the liquor you brew has a sour taste, there are two reasons, the first reason is that the temperature is too high, so there will be a sour taste, so you have to see, if the temperature is high, you should take off all the things that keep warm in time, and another reason is that it is too long.

The liquor will have a sour taste, it should be left for a long time, and it may not be sealed well, so you can put a little vinegar in it to change it.

Home-brewed wine has a sour taste, and it should be fine to add a little sugar to neutralize it, many home-brewed wines are very sour. Add some sugar and you should be fine.

The reason why the home-brewed liquor will have a sour taste is because the brewing technique is incorrect or the sealing is not good enough, at this time, it is recommended not to eat again, you can choose fresh materials to remake, so as to meet the requirements of a more scientific, safe and hygienic diet.

Maybe the home-brewed liquor has less saccharifying enzymes, and this sour taste may appear. You can use less sugar to talk about Sister Mei.

The liquor brewed at home has a sour taste, and the disinfection equipment for eating the liquor brewed at home is not complete, so you must not make your own liquor, which is not safe.

If it has a sour taste, it proves that the sake is bad, so it's best not to eat it. After all, if you don't control the wine yourself, the formaldehyde content will be very high, and it is easy to be poisoned if you drink too much.

The remedies are as follows:

Glutinous rice wine. If it becomes sour, it can be remedied by adding sugar, and add an appropriate amount of sugar after boiling the glutinous rice wine over high heat.

Or rock sugar to lighten the sourness.

If the glutinous rice wine becomes sour, it can be remedied by mixing it with new sake and re-fermenting it, and adding new sake to the original glutinous rice wine can appropriately reduce the sourness.

If the glutinous rice wine becomes sour, it can be remedied by dilution, adding an appropriate amount of water when cooking the wine, which can dilute part of the sourness.

Precautions for making rice wine

1. Mix koji.

Be sure to do it 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. It must be sealed well, otherwise it will be sour and astringent.

3. The temperature is not low, 30 to 32 degrees Celsius.

Left and right are 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.