Can you still eat rice wine with white hair, can you continue to eat rice wine with black hair

I can eat it.

Sweetwine is made by mixing colorless spirits, brandy, gin or other distilled spirits with fruits, flowers, plants or pure juices and other natural ingredients extracted from these raw materials. Filtration and maceration are the most important methods in the manufacture of sweet wines, and distillation is a necessary process. Ancient sweet wines, whether made from fruits or grains, have the difference between the floating and turbid juices.

The sweet wine produced in the Tang Dynasty still contains many impurities, and must be pressed and filtered when drinking. Tang Li Bai's poem "Farewell to Jinling Wine Shop" is there"The wind blows the willow flowers all over the store, and Wu Ji presses the wine to persuade the guests to taste it"The sentence is a proof (excerpted from Huang Xianfan's "A Preliminary Study on the Interpretation of Ancient Books").

Can't eat. If white hairs and black spots are produced during the fermentation process, it means that the rice wine is infected by miscellaneous bacteria, and it cannot be drunk in this case. The cause of white hairs and black spots is generally that the container is not completely disinfected, or it comes into contact with raw water.

Glutinous rice, first washed twice with water, then soaked in water for 8 hours, or soaked overnight. Wash the soaked glutinous rice with water, lay it flat in a steamer, steam it over high heat for 30 to 40 minutes, and steam it completely. Stir up the steamed glutinous rice and let it cool slightly.

Boil and sterilize the utensils used to make mash in boiling water in advance, then put the steamed glutinous rice in a sterilized basin, pour in cold boiled water and stir well.

The glutinous rice is cold to about 35 degrees, and you can put your washed fingers into the rice to give it a little warm feeling. Add the koji and stir well. Compact the mixed glutinous rice with a spoon and dig a hole in the middle for easy sake.

Cover with plastic wrap and let ferment at 26-28 degrees for about 30 hours. In winter, there is heating in the north, so you can ferment it indoors. In the south, you can use the oven at this time, and pay attention to the right temperature.

Precautions: To make rice wine, it is best to use round-grain glutinous rice, which has a good taste and a higher wine yield. To steam glutinous rice, be sure to soak the glutinous rice thoroughly in advance, otherwise it will not be cooked.

If you cook it in a rice cooker, the amount of water should be less than the usual cooking rice, and the cooked glutinous rice must be well-grained so that you can make good quality rice wine.

The utensils used to make rice wine should be sterilized at high temperature, and should not come into contact with grease and raw water, otherwise it will deteriorate and grow hair. The dosage of koji is 500 grams of glutinous rice and 2 grams of koji, the koji is active, the temperature is between 25 and 30 degrees Celsius, and the temperature is adjusted when fermenting.

It is recommended not to eat it, because the black hair is because the rice grains have black spots when making wine.

How to avoid it: Before brewing, if you find that the rice grains stick to the air, there are very small black grains in the air, and if you are sure that it is not long hair, it is recommended to pick up the rice grains and throw them away as soon as possible. Otherwise, when making wine, the rice grains with black spots are easy to grow black hairs.

Rice wine is made by mixing steamed glutinous rice with fine koji, adding water in proportion, warming and fermenting, and then precipitating. Rice wine also contains a certain amount of alcohol, and it is best not to drink more than 500 grams per day, if the alcohol content is high, reduce the amount. People with severe hyperacidity, gastric ulcers, and gastric bleeding should not drink it.

Don't eat it, it's because the sugar in the rice wine breeds mold. You can heat the wine to eliminate mold and increase the storage time.

It has deteriorated, you must not ask for it, black hair is a kind of mold, which belongs to a kind of toxin that can produce toxins, throw it away, hurry up, otherwise it will contaminate other food.

The next time you do it, be sure to seal it well after seven or eight hours of growth so that it doesn't breathe.

After the rice wine grows white hair, it will continue to ferment.

Since the white hairs that grow from rice wine are rhizopus.

We can completely ignore the presence of its messy lumps, and if you don't care too much about the quality and flavor of the rice wine, you don't need to care about it. However, in order to improve the quality and flavor of rice wine, we still take some necessary measures to treat the bright wheel.

Since the most suitable temperature for rhizopus is 28 to 30 degrees, yeast.

The most suitable temperature is 30 to 35 degrees Celsius, so the entire process of making rice wine is controlled around 30 degrees Celsius.

Precautions for rice wine

The sake brewing process is very clean, so if you occasionally notice some hair growth (sometimes because the fermentation time is too long), you can still eat the sake if you remove the hair. If the liquor is covered with long hairs and colorful, it is estimated that some of the operation links are stained with raw water or oil and are not clean, so they have to be lost.

Practice mastering a degree: if the fermentation is excessive, the glutinous rice will be empty, full of water, and the taste of wine will be too strong. If the fermentation is insufficient, the glutinous rice has raw rice grains, toothy, insufficient sweetness, and insufficient liquor taste. Mix koji.

If you put too much water, 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.

Although the growth of white hairs in rice wine is harmless to the body, it will affect the quality and flavor of rice wine.

It is normal for rice wine to have white hair, which is caused by the overgrowth of rhizopus, and the white hair is the mycelium of rhizopus, so the rice wine with white hair can still be eaten. However, once the white hair that grows from the rice wine becomes a colored hair such as green hair or black hair, the whole jar of rice wine can no longer be eaten and must be thrown away.

Koji of rice wine.

Many people know that koji is yeast, but in fact, in addition to yeast, there is also a kind of rhizopus in koji, and the brewing process of rice wine is a process in which rhizopus and yeast work together, and both are indispensable.

When koji is mixed with steamed rice, the rhizopus mold in it first begins to multiply, and in the process of reproduction, it produces amylases, which in turn hydrolyze the starch in the rice into glucose. After the starch is hydrolyzed into glucose, the yeast starts working to break down the glucose into alcohol and carbon dioxide.

The above content reference: Encyclopedia - rice wine.

The brewing process of sake is a process in which rhizopus and yeast work together, and both are indispensable. If the propagation of rhizopus is too vigorous, it will cause a layer of white hairs to grow on the surface of the rice wine, and they will not affect the normal fermentation of the rice wine.

How to deal with the long white hair of rice wine:

1. After entering the formal fermentation stage, try not to open the lid or stir the rice wine.

2. Try to reduce the fermentation temperature to the normal range.

It is normal for rice wine to grow white hairs, but once the white hairs grown from rice wine become colored hairs such as green hair or black hair, the whole jar of rice wine can no longer be eaten and must be thrown away.

No more fermentation. Rice wine, also known as wine brewing to dress up the old town, sweet wine.

In the old days, it was called "Li". Brewed with glutinous rice, it is a traditional specialty wine of the Han nationality.

Brief introduction. The main ingredient is Jiangmi, so it is also called Jiangmi wine.

In the north, it is generally called "rice wine" or "sweet wine". It is a sweet rice wine made by fermenting steamed rice (glutinous rice) with sake fermentation (a special microbial yeast).

The brewing process is simple, and the taste is sweet and mellow. The alcohol content is very low, so it is loved by people.

Our hall has a long history of more than 1,000 years of brewing wine with high-quality brown glutinous rice. Rice wine has become a daily drink for farmers. At present, the rice wine of the travel ruler is mostly produced in factories.