How to solve the problem of sour taste of rice wine, I am in a hurry to make rice liquor

When the rice wine becomes sour, it 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 rice wine cannot be drunk. In the process of making rice sake, koji is added if the steamed glutinous rice is still hot.

It will cause the koji to deteriorate, and the rice wine will be sour and may even be smelly. In addition, if the jar for rice wine is not tightly sealed, it will also cause the rice wine to become sour. You must be cautious when making rice wine, and you must follow the requirements at every step, and you can't be in too much of a hurry, otherwise you won't be able to do it well.

Home brewing prevents rice wine from turning sour:

1.The utensils used to make wine must be clean, which is very important, and it is easy to break if you are not careful, and add some sorghum wine to prevent rice wine from becoming sour.

2.After the rice wine is ready, put a few slices of ginger on top of the wine to prevent the rice wine from becoming sour.

Rice liquor becomes sour, the temperature is too high to ferment to produce acids, 100 ml of rice wine plus a gram of baking soda to stir and reconcile, that is, acid and alkali neutralization, and add another gram of acid to try, if it is still sour, don't add it again.

If your self-made rice wine is sour, you can put some baking soda powder and check it in the middle to see if there is a fever, which is a good phenomenon.

How to solve the sour wine taste problem? 100,000 anxious to make rice and liquor, I have a case of words. In fact, you can add some rock sugar to it.

Pay attention to hygiene, control moisture, and temperature will do.

The sour taste of rice wine is very serious, mainly because your temperature control is not good, and you can control the temperature as required.

Explain that your production steps are incorrect, the process produces acid, this is not good for people, there is no need to salvage, you can remake, pay attention to the method.

If it is sour, it proves that it has deteriorated and should not be eaten, which will affect your health. Correct storage method: 1. Put a fresh egg on top of the uncooked rice wine, after two hours, the color of the eggshell begins to darken, and with the extension of time, the color of the eggshell gradually darkens.

This can keep the rice wine fresh for a long time. After drinking the rice wine, the eggs are still edible.

Hello, I personally recommend that you go directly to the local store for on-the-spot consultation, and what you understand by yourself is the most real.

Glutinous rice wine is a kind of health wine with low alcohol content and rich nutrients, and it is very common in the family, so home-brewed glutinous rice wine has become a popular, and many people have encountered such a problem of glutinous rice wine sour, what is the reason for the sour self-brewed glutinous rice wine?

How to make sweet rice wine? Why does it grow hair and turn sour as soon as you do it? If the method is wrong, you have to be angry and cry Sweet rice wine is very popular in southern China, such as Jiangxi, Hunan, Yunnan, Guangxi and other places, and there is a tradition of drinking rice wine, my family.

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.

Hello, rice wine sour can be remedied by the following methods: 100 ml of rice wine plus a gram of baking soda, that is, the principle of acid-base neutralization, if it is still acidic, add it again, each time the alkali should be less, not more, and the alkali will be astringent. The correct way to store rice wine is:

1. Put a fresh egg on the uncooked rice wine, after two hours, the color of the eggshell begins to darken, and with the extension of time, the color of the eggshell gradually darkens, so that the freshness time of the rice wine can be extended times, and the egg can still be eaten after the rice wine is used up. 2. Put the rice wine together with the container of rice wine in boiling water and boil it for 10 minutes, this method can prolong the freshness of the rice wine.

1. The sour turning of rice wine may be caused by two reasons: one is improper management during the brewing process, and the other is due to improper preservation methods.

2. Rice wine is formed by steaming half-cooked glutinous rice, evenly mixed with rice wine koji and sealed fermentation, and the brewing of rice wine goes through two processes: one is the saccharification process, which decomposes starch into glucose; The second is the liquor process, which breaks down glucose into ethanol and water. As we all know, koji contains yeast, but it also contains a fungus, Rhizopus, which works together to make delicious sweet rice sake.

3. Too much rhizopus or too vigorous reproduction will make rice wine grow white hairs, that is, the hyphae of rhizopus; Too much oxygen will interfere with the wine-making process of rice wine, causing glucose to decompose into carbon dioxide and water, and alcohol will also be oxidized to acetic acid, which is why rice wine becomes sour.

If it is sour, it proves that it has deteriorated, and it should not be eaten and used, which will affect your health.

Proper storage:

1. Put a fresh egg on top of the uncooked rice wine, after two hours, the color of the eggshell begins to darken, and the color of the eggshell gradually darkens with the extension of time. In this way, the shelf life of rice wine can be doubled. After drinking the rice wine, the eggs are still edible.

2. Boil the rice wine in boiling water for 10 minutes together with the container containing the rice wine, and you can also use this method to extend the freshness time of the rice wine.

It may be that the ratio of koji is not appropriate.

Sweet rice wine, also known as sweet wine brewing.

1. Raw materials: 1. 500 grams of glutinous rice.

2. Starter - half a liquor (about 80 grams). Or called wine cake balls. It is usually packaged in small bags (balls or blocks) and is available in most stores in China.

Second, the production method:

1.Soak the glutinous rice in water for 5 to 6 hours, wash it again, steam it in a steamer, or cook it in a rice cooker. It is required that the rice is hard and not raw, and too soft and rotten will affect the quality of rice wine.

2.Pour the cooked rice into the basket and rinse it with cold water to reduce the temperature and prevent the rice grains from sticking.

3.When the cold is stopped at 30 degrees, the wine and medicine are carefully mixed in, and the wine and rice grains must be mixed well, and then put into the bowl after mixing (special attention should not be made the rice greasy, otherwise the rice wine will be sour and inedible.) ）。

Flatten the rice with the palm of the hand, open a hole in the middle, and then cover the bowl, it can be placed on the table in summer, wrapped in cotton wool or put into the grass hoard in cold weather, after two or three days, the middle hole sees water, the taste is sweet, and you can take food. If the taste is light and sour, wait another three or four hours. If you can't finish eating, you should store it in the refrigerator to inhibit it from continuing to ferment, then the rice wine will become sweeter and sweeter, and it can be stored for more than half a month, eat it slowly, and its taste is endless.

If it takes too long, it will become sour, so it is not advisable to do too much, and if it has a sour taste, you can add water to boil, and add a little baking soda to remove the sourness.

When I try to make makgeolli rice wine, I will also encounter such a situation that the fermentation is not well mastered, and every time I make it, there will be different degrees of sourness, resulting in a bad taste Sometimes it is very sour, but I will still be sour after adding some rock sugar to the filtered rice wine, but it is different with baking soda, I first take a small amount in the cup and use a little amount to try if it will be difficult to drink after using soda, and as a result, after adding soda and other elements, I found that there is no sour taste at all, so the solution to the problem of sour is soda. However, you can use soda but don't use alkali, although it is all alkaline substances, but soda ash personal feeling will affect the taste very much, but it is still recommended to try to master the fermentation, and later blend It will have some impact no matter what.

Rice wine becomes sour because some spoilage bacteria such as lactic acid bacteria multiply, and eventually organic acids such as lactic acid, acetic acid, or citric acid are produced in the wine. Theoretically, as long as these acids are present, whether they are diluted, sweetened, or even re-fermented with new wine, they will not completely sweeten them, but only weaken the sourness. If you want to continue to eat, after completely boiling, you can still eat it with some sugar, these acids are not harmful to the human body (you can't eat them for a long time at room temperature).

If you really want to sweeten rice wine, you can use alkaline baking soda to turn into water, or buy soda water directly and add a part of rice wine, boil for a while, the acid in the wine will react with alkali to form salt, and it can still be eaten.

Alkaline juice from fruits or foods with a pH greater than 7 can also be sweetened by boiling them in rice wine. (It must be boiled because the reaction requires temperature).

The first solution is to test the process temperature too high a few times.

The second way is to add sugar.

Place in the refrigerator and freeze with sugar.

The seal was not enough, oxygen was entered, and acetic acid bacteria fermented.

If the rice wine is sour, it proves that it has deteriorated and should not be eaten, which will affect your health.

Proper storage:

Version 1, rice wine preservation right method, put a fresh egg on the uncooked rice wine, two hours later, the color of the eggshell begins to darken, with the extension of time, the color of the eggshell gradually darkens, in this way, the preservation time of rice wine can be extended times. After the rice wine is used up, the eggs are still edible.

2. Boil the rice wine in boiling water for 10 minutes along with the container containing the rice wine, and use this method to prolong the freshness of the rice wine.

Efficacy: 1. For chills, blood stasis, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet, etc., hot drinks are preferred;

2. For neurasthenia, mental trance, depression and forgetfulness, it is better to add eggs and boil soup;

3. Rice wine can help blood circulation, promote metabolism, and have the effects of nourishing blood and beauty, relaxing tendons and activating the nerves, strengthening the body and prolonging life.

I thought there was no seal, so there was acetic acid bacteria, and it became vinegar.