[Reprint+Remarks] How to control the time and temperature of homemade good wine?

2020-02-20 Meditation 8848 was transferred from Princess Lauder.

Intuitive "fermented wine" is a sacred product given to women by the creator. It is the simplest and simplest material. Some glutinous rice or rice, sprinkled with distiller's yeast, slowly fermented under the magical effect of time and temperature, smooth and mellow, warming women's body and blood. However, although it seems extremely simple, it is not easy to do it well.

The first time I made wine was in winter. I was so stupid that I thought it was enough to wrap two blankets in the closet. As a result, it was too cold for wine to come out. My old man kept it in the cupboard for more than a month and finally the wine came out. Of course, it is completely inedible and sour. Pity me, I used two Jin of good glutinous rice ~ ~ ~

My aunt downstairs told me that it takes three days at most to make fermented wine, and only one day or a day and a half when the weather is very hot, but in the cold season, even if a big quilt is wrapped around the container filled with glutinous rice, nothing happens. My aunt downstairs told me a simple way. Please see the picture below:

First of all, start the flow chart of homemade wine brewing:

Ingredients: 2 kg glutinous rice or high-quality rice, 4 g distiller's yeast.

1. The glutinous rice is soaked one day in advance 10 hour. If it is cooked the next morning, you can soak it the night before; Pour out the water and drain it;

2. Steam in a cage for 40 minutes. Poke a few holes with chopsticks from top to bottom before steaming, which is easy to steam through;

3. Pour the glutinous rice into another basin, pour half a cup of cold boiled water, stir the glutinous rice with a spatula to loosen it, and let the temperature of the glutinous rice drop to 30 degrees Celsius. You can try the temperature with your fingers and insert your fingers into the glutinous rice, feeling warm and not hot.

4. Evenly sprinkle distiller's yeast (2/3 of the total amount) into glutinous rice and stir evenly;

5. Compacting glutinous rice and distiller's yeast with spatula, smoothing the surface, then poking a round hole in the middle with your fingers, and evenly scattering the remaining distiller's yeast (one third of the total) on the surface of glutinous rice and in the round hole;

6.7. Seal it with plastic wrap, and tie it tightly with plastic rope.

Tips:

Daqu is sold in large supermarkets and shops, generally where seasonings such as oil, salt, sauce and vinegar are sold.

* The glutinous rice should be soaked for a long time, so that the wine will be soft and glutinous. It is best to soak it with your fingers and it will break. I like to make wine with glutinous rice, which is very thick and slippery. If it is made of high-quality rice, the soaking time can be shorter, about 6 hours.

* The ratio of koji to glutinous rice is 8 grams of koji-2 kilograms of glutinous rice (or rice) can be converted by yourself. It is recommended to do it for the first time. You can try making half a catty of glutinous rice.

* Before sprinkling sake koji, the temperature of glutinous rice should be controlled at about 30 degrees Celsius. If it is too hot, it will kill the Rhizopus of koji. If it is too cold, the fermentation effect will be weak and the quality will be affected. So try the temperature with your fingers and insert your fingers into the glutinous rice, which will be milder and not hot.

* The wine is ready. If there is a shallow layer of white hair on it, it is normal and can be eaten with a rice shovel; If it is yellow or black and blue fur, this wine will not be eaten, because dirty things can't be eaten.

* Through the transparent plastic wrap, you can observe whether the wine is well-made. I wish the wine in the round hole overflowed. Remove the plastic wrap, add half a cup or a cup of cold sugar water to stop fermentation (the cold sugar water is boiled with clear water, add crystal sugar to melt, and then add it after cooling). Sealed in a clean, water-free and oil-free glass bottle, and refrigerated in the refrigerator.

The key to brewing:

* clean:

All used utensils (soaking basin, brewing basin, rice spatula, cups, glass bottles), including the girl's claws, should be clean and free of raw water and oil. Before making, it is best to wash all the utensils with detergent and then disinfect them with water. Metal utensils can be dried with fire, and plastic rice shovels can absorb water with sanitary napkins. Half a cup of cold water must be cold boiled water, and it is best to soak glutinous rice with cold boiled water; Wash and dry your paws when making wine.

* Fermentation time and temperature:

A. In the cold season (below 15 degrees Celsius), wrap it in a blanket, then put it on an electric heater with a wooden shelf, cover it with a quilt, and ferment the wine for about a day.

Blankets and quilts, after being wrapped, must not be placed directly on the electric heater without wooden insulation layer, which will cause fire.

The electric heater I use has a wooden insulation layer and its power is not high. I set it to 100W, and a quilt is enough. If the power is very high and the temperature is very high, the wine is easy to be too strong, and the wine tastes very heavy and tastes bad.

If there is no electric heater with wooden insulation layer, you should put a shelf above the electric heater, put the electric heater under the shelf, put the wine basin in the blanket on the shelf, and then cover it with a quilt.

This is my electric heater, which is not very powerful and saves electricity. Just cover it with a quilt.

B In the mild season (1below 5℃-25℃), wrap it in a blanket or quilt and put it in the wardrobe 1-3 days.

C. When the weather is hot (above 25 degrees Celsius), you can wrap a blanket or not, depending on the weather temperature. If you don't pack it in summer, you don't need to put it in the closet. 1-2 days will do.

Brewing, time and temperature are a delicate control process, and success or failure depends on it. Failure is success. I'll fucking know it in two or three times. The wine sold in the supermarket is thin and expensive, so it is better to make it yourself. I miss the vendors who often saw wine in wooden barrels when I was a child. Streets and food markets in Shanghai are hard to meet.

Beauty beauty, prescription for breast enhancement and blood circulation:

Seven days before menstruation, make a bowl of earth eggs with wine and add meatballs every day.

Seven days after menstruation, make a bowl of earth eggs with wine and add meatballs every day.

Don't eat during menstruation, and pregnant women should avoid eating.

From: /22598.html

Sweet wine brewing, also known as mash, brewing, rice wine and sweet wine, is a famous flavor snack, and many older people know the traditional practice of sweet wine brewing. You really have a knack for making liqueur delicious.

Traditional hand-brewed liqueur has six main steps:

1, soak glutinous rice. It is very important to choose rice in the practice of sweet wine brewing, so we must choose high-quality glutinous rice. Changle East Sweet Wine is a local three-inch sweet-scented osmanthus glutinous rice, which belongs to late rice, is white, long-grained, soft, not waxy, harvested in September and has a long sunshine time, and is made of high sweetness. According to the temperature, soak in clear water for 4-7 hours until it can be rubbed by hand.

2, high temperature steamed rice. Soak the soaked glutinous rice thoroughly with clear water until the water becomes clear. Then put it into the wooden retort, and the bottom of the wooden retort should be covered with a thick gauze to facilitate the passage of SAIC and water. Steam over high fire and put it in the atmosphere for 5-8 minutes.

3, glutinous rice over water. This step is also very important in the practice of liqueur brewing. If the steamed glutinous rice is not completely cooled with less water, the sweet wine will be a little sour. Put the wooden retort on it. Every 40 Jin of glutinous rice needs 5 barrels of water.

4. Glutinous rice and koji. Daqu is a catalyst to accelerate the fermentation of glutinous rice. Generally, 2-3 distillers' yeast are put into 40 kilograms of glutinous rice, and the distillers' yeast is crushed and mixed evenly. Changle Dongtian Winery usually turns over 7 times at a meeting.

5. Put the altar indoors. There are many ways to brew liqueur, some in jars, some in cans and some in bottles. Changle Dongtian wine is generally packed in bottles and special jars.

6. Greenhouse fermentation. Fermentation is the key step of traditional hand-brewed sweet wine, and the key of fermentation lies in temperature control. The fermentation of sweet wine is generally between 24℃ and 35℃, first high and then low, and the fermentation is completed in 36 hours. Changle Oriental sweet wine now adopts intelligent temperature control technology, one-button fermentation, accurate temperature and guaranteed quality.

There are many details in the practice of sweet wine, such as not sweet, sour, hard-hearted, too much water and so on. Pure manual production should be explored in practice.

from:/thread- 1346863- 1- 1 . html

Many people brew their own liqueur and keep warm with quilts. Due to the influence of temperature and heat dissipation, it is difficult to control the correct fermentation temperature, which is often unsuccessful.

I use temperature controller, fish tank heating rod, water, plastic bucket with insulation material and so on to make liqueur. The heating rod in the plastic bucket is electrified to generate heat, and the water transfers the heat to the rice, because the thermostat can control the electrifying time of the heating rod, and the water temperature is kept at 3 1-32 degrees. I've done it dozens of times, and I've never failed. I'm sure.

? The Chinese New Year is coming, and southerners like to eat glutinous rice balls. Friends who have a thermostat can try it.

? Schematic diagram

One thing to note: the fermentation temperature of brewing wine is 365,438+0-32 degrees, and this method is only applicable to the environment with the temperature below 30 degrees. On a hot day, the temperature is 38 degrees, and the fish tank heating rod cannot be cooled to 365,438+0,32 degrees.

? operation sequence/order

1, preparation, cleaning and disinfection of utensils in contact with rice, dry raw water without oil stain.

2.XX liqueur koji (where N X is to avoid advertising suspicion) is original 1 package of 32g, and the instructions say that it can make 6 kg of rice or glutinous rice. 1 kg rice or glutinous rice needs 5 grams of koji. 1 kg of rice or glutinous rice needs about10g of koji.

My rice cooker can cook 3 kilograms of rice. According to this amount, I prepared half a packet (15g) of distiller's yeast, 3 kg of rice, a large basin of a stirring container, a container for rice fermentation (glass jar) and about 300g of cold boiled water.

There is also a thermometer, a 50-watt fish tank heating rod, a temperature controller, a plastic bucket with a height of 30 cm and an upper opening diameter of 28 cm (wrapped with thermal insulation material), and a shelf for installing the heating rod.

4. The explanation of 4.XX sweet wine koji is to wash rice, soak it fully and steam it, just like steaming steamed bread. I think steaming is more troublesome, so I use rice cooker to cook, but ordinary rice is used, so it is estimated that glutinous rice will not work. Glutinous rice cooked in an electric cooker will be sticky. Is it difficult to mix glutinous rice with koji?

Weigh 3 Jin of rice, wash it, pour it into an electric cooker and cook it with less water. The cooked rice is a little drier than usual. To give you a reference, I weighed it. The total weight of 3 kg of dry rice after washing and adding water is 6 kg.

? Pour the rice cooked in the electric cooker into the washbasin beach for cooling, stirring frequently during the period, and wait for the rice to cool to 30-35 degrees and mix with the distiller's yeast.

5. Weigh 15g distiller's yeast and mash it into powder. Do not pour distiller's yeast powder into 300 grams of cold boiled water with a temperature of 30-35 degrees, then sprinkle distiller's yeast water into rice with a temperature of 30-35 degrees by hand, and fully stir and knead to mix distiller's yeast and rice evenly.

This step is very important. Mix rice, distiller's yeast and cold boiled water. Imagine that where there is no koji, there is no fermentation.

The temperature of rice and cold boiled water here should be about 30-35 degrees before koji mixing, and it should not be higher than 40 degrees, which will destroy microorganisms and enzymes in koji. It is best to measure the temperature with a thermometer.

6. In the process of mixing and kneading noodles, I have rice in both hands, so I won't take pictures. I put the mixed rice into a container of suitable size. I use a glass jar, with a height of 12 cm and a diameter of 22 cm. The meter should be compacted! Dig a hole in the middle of the rice and cover it. Put the rice container (glass jar) on the shelf in a plastic bucket, and add a proper amount of warm water of about 30 degrees in advance to the plastic bucket. The water surface is better than rice.

I would like to remind you that the amount of warm water in the plastic bucket should be tested in advance, because when the rice container is put into the plastic bucket, the water level in the bucket will rise, and it will not be fun if too much water overflows into the rice.

7. The manual of 7.XX sweet wine koji and the fermentation temperature found on the Internet are in a wide range of 32-38 degrees. According to my experience, 3 1-33 degrees is better, and wine is not easy to yellow, hairy and miscellaneous bacteria, so I set the fermentation temperature of the thermostat at 3 1-32 degrees and the fermentation time is 36-48 hours. After 36 hours, you can open it to taste whether the fermentation is successful. In the middle of successful fermentation, water will enter the cellar to taste the sweetness of wine.

? For your reference, 3 kg of rice and 5.7 kg of finished wine. The weight and volume of fermented rice are smaller than that of raw rice, and some organic substances become carbon dioxide during fermentation.

It was proved that the sweetness and alcohol content of fermented wine remained basically unchanged, even after successful fermentation and prolonged heat preservation for several hours. I don't understand here. Theoretically, if the holding time is extended for several hours, the alcohol content of wine should increase.

Ladies and gentlemen, when the amount of distiller's grains you want to make is different, you can calculate the amount of rice, distiller's yeast and cold boiled water according to my ratio. Key words: 15g XX sweet distiller's yeast (see the instructions for the dosage of distiller's yeast of other brands), 3 kg of dry rice and 300g of cold boiled water. There is no problem that the weight of each substance is slightly different. The mixing temperature of koji and rice is 30-35 degrees, the fermentation temperature is 3 1-32 degrees, and the fermentation time is 36-48 hours.

? Ladies and gentlemen, I don't advertise. I don't know the manufacturers and merchants of distillers' yeast. I don't sell distillers' yeast. I just use a thermostat to make distillers' yeast.

Sent dozens of times, most of them were sent to relatives, neighbors and friends.

Supplementary contents (2017-1-2710: 30):

The original post said that the rice should be compacted, so change it here, and the rice should not be compacted. Hard to press.

Rice accounts for 1/2- 1/3 of the container and cannot be too full. Rice should be gently flattened, and there should be gaps between grains to facilitate oxygen entry. Dig a pit in the middle of rice to increase the contact area between oxygen and rice, which is convenient for fermentation.

Today, 500g of glutinous rice, 2g of medicinal liquor and 375ml of water.

Before laying, the temperature of glutinous rice should be controlled at about 30 degrees Celsius. If it is too hot, it will kill the Rhizopus of koji. If it is too cold, the fermentation effect will be weak and the quality will be affected. Therefore, it is necessary to test the temperature with your fingers and insert your fingers into the glutinous rice, feeling gentle and not hot.

Steam in an electric steamer for 40 minutes and stir with disposable gloves, which is very fast.

Today, 520g glutinous rice, 2g medicinal liquor and 370ml water.

After boiling water, steam for 20 minutes, and stir with disposable gloves, which is very fast.

Brewing started at 12:55.

Well done.

I made another catty today, and I changed it to glutinous rice. It seems that the feeling of steaming is different from last time, and the feeling of soaking is different. This is unbreakable. Last time it was all night, this time it was almost all night, and it was added all morning.

Then this time, it may be because the temperature measuring point was placed at a high temperature, but the temperature was controlled at 29 degrees last time, so the overall temperature was a bit low. After two days, the wine was not very sweet, so it rose to 365,438+0 degrees, and it tasted after about 65 hours. The sweetness is ok, with a little black spots, but it is rare. Maybe it's because it was scooped up with a spoon within 48 hours.

About this time, I cooked half a catty and steamed the glutinous rice by steaming, which was very successful this time.

Around 22 o'clock, I soaked for about 20 hours and got stung in the microwave oven 10 minute. I feel that there is too much water to separate my meals.

Room temperature:

Container temperature:

This is the first time, and it has mildew spots. It may be related to the following reasons:

1, the container is not specially scalded with boiling water, so there may be oil.

2. It was opened twice in the middle.

3, there is no seal, just take a lid and simply cover it.