What is the reason why my glutinous rice liqueur is only sweet but not alcoholic? It's been two days, because it's cold, warm water bags are used to keep warm, but the fermentation time is not enough.

Qitian Daqu contains glucoamylase and yeast. Starch in glutinous rice will be saccharified and alcoholized. Yeast sleeps in Angel's yeast powder. After adding glutinous rice, there is an awakening process. When the temperature of rice wine is 30℃, the yeast will quickly revive and enter the vigorous reproduction stage after more than 20 hours. Making rice wine/kloc-0 to 2 days is sweet rice wine, and the bitterness of rice wine increases with the increase of alcohol content. Although the fermentation temperature of 30℃ is beneficial to the growth of yeast, it is also beneficial to the growth of acetic acid bacteria, so rice wine is easy to turn sour. Reducing the fermentation temperature to 19 degrees after 30 degrees in the first 20 hours is an effective way to inhibit the growth of acetic acid bacteria. After 5-7 days, the alcohol fermentation is finished. At this time, the sweetness of rice wine is gone. Angel yeast is not recommended for rice wine. Wine medicine-small medicine will do. Daqu burning Daqu liquor is also good. It is best to use homemade rice koji for rice wine. View original post >>