Joke Collection Website - Talk about mood - What will happen if you put too many liqueurs?

What will happen if you put too many liqueurs?

Question 1: What happens if you put too much liqueur? If you put too many koji, the reception will be bitter. The old one is not delicious, but you can add cold boiled water.

Question 2: Will rice wine koji be sweet if put too much? Teach you to make super sweet rice wine.

Sweet wine, also known as glutinous rice wine, rice wine, fermented grains and fermented grains, is a traditional fermented food in China, which has a history of more than 2,000 years and is a nutritional and health food that people like to see.

The main raw materials of sweet wine are rice and glutinous rice, which are fermented by pure koji of natural microorganisms. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients, and has the effects of promoting qi circulation and nourishing blood, dredging meridians, enriching blood and generating blood, and moistening lung. After brewing, the taste is sweet and mellow, and the nutrients are more easily absorbed by the human body, which can secrete digestive glands, stimulate appetite and help digestion. It is a good product for middle-aged and elderly people, pregnant women and the infirm. Many places in our country have the custom of giving sweet wine to lying-in women and those who have just recovered from serious illness. Sweet wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. Sweet wine has a wide application range and can be drunk all year round.

Let's talk about the specific production method:

Special note: the utensils for making rice wine must be clean, especially the oil must not be touched, and the hands must be clean.

Preparation materials:

The amount of 1. m is determined according to the size of the fermentation container and the amount of rice used for koji fermentation. Generally, a bag of angel liqueur koji can make 3-5 Jin of rice at a time (round glutinous rice is the best). Now, take 2.5 Jin of glutinous rice as an example;

2. Angel liqueur starter half package (4g);

Production process:

First, rice washing: generally wash 3-5 times, wash off the dust, and try to make the water look refreshing.

2. Soak the rice: soak the washed rice in clean water. Soak for 5 hours in summer and 10-20 hours in winter; Soak until it can be crushed by hand and turned into powder. The purpose of soaking is to make rice absorb enough water when steaming and cook it more thoroughly. After soaking, remove and drain.

See if it's soaked

Third, steamed rice: take out the glutinous rice and drain the water.

be waterlogged

Put the gauze on the steaming rack, and then pour the glutinous rice in. Because the gauze was not big enough, two pieces of gauze were used.

Put the rice in the steamer.

Bring boiling water to a high fire until there is steam, and then steam for 20 minutes. Rice should not be steamed too raw or too rotten, so as not to affect the later fermentation of rice. No matter what kitchen utensils you use, steam the rice thoroughly. Some friends don't have a steamer, so they can use a rice cooker to cook the rice, but the effect of steaming is not good, so they have to do it.

steam rice

Rice is steamed.

4. After the glutinous rice is steamed, pour it into a container that can drain water (such as vegetable washing blue), spread it out, pour more cold boiled water from the glutinous rice, filter it (tap water is ok, depending on the hygiene situation, it is recommended to use cold boiled water or bottled water), and let the glutinous rice soak and drain. The purpose is to prevent sticky rice from sticking together, and it will be better after it is made. The drainage is not completely cold. It is best to keep a certain temperature and feel the temperature with your hands.

5. Spoon the steamed and cool glutinous rice into a ceramic or glass container (if there are no containers made of these two materials, friends can use other containers instead of plastic containers. ), sprinkle the koji into the rice and mix it evenly with the rice. You can also melt the distiller's yeast with a little warm water and pour it into the rice to stir it more evenly (stirring evenly is for better fermentation). Then, smooth the rice, take out a dimple in the center of the rice, observe the change of fermentation (hehe knows the origin of dimples on some people's faces), and finally pour a bowl of water evenly.

Cover or wrap your mouth with plastic wrap, wrap it with heat preservation material (such as towel quilt) and put it in a warm place for fermentation. Generally, the temperature should be between 30 and 32℃, and it can be eaten in 36 to 40 hours.

Put it next to the heater

thermal insulation

Note: Try not to touch the wine until it is ready. In the middle of fermentation, you can feel whether the outer wall of the container is hot, which is a good phenomenon. Temperature is the most important part in the fermentation process, which is generally kept between 30℃ and 32℃. You can put it on the side of the heater, or you can put a hot water bag on the side of the container, and you can change hot water halfway. Leave it for 24-48 hours. During fermentation, it is best to put your hand into the quilt to measure the temperature. If it's too hot inside, take off the quilt and air it for a while, otherwise the fermented mash will be sour. If the temperature is too high and the fermentation time is too long, the mash will be sour. Another reason is that many friends put forward the phenomenon of white hair growing in production. The reason is: 1, abnormal fermentation caused by too high temperature, which is called "burning bag" in jargon; 2. Another reason is that the amount of distiller's yeast is not enough, which makes the glutinous rice ferment badly and leads to long white hair. So I recommend those who have no experience for the first time ... >>

Question 3: How to put more medicine in making liqueur? The first drawback is a waste of money.

In addition, adding more medicine will not affect the mellowness and alcohol content of the wine.

If you put too much wine and medicine, the amount of yeast and Rhizopus will increase. If the fermentation needs to be stopped in the subsequent process, the heating time and the amount of added chemicals will increase.

Also, if you put too much, the medicinal liquor will precipitate in the fermented wine, which will affect the taste to some extent.

Question 4: There are too many liqueurs. What should I do? It is not sweet at all. Try adding some Sprite Coke.

Question 5: What should I do if there are too many liqueurs in the bait? It's okay. Put some bait in it.

Question 6: What happens if you make too many liqueur kojis? Will it be sour? Are the ingredients of bee brand liqueur koji harmful to human body? At five o'clock, it's not delicious to make too many koji. A bitter and sour nose is not so sweet. I made a kilo of rice 1.5g wine cake. Maybe there will be a difference between wine cakes. Ask the man who sells wine cakes. Pay attention to press the wine cake into powder and mix it with glutinous rice. Now it's sweet in two days, and it's strong in four days.

Question 7: Will it be sweet to put less liqueur in liqueur koji and teach you to make super sweet rice wine?

Sweet wine, also known as glutinous rice wine, rice wine, fermented grains and fermented grains, is a traditional fermented food in China, which has a history of more than 2,000 years and is a nutritional and health food that people like to see.

The main raw materials of sweet wine are rice and glutinous rice, which are fermented by pure koji of natural microorganisms. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients, and has the effects of promoting qi circulation and nourishing blood, dredging meridians, enriching blood and generating blood, and moistening lung. After brewing, the taste is sweet and mellow, and the nutrients are more easily absorbed by the human body, which can secrete digestive glands, stimulate appetite and help digestion. It is a good product for middle-aged and elderly people, pregnant women and the infirm. Many places in our country have the custom of giving sweet wine to lying-in women and those who have just recovered from serious illness. Sweet wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. Sweet wine has a wide application range and can be drunk all year round.

Let's talk about the specific production method:

Special note: the utensils for making rice wine must be clean, especially the oil must not be touched, and the hands must be clean.

Preparation materials:

The amount of 1. m is determined according to the size of the fermentation container and the amount of rice used for koji fermentation. Generally, a bag of angel liqueur koji can make 3-5 Jin of rice at a time (round glutinous rice is the best). Now, take 2.5 Jin of glutinous rice as an example;

2. Angel liqueur starter half package (4g);

Production process:

First, rice washing: generally wash 3-5 times, wash off the dust, and try to make the water look refreshing.

2. Soak the rice: soak the washed rice in clean water. Soak for 5 hours in summer and 10-20 hours in winter; Soak until it can be crushed by hand and turned into powder. The purpose of soaking is to make rice absorb enough water when steaming and cook it more thoroughly. After soaking, remove and drain.

See if it's soaked

Third, steamed rice: take out the glutinous rice and drain the water.

be waterlogged

Put the gauze on the steaming rack, and then pour the glutinous rice in. Because the gauze was not big enough, two pieces of gauze were used.

Put the rice in the steamer.

Bring boiling water to a high fire until there is steam, and then steam for 20 minutes. Rice should not be steamed too raw or too rotten, so as not to affect the later fermentation of rice. No matter what kitchen utensils you use, steam the rice thoroughly. Some friends don't have a steamer, so they can use a rice cooker to cook the rice, but the effect of steaming is not good, so they have to do it.

steam rice

Rice is steamed.

4. After the glutinous rice is steamed, pour it into a container that can drain water (such as vegetable washing blue), spread it out, pour more cold boiled water from the glutinous rice, filter it (tap water is ok, depending on the hygiene situation, it is recommended to use cold boiled water or bottled water), and let the glutinous rice soak and drain. The purpose is to prevent sticky rice from sticking together, and it will be better after it is made. The drainage is not completely cold. It is best to keep a certain temperature and feel the temperature with your hands.

5. Spoon the steamed and cool glutinous rice into a ceramic or glass container (if there are no containers made of these two materials, friends can use other containers instead of plastic containers. ), sprinkle the koji into the rice and mix it evenly with the rice. You can also melt the distiller's yeast with a little warm water and pour it into the rice to stir it more evenly (stirring evenly is for better fermentation). Then, smooth the rice, take out a dimple in the center of the rice, observe the change of fermentation (hehe knows the origin of dimples on some people's faces), and finally pour a bowl of water evenly.

Cover or wrap your mouth with plastic wrap, wrap it with heat preservation material (such as towel quilt) and put it in a warm place for fermentation. Generally, the temperature should be between 30 and 32℃, and it can be eaten in 36 to 40 hours.

Put it next to the heater

thermal insulation

Note: Try not to touch the wine until it is ready. In the middle of fermentation, you can feel whether the outer wall of the container is hot, which is a good phenomenon. Temperature is the most important part in the fermentation process, which is generally kept between 30℃ and 32℃. You can put it on the side of the heater, or you can put a hot water bag on the side of the container, and you can change hot water halfway. Leave it for 24-48 hours. During fermentation, it is best to put your hand into the quilt to measure the temperature. If it's too hot inside, take off the quilt and air it for a while, otherwise the fermented mash will be sour. If the temperature is too high and the fermentation time is too long, the mash will be sour. Another reason is that many friends put forward the phenomenon of white hair growing in production. The reason is: 1, abnormal fermentation caused by too high temperature, which is called "burning bag" in jargon; 2. Another reason is that the amount of distiller's yeast is not enough, which makes the glutinous rice ferment badly and leads to long white hair. So I recommend those who have no experience for the first time ... >>

Question 8: Should the liqueur koji be put in a hot place after it is put away? If you put too much koji, the wine will be bitter, and the old one will not taste good, but just add cold boiled water.

Question 9: I have cooked glutinous rice many times at home myself. Cook some and beat an egg every morning. It tastes bitter in recent times. Please tell me what this is ... don't eat it. It may be that some miscellaneous bacteria have gone bad. Boil the relevant utensils with boiling water, re-make mash, and replace the mash koji if there is any problem.