Homemade brew
By VicentaLakin
HOMEMADE WINE HAS BEEN BREWING FOR ALMOST A YEAR. IT'S GETTING COLDER, COLD MORNING BOWLS OF WINE AND EGG SOUP, SO THAT THE STOMACH CAN BE WARMED AND IT WON'T GET TIRED OF DRINKING. AS WINTER APPROACHES, THE LAZY HOMEMADE BREWS OF MY OWN HANDS WILL BE SHARED. THE TRADITIONAL METHOD IS TOO CUMBERSOME FOR ME, HALF A DAY, 30 MINUTES OF STEAM, AND THEN BACKWARDS, AND THERE'S NO INCENTIVE TO DO IT. THERE IS NO DENYING THAT THIS STEP IS MORE SECURE FOR THE BREWING OF THE RICE. THE FIRST THING YOU WANT TO DO IS MAKE LOOSE RICE. WHY IS THE TRADITIONAL METHOD USING RICE? BECAUSE OF THE ALMOST 100% CONTENT OF THE RICE CHAIN STARCH, WHICH IS LESS AGING, THE FUNGUS DECOMPOSES INTO GLUCOSE. BUT IF THE RICE IS COOKED WITH AN ELECTRIC COOKER OR A PRESSURE COOKER, IT IS DIFFICULT TO MAKE LOOSE RICE, SO I HAVE CHOSEN TO MAKE IT WITH NORTH-EAST RICE (I.E., RICE), WHICH IS NEARLY 90 PER CENT OF THE STARCH CONTENT, WHICH IS HIGHER THAN THE SOUTHERN RICE. IT IS RELATIVELY EASY TO COOK THE RIGHT RICE WITH RICE, AND TO COOK LOOSE RICE WITH ELECTRIC RICE IS EASIER, BUT OUR HOME HAS ONLY ELECTRIC PRESSURE POTS, WHICH HAVE TO BE TESTED WITH ELECTRIC PRESSURE POTS, WHICH ARE EVAPORATED FROM THE BEGINNING, TO THE PRESENT TIME BEING DIRECTLY BOILED WITH WATER. THE SECOND STEP IN MAKING A DRINK IS FERMENTATION. THE TEMPERATURE OF AROUND 30 DEGREES IS THE MOST SUITABLE FOR THE REPRODUCTION OF FUNGUS, AND IT IS EASIER TO OPERATE WITH A RICE WINE MACHINE BECAUSE THE TEMPERATURE IS CONTROLLED AND THE MACHINE FERMENTS GENERALLY TAKES LESS TIME THAN THE ROOM FERMENTATION. RICE UP TO ABOUT 30 DEGREES IS THE MOST SUITABLE FOR WINE AND, IF NOT CONTROLLED, IT IS BETTER TO STAY WARM. NOR SHOULD RICE BE COOKED FOR A LONG TIME IN ORDER TO AVOID AN AGEING RICE. AEROBIC CONDITIONS ARE REQUIRED FOR GLUCOSE IN THE PRE-FERMENTATION PERIOD, WITH LATE YEAST CONVERTING GLUCOSE INTO ALCOHOL UNDER ANAEROBIC CONDITIONS, AND WATER CAN BE ADDED AT A LATER STAGE (ON THE OTHER HAND BECAUSE LESS WATER IS USED TO COOK RICE, WHICH IS NOT CONDUCIVE TO LATER FERMENTATION). IN THE SUMMER, ROOM FERMENTATION CAN BE DONE, AND IN THE WINTER, THE HEATING TABLETS CAN BE PUT IN PLACE, AND INDIVIDUALS ARE BETTER ADVISED TO BUY AN YOGURT MECHANISM (OR OTHER DOMESTIC APPLIANCES) AND 1.5 L. AFTER LEARNING THE PRINCIPLES OF WINE BREWING, IT WAS SUGGESTED THAT THE FIRST PURE RICE TEST BE USED BY BEGINNERS. THE FOLLOWING IS A PARTIAL ADDITION OF BLACK RICE。
Recipe Recommendations
- black rice 60g
- northeast rice 240g
- cool white appropriate amount
- Angel sweet yeast 1g
- sweetening
- other
- several days
- simple
Steps for Homemade brew
1
rice is mixed with black rice, and water is appropriate. five points for cooking. power pressure pots are not suitable for long bubbles. the reference quantity of rice for cooking in electric pressure boilers: black rice and rice mixed with water totalling approximately 570 g. if it's 300 g rice, it's about 280 g water. it is best to weigh electronically; the amount of water is probably just a little less than rice。
2
When the rice is cooked, the spoon flips. Put the rice on the table. You can flip one or two times in the middle for cooling. Normally, it can be reduced to the right temperature within half an hour。
3
add about 1 g wine. it's about a quarter of the perusal。
4
Wine on rice
5
10-20ml, halftime rice mix, no more once。
6
The amount of water added can be distributed with rice。
7
The rice goes into the guts, the hole in the middle, the yogurt machine
8
On the surface, white stylish matter is a burgeoning root fungus。
9
In general, after 30 hours, a small amount of water permeates at the bottom and rice is separated from the inside side。
10
When the bottom is out, it's cooler and free of rice。
11
Continue fermenting for 4-5 hours. The color of the juice is getting deeper. If you like alcohol, you can ferment for hours。
12
Go to the glass seal box and freeze the refrigerator for storage. The figure is frozen. (Products other than the previous batch)Homemade brew Make Tips
Afterwards, you can enjoy it gradually over the next few days. During refrigeration, the fermented rice will continue to ferment, and the sour taste will mellow out. Personally, I find the flavor is richer after letting it sit in the fridge for two or three days compared to when it has just finished fermenting. If fermented for too long, the rice will float to the top of the container. If the rice tastes hollow, it means it has over-fermented. Since I started making fermented rice, only the first few batches had poor flavor. This happened because the rice was too hot when adding the starter, or because I added too much water, resulting in sour fermented rice. It is still edible and can be used for seasoning in cooking. Now, using the method above (excluding the time for soaking black rice) and using white rice, I can complete all steps from boiling the rice to putting it in the rice wine machine to ferment within an hour. After that, you just wait for the fermented rice to slowly ferment. For the storage and continued fermentation, I recommend using glass containers. I initially used an enamel bowl when starting out, but after some time, I noticed it had corroded in several spots. Glass is safer for holding acidic liquids over long periods. For the finished fermented rice, the pure rice variety is best suited for making egg drop soup; the black rice variety can be mixed into porridge; or you can use it to make fermented rice steamed buns or fermented rice dumplings. In the summer, you can eat it chilled directly from the fridge; in the winter, it is better served warm.