How far should rice wine fermentation go to be considered properly fermented?

Rice wine is a popular sweet wine. It contains many nutrients and has a sweet and delicious taste. Many people cook rice wine at home. Rice wine requires fermentation, which generally takes 24-64 hours. When the cooked white rice softens, water has been released, indicating that fermentation has begun.

Many people don't know what rice wine looks like when they make it. They can determine this by the following points:

1. Yeast or yeast powder is added during the fermentation process of Shaoxing wine, resulting in a rich aroma. Generally speaking, the fermentation time for Shaoxing wine is about 24-64 hours, and the temperature should be maintained at around 30 degrees Celsius.

2. The second method is fermenting rice wine. The cooked white rice will become soft, unlike its firm state before fermentation, and will taste sweet.

3. Finally, fermented rice wine will release water. Unfermented rice wine is relatively dry and contains no water. Note that fermented rice wine should be stored in the refrigerator promptly, as this will encourage further fermentation.

Fermentation temperature and time of rice wine

Rice wine ferments at 30℃. Therefore, yellow wine should be brewed in summer or winter (near a heater) because it is difficult to reach the temperature required for fermentation at other times. At the beginning of the fermentation process, a small amount of air can be retained, allowing the edible fungi to utilize the large amount of energy provided by aerobic respiration, multiply rapidly, and accelerate fermentation.

If white fuzz appears on the surface after fermentation, this is a normal fermentation process and does not affect edibility. If black patches appear, the rice wine should not be consumed. You can scoop out a layer of rice wine; the rest can continue to ferment normally.

To preserve rice wine, place a fresh egg on top of the uncooked wine. After two hours, the eggshell will begin to darken. Over time, the eggshell will become even darker. This method can extend the storage time of the rice wine by 2.5 times. Furthermore, the egg is still edible after using rice wine.

Alternatively, boiling the rice wine and its container in water for 10 minutes can also extend the shelf life of the rice wine.

Specific steps for making rice wine

Ingredients: 1 kg glutinous rice, 4 g sweet wine yeast.

step:

1. Wash the glutinous rice and soak it for at least 4 hours. Line the steamer with a layer of cheesecloth, put the soaked glutinous rice in the steamer and steam for about 40 minutes.

2. Prepare a deep bowl that is free of water and oil. Remove the steamed glutinous rice and let it cool. When the rice has cooled to about 30 degrees Celsius, sprinkle in the yeast starter several times, then stir with chopsticks.

3. Prepare a clean, dry, and oil-free container. Put the mixed glutinous rice into it and press it down firmly. Make a small hole in the center, add half a bowl of cooled rice, seal it with plastic wrap, cover it with a lid, and place it in a warm place to ferment. Now that the weather is cool, it's best to wrap it in a cotton coat or blanket when it's hot. Maintaining the temperature is more conducive to fermentation.

After these three simple steps, simply wait two or three days, and your homemade rice wine will be ready. It's important to note that when making rice wine, all tools must be clean, dry, and free of oil. This is crucial for proper fermentation and a richer, more mellow flavor!