The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
author：Silence becomes poetry
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
Sake brewing, also known as rice wine, sweet wine, mash, with glutinous rice as raw material, added koji fermentation brewing, hot and cold can be eaten, its sweet and mellow, low alcohol content, unique flavor, deeply liked by people.
And wine, is the special product of grain winemaking, low alcohol, sweet taste, not so much wine, but rather a beverage, suitable for the vast majority of people to drink, food therapy value is very high, can be described as a treasure. Indigestible glutinous rice is brewed by adding sake koji, its nutrients are easier to be absorbed by the human body, it is a good product for replenishing qi and nourishing blood, especially for pregnant women, middle-aged and elderly people and those who are weak and weak, women often eat wine and wine can also have many benefits of beauty and breast enlargement. In the hot summer, come to a bowl of cold wine, aromatic and refreshing; in the cold winter, heat up the wine, beat an egg into it, a bowl of nourishment, drink it, and the whole body is warm and cold.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
The wine juice made of glutinous rice is sweeter than the wine juice made of rice or japonica rice, this is because the oligosaccharides contained in the former are significantly higher than the latter, and oligosaccharides are the food of intestinal probiotics, so probiotics will multiply in the intestine, which is conducive to alleviating the symptoms of constipation, so those who do not need oligosaccharides are recommended to use japonica rice to make wine.
The optimal temperature for making sake is between 25 and 35 degrees, and the rice should be soaked in advance. The length of soaking time is inversely proportional to the level of room temperature, at 30 degrees room temperature, only need to soak for 1 and a half hours, the lower the temperature, the longer the soaking time. Glutinous rice is not soaked ok? No way! If it is not soaked, the rice is not easy to steam, the rice with a hard heart, the effect of the koji is uneven, and the wine made is sour and not sweet, and the quality is not high.
In the summer, the temperature conditions are very suitable, and it is not necessary to wrap three layers inside and out like in winter to create conditions for fermentation to keep it warm, so it is most likely to succeed in making wine in summer. In the process of making sake, there are many precautions, let's talk while doing it.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
【Ingredient preparation】: Glutinous rice (round glutinous rice is preferred) 500 grams, sweet wine koji 2 grams.
【Preparation of tools】: Steamer, plastic wrap.
【Specific production steps】:
1: Wash the round glutinous rice and soak it in room temperature water until the rice grains can be easily crushed with your fingers. About 1.5 hours in summer and about 4-6 hours in winter. Time is only a reference, depending on the degree.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
2, prepare the dessert wine koji, I usually use Angel's sweet wine koji, two or three dollars, cheap and easy to use.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
3, prepare the steamer, spread the grate on the oil-free wet cotton, do not use the dishes, with the cotton cloth easy to steam through. The utensils used must be clean and oil-free to ensure that no bacteria and harmful bacteria will be produced during the brewing process. Place the soaked glutinous rice on a cotton cloth and spread evenly.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
4, cover the pot lid, steam for 40 minutes, naturally cool until not hot (no higher than 35 degrees), with a fan to cool can also be. Then sprinkle koji with koji, pour 1 small bowl of cold white boiling (not too much water, it will affect the sweetness of the sake), use chopsticks to mix the koji and glutinous rice thoroughly. If the amount of glutinous rice is large, it is recommended to mix well. Note that there is still no oil and no raw water.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
5: After mixing well, flatten the glutinous rice and dig a dimple in the middle. Why dig dimples? Because the fermented bacteria in the koji are root mold, it is an aerobic organism, and digging up dimples is to increase the contact area between rice and air to facilitate the growth of root mold.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
6, then cover the plastic wrap, in the summer, let it ferment naturally at room temperature, if it is cold, you need to wrap it up with a quilt and other items that can keep warm.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
7, 44 hours later is the best time to eat wine, at this time the wine is full of juice, the flavor is good, can be moved to the refrigerator for preservation, reduce its fermentation speed, can also be heated to terminate its fermentation. Put it in the refrigerator, eat as you go, and pay attention to the oil-free dryness.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
8, come to a bowl of good sleep at night.
The things you want to know about homemade sake are all here, because China has had a tradition of making wine with grain since ancient times, and there are also legends in history that Yidi made wine. According to historical records, the Yidi of the Xia Dynasty made "zhijiu" to offer Dayu, which opened the precedent of grain winemaking in Chinese history, China was the first country in the world to make wine with grain, and was later introduced by Japan, and Japan's famous sake is actually derived from our ancestors' grain winemaking. The wine is so good, why do you have to use glutinous rice? This is because the starch of glutinous rice is easier to gelatinize than other rice, and the gelatinized starch is more likely to be saccharified. Therefore, from this point of view, all the ingredients containing starch can be used to make sake, but glutinous rice is definitely the best choice. 【Homemade sweet wine brewing】【Questions and answers】:
1. Why is the wine made very sour and difficult to eat?
Answer: Root mold in the fermentation process will produce a little acid, sweet and less sour, so the normal fermentation of the wine is very sweet, sour than sweet, indicating that in the production process did not do a good job of health protection, equivalent to failure, quickly throw away the redo is.
2. Can I still eat it after the wine has grown white hair?
A: I can eat it. White hair is a harmless symbiotic hybrid, basically white first and then gray, it doesn't matter, you can eat.
3. Some of the rice grains I made are red, can I still eat it?
Answer: Depending on the composition of the koji, if the koji contains red yeast, then the redness of the rice grain is a normal phenomenon, but it is no harm to eat, but it is recommended to change the koji next time; if the koji does not contain aspergillus, it is produced in the production process of miscellaneous bacteria, it is not recommended to eat raw, you can boil the wine and then eat.
4. What is the hardness of the rice grains I made?
A: The rice is not soaked in place, and it should be soaked to the point where it can be gently crushed with two fingers.
5. What is the reason that the good sake brewed rice grains are empty?
A: As a result of excessive fermentation of sake, not only will the rice grains be empty, but the alcohol content in sake will also increase.
6. Do you want to seal the wine? Aren't root molds aerobic?
A: It needs to be sealed, and the wine made after sealing can have a wine aroma. Although the rhizobium is an aerobic bacteria, after sealing, there is a part of the air in the container, enough for it to ferment.
7, I dare not make wine in the summer, the summer is too hot, worried that it will sour.
A: There is no need to worry, as long as the koji and the rice grain are fully mixed, and the root mold acts immediately after full contact with the rice grain, there will be no rancidity.
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