How to remedy the problem of rice wine not being sweet enough?

Rice wine is a kind of alcoholic beverage. Generally, it is made from glutinous rice as the main raw material and then fermented with koji. Compared with other alcoholic beverages such as white wine, beer, etc., this beverage has a relatively low alcohol content and contains some sweetness, which is very popular. However, sometimes rice wine may not be sweet enough. Here we will introduce how to remedy the problem of rice wine not being sweet enough.

The reason why fermented glutinous rice is not sweet has a lot to do with the yeast. The yeast of Suzhou fermented rice now is different from that in the past. The aroma of the wine is richer than that of Angel, but the sweetness is very poor and the taste is not good. In addition, if you add less water, the fermented rice will be sweeter. When fermenting glutinous rice under aerobic conditions, starch will be converted into sugar, and when fermenting glutinous rice under anaerobic conditions, it will be converted into alcohol. Do not seal it too tightly.

How to make sweet fermented glutinous rice ? Ingredients: glutinous rice, medicinal wine. Method: 1. Soak round glutinous rice for 12-24 hours. (Round glutinous rice is the best choice, but ordinary rice is also fine) 2. Steam for 30-40 minutes. (Make sure to steam it thoroughly) 3. Let it cool to hand temperature, then soften it with warm water. Sprinkle the yeast on it and mix it evenly. Then press the rice a little bit and make a hole in the middle. The drying temperature is very important! ! Directly affects the quality and sweetness of the wine. I let it dry until I reached my hand (put it in a safety bag) into the rice and felt it was a little warm, then I started adding the wine medicine. Practice has proved that the key to super sweetness lies here. 4. Cover the container and place it at a suitable temperature for about 24 hours. 5. Open the container lid (the wine aroma is overflowing at this time), fill it with cold boiled water (to stop fermentation), cover it again, and put it in the refrigerator (to stop fermentation as soon as possible and enjoy it as soon as possible)

Tips 1. The key to making fermented glutinous rice is cleanliness. Nothing can be exposed to raw water and oil, otherwise it will become moldy and hairy. 2. In the middle of fermentation (12 hours, 24 hours), you can open the lid to check (don't open the lid too often). If there is no aroma of wine and the rice has not yet formed into tofu cubes, you can take the container lid to the kitchen fire to heat it, and then cover it again, so that the rice in it will not continue to ferment due to insufficient temperature (this is my trick).