Can I eat homemade fermented rice with white hair on it? What's going on when fermented rice has hair on it?

We all know that fermented glutinous rice is a common sweet soup. It tastes sweet and delicious, and is very popular among people. Many people make fermented glutinous rice at home. When some people make fermented glutinous rice, they will find that there is a layer of white hair on the fermented glutinous rice. So, can homemade fermented glutinous rice still be eaten if it has white hair? Let's take a closer look!

Can I still eat the fermented rice wine I made if it has white hair?

It is normal for a layer of white hair to grow on the fermented rice, especially when it is made at home, which is subject to natural conditions.

The white hair on the fermented rice does not affect its consumption, but do not open the container frequently during the fermentation process. It is best to use a transparent lid or plastic wrap to easily see the state of the wine. If the mycelium that grows is red or green, it is spoiled and cannot be eaten.

If you want the glutinous rice wine to be sweet and refreshing without growing hair, you should pay attention to the cleanliness of the tools when making it. It is best to scald all the tools used in the production process with boiling water. The main purpose is to remove raw water and oil to prevent infection by bacteria and the growth of white hair.

What's the matter with the hairy fermented rice?

1. If the lid is not closed properly and exposed to the air for a long time, bacteria in the air will attach and multiply.

2. The wine container itself is not sterilized at high temperature.

3. The spoon is contaminated with oil, salt, raw water or is not clean. During the fermentation process, due to the temperature, unclean containers and unclean tools used in the process of accompanying medicine, black hair will grow or rice grains will turn red during fermentation. Making rice wine is about conscience. If it is clean and hygienic, the wine will be intact and sweet and mellow. Otherwise, the wine will return the "color".

The fermentation time of rice wine is directly related to the indoor environment, temperature, and degree of protection. Under normal circumstances, if the temperature is kept at around 30 degrees, it will take about 36 to 40 hours to complete. If it is fermented at room temperature, there is a temperature difference between day and night, and if warming measures are in place, it can generally be completed in 48 hours.

How to make fermented rice wine

Ingredients: glutinous rice, black rice, sweet wine yeast, cold boiled water

Step 1: Wash 500 grams of black and white glutinous rice the night before or ten hours before cooking, and soak it in clean water. When the glutinous rice is soaked until it breaks when you press it with your fingers, you can steam it. The prerequisite is that the pot and steaming cloth must be scalded with boiling water.

Step 2: Add enough water to the steamer, spread the soaked glutinous rice evenly on the steaming cloth, and then use clean chopsticks to poke a few holes in the middle of the glutinous rice.

Step 3: Steam over high heat for about 30 minutes. If the rice is not soft enough, you can spray some boiling water on the surface of the glutinous rice during the steaming process to avoid the glutinous rice being undercooked.

Step 4: Put the rice into a container that has been scalded with boiling water, stir it with chopsticks, and let it cool. Pour two grams of sweet wine koji into 20 ml of cold boiled water and stir it evenly with clean chopsticks.

Step 5: When the glutinous rice is no longer hot, pour in 200 grams of cold boiled water, put on disposable gloves and break the rice into grains, then pour in the sweet wine liquid and mix evenly with your hands again.

Step 6: Put the rice mixed with koji into a container that has been scalded with boiling water, smooth the surface with your hands, then make a hole in the middle of the rice, and finally seal the container.

How much yeast should be added to make fermented rice wine?

It is just right to put 2 grams of sweet wine koji into one pound of glutinous rice. The sweet wine koji can be dissolved in cold boiled water and poured into the glutinous rice, or it can be directly sprinkled into the glutinous rice at room temperature. It is worth noting that the temperature of the glutinous rice must not be too high. Before pouring the sweet wine koji, feel the temperature of the glutinous rice with the back of your hand. Only pour the sweet wine koji when it is not hot. Don't put too little sweet wine koji, too little will slow down the fermentation, and too much will make it bitter.

Rhizopus in sweet wine koji is a natural fungus that exists in nature like yeast. Natural fungi are easily affected by the surrounding temperature. The most suitable temperature for the growth of Rhizopus is about 15 to 30 degrees. At about 35 degrees, Rhizopus will stop fermenting. In winter, the room temperature is low. We must pay attention to heat preservation when making rice wine. The temperature around the container cannot be too low, nor can it be placed in a place with too high temperature. At an average temperature of about 20 degrees, fermentation takes about 48 hours. The lower the average temperature, the slower the fermentation will be, and the higher the average temperature, the faster the fermentation will be. The fermentation time is mainly adjusted according to the state of the wine and the taste of the wine.