What happened to the rice wine I made? Can I eat the rice wine I made?

We all know that rice wine tastes sweet and sour, and it can be eaten in a variety of ways. It can be used to cook a variety of sweet soups. Moderate consumption is good for the body. Many people like to drink rice wine. Some people also make rice wine at home, and sometimes they find that the rice wine has grown hair. So what is the reason for the hair on the rice wine? Let's take a closer look!

Why is rice wine hairy?

The production of rice wine mainly uses microorganisms such as Rhizopus and yeast, so if the Rhizopus multiplies very quickly or if too little water is added or the seal is not good, you will see some "white hairs". In fact, this is just the hyphae of Rhizopus, which is not a problem as long as it is not too dense. However, if the hairs are black, yellow, green or other colors, then this pot of rice wine cannot be used, even after boiling, because some harmful bacteria will be inactivated by boiling water, but their harmful metabolites will still remain.

How to make rice wine

Ingredients needed:

Ingredients: 500g glutinous rice

Ingredients: 4 grams of sweet wine yeast, half a small bowl of cold boiled water (for mixing with wine yeast), appropriate amount of cold boiled water (for mixing with glutinous rice)

Start making:

Step 1: Wash the glutinous rice, put it in a basin, and pour in enough water to cover the rice by two knuckles, and soak it for 24 hours. Soak until the rice can be crushed with your fingers.

Step 2: Pour enough water into the steamer and bring to a boil over high heat. Take out the glutinous rice, drain the water, put it into the pot covered with gauze, use chopsticks to poke some small holes in the glutinous rice, and then steam it for about 30 minutes.

Step 3. After steaming, take out and place in a bowl to cool naturally. Use a spoon to separate the clumps of glutinous rice while cooling to help cool it down better.

Step 4: Pour the sweet wine yeast into a bowl, add half a bowl of cold boiled water and stir until the wine yeast is dissolved. Then pour it into the glutinous rice that has cooled down to a level that is not too hot to touch.

Step 5: Pour in an appropriate amount of cold boiled water and mix the glutinous rice evenly, then dig a small hole in the middle of the glutinous rice, and finally seal the pot with plastic wrap and place it in a place with a higher temperature for fermentation. (28 to 30 degrees)

Step 6: Ferment for about 36 hours until juice comes out of the small hole. Do not remove the plastic wrap during the fermentation process. You can see that the fermentation is done by observing the juice coming out of the small hole.

Rice wine making skills

1. When steaming glutinous rice, use chopsticks to poke some small holes in the rice to allow steam to pass through, so that the rice is heated evenly and cooked easily.

2. The temperature of glutinous rice must not be too hot, otherwise the koji will be killed and fermentation will fail. Also pay attention to the shelf life of the koji.

3. If you want to produce more wine, you can add more cold boiled water, so that there will be more wine after fermentation.

4. After the glutinous rice is steamed, no raw water or oil should appear in the basin, on the glutinous rice or the koji during the production process, otherwise the rice wine will deteriorate.

5. After fermentation, it should be placed in the refrigerator. If it continues to ferment, the taste will be bad. If it is cold and the indoor temperature cannot reach it, you can put the pot into a sealed bag, tie it tightly, and then wrap it with a quilt.