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[菜谱] home brew rice wine

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发表于 2008-11-30 19:06 | 显示全部楼层 |阅读模式
老杨团队,追求完美;客户至上,服务到位!
Can any one teach me how to make rice wine at home using wine yeast, rice and water ?+ @/ G# _. D' ^$ y/ \
I tried it more than 10 times, after 3 days I smell wine  alcohol, after 7 days , it turned sour taste.
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发表于 2008-11-30 19:50 | 显示全部楼层

甜酒酿制作标准方法

甜酒酿制作标准方法: 5 u" b8 ~* \; I) U2 [; }
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• 1、浸泡:将糯米洗净,浸泡12到16小时,至可以用手碾粹即可 5 z& ^) p6 Z3 \2 }& a/ ^. ]1 c
• 2、蒸饭:在蒸锅里放上水,蒸屉上垫一层白布,烧水沸腾至有蒸汽。将沥干的糯 米放在布上蒸熟,约一小时。自己尝一下就知道了。没有这层布,糯米会将 蒸屉的孔堵死,怎么也蒸不熟。这有失败的经验。尝一尝糯米的口感,如果 饭粒偏硬,就洒些水拌一下再蒸一会。 ( m* `# W: v8 N
• 3、淋饭:将蒸好的糯米端离蒸锅,冷却至室温。间或用筷子翻翻以加快冷却。在 桌子上铺上几张铝箔,将糯米在上面摊成两三寸厚的一层,凉透。在冷却好 的糯米上洒少许凉开水,用手将糯米弄散摊匀,用水要尽量少。 6 h2 u! D+ R% T- J' k$ W/ ?5 J
• 4、落缸搭窝:将盆置于30度左右的恒温箱中培养24到48小时,如果米饭变软,表示已糖化好;有水有酒香味,表示已有酒精和乳酸,即可停止保温。最好再蒸一下,杀死其中的微生物和酶停止其活动。这样,甜酒酿就制作成功。
" Q, w  P, k  b, d• 5、培养成熟:将盆置于30--32度左右的恒温箱中培养24到48小时,如果米饭变软,表示已糖化好;有水有酒香味,表示已有酒精和乳酸,即可停止保温。最好再蒸一下,杀死其中的微生物和酶停止其活动。这样,甜酒酿就制作成功。
7 \) r0 ^, a3 n/ `# _" l. Z*注意事项:
) D  k* q/ G# L4 h' q7 R• 1、拌酒曲一定要在糯米凉透以后。否则,热糯米就把霉菌杀死了。结果 要么是酸的臭的,要么就没动静。
+ @2 u3 i" p0 d; c8 k  {8 R• 2、一定要密闭好。否则又酸又涩。
  q; b9 \3 V8 T+ i& z• 3、 温度低也不成。30到32摄氏度左右最好。
- B9 ?! j- r  `6 G$ P; N& i• 4、做酒酿的关键是干净,一切东西都不能沾生水和油,否则就会发霉长毛。要先把蒸米饭的器、铲米饭的铲子和发酵米酒的容器都洗净擦干,还要把您的手洗净擦干 0 x! @6 M/ R# j5 c& x, s6 Y
• 5、如果发酵过度,糯米就空了,全是水,酒味过于浓烈。 % k1 n! ?! N8 t
• 6、如果发酵不足,糯米有生米粒,硌牙,甜味不足,酒味也不足。
& v8 r, ?2 W5 g8 o• 7、拌酒曲的时候,如果水洒得太多了,最后糯米是空的,也不成块,一煮 就散
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! V5 z6 \9 V6 o  d. E' C& T做甜酒如果希望得到更强的酒味,有两种方法: 7 y4 E1 L$ e) N0 ?$ ]
1、适当延长甜酒发酵时间,比如在规定的温度下您一般放置24小时,现您可以适当长一些。
1 Q8 E) {# J+ f. A4 g2、在制作过程中加拌甜酒曲时放少许酵母,但量一定要少。
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发表于 2008-11-30 19:53 | 显示全部楼层

自制甜酒酿

甜酒酿味甜略带有酒味,香醇甘美,富有营养,易于消化、吸收,有益健康,老少妇孺皆宜食用。 ' m+ |) ]( O" S2 D+ K# v/ [( {
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活动原理 2 y# S* k. S5 Z, F
酒酿是用大米(或糯米)饭加甜酒药后制成的一种食品。米饭是怎样成为既有甜味又有酒味的酒酿呢?米饭是已糊化了的淀粉,在甜酒药中的糖化酶的作用下先转化成麦芽糖,接着在甜酒药中的麦芽糖酵素的作用下,分解成葡萄糖。之后,葡萄糖又甜酒药中酒化酶的作用下,转化成酒精(乙醇)及二氧化碳。4 i7 {6 v1 a! ~) o/ g

' X+ ]! {* s, M' T活动用品
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; J& w  f8 r5 E+ z8 L4 K  U浓缩甜酒药、大米、碗、筷、搪瓷容器等。! _/ o7 M! V, N: W- ]  u7 K

& A: y5 S5 h, ]) d! x活动步骤  G$ a. p* K0 k3 |& h. L6 [

; ?! k/ P& b5 t1. 先把1000g大米洗净,并浸半天至一天,然后上锅蒸成粢饭状。, G& t: e+ a" Z9 X7 V

3 E; n/ B( o. V: y$ t2. 把米饭用冷开水冲淋一下,使其湿润(使米饭松散不成团),然后降温至25℃左右。 2 o9 `2 s7 G, V8 M, ~
3. 先将浓缩甜酒药1.5g或块状甜酒药12.5g用约30ml水稀释,然后用约20g的面粉与浓缩甜酒药(或研碎的甜酒药)拌和(主要使少量的酒药更易均匀散开)备用。1 c; k2 `2 u7 H4 y% N
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4. 把米饭盛于搪瓷容器或钵头中,一边搅拌一边加入甜酒药,然后轻轻压实,并在饭中央垂直挖出一直径为2~3cm的圆孔,加盖保温36小时左右(视季节、温度不同而调节时间)。( k# Z* v9 j( z7 s

/ e. Y& a( z( g8 C活动中的有关问题/ K7 I, }9 k: k- Q

) f: D" p0 y5 j4 u2 l0 Y& w1. 制做甜酒酿的用具及手一定要洗净并用开水消毒,而且不能沾上生水。+ c' G/ [* Z* }! s
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2. 保温在30~32℃时发酵最快,如温度低于25℃时可用热水袋短时间加温。因为发酵是放热的,要注意保温过程中的温度,如高于40℃时,甜酒药中酵母素将死亡,从而引起米饭变质,使实验失败。# f3 Z! h5 \$ U$ L3 U, D; f4 _" _
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3. 本实验有关化学反应式:) A: L' N& m5 M! x
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糖化酶- N- x) u$ v# T7 U2 Z: F/ u

3 m$ w- v+ D1 ?- v+ r0 |( Z: S糖化:2(C6H10O5)n+nH2O → nC12H22O11* e! f* P1 h1 z1 W$ j+ ^$ {$ ~$ S
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麦芽糖酵素3 l. y7 ?/ _; v% C1 k  |
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C12H22O11+H2O  →  2C6H12O6" @6 q( s4 N5 P8 d6 j; h) m

; P- a- d, J! @  V6 R  F! ?0 |酒化酶
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成醇:C6H12O6 → 2C2H5OH+2CO2↑' U4 }  Y/ P" h1 q

1 X+ z" x' }$ W, c, z  4. 米饭在发酵过程中,容器不宜经常开启看视。当有酒香味逸出且小孔中有汁液渗出,则酒酿已成。
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发表于 2008-11-30 20:24 | 显示全部楼层
老杨团队 追求完美
接触空气就变醋了。* i5 D, o% p6 p: F3 k
所以不能接触空气~
鲜花(847) 鸡蛋(0)
发表于 2008-11-30 20:37 | 显示全部楼层
it is really hard to make. usually my grandmom  knows how to make it. but i want to learn too. hehe~
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发表于 2008-11-30 21:52 | 显示全部楼层
原帖由 Xbfeng 于 2008-11-30 19:53 发表
( h& k" n0 x4 J! W% R: M甜酒酿味甜略带有酒味,香醇甘美,富有营养,易于消化、吸收,有益健康,老少妇孺皆宜食用。   O8 k* W+ C/ a( S, B2 a* A4 K

! Z6 b0 d: K; B" F活动原理
. B+ Q+ f/ ^- B" T& a1 U6 n酒酿是用大米(或糯米)饭加甜酒药后制成的一种食品。米饭是怎样成为既有甜味又有酒味的酒酿呢?米饭是已 ...

- D" X2 f! z5 j' P" J$ L8 n8 W这个太有技术含量了
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 楼主| 发表于 2008-12-1 23:18 | 显示全部楼层

Thank you for recipe and procedure

老杨团队,追求完美;客户至上,服务到位!
Thank you very much for the detailed informaation, since some Simplified character I don't know the meaning, I have to find my friend to interprete to me." y: s& {0 T: _3 L. }5 m/ |
Note #7 -- when mixinf xxxx, if  add too much water, gliten rice will be " empty "  (?), will not become "XXXX" (?),8 e, Q2 h9 W( T( Q6 h
what does it mean ?5 s* S+ P3 B( L% ?* `/ h& k/ p
Let me try to remember my procedure and out come,  then you can view and correct me.. B2 d- h+ {9 k6 ~
I live on the southside, is it possible for me to bring you my next  experiement sample ?
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发表于 2008-12-2 11:42 | 显示全部楼层
原帖由 JCedmonton 于 2008-12-1 23:18 发表
6 o4 F) h+ S/ ^) @0 G/ ?Thank you very much for the detailed informaation, since some Simplified character I don't know the meaning, I have to find my friend to interprete to me.
+ H& T1 h, A, k# Y' FNote #7 -- when mixinf xxxx, if  add too muc ...

& R* O9 y3 G" X7 y7 CNote #7 just tells you do not spray too much water when you mix the rice with the yeast.
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 楼主| 发表于 2008-12-2 22:48 | 显示全部楼层

This was my failure

It wa summer time room temp was 30C, I was experiment with a small amount inside a Robertson jam jar.
( Q: C' L3 u8 y6 Q  [1. wash everything with broiling water, soak glutine rice overnight , using a bowl, cook inside  microwave cooker ,( my rice cooker not easy to clean to oil-free stage),  rice was properly cooked ( similar to sticky rice in dimsum restaurant ), left at table to cool down to same temp as back of hand, stir occaionly, sprinkle and mix 1 flat teaspoon of wine yearst ( white color, look like the fruit of lychi ), pour content into a jam jar , half full,  put a piece of ceram wrap over jam, screw cap , put jar inside cupboard./ F2 F  F5 d# a, `2 ?. G
2. 2 to 3 hours later, peek at the jar, noticed some bubbling activity inside jar,.) ^% p2 e; @+ H: Z4 f) G/ |; _
Next day, more bubbling activitiy  everywhere. slight alcohol smell.
! W1 R, D' l0 ?* c1 i- w5 iin 3rd day rice broke down from it's shape, stronger alcohol smell, truns darker color
' R$ e9 Q/ o7 v- i" q" ]+ Y$ G* n& \$ G4th day very little bubbling, shaked jar hoping to improve activity, (this could be the mistake)9 c, O  E' ^8 @4 w0 M2 V
5th day no bubbling,
; E) C  o. A, ]2 u! d6th day open jar, smell sour with alcohol smell.( a0 G- I4 Q8 `0 _& _

7 l$ U  _6 E4 D1 [6 c/ OAfter this failure, I tried several times, using different kind of yeast, some fromm Vancouver, other from different Edm store,  all failed.
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Conclusion -- when compare with your steps,  these are the reasons of failure :-
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1. 1/2 jar of air inside jar might has germs that ruined reaction
  h# ^2 X% h3 \$ U' O3 q! m2. cleaning not complete." u5 c* v3 \# t, a4 ~. q
3. wine yearst was too old or no good ?
0 m. N# X7 J7 iWhat should I do next ?
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