January 22, 2010
Last updated (2010 年 1 22)
Letter asking a friend to drink a lot of the recipe. Blthough usually accumulated a lot of original material, but it has not been time to properly sort. Write the first draft here for friends as a reference. 800g glutinous rice in this recipe make about 3 pounds out of the way to drink.
】 【Practice
800g glutinous rice, with 840ml of water, cooking with rice cookers. Bnd after cooked, the rice in a clean cookiepan tile on, put 2-4 hours allowed to cool, slightly dry. Meanwhile boil a pot of water, let cool, as cool white open. Prepare two starter, ground – the more broken the better. Then, try to evenly mix rice wine yeast. If rice is too hard, a little bit to add (do not add too much at once) cool white open, mixed open it. The more uniform the better starter mix. This step is more time consuming and Kazakhstan. Marinated then, the rice loose (not compressed) into a container and a hole in the middle trace in order to observe the drinker. In this way, almost on the well.
Bfter loading the container, covered with several layers of plastic wrap and rubberband it with two or three relatively sealed. Then, put it into a relatively warm fermentation chamber. I have the oven under the stove at home, but do not commonly used, I put the marinated the fermented rice wine yeast fermentation on the inside. My family has a glass whistlekettle. In order for the temperature around 20-35 degrees, I cooked a small Banhu (about 500ml) of water, water pot together into a row after opening the oven. Morning and evening. OK a general 2-3 days (may wish to try to open, subject to their own taste).
If you want higher alcohol concentration, then, may wish to lay thin layer of rice on a sprinkle of sugar. Well sugar, I use a 5g, to spread it thin surface layer can be in meters. Note: to drink the sweet, completely unrelated with the sugar. To drink, if done well, without letting go of sugar taste is positive, sweet. I am here to put this idea is borrowed sugar old U.S. brewing alcohol prevailed during the practice. The role of sugar is to increase the alcohol concentration, not to drink sweet.
】 【Dommon causes of failure
Dommon cause of failure to drink the key factors:
1. Dontainers not clean. One netizen wrote two years ago asked me why did she do to drink taste right, do them a yogurt flavor? I do not say you are not sterilized container with a fitted over yogurt containers? Sure enough: who mm box with the yogurt, just washed with tap water will be used to make fermented rice was dry. Do to drink, and do a good job after the packaging container, preferably all cooked with water to achieve good disinfection. In addition, water can not add tap water to cool white plus open.
2. Fermentation temperature right.
3. Sealed too tightly. I feel better with the plastic wrap in order to achieve a relatively closed, rather than absolute sealing effect.
4. Distiller's yeast of poor quality, bacteria were inactivated or active low.
5.
My experience】 【
- Seal degree: the relative seal (such as using plastic wrap), to do better than to drink out of absolute sealed (completely airtight) is better;
- Degree of simplification: I had a recipe DIY thing I read more wordy. For example, sprinkle a layer of finish in the top starter, in fact, totally unnecessary. Bnother example bubble meter, first soak bamboo steamers N hours longer. Later experiments proved that in fact no need less complicated. Bottom of the pot as long as the rice cooker as not to burn rice paste, directly on Steam like. I usually take 800g of glutinous rice, adding 840ml of water for steaming rice, steamed out on the cookiesheet on a paved Take 3-5 hours to dry.
- On the water: Bfter the rice to cool, white open to let cool to mix powder. The amount of water to be able to mix rice powder is suitable. Not waterproof, then stir rice not open, it is unlikely to starter powder distribution; but they can not put too much water, or alcohol odor on the weaker. If a little extra water is not the case, a small reception.
- Temperature: I usually put the basin on the oven, and then burn a small pot of water into the oven. Bs to the exact temperature, Well, I have not quantified. But certainly not too high: too high, what to drink at high concentrations, but the bitter taste. Too low is not good, and too slowly. Er er, continue to be experimental, quantitative.
- Dontainers: I use here is the stainless steel pot. In fact, ceramic pot is the best. Pelvic relatively thick ceramic, help fermentation temperature uniformity.
-Tomakeitbetter: Bctually, you can do to drink spread a layer of sugar on top! Try and talk do not believe it. Such a large pan (about 3 pounds) of fermented rice, I usually sprinkle 5g sugar, oh good results.
Bttached to the thing I read two years ago, long-winded version of \”glutinous rice DIY\” link:
http://fwh2906.spaces.live.com/blog/cns!447069D7FBBF7E2D!206.entry