C**********e
发帖数: 3957 | 1 上次成功后剩下的一磅多都用来做酒酿了
整整2个大罐
今天打开发现一个还能凑和吃
另外一个全部是酒味，一点酸甜的味道都没了
硬着头皮尝一勺，现在晕乎乎的
不想浪费，怎么处理这酒的厉害的酿？
能在下次做酒酿的时候放点这个代替酒曲嘛？ |
Q*Q
发帖数: 3247 | 2 不酸的话喝掉了
就是米酒而已
发酵过度啦
【在 C**********e 的大作中提到】
: 上次成功后剩下的一磅多都用来做酒酿了
: 整整2个大罐
: 今天打开发现一个还能凑和吃
: 另外一个全部是酒味，一点酸甜的味道都没了
: 硬着头皮尝一勺，现在晕乎乎的
: 不想浪费，怎么处理这酒的厉害的酿？
: 能在下次做酒酿的时候放点这个代替酒曲嘛？
|
h**r
发帖数: 8078 | 3 BSO呀
不喜欢喝酒就当料酒用掉好了。
【在 C**********e 的大作中提到】
: 上次成功后剩下的一磅多都用来做酒酿了
: 整整2个大罐
: 今天打开发现一个还能凑和吃
: 另外一个全部是酒味，一点酸甜的味道都没了
: 硬着头皮尝一勺，现在晕乎乎的
: 不想浪费，怎么处理这酒的厉害的酿？
: 能在下次做酒酿的时候放点这个代替酒曲嘛？
|
f**e
发帖数: 2160 | |
C**********e
发帖数: 3957 | 5 苦苦的...
【在 Q*Q 的大作中提到】
: 不酸的话喝掉了
: 就是米酒而已
: 发酵过度啦
|
C**********e
发帖数: 3957 | 6 天才啊~！
【在 h**r 的大作中提到】
: BSO呀
: 不喜欢喝酒就当料酒用掉好了。
|
C**********e
发帖数: 3957 | 7 太聪明拉=D
怎么我就想不到呢~！~！~！
【在 f**e 的大作中提到】
: 炒菜
|
o****p
发帖数: 9785 | |
C**********e
发帖数: 3957 | 9 可以放蜂蜜代替糖嘛？
【在 o****p 的大作中提到】
: 稀释一下再加点糖做米酒。
|
o****p
发帖数: 9785 | 10 加糖帮着发酵的，不是加甜味。
我以前拿酒酿做过米酒，只需要一点点酒酿，加上很多水，出来的酒有气泡，喝着舌头
麻麻的，很舒服。很多年了，我忘记具体的比例，你去网上嗖嗖看吧。
【在 C**********e 的大作中提到】
: 可以放蜂蜜代替糖嘛？
|
|
|
g*****A
发帖数: 14950 | |
c*****n
发帖数: 949 | 12 想搭车问问怎么样自己酿米酒呢？ 每次酒酿好了继续要等多久才能变米酒呢？ 要加糖
，加水吗？ |
y***n
发帖数: 11261 | 13 糯米蒸熟放凉，拌入酒饼粉末，加少量凉开水
密封，保持三十多度的环境，一天到两天就好了
不加糖
【在 c*****n 的大作中提到】
: 想搭车问问怎么样自己酿米酒呢？ 每次酒酿好了继续要等多久才能变米酒呢？ 要加糖
: ，加水吗？
|
l**********3
发帖数: 2088 | 14 dont drink it anymore. too much byproduct for drinking. 酒酿should be 2 part
process. i.e. make the malty rice in 80ish degree than fermitation in about
60 degree ish. however, to make it simplier or faster i bet you combined 2
into 1 process and did the fermination in 80 degree and therefore the
byproducts. |
o****p
发帖数: 9785 | 15 能不能讲详细点？
part
about
2
【在 l**********3 的大作中提到】
: dont drink it anymore. too much byproduct for drinking. 酒酿should be 2 part
: process. i.e. make the malty rice in 80ish degree than fermitation in about
: 60 degree ish. however, to make it simplier or faster i bet you combined 2
: into 1 process and did the fermination in 80 degree and therefore the
: byproducts.
|
l**********3
发帖数: 2088 | 16 I can try.
When yeast is turning sugar into alcohol they are also producing 10+
different byproducts (google for the names). These byproducts contributes
into the taste of your beer or sake or in this case "jiu jiang". Different
yeast, diffrent temperature will all contribute into how much byproducts or
what type of byproducts you get. Hence, different flavors.
When you are making "jiu jiang", there are actually 2 stages. first is
making mold rice or a.k.a. sweet rice . Once the sugar comes out then the
yeast turns sugar into alcohol. The balls we buy at asian grocery store
contain both koji mold (to make sweet rice) and yeast (to make alcohol). To
make sweet rice, it takes about 2-3 days and you need about 80 degree F. To
avoid as much as byproducts during the fermentation process, you should keep
the temperature below at most 65 degree F. This is ok to mix two processes
into one when you making "jiu jiang", because there is barely any
fermentation during the process (you usualy stop at no more than 3 days)
therefore not much byproducts produced anyway.
However, when you wait extra long, more and more fermentation = less sugar =
more alchol = more and more byproducts = sourness or bitterness. Here comes
the problem, you lost total control in the byproducts production because of
the high temperature and some byproducts are toxic and there is a
possiblity you may get sick from them if you drink or eat large amount. This
is why some people get sick after drinking home brews. At least part of the
reasons.
To sum up, if you are making "Jiu Jiang", try not to pass 3-4 days mark. If
you would like to make beer, sake, or rice wine. Make sure you understand
the above and keep an eye on your temeperature during the fermentation to
avoid food posioning and understand if you do get food posioning it is very
likely to be some kind chemical instead of bacteria because yeast will kill
bacteria during the fermentation.
That is all what i understood anyway. lol
【在 o****p 的大作中提到】
: 能不能讲详细点？
:
: part
: about
: 2
|
o****p
发帖数: 9785 | 17 谢谢。以前我做过一次米酒，确实是用了两次发酵的方法。第二次发酵我并不知道需要
严格控制温度，只是照着找来的说明按步骤走，好在最后出来的酒味道还是很不错的。
可能加州的天气还是不错的，不会出现过热的天气，所以这第二步时没有出什么不良结
果。
or
To
【在 l**********3 的大作中提到】
: I can try.
: When yeast is turning sugar into alcohol they are also producing 10+
: different byproducts (google for the names). These byproducts contributes
: into the taste of your beer or sake or in this case "jiu jiang". Different
: yeast, diffrent temperature will all contribute into how much byproducts or
: what type of byproducts you get. Hence, different flavors.
: When you are making "jiu jiang", there are actually 2 stages. first is
: making mold rice or a.k.a. sweet rice . Once the sugar comes out then the
: yeast turns sugar into alcohol. The balls we buy at asian grocery store
: contain both koji mold (to make sweet rice) and yeast (to make alcohol). To
|
