What is the best yeast for brewing rice wine? What is the effect of adding too much yeast?

Wine culture has been widely used in people's lives since ancient times, and the main way to obtain wine is through brewing. So what is the best yeast for brewing? What are the effects of adding too much yeast to rice wine? The following editor will explain them one by one, hoping to help you.

What is the best yeast for brewing wine?

Different types of wine have different choices and requirements for koji, so when choosing, it is best to consult the koji merchant, tell the merchant the type of wine you plan to make, and add it reasonably according to the ratio requirements. The amount added must be controlled well. Adding more or less will affect the taste of the wine in the later production.

What are the effects of adding too much rice wine yeast?

If you put too much koji when making rice wine, don't worry too much. It will only increase the fermentation speed. There is no harm in adding a little more, but not too much. 2 to 3 times more is not a big problem, but 5 to 10 times more is not good. The rice wine may taste bitter. If you think you added too much and the rice wine is still fermenting vigorously, you can also add water and rice to dilute it.

How to make your own wine at home

1. Soak the glutinous rice for about 4 hours. I usually soak it overnight in advance. Just crush the glutinous rice with your fingers.

2. Put the soaked glutinous rice into the steamer, spread it flat, and steam it for 40 minutes. You can poke a few holes in the middle of the rice with chopsticks to allow steam to come up easily and make it easier to steam. Don't steam the rice too soft. It's done when the rice grains become transparent. A slightly harder texture is better.

3. Put the steamed rice at about 35 degrees, touch your forehead with your hand, and feel the temperature. Then use warm water to dissolve the koji, pour it into the glutinous rice, stir the glutinous rice into grains, and make sure that each grain is covered with koji. The temperature must not be too high, otherwise the rice wine will become sour. The amount of koji should be used according to the instructions on the packaging bag. Do not use too much, as it will easily grow hair. It is sold in supermarkets.

4. Put it in a container that has been sterilized with boiling water, press it firmly, and use chopsticks to shake out a wine outlet in the middle to facilitate observation of the wine status. Then seal it well and place it at about 35 degrees to ferment for 24 to 36 hours. When you smell the aroma of wine, the glutinous rice is clumping together, and there is wine in the wine outlet, it is ready.