What should I do if the rice wine I make becomes sour? A summary of popular solutions across the Internet in the past 10 days
In the past 10 days, discussions about "sour rice wine" have soared on major social platforms and food communities. Many home brewing enthusiasts have reported that their homemade rice wine has a sour taste problem, which has aroused widespread concern. The following are solutions compiled based on the latest data from the entire network and expert advice.
1. Analysis of common causes of sourness of rice wine
| Ranking | reason | Proportion | Typical performance |
|---|---|---|---|
| 1 | Fermentation temperature is too high | 42% | Rapidly sour within 24 hours |
| 2 | Incomplete sterilization of utensils | 28% | Variegated mold appears |
| 3 | Improper proportion of koji | 18% | Slow fermentation with sour taste |
| 4 | Not tightly sealed | 12% | Dural film forms on the surface |
2. The latest effective solutions tested by netizens within the last 10 days
1.temperature control method: Douyin food blogger @老家传人’s actual measurement shows that stabilizing the fermentation environment at 25-28℃ can reduce the probability of sourness by 75%. It is recommended to use a smart thermostat or put it in an air-conditioned room.
2.Emergency Remedies Act: The steam sterilization method shared by Xiaohongshu user "Miss Rice Wine" received 32,000 likes. Steaming sour rice wine in water for 10 minutes can neutralize 50-70% of the sourness, but it will lose part of the wine aroma.
| method | Operation difficulty | effectiveness | Suitable for stage |
|---|---|---|---|
| Add sugar to neutralize | ★☆☆☆☆ | 40-50% | Slightly sour |
| secondary fermentation | ★★★☆☆ | 60-75% | sourness in mid-term |
| Distillation and purification | ★★★★★ | 85-95% | severe soreness |
3. 5 latest tips to prevent rice wine from becoming sour
1.Choose new rice: A report from the China Brewing Association in August 2023 pointed out that the starch conversion rate of new rice is 30% higher than that of old rice, making it more suitable for brewing.
2.UV disinfection: Station B's UP owner "The Little Drunkard in the Laboratory" has experimentally proven that irradiating equipment with ultraviolet rays for 5 minutes can sterilize them more thoroughly than boiling water.
3.Staged fermentation: Maintain 28°C for the first 24 hours to promote saccharification, and then lower it to 22°C to slow down acid production. This method has been certified by professional winemakers on Zhihu.
4.pH value monitoring: Taobao data shows that the sales of rice wine pH test strips in August increased by 210% year-on-year, with pH 3.5-4.5 remaining the best.
5.Choose highly active distiller’s yeast: A WeChat community survey shows that the failure rate of using Angel’s liqueur koji is only 1/3 of that of traditional koji.
4. Expert advice: treatment plan for rice wine with different acidity
| acidity level | Taste expression | Handling suggestions | Availability |
|---|---|---|---|
| Slightly sour | Slightly sour but acceptable | Add 10% sugar and continue fermentation for 24 hours | 100% |
| Moderately sour | The sourness outweighs the sweetness | Distillation to make rice vinegar or cooking wine | 80% |
| severe soreness | Pungent sour taste accompanied by peculiar smell | Recommended to discard to prevent food poisoning | 0% |
5. Solutions for special situations
1.Rice wine becomes sour and bitter at the same time: It may be infected with miscellaneous bacteria. Weibo food celebrity V suggested adding 1% activated carbon to filter and boil it.
2.White hair grows on the surface but the smell is normal: Douyin popular science account "Brewing Laboratory" pointed out that this is ester-producing yeast, and it will not affect consumption after being scraped off.
3.Sourness accompanied by too many bubbles: Zhihu experts analyzed that the acetic acid bacteria may be over-proliferating, and the fermentation should be stopped immediately by refrigeration.
According to the Baidu Index, the search volume for "rice wine sour" has increased by 65% month-on-month in the past 10 days, indicating that this problem coincides with the peak period of rice wine production. By mastering these latest solutions, you can effectively deal with various rice wine sour situations and enjoy delicious homemade rice wine.
Final reminder: If the color of the rice wine appears abnormal (green, black) or moldy, please stop eating it immediately. The toxins produced by such deterioration cannot be eliminated even with high temperatures.
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