What should I do if my homemade rice wine is a bit sour?

What should I do if my homemade rice wine is a bit sour? Analysis of causes and solutions

Recently, homemade rice wine has become a craze on social platforms. While many netizens share their successful experiences, they also encounter the problem of "sour wine". This article will combine the hot topic data from the entire Internet in the past 10 days to analyze the reasons why rice wine becomes sour, and provide practical solutions to help you easily brew sweet rice wine.

1. Hotspot data related to homemade rice wine on the entire network (last 10 days)

2. Three main causes of sourness of rice wine

1.Fermentation time is too long: If the fermentation is not terminated in time for more than 48 hours, acetic acid bacteria will multiply and the sour taste will increase.

2.Temperature out of control: Ambient temperature higher than 30℃ will accelerate acid production. The ideal fermentation temperature is 25-28℃.

3.health issues: The container is not completely sterilized or comes into contact with raw water, causing rancidity caused by bacterial contamination.

Three or four steps to save sour rice wine

Step 1: Stop fermentation immediately

Moving the rice wine to the refrigerator (below 4°C) can inhibit microbial activity and prevent it from becoming sour.

Step 2: Adjust the sugar ratio

Add 20g of white sugar to every 500g of rice wine. The sweetness can neutralize part of the sourness.

Step 3: Secondary processing and utilization

Step 4: Prevent soreness next time

• Use boiling water to sterilize all utensils
• Select special distiller’s yeast (Angel’s sweet distiller’s yeast has a higher success rate)
• Taste regularly after 24 hours of fermentation

4. Top 3 effective anti-acid skills tested by netizens

1.lemon slice method: Add 2 slices of fresh lemon during fermentation to adjust the pH value to inhibit miscellaneous bacteria (Xiaohongshu@ Brewing Master 32,000 likes)

2.Warm water bath temperature control: Place the fermentation container in a constant temperature water bath at 28°C (Douyin#ricewinelaboratory 18 million+ views)

3.Staged sugaring method: Add 50% sugar in the early stage of fermentation, and add the remaining sugar after 24 hours (recommended by Weibo food blogger @古法 Brewing Art)

5. Advice from professional winemakers

Master Wang, a national first-class winemaker, emphasized in a recent live broadcast: "The sourness of rice wine is essentially due to an imbalance in the fermentation process. It is recommended that novices use an electronic temperature controller to stabilize the ambient temperature at 26±1°C. The success rate can be increased to more than 90%. If sourness has appeared, you can try adding 1% activated carbon to filter and then sterilize."

Through the above methods, even sour rice wine can be turned into treasure. Remember the principle of “look, smell, and taste” for fermented food, and I wish you can brew the ideal mellow and sweet rice wine next time!