Yogurt machine can be made of rice wine, but I wonder if he can make other fruit wine
Its temperature control is very accurate and stable, at room temperature 4, 10, 20 degrees C or so to observe, observe once per hour, for 10 hours, the last 2 times in twenty-second hours observation, when the rum has been stable at 32 degrees C. This temperature is the optimum temperature for most sweet starter fermentation. The machine production capacity is: capacity is 1000 ml, the basic program can be 1 meters with Jin yogurt machine: 1, do wine making barrel white glutinous rice half barrels (about 450 grams in 9), not much, otherwise it may overflow during fermentation. 2. Fill it up with water for 6-8 hours, then wash it several times. 3, with a filter pot loaded rice (or gauze pad on the steamer), into the pressure cooker 15-20 minutes steam, pay attention to the rice can not be steamed rotten, just cooked on the line. 4, time to discharge. The filtering basin will remove the meters for a few minutes to dry off.
How to use the machine - yogurt yogurt machine do white glutinous rice wine and rice wine added time: 2010-05-23 04:47 source: unknown on how to use yogurt 985 times 14 hours before the machine to do white glutinous rice wine and rice wine yogurt machine specially do wine (also called wine, fermented glutinous rice, glutinous rice wine) at this time the machine is a function. Thermostat.
Black rice wine and white glutinous rice wine is different: 1, to be soaked for more than 24 hours. 2, to take the water vapor with the basin (such as rice, water should be higher than the same) about half a centimeter (which to practice one or two times). 3, steam for 55-60 minutes, more time, less is not good. After steaming, rice can not be rotten, rotten, that is, more water, difficult to make, will be acid. 4, cool the cooling water to less, sprinkle some on the line, but to sprinkle some, about 100-150 ml.. 5, the amount of koji than white glutinous rice to more points, according to 2% proportion. 6, the fermentation time is 36-48 hours, the water is not much. 7, more than the bees: Angel yeast like better. Note: liqueur is simple but careful. The whole process should be sanitary, especially not stained with oil, the utensils must be cleaned oil stains
5, in the filter pot evenly pour into about 300 ml cold water cooling, the rice further scattered, not a mass will do. 6, to be further cool down to 35-40 degrees C, sprinkle Sweet Wine Koji powder, mixing evenly, and then into the production barrel, side loading side slightly pressed, can not be too tight. Mix a layer of rice and a starter in the filter bowl and then cover it with a layer. 7, and finally leave a little pink powder sprinkled on the top, you can do a small hole in the middle of the rice, you can not do
