Question

自制糯米酒发酵多少天出酒的

Answer 1

需要发酵三个月。
材料：糯米4斤、二锅头20毫升、酒曲适量、酒饼适量。
1、准备好糯米，如图所示。
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2、然后将糯米洗干净，反复洗干净即可，如图所示。
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3、然后再锅里加入少许的水，如图所示。
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4、然后就像煮饭那种一样，按下煮饭键。
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5、煮好的糯米立即挂凉，用筷子摊开散热。现在接触所有没有油或水的东西，做成一个彻底消毒的容器。
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6、准备好酒曲和酒饼。酒曲是红色的，如图所示。
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7、均匀地撒在糯米上。顺便说一下，糯米冷却到30度以上时就会开始运作。别等到很酷的时候。先用一点温度均匀地开始，然后开始捏和搅拌。为了保持糯米的湿度，整个糯米必须均匀。
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8、准备一个祭坛，洗一洗，弄干它，在里面倒一些白葡萄酒，倒大约10毫升。
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9、把所有的糯米均匀地撒进去。再将表面倒入剩余10毫升，如图所示。
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10、在上面放些干净的，好的餐巾纸和五，六块。
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11、把盖子盖在角落里，放在角落里。你可以打开它一个月。洗手，把糯米上下转动，使其顶部和底部可以发酵。
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12、如果天气冷，记得带上被子或其他你不需要保暖的东西。保持在20度左右。如果是冷的，就不会发酵，就会发霉。当然不是。太热了。最好保持在25.6度。
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13、最后，大约三个月后，就可以通过寻找一个干净的过滤过的葡萄酒容器来饮用它。因为酒曲是红色的，所以酒都是红色的。
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Answer 2

酒酿的话看温度
一般2-3天
如果是彻底发酵的的糯米酒
一般8-10天过滤
然后密封做二次发酵
具体做法是：1.发酵3天有了很多甜味后加水（一斤米加一斤水）
2.
然后密封发酵直到不再冒泡（通常到第十天就好了）
3.过滤酒糟
把酒液密封做二次发酵（短则一个月，长的我遇到过5个月的）
4.冬天最冷的时候把上面干净的酒抽出来
这种酒一般就是18度以下，颜色是黄色的。
如果喜欢带甜味的酒，在第二步的时候趁着发酵没结束把酒加热灭菌。