I made this, Quarter of your recipe. I only ferment it for 7days and used the 'porridge state' to cook chicken. Brought back good memories. Thank you very much.
If I want more of the residue and less of the wine. Can I shorten the fregmentation process to like 20 days or 30 days? I don't usually drink the wine but use lots of the residue for cooking.
After the 7 initial days, the jar is sealed tightly. There are still small bubbles till about day 13 in your video, so do you open the lid to release gas? Thanks.
跟着up主做的红糟酒得到福建老公的认可,说这是他小时候在福建才有的味道,比外面买的好太多。我做了两大罐就一直密封放在阴凉处,没有将酒和红糟分离,而是用多少取多少,足足吃了一年,越存放越醇香,谢谢Jaydo~~
看了這麽多福卅紅酒的做法視頻,這一版本是最正宗的,等天氣稍暖就來試試做。多謝分享,不讓古法釀製失傳。
你好,是从最后一次搅拌开始算起40天还是从一开始做的时候开始算天数到40天?
I made this, Quarter of your recipe. I only ferment it for 7days and used the 'porridge state' to cook chicken. Brought back good memories. Thank you very much.
如果忘了搅拌会做失败吗
嫌麻烦的同学可以直接去超市购买
如果没有甜酒饼。。怎么做啊
Thank you for the video sharing 🔔✅🤝
你好 离题一下 请问你的背景音乐是什么? 😂
老闆謝謝您
买不到同样牌子的酒曲,其他牌子也是放40g吗?
对的哦😊
Thank you very much for sharing
多谢分享及耐心讲解
谢谢你的分享👍👍👍
他们说福州红酒糟会伤肝,少吃为妙。
Hi, does this method applied to glutinous rice wine also?
我在密封前加入冰糖,就是最后一次开盖搅匀后加入冰糖然后密封,应该ok吧?
不建议加冰糖哦,怕会影响发酵。
如果少了甜酒饼,味道会如何,?多一点红曲会提升酒精浓度吗?
就不会甜了哦,酒精浓度也是需要靠酒饼的,红曲米是糖化和发酵
要把酒沉澱
这不是做福州红酒吧
这是马来西亚砂拉越的福州红酒哦
@@jaydotan 这个送我都不喝,没有福州红酒过程一年以上的发酵和存储和揾
@@holymark_cn 你想多了吧!
谢谢分享!请问一公斤的糯米用40克的酒饼吗?不会太多吗?
麴ㄑㄩˊ
不加水吗?
不用哦,煮米时加多点水就可以了,照我那个比例就行了
有的教學是有加水的,我的認知是有加水的就會得到較多的紅曲酒且度數較低!!
圆酒饼放了冰箱,可以拿出来直接用吗?
紅酒不用煮滚吗?
先储存放冰箱 等煮鸡汤时可以加点红酒一起煮滚哦
谢谢你
请问红曲米要冼过吗?谢谢
没有红曲米,请问用南乳代替做菌种可以吗?
不建议哦,毕竟这个是红曲酒的教程
請問 什麼是甜酒餅?哪兒買?
酒糟可以做糕点吗?
有好吃的食谱的话当然可以哦
请问你的发酵温室是几度?
当时是澳洲的春天~大概15度-25度左右
请问做好的紅米酒可以收几年?
是紅麴ㄑㄩˇ
请问一下这些红酒和酒糟放冰箱可以保存多久呢?
最好在半年以内吃掉哦~(红糟需要冷冻起来哦)
不好意思,再问一个问题。我尝试制作,现在已经十一天但是气泡不像你视频那般,但是,在上面有一些比较大一点的泡,不知道是否是白霉泡因为不是白色。我心急一下开来闻,一股很冲鼻子的酒气往鼻子窜。有点微酸性的酒气,那是坏了吗?还是正常?我不知道红糟酒的气味是怎么样的,因为没有食用过。请赐教,谢谢。
过了八天,不应该开,空气跑了进去会变酸. 氧化了. 最好是不去理会它, 我跟着步骤做,酒很甜,也很香没有酸味。会不会是你搅拌太多次了? 第一次,做没看清楚视频。 前七天,每天都搅拌一次,还好没有变酸。红糟和红糟酒,拿来煮红糟鸡面线是最好吃。
@@darylding271 谢谢你的留言。我的成品做好了。原来,给它们时间,过了两周再看一眼其实还是有小冒泡。现在已经装瓶放在阴凉的地方。它们不但没有酸味并且酒香很浓,酒水很清澈。我还找机会尝试味道👌
There is no water adding to it. Wrong!
Hi there, no water is needed during the fermentation process as there was a lot of water used ( as per instruction) when cooking the glutinous rice
I follow the steps , the rice has enough water content. Result is super. Thank u for the video
If I want more of the residue and less of the wine. Can I shorten the fregmentation process to like 20 days or 30 days? I don't usually drink the wine but use lots of the residue for cooking.
Hi Kah Hwee,
the longer it fermented the tastier the residue will be. if you don't drink the wine 30 days is recommended ^^
After the 7 initial days, the jar is sealed tightly. There are still small bubbles till about day 13 in your video, so do you open the lid to release gas? Thanks.
Hi there, no. Please do not open the lid after 7th days, the small bubbles is normal, it’s the fermentation process
请问
如果超快40天才取酒会有问题吗?
取出来的酒不需要煮了才收藏吗?
只要酒停止发酵就可以取酒了哦,大约30-40天。不需要煮但是要放冰箱冷藏,建议在几个月内要喝完哦