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耗时一个礼拜的紫糯米酒酿
又大降温了!前一天27℃,今天15℃+下雨💦🙂上个月尾时不是买了一包紫糯米回来做紫米面包嘛,面包是做成功了。其实第一个紫米品系做的是紫米酒酿,这是第一次用紫米做酒酿,想着是紫糯米应该是可以做酒酿的,也有考虑到紫米的出酒率可能低,所以就用了100g紫糯米+150g糯米混合做。
做酒酿另一个点是大少之前不是买酒酿煮鸡蛋嘛,人家说是补的,中招是因为营养跟不上吗?🙄我觉得他是虚,是需要加强锻炼的那种虚!人家还网购了高价的土鸡蛋😂还剩好多,我就想着做多点酒酿让他天天早餐吃酒酿荷包蛋。。
上个月24号左右就做上了,也是赶上温度不高十几二十度的样子,没想到的是发酵的太慢了,两天过了看着一点酒没有,我就给它盖了厚厚的被子,又过了两天还是不行!一度我都怀疑是不是酒曲粉过期不能用了?去年买的拆封过的呢。
终于等到出太阳☀了,放在太阳下晒了两个太阳后 出酒了,这酒出的也太不给力了
😔我妈尝了一口米,说是成熟了可以吃了,说在放就过了。
看这个样子我都下不了口🤣反正最后我都不知道紫米酒酿是啥子味道!等出太阳☀了还是乖乖用糯米做吧。
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4 comments紫米看起来像桑葚酒
👍👍👍
那现在还是不能喝吗?
已经被他们吃完了哈哈😄我没吃而已