Sweet distiller's yeast is different from yeast, which is a unicellular fungus. Sweet distiller's yeast contains certain yeast components and other substances.
Both koji and yeast powder are anaerobic bacteria, but their quality is different. Liqueur koji is mainly used to brew liqueur, and yeast powder is used to ferment all kinds of flour and make cakes. When making liqueur, yeast powder should not be used instead of liqueur koji, because the components of the two items are different. Yeast powder can not decompose starch in glutinous rice flour into sugar, nor can it decompose protein in glutinous rice into amino acids. Yeast powder can only convert some existing sugar into alcohol.
Second, what is the method of making liqueur koji?
Liqueur koji can also be made at home, so many people try to make liqueur koji at home. However, due to the high temperature, difficult storage, sealing and high water quality requirements, many people failed to make it successfully. Let's take a look at how to make liqueur koji, which is simple and easy to understand, so that you can make delicious liqueur koji at home.
1, method 1
First, prepare 60g raw water, 2g bagged liqueur koji, 1g yeast, 10g flour and 10g corn flour. Pour the koji, yeast and flour together, add water and stir well, and wait for about 18 hours. Add corn flour and a little water, stir well and wait for about 7 hours. Add appropriate amount of corn flour and water and wait for about 4.5 hours. Finally, add corn flour and find a ventilated and cool place to store the fermented products. Wait three or four days. The finished product is sealed and refrigerated for later use.
Note: Sweet koji requires high environmental conditions, and it is necessary to ensure that all fermentation processes are around 30 degrees Celsius, which requires high water quality. So try to avoid using tap water instead of mineral water and ensure that all fermentation processes are carried out in a ventilated and cool environment. Finally, the sealing work must be done well to prevent the sweet wine koji from being moth-eaten or damp.
2. Method 2
First, prepare the raw materials: fresh Polygonum cuspidatum, rice, laurel leaves, bamboo leaves and old distiller's yeast. Clean and air-dry fresh Polygonum hydropiper, laurel leaves and bamboo leaves, and chop them for later use. Soak rice in warm water, knead into powder, and filter dry for later use. Mix the two, add warm water, stir well, knead into balls by hand, knead the old koji into powder and sprinkle it. Ferment the finished product in a cool and ventilated place for a whole day, and then dry it.
Note: The same liqueur koji has higher requirements on the environment, so we must pay attention to ventilation and cooling to ensure the dry environment, control the temperature and humidity during fermentation, and observe patiently and often to ensure the smooth progress of fermentation.