Saturday, 13 October 2012

酿姜酒

今天在巴刹买了文冬姜,打算酿文冬姜酒,给正在怀孕的表姐,让她坐月时可吃喝。可是,卖酒饼的老板娘告诉我,我被骗了,因为我买的姜并不是文冬姜。无论如何,无所谓吧,就酿姜酒。


(24.02.2013)


材料:
1公斤        (Ginger) 
3包           冰糖 (Rock sugar) - 750 g
6公升       水 (Water)
2粒           甜酒饼/ 甜酒 (Sweet distiller's yeast)
2粒           辣酒饼/ (Pungent distiller's yeast)

步骤
1. 洗净,切片。
    [ 注意:姜皮有保留。]
2. 把姜片,冰糖和水用大火煮开后,改为小火把姜煲至出味,大概1-1 1/2小时。
3. 把姜水放凉至隔夜。
4. 把酒饼压成粉状,放进缸里,把完全冷却的姜水连同渣一起倒入。
4. 用干净的布把口绑紧,再用一个铁碟倒扣,盖在布上。
     [注意:如有需要,可以用一把刀放在盖上,这样可以防止酒被“抹到”。]
5. 越100天后,把所有的酒取出过滤,把酒放在一个干净的锅里,用小火煮开后立刻熄火待冷
    才放进玻璃瓶收藏。


把姜放进大锅里


加入冰糖


加入水
让姜水在锅里慢慢冷却(我放超过24小时),才放进缸里,酒饼和姜水分三次交替加入,先放压碎酒饼,再放姜水


用干净布盖好,用塑胶圈绑好

用一个铁盆倒扣改起来
进缸的日期: 2012.10.14
(100日后 : 2013.01.22)

后记:

由于太过忙碌,加上儿子又因为手足口症而住院,我在2月7日才把酒过滤,煮滚,放凉后,于2月9日装进玻璃瓶里。右边那两个 Horlick 瓶,就是姜酒,颜色浑浊,非常辣,但是又不够甜,下次要多放甜的酒曲。


2013.02.09

收进橱柜里,在今天(2月24日),打开橱柜时,竟然发现姜酒还在继续发酵,而且颜色比之前美很多,有些金黄和透明,不像之前那么浑浊(如图1)

67 comments:

  1. hi
    thanks for sharing but can i put DOM or brandy
    i heard can but dunno how much to put. can you share. tq

    ReplyDelete
    Replies
    1. Dear Pauline, you mean put Dome during the fermentation process? I have never try before, what my mum did is to put the normal 'rice wine 白酒', 3 days after she made the 'glutinous rice wine 糯米酒', but not for the Ginger wine. Let me check with her and update you later :)

      Delete
    2. Dear Pauline, I have checked with my mum. She said she have not heard about to add Dom in the ginger wine. Sorry, can't help you in this matter.

      Delete
    3. Hi Jozelyn
      Thanks for info. Can we put anything before fermentation or during or after? They said can put herbs and Dom.
      This wine is gud for confinement lady and who else can take? will it heaty?
      thanks

      Delete
    4. 1. I am not sure about putting anything before or after fermentation. So far, my mum just taught me to boil the ginger water, leave to cool then add in the yeast. But for glutinous rice wine, she did mention that after 3 days of fermentation, we can pour in 1 bottle of good quality rice wine to increase the fermentation process.

      2. The wine is good for confinement. My mum made it for me when I pregnant and I had that for all my confinement meals.

      3. If the ginger wine is consume under other circumstances, normally my mum will cook chicken and she will add some amount of water when she cook to reduce the heat.

      Delete
  2. hi,jozelyn. thanks for ur sharing.. do u hv 糯米酒的recipe?can u share v me? thanks alot ya...

    ReplyDelete
    Replies
    1. You may check the following post,

      http://jozelynng.blogspot.com/2012/08/blog-post_6392.html

      You may omit the monascus if you want your glutinous wine to be yellowish colour.

      Delete
    2. thank u very much ya..(^_^)

      Delete
  3. 你好,想请问,
    酿姜就时,上面那成会起泡的吗?

    ReplyDelete
    Replies
    1. 这个我可没有留意到,因为我看不见缸里面的情况。不过,我用玻璃瓶酿糯米酒时会看见有小泡泡上升,那是酒正在发酵。希望我的答案可以解答你的疑问。

      Delete
    2. 好的,
      (24.02.2013) 的照片里,上面那层白色的是隔渣之后出现的,是吗?

      Delete
    3. 那是过了一段时候,虽然我煮滚了已经去渣的姜酒,竟然发现姜酒还在继续发酵,好像一层泡沫这样。

      Delete
    4. 我的姜酒酿一个月时,发现上面有白霉,请问还可以要吗?

      Delete
    5. 白色是代表发酵,不是发霉,还可以要。

      Delete
  4. 好的,谢谢你的回复,
    希望我的姜酒可以成功,
    谢谢!

    ReplyDelete
    Replies
    1. 期待你的作品,若要甜一点的酒,加多一些冰糖和甜酒饼去酿酒。

      Delete
  5. 请问第三个瓶子的是什么 ?

    ReplyDelete
  6. 姜酒好了,装进玻璃瓶一星期后,上面有一层白色泡。是不是发霉?谢谢

    ReplyDelete
    Replies
    1. 酒要煮滚一些,摊凉才入瓶就OK了。
      我妈妈说这个也可能是姜原本的湿气所造成的。

      Delete
    2. 谢谢!我的姜酒不够辣,是不是辣酒饼不够。

      Delete
    3. 可能是辣酒饼不够,或是姜不够辣。

      Delete
  7. 请问6公升的水可酿多少公升的酒? 为何姜酒要酿100天,而糯米酒就快得多?

    ReplyDelete
    Replies
    1. 1. 我没有量,就如你看到那两个 Horlick 玻璃罐那么多。
      2. 糯米酒比较容易发酵,姜酒比较慢。

      Delete
  8. 今天我又买了材料,预备做第二次的姜酒。我想回头我煲姜的时候只是煲滚了摊凉就进缸,没有改为小火把姜煲至出味,希望这次可以成功。谢谢你的分享和Reply。

    ReplyDelete
  9. 我想问你?你有个Reply。said after 3 days of fermentation, we can pour in 1 bottle of good quality rice wine to increase the fermentation process.这个步凑是一定要做的是吗?谢谢

    ReplyDelete
    Replies
    1. 加入一瓶好米酒是可以加速发酵,不加也无妨。

      若要姜酒辣一些,用老姜,煲旧一点让姜出味。

      Delete
    2. 要甜一些可以多加冰糖一起煲。

      Delete
  10. 请问,步骤4-是把姜水和姜片一同倒入缸吗? 酒缸之后需要放在阴暗的地方发酵吗(不见光的橱内)?

    ReplyDelete
    Replies
    1. 是的。放在阴凉处就可以了。

      Delete
    2. 需要放在通风的地方吗?可以放在不透光的橱柜里吗? 姜水入缸发酵时,缸顶需要预留多少%的空位? 会像糯米酒般"发"起来吗?

      Delete
    3. 放在阴凉处就可以了。
      我的缸很大个,所以有很多空位,问乐妈妈,最好预留20%左右的空隙吧。
      怀孕的时候不可以做酒,发不起来。

      Delete
  11. 没办法。。家婆突然才说不帮做,pantang 都没办法的啦。买又贵,不值得。

    ReplyDelete
    Replies
    1. 怕酒会发不起来,如果没有姜酒,外面买的养命酒或是任何好的酒也是可以的。

      Delete
  12. 怀孕的时候不可以做酒,发不起来。我老婆怀孕,我做酒应该没问题是吗?

    ReplyDelete
    Replies
    1. 不要给她碰到,碰到也不会发。

      Delete
  13. I don't have clay bottle. Can I use glass bottle

    ReplyDelete
    Replies
    1. Yes, Michelle, you can, but make sure you have big big glass bottle, don't fill your bottle too full. My aunty experience was that the glass bottle exploded because of the gases form in the process.

      Delete
  14. Dear Jozelyn,
    Must I cover the pot while boiling the ginger water ?

    ReplyDelete
    Replies
    1. Yes, cover with lid while you boil.

      Delete
  15. Dear Jozelyn,
    1., I don't have the type of bottle that u r using. can I use slow cooker claypot?
    2. Can I stir when pouring ginger and ginger water into the pot?
    3. During fermentation can I open and have a look at it before 100days?
    Tq so much for your reply.

    ReplyDelete
    Replies
    1. 1. I think should be ok.
      2. I think should be ok provided the tool/ spoon you use is dry.
      3. It is not recommended to do so.

      Delete
  16. 打开缸,上面有一层像黑木耳的东西,是不是没有问题? 谢谢

    ReplyDelete
    Replies
    1. 是不是发霉了,发霉了不可以吃,会中毒。是不是你的缸/瓶不够干?

      Delete
    2. 你的打开缸上面有没有一层像黑木耳的东西?

      Delete
  17. Replies
    1. 通常是用具不够干,有湿气,才会发霉。你可以预先把缸/瓶清洗干净后,先晒太阳至干,摊凉后再用。还有在发酵的过程若没需要不要经常打开来看。

      Delete
  18. 请问你把姜煲至出味的过程有没有把盖,盖上?

    ReplyDelete
    Replies
    1. 有盖上盖煲的,若没记错,我煲差不多1.5小时。

      Delete
  19. 谢谢你的分享。请问姜水入缸后要等多少天搅拌一下?谢谢

    ReplyDelete
    Replies
    1. 我通常没有搅拌的,若是你要搅拌,可以在第三天用非常干的汤勺搅拌。

      Delete
  20. 我把酒饼一次过倒入缸,然后也是一次过倒姜水入缸。今天已经第四天了,发现缸底有酒饼沉淀。但是发酵算正常,表面有气泡了。若不能开盖搅拌,请问我能摇晃缸吗?谢谢。

    ReplyDelete
    Replies
    1. 你就让它搁着就好了,只要有发酵,就别理它。

      Delete
    2. Jozelyn,谢谢你的分享。我酿的姜酒已100天了,暂时没空将它盛起。希望下个星期能与你分享喜悦。

      Delete
    3. Jozelyn你好,我足100天盛起的姜酒是辣的,只带一点点酸味,但是一个月后的今天,姜酒变成完全酸了。请问我酿的姜酒是变成醋了吗?变质了?谢谢

      Delete
    4. 我外婆刚学会酿的姜酒也是酸的,最近的更酸,这有问题吗?

      Delete
  21. 请问下如果姜酒坏了是怎样的因为最近第一次学做姜酒才做第三天就发现姜酒上面那程起白色的泡泡是不是坏了
    因为不够装我就分两瓶放
    一瓶就上面起白色泡泡另外一瓶就不会

    ReplyDelete
    Replies
    1. 有白色泡泡的是发酵,若发现黑色的才是发霉。

      Delete
  22. hi my name is christine, i start making ginger wine using your recipe.. hope everything goes well. shall update U if mine is successful. K. Many tks for ur kind sharing. God bless

    ReplyDelete
  23. 你好,为什么我粮的姜酒是涩的?步骤一样,也是在三天后加了高粱酒。

    ReplyDelete
  24. Hi Jozelyn Ng, I'm Priscilla, 11/09/16, 我釀姜酒,follow your recipe,前2 days 我看到酒上面有 一層白白的東西,我把它拿掉,然候taste 下酒的味道,苦的,為什麼? 可以告訴我嗎? 是壞了嗎,我想把酒倒掉,可是想問妳先, fermentation 的過成是不是這樣的?和酒餅有關系嗎?

    ReplyDelete
    Replies
    1. 上面那层白色的东西应该是酒还在发酵。
      我不清楚为什么你的酒是苦的。
      但是酿酒切记所有器皿必须要干净。

      Delete
  25. Why need to boil the ginger wine first before keeping in the bottles?

    ReplyDelete

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