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Calculating time to reduce alcohol in wine using heating method
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[QUOTE="JT Smith, post: 6869898, member: 648656"] From what I understand mirin isn't really brewed in the conventional sense. Rather, alcohol is added to the rice/koji mixture in the form of a Japanese whisky called shochu. Sometimes I think sake is added instead but then it isn't "hon". A long time ago I made amazake, which is just steamed rice and koji mixed together and held at temperature for a while (I think about 14 hours?). The enzymes from the fungus in the koji break down the starches in the rice, analogous to how the amylases in malted barley break down the starches in barley/wheat/rice/rye/oatmeal/whatever when making beer. Technically, sake, mirin, Shaoxing, etc are not wines, they're beers since they are derived from grain instead of fruit. Anyway, amazake is just about the sweetest thing you could imagine. Well, the runnings from the mash tun when making beer is about the same. Both are basically syrups. Except that I think amazake contains a larger proportion of more complex sugars. So I think (I think) that mirin is a mixture of sweet rice syrup and Japanese whiskey, aged for something like two months, and then filtered. Probably that aging part is key to developing aromatic compounds. The inexpensive "aji" mirin that is just a mixture of grain alcohol and sugars lacks complexity. It would be like mixing vodka with a small amount of grape juice and calling it wine. [/QUOTE]
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Calculating time to reduce alcohol in wine using heating method
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