Step 1: Fermentation

Cooking-free fermentation refers to the process of saccharifying and fermenting raw starch directly without cooking and gelatinization of various raw materials. The most fundamental difference between cooking-free fermentation and traditional brewing technology is distiller's yeast, and the key to the success or failure of uncooked brewing is distiller's yeast. The key to the taste and quality of raw wine is also distiller's yeast. Brewing wine with raw koji is simple: as long as the temperature and time are well controlled, disinfection, sealing and anaerobic fermentation are carried out, high-quality fermented products can be obtained.

Step 2: Roast wine.

There is one thing in common between cooking-free fermentation technology and traditional technology: high temperature distillation. The difference is that raw material brewing has its own specific baking equipment. The raw material fermentation is liquid fermentation, which is a distillation process of baking wine, which is also different from the traditional one. In the process of baking wine with raw materials, the principle of "steaming with big fire, slow down the fire to produce wine, and chasing after the fire" is adhered to. When the heat is in place and the cooling is in place, there is basically no problem with the wine baking process.

Step 3: Store.

The produced wine needs to be stored in a specific and easy way, and can be selected according to one's own preferences. The purpose is only one: it can seal and store the distilled white wine. The wine tap recommends that you use a pottery jar to fill the wine, and then seal it in the soil for better effect. Metal containers can only be stored for a short time. When storing wine in reinforced concrete pool, it must be coated with durable materials that are not easily dissolved and non-toxic. Of course, in home brewing, the latter two kinds of equipment are generally not needed, and baking good wine and putting it into the jar are the best and best choices.

Step 4: Blending

The blending of uncooked liquor is very different from traditional blending. Traditional blending can only adjust the number, but not the taste. What is the taste of the roasted wine? After storage and blending, it is basically the same taste. Of course, the older the wine, the more fragrant it is. However, many sour, astringent, spicy and other flavors of traditional blended wine can't be removed, which will increase the old flavor at most. The uncooked liquor, with special liquor blending liquid, can enrich the taste of wine, increase the flavor of wine, improve the style of wine and enhance the taste of wine.