1. Fermentation vat or fermentation tank: Small wineries can use fermentation vats. If it is a large winery, you can consider making a fermentation tank.

2. Water purification equipment: used to remove impurities in the water to make the water quality more suitable for brewing needs.

3. Crusher: Grain needs to be crushed before fermentation. After the grain is crushed, it is easy to fully contact with the koji, so that the grain can be fermented evenly and thoroughly.

4. Brewing equipment: There are generally two types of stainless steel brewing equipment. According to the brewing technology, it is generally divided into three types: raw material brewing equipment, clinker brewing equipment, and raw and cooked dual-use brewing equipment. When purchasing brewing equipment, you also need to consider the capacity of the equipment based on your own scale.

5. Filtration equipment: used to filter out impurities and wide-body fungi in liquids

4. Wine storage tank: After the liquor is brewed, it needs to be stored in a wine storage tank.

Extended information:

Notes:

1. Do a good job in disinfecting the brewing equipment

Due to factors in your own environment, brewing The equipment must be cleaned and disinfected before use. This can remove dust, germs and odors on the surface and inside of the equipment. Disinfected brewing equipment is the first step to brewing good wine, so it must be done well.

2. To choose authentic distiller’s yeast

Be sure to choose distiller’s yeast with good stability. Some loosely sold distiller’s yeast does not meet the hygienic requirements during production, resulting in infection by miscellaneous bacteria. Infection by miscellaneous bacteria can easily lead to sour and bitter wine, which is not worth the loss. For authentic distilled yeast, you can contact the distilled yeast manufacturer directly and sign a contract with the manufacturer for long-term cooperation and supply in the future.

3. It is necessary to control the heat when distilling liquor

In the entire brewing process, the key point is the distillation step. The fermented koji needs to be distilled in a pot. However, Distillation is a technical activity, and there are many examples of winemakers failing to control the heat when steaming wine, resulting in poor quality wine. Since the current winemaking equipment uses a new heating method, which is different from the direct heating in traditional winemaking methods, Therefore, the probability of boiling in the brewing process can be reduced, and the technical requirements for distillation are not so high.