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Brewing method of pure grain liquor
1. Raw material formula: rice 100 kg, distiller's yeast 0.6- 1.2 kg.

2. Technological process: rice → rinsing → removing shrinkages → soaking → steaming grain → steaming → soaking in water → re-steaming → spreading and cooling → koji mixing → cultivation and saccharification → fermentation in a jar → distillation → finished product.

3. Soaking: Soak the rice flour with water for about 20 cm 10- 16 hours. After the rice is completely soaked, take out the soaking water and rinse it with clear water.

4. Steaming rice: put the soaked rice into the retort, steam for 40 minutes, uncover the lid, and pour water accounting for 0/5%-20% of the rice weight into the retort to allow the rice grains to absorb water and expand. After steaming for 30 minutes, pour water once and steam for another 30 minutes.

5. Soak in a steamer: pour the steamed rice steamer into a soaking basin filled with cold water, covering the surface of the rice for about 10- 15 minutes.

6. Re-steaming: put the soaked grain into the retort and steam it with fire. Cover the rice in the first 45-60 minutes, then steam it in the last 30 minutes to make the rice sweat.

7. Spread cold koji: spread the steamed rice to 35-37 degrees, and add koji when it is spread to room temperature in summer. The dosage of koji is 0.6%- 1.2% of the weight of rice. Pure Xiaoqu uses less qu, while traditional liquor uses more qu. Less in summer and more in winter.

8. Cultivation saccharification: Put the grain mixed with distiller's yeast on the sun protection mat and scrape it flat. The thickness of grain pile foundation is 10- 12 cm in summer and 15-20 cm in winter. Grains are covered with sunscreen pads to keep moisture. Cover the mat with a layer of clean straw to keep warm in winter. The saccharification time is 20-24 hours in summer and 26-48 hours in winter. When the grain surface is covered with hyphae, tastes sweet and slightly sour, and there is a little water on the grain surface and the bottom drying pad, it should be fermented immediately in order to avoid the loss of sugar over time and reduce the wine yield.

9. Fermentation in vats: put the saccharified fermented grains into vats, add 80%-90% water, then seal the vats with plastic sheets, ferment for more than 6 days, and distill. The fermentation time is about 7 days from the beginning of bacterial culture and saccharification in summer, and about 9- 14 days around heat preservation tanks such as straw in winter.

10. Distillation: Distilling pure grain wine generally does not need to remove the head of the wine. When the temperature reaches 45 degrees, the wine will be collected directly, and then the tail wine will be poured into another pot and steamed again. Usually 100 kg of rice can produce 50-53 kg of 45-degree pure grain wine.