First, the production method of grain wine
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.
Second, the key points of operation:
⑴ Soaking grain: After soaking the grain surface with water for 20 cm, the soaking time is about 65,438+00-65,438+06 hours. After the rice soaks through the heart, put in soaking water and wash it with clear water.
⑵ Steaming rice: put the soaked rice into the retort, steam for 40 minutes, open the lid, and pour water 15%-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.
⑶ Soaking: Drain the newly steamed rice, pour it into a soaking basin filled with cold water, so that the water covers the grain surface, and the husk cools and shrinks to open the grain tip. The moisturizing time is about 10- 15 minutes.
⑷ Re-steaming: Re-load the wet grain into the retort, and increase the firepower for re-steaming. Cover and steam for the first 45-60 minutes, and steam for the second half hour until the rice grains sweat.
(5) Spread cooling and koji mixing: spread the re-steamed rice to 35-37℃, and when spread it to room temperature in summer, add koji powder and mix well. The dosage of koji is 0.6%- 1.2% of the weight of rice. The dosage of pure Xiaoqu is less, while the dosage of traditional medicated leaven is more; Less in summer and more in winter.
(6) Cultivation saccharification: the grains mixed with distiller's yeast are piled on a dry mat and scraped flat. The thickness of the grain pile is10-12cm in summer and15-20cm in winter. Cover the grain with a sunscreen pad to keep it moist. Cover the mat with a layer of clean straw to keep warm in winter. The saccharification time of cultured bacteria 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 drying mat at the bottom of the grain, it should be fermented immediately to avoid sugar loss and wine yield reduction due to prolonged time.
(7) Drop-pot fermentation: put the saccharified fermented grains into a pot, add 80%-90% water, then seal the pot with plastic sheets for fermentation for more than 6 days, and then distill. The fermentation time is about 7 days after the start of saccharification in summer, and it is about 9- 14 days in winter with straw for heat preservation.
(8) Distillation: generally, the grain wine is not removed, and the wine is directly collected to 45 degrees, and the tail wine is re-steamed in the pot. Usually 100 kg of rice can produce 50-53 kg of 45-degree grain wine.
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