Do you want to make steamed rice wine? Brewing raw materials need to be crushed (rice does not need to be crushed), and the fineness is generally above 80 mesh? The diameter of the bottom screen of the crusher is below 1 mm. Only the particles with this fineness can be fully soaked in water, so that mold and starch can be widely contacted and hydrolyzed, and the saccharification rate of starch can reach above 95%.

Second, ingredients

In the order of ingredients, water should be used first, then grain, and then koji. The ratio of grain to water should be controlled at 1: 3, and the dosage of compound flavoring and high-yield koji should be 0.6%-0.7% of the total raw materials. Firstly, water at 40℃ is poured into the jar in proportion, then the broken grains are gradually poured into the jar, stirred while pouring, and then the high-yield distiller's yeast with compound seasoning is added. When the distiller's yeast drops, the temperature shall not exceed 35-38℃.

Thirdly, fermentation.

The key to wine-making lies in fermentation. When fermentation is completed, the quality and output of wine will be improved. The fermentation temperature of uncooked liquor should be controlled above 20℃ and below 40℃. Above 40℃, it is easy to produce acid or even die. It is difficult to ferment raw liquor below 20℃. The optimum fermentation temperature is 25℃-35℃. The fermenter should be covered or fastened with plastic film, and the fermentation should be carried out in a sealed state. In the initial stage of fermentation, fully stir once a day to ensure the complete fermentation of raw materials. Generally speaking, when the fermentation temperature is 20℃-25℃, the fermentation period is 15-20 days. When the fermentation temperature is 25℃-30℃, the fermentation period is about12; When the fermentation temperature is 30℃-38℃, the fermentation period is about 7 days.

To check whether the fermentation is complete, you can stir it on the water by hand. Water is above, and corn is below. The water is clear and the color is dark brown. This is fermentation. You can also light a lighter and put it in a tank near the water. When the fire goes out, it is fermentation, and vice versa.

Fourth, equipment selection

You can use an open flame or an induction cooker for heating. The brewing equipment used in the steaming-free brewing process of raw materials is slightly different from that used in the traditional process. The cooling part of traditional solid-state brewing equipment is available, and the distillation part needs to be purchased or modified separately. Traditional liquid brewing equipment can be used for brewing raw materials, but the material of the equipment must meet the material standards required by the national edible utensils, otherwise the service life will be short and it will be easy to stick to the pot.