Methods of home-made liquor 1. Making materials:
1, a clamping cylinder (finish wine cylinder, also called cooling cylinder. The interlayer is provided with an air inlet on the top and a wine outlet on the bottom. Rural markets or jar shops and jar workshops are sold). Many netizens say that this jar is difficult to buy. I suggest you go to the rural market or the jar-making workshop to find it. Farmers use this jar to make wine, and it should still be sold. This jar is sold in our local shops. Figure 1:
2. One 24㎝ pressure cooker (enlarge the pressure valve hole in the middle and install the drainage connector at the bottom of the washbasin, and the clip on the connector is made by ourselves). The pressure cooker is too small to use, so it is recommended to use a larger container, such as the straight stainless steel pot used in the rice noodle shop for cooking powder, so that you can bake 10-20 kg of distiller's grains at one time, and you can put more water in the pot to avoid sticking to the pot. The problem is how to solve the cover sealing. It is up to netizens to exert their intelligence. Figure 2:
3. One stainless steel hose (it is sold in the building materials market due to the connection between the pressure cooker and the clamping cylinder. It is the launching hose of the washbasin, and the clips at both ends are made by ourselves). Figure 3:
Second, making liqueur
1. Soak the glutinous rice with water for half a day, rinse it clean, and then steam it into glutinous rice.
Put water in the steamer, put a layer of gauze on the steamer, boil the water until there is steam, and put the glutinous rice on the cloth for steaming (about one hour). At this time, taste the taste of the glutinous rice. If the rice grains are hard, sprinkle some water to mix and steam for a while. After steaming, put it in a container for fermentation (washbasin, soup basin or glass container), stir it with a spoon, and cool it to a temperature that is not hot (about 30℃).
2. Mix distiller's yeast (distiller's yeast should use Chinese herbal medicine distiller's yeast, not chemical distiller's yeast). The Chinese herbal medicine distiller's yeast I use (one grain can make three kilograms of glutinous rice) is shown in Figure 5:
When mixing koji, we must pay attention to the temperature of glutinous rice. The temperature should be controlled at about 30 degrees. Too high or too low a temperature will affect the fermentation. Spread the steamed glutinous rice evenly with a spoon. Because of the high viscosity of glutinous rice, we must add water to disperse it (it is recommended to use high-quality mineral water for water, or pure water without mineral water), and grind the koji into powder (according to the specified weight) and sprinkle it evenly on the glutinous rice (leave a little koji for final use).
3. Save:
Gently compact with a spoon, smooth the surface with a little bit of distiller's yeast mixed with a little water, make a flat-topped cone, press out a concave dimple (commonly known as dimple) in the middle, and sprinkle the last bit of distiller's yeast water in the dimple for fermentation.
4. Fermentation:
Cover the container tightly and put it at a suitable temperature (about 30℃, if the room temperature is not enough, you can wrap the container with a thick towel to keep warm) for fermentation. The picture shows the thermal insulation measures taken two days before the Spring Festival in 20 10/2. The military kettle in the middle of the picture is used to hold hot water for thermal insulation. Figure 6:
5. After fermenting for about 24-48 hours (check to see if there is fever in the middle, which proves that fermentation has started), you can open the container. At this time, you will find that the dimples are full of drinks and give off a strong bouquet, and a pot of sweet and delicious wine is made successfully. See figure 7 below:
If people who like to eat sweet wine want to stop fermentation (to prevent the sweet wine from being delicious when it is old), the best way is to put the wine in the refrigerator or cook it directly in the pot (also stop fermentation), but the cooked wine tastes worse.
People who like to eat white wine should let the wine continue to ferment, and put it in a big container (jar) for about a month. At this time, the sweet wine is empty because of excessive fermentation, and it is all wine, and the wine is very strong (very old). At this time, white wine can be baked. Figure 9:
Third, baking liquor:
1, put 3-4 kg of tap water in the pressure cooker (the purpose of water discharge is to prevent the boiler from sticking. The weight of water depends on the concentration of distiller's grains, so put more wine if there is less wine, and put less wine if there is more wine), then put the fermented distiller's grains into the pot, cover it 2-3 cm away from the cornice, connect the washbasin hose to the clamp cylinder, and fill the clamp cylinder with cold water.
2. Boil the wine with a big fire first, and then bake it slowly with a small fire. After being heated at high temperature, the wine turns into steam, enters the inner wall of the clamping cylinder through the hose, and becomes white wine after being cooled by cold water in the clamping cylinder. (as shown in figure 10)
3. The wine that comes out first has a high degree of alcohol (about 60 degrees), and then slowly decreases. You can cut it off according to your favorite degree. If you want to drink a high degree of wine, the cost will be higher, and the cost of drinking a low degree will be lower. Please choose for yourself.
Based on my years of experience in making wine, the output ratio of glutinous rice wine (taking 2009125 October as an example) is: 25 kg of glutinous rice produces 54-degree liquor 10 kg, and 6 kg of 30-degree low-alcohol liquor.
Daqu Classification of Liquor (1)
Daqu liquor takes Daqu as saccharifying starter, and the raw materials of Daqu are mainly wheat, barley and a certain amount of peas. Daqu is divided into medium temperature.
Daqu liquor
Daqu Liquor (3 pieces)
Qu, high temperature qu and ultra-high temperature qu. Generally, it is solid-state fermentation, and the quality of Daqu liquor is good, and most famous wines are made of Daqu.
(2) ditty
Xiaoqu liquor is made from rice, mostly by semi-solid fermentation, and most of the liquor in the south is Xiaoqu liquor. Xiaoqu, also known as medicated liquor, can be divided into medicated Xiaoqu and medicated Xiaoqu. There are many varieties of Xiaoqu, and the medicinal materials used are also different from each other. But the microorganisms contained in it are mainly Rhizopus and Mucor.
(3) bran koji
It was developed on the basis of Yantai operation method after liberation, and it was cultivated by pure Aspergillus and pure Aspergillus respectively.
As a saccharifying and fermenting agent, distiller's yeast has a short fermentation time. Because of its low production cost, it is adopted by most wineries, and this type of wine has the largest output. Take the public as the object of consumption.
(4) Mixed music
It is mainly the wine made by mixing Daqu and Xiaoqu.
(5) Others
This is a white wine brewed by saccharifying enzyme as saccharifying agent and adding active dry yeast (or aroma-producing yeast).
The types of liquor by solid-liquid combination method are:
(1) liquor by semi-solid and semi-liquid fermentation
This kind of liquor is made of rice as raw material and Xiaoqu as saccharifying starter, which is saccharified in solid state, fermented in semi-solid and semi-liquid state, and then distilled. Its typical representative is Guilin Sanhua Liquor.
(2) Chuanxiang liquor
This kind of liquor is made by cross-aroma process, and its representatives are: Sichuan Tuopai liquor, etc.
There is also a kind of essence-string steaming liquor, which is made by adding essence to fermented grains and then steaming them in series.
(3) Blending liquor
This liquor is made by blending solid-state liquor (not less than 10%) with liquid-state liquor or edible alcohol in a proper proportion.
Liquid fermentation liquor
Also called? One step? Liquor, the production process is similar to alcohol production, but it absorbs some traditional techniques of liquor, and the quality of liquor is generally indifferent; Some processes use aroma-producing yeast to make up for it.
In addition, there is flavoring liquor, which is based on edible alcohol, blended with edible essence and special flavoring liquor, and its typical representative is Hemisphere King Liquor.
How to drink liquor 1, warm wine is the first thing to bear the brunt.
The ancients had it? Boiling wine on heroes? Wisdom, white wine after a little heating, taste more supple aroma more rich, a cup of cold winter, like a warm current.
2, iced drinking has a unique flavor.
The chilled wine is smoother in taste, which reduces the stimulation of alcohol and slows down the choking taste. The wine is smoother in entrance and clearer in fragrance, so it has a unique flavor when drunk in hot summer.
3. Flavored drinking wine has different styles.
When liquor is mixed with some liquids, different additives will change the taste of liquor and collide with different sparks.
Liquor+plum
Sweet and full of mouth, soft and delicate, Hua Mei softened the violence of wine with its softness, and the product was as soft as silk, but it was soft with rigidity, and the subtlety and artistic conception were endless.
Liquor+lemon
The aroma is strong, with a little fresh and spicy, and the entrance is accompanied by bitterness. It is refreshing and delicious, and it is a good companion in summer.
Chinese liquor+Lycium barbarum
Lycium barbarum has the effects of nourishing liver, improving eyesight, tonifying kidney and replenishing essence. Adding a small amount of Lycium barbarum into liquor not only meets the drinker's demand for wine, but also can preserve health, which can kill two birds with one stone.