Question 1: How to make small shochu at home. Sanbaijiu uses glutinous rice as the main raw material. When brewing, first steam the glutinous rice into rice, put it in a basket and pour it with cold water. Then mash the koji cake and mix evenly into the rice. Then pour the rice into the wine vat, flatten it, dig a small pool in the middle, seal the wine vat with a lid, and cover it with straw or cotton wool to keep it warm. After a few days, if the small pit in the middle of the jar is full of wine slurry, you can pour cold boiled water into the jar until the rice is submerged, then seal the jar lid tightly. After a week, open the lid and put it into a steaming barrel for distillation. After two steamings and two brewings, the wine is brewed. Modern people who are accustomed to drinking bottled wine rarely see such a rustic wine making method again.
At Gongsheng Zhaofang, you can not only watch the brewing process, but also taste the mellow and delicious "Three Baijiu". You can also buy some to take home and bring the customs and wines of Wuzhen together with the beautiful memories. Take it home and savor it later.
Question 2: What do you need to prepare to make liquor at home? Grain crushing equipment, a small steam boiler (a large pot capable of burning steam), steamer, cooler, cellar, cooling bed, blower, thermometer, water, coal and electricity, distiller's yeast, sorghum, and a master who knows how to make wine.
The rest are shovels, brooms, wine barrels, wine cans, scales, etc.
Question 3: How to make liquor at home? 1. Crush and stir. After drying the corn cobs, grind them into fine powder, sieve out the residue, add the powder to warm water and stir evenly until the raw materials feel moist by hand, but do not clump.
2. Before steaming the saccharified raw materials and putting them in the steamer, steam them in an empty steamer. After the steam rises for 5 minutes, put the mixed raw materials into the steamer and wait until the steam passes through this layer before loading them. One layer, go up to the mouth of the cage in this order, and steam until the sweat is absorbed and the bubbles are loose, which takes about 4 hours. After the material is steamed, take it out and let it cool until the temperature of the material drops to about 35°C. When the temperature of the material drops to about 35°C, stir in the koji. For every 100 kilograms of raw materials, 3.5 kilograms of distiller’s yeast is used. After stirring evenly, put it into a cylinder or wooden barrel. The temperature of the material should be 30°C. It can be extracted after 18 to 20 hours of saccharification. At this time, the material temperature can reach 41℃~45℃.
3. Fermentation treatment In order to ferment better, add a little red grains and 2 kg of blood meal after leaving the tank. After the material temperature drops to 30°C, return to the tank or barrel for fermentation and heat up. When it comes out of the vat on the 7th day, the temperature of the material has dropped to 27℃~28℃, and it can be extracted and distilled at this time.
4. To distill wine, it is generally necessary to let the steam in the empty steamer rise before feeding. Since corn cobs are sticky and difficult to breathe after being crushed and fermented, one layer of material must be added first, and then another layer of material must be added after the airflow rises through this layer, so as to make the steam flow smoothly. Finally, the steamer noodles are sealed, and the steam flow can force the raw materials to release the wine. During the distillation process, the fire should be fierce at the beginning and kept warm in the middle. Finally, use high heat for 15 minutes to distill all the wine.
Question 4: Methods of brewing liquor at home. The following mainly introduces the types of liquor in China. Modern liquor is divided into three categories: solid-state liquor, solid-liquid combination liquor and liquid liquor. 1. According to the koji used and the main process, the main types of solid-state liquor are: (1) Daqu Liquor Daqu Liquor uses Daqu as the saccharification and fermentation agent. The raw materials of Daqu are mainly wheat and barley, plus a certain amount of peas. . Daqu is divided into medium-temperature songs, high-temperature songs and ultra-high-temperature songs. Generally, it is solid-state fermentation, and the wine produced by Daqu wine is of better quality. Most famous wines are made from Daqu wine. (2) Xiaoqu Liquor Xiaoqu is made from rice and mostly adopts semi-solid fermentation. Most of the liquors in the south are Xiaoqu Liquor. (3) Glutinous rice wine was developed on the basis of the Yantai operating method after liberation. It uses pure cultured Aspergillus and pure cultured distiller's yeast as saccharification and fermentation agents. The fermentation time is short. Due to the low production cost, it is Most wineries use it, and this type of wine has the largest output. Target the public for consumption. (4) Mixed Qu liquor: It is mainly a liquor made by mixing Daqu and Xiaoqu. (5) Other saccharifying agent method liquor: This is a liquor brewed by fermentation with saccharifying enzyme as the saccharifying agent and active dry yeast (or aromatic yeast). The types of solid-liquid combined liquor are: (1) Semi-solid and semi-liquid fermentation liquor. This kind of liquor is made of rice as raw material and Xiaoqu as the saccharification starter. It is first saccharified under solid conditions, and then saccharified under semi-solid and semi-liquid conditions. The typical representative of the liquor made by fermentation and then distillation is Guilin Sanhua Liquor. (2) Chuanxiang liquor This kind of liquor is made by Chuanxiang technology, and its representatives include: Sichuan Tuopai liquor, etc.
There is also a kind of essence skewer steaming method of liquor, which is obtained by adding essence to the fragrant fermented grains and then skewering and steaming. (3) Blended liquor This kind of liquor is made by blending solid liquor (not less than 10%) and liquid liquor or edible alcohol in an appropriate proportion. (4) Liquid fermentation liquor, also known as "one-step" liquor, the production process is similar to alcohol production, but some traditional techniques of liquor are absorbed in the process, and the quality of the liquor is generally relatively bland; some processes use aromatic yeast to make up for it. In addition, there is also flavored liquor, which is made with edible alcohol as the base, food essence and special flavored liquor. 2. Classify wines according to their aroma. This method is used to classify wines based on the characteristics of their main aroma components. In national wine evaluations, wines are often classified according to this method. (1) Maotai-flavor liquor is also called Maotai-flavor liquor, represented by Maotai liquor. Its main characteristic is the soft and moist sauce. The fermentation process is the most complex. Most of the Daqu used is ultra-high temperature distiller’s yeast. (2) Strong-flavor liquor is represented by Luzhou Laojiao Tequ, Wuliangye, Yanghe Daqu and other liquors. It is characterized by strong aroma and sweetness. The fermentation raw materials are a variety of raw materials, mainly sorghum. The fermentation adopts mixed steaming and residue addition. Craftsmanship. Fermentation is done in old cellars, and there are also artificially cultivated old cellars. Among famous wines, strong-flavor liquor has the largest output. The wines produced by wineries in Sichuan, Jiangsu and other places are all of this type. (3) Light-flavor liquor is also called light-flavor liquor, represented by Fenjiu. It is characterized by its pure fragrance and adopts the steaming and slag fermentation process, and the fermentation uses underground vats. (4) Rice-flavored liquor, represented by Guilin Sanhua Liquor, is characterized by its pure rice flavor, using rice as the raw material and Xiaoqu as the saccharifying agent. (5) Other aroma-flavor liquors. The main representatives of this type of liquor include Xifeng liquor, Dong liquor, Baisha liquid, etc. Each aroma type has its own characteristics. The brewing process of these liquors adopts some techniques of Luzhou-flavor, Maotai-flavor, or Fen-flavor liquors. , the distillation process of some wines also uses the aroma stringing method. 3. Classification by wine quality (1) National Famous Liquor: The highest quality wine rated by the state, the national-level evaluation of liquor has been conducted 5 times. Moutai, Fenjiu, Luzhou Laojiao, Wuliangye and other wines have all been rated as famous wines at all national wine appraisal meetings. (2) National-level high-quality wines The evaluation of national-level high-quality wines is conducted simultaneously with the evaluation of famous wines. (3) Famous and high-quality wines evaluated by various provinces and ministries. (4) General liquor. General liquor accounts for the majority of liquor production. It is cheap and accepted by the people. Some are of good quality. Most of this liquor is produced using the liquid method. 4. Divide according to the alcohol content (1) High-strength liquor. This is the liquor formed by my country's traditional production method. The alcohol content is above 41 degrees, mostly above 55 degrees, and generally not more than 65 degrees. (2) Low-alcohol liquor adopts the alcohol reduction process, and the alcohol content is generally 38 degrees. Some are over 20 years old... >>
Question 5: How to brew liquor at home, the technology of grain liquor, there are many differences between the liquor brewed a long time ago and the liquor brewed now:
This is mainly due to the big difference in starter cultures. Large companies have more advanced liquor brewing technology, but the traditional part is still retained. Small-scale liquor companies are reducing costs and leaving technical risks to providers. As a result, the taste has changed.
1. Yeast
Traditional liquor companies cultivate their own yeast. The yeast here has the ability to produce esters and the wine will be more fragrant.
Modern liquor is mostly replaced by the finished product "alcoholic active dry yeast". This type of yeast has weak ester-producing ability but strong wine-producing ability.
2. Enzyme preparations that play a role in saccharification.
Traditional winemaking uses Daqu and bran koji (Hanoi white koji, UV48) as enzyme preparations for converting starch into sugar. The cost is high, the labor intensity is high, the technical mastery is unstable, and the wine yield is unstable, so some large companies still use it.
Modern winemaking workshops mostly use glucoamylase as enzyme preparation, which has a high wine yield. Glucoamylase is produced by many microbial companies and the cost is low.
I do not support your own brewing. If you have accumulated brewing knowledge, visited local brewing companies, and obtained a certain foundation (contacts, equipment, venues, and technology) before considering a brewing bar.
Question 6: How to make rice wine at home. Rice wine making method [ZT]
1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (use Medium temperature fermentation, rice that is too hot or too cold will affect the fermentation of koji);
2. Shovel out some rice into the container used to ferment the rice wine (I use a covered ceramic soup basin) , spread it in a flat layer;
3. Sprinkle some of the distilled yeast evenly on the layer of rice.
4. Scoop out some rice and spread it flat on the layer of rice.
On top of the koji powder, spread another layer of rice... just like that, put a layer of rice and a layer of koji, about 4 layers (optional, it depends on how much rice and koji you have);
5. Cover the container tightly and place it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermentation for about 36 hours, open the container lid. (The aroma of wine is already overflowing at this time), fill it with cold boiled water (to stop the fermentation), cover it, and put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible)
Experience:
1. The key to making fermented rice is cleanness. Everything should not be stained with water or oil, otherwise it will become moldy and hairy. You must first wash and dry the container for steaming rice, the shovel for scooping rice, and the container for fermenting rice wine. You must also wash and dry your hands.
2. In the middle of fermentation (12 hours, 24 hours), you can open the lid and take a look (do not open the lid too often). If there is no wine aroma and the rice has no tendency to form tofu blocks, you can remove the lid of the container. Heat it over the kitchen fire and then cover it so that the rice inside will not be unable to continue fermenting due to insufficient temperature (this is my native trick).
3. The production process of fermented rice is very clean, so if you occasionally find some hair growing on it (sometimes because the fermentation time is too long), you can still eat the fermented rice after removing the hair. If the rice wine you make every time is covered with long hairs and is colorful, it is probably due to water or oil in some operation process and it is not clean. I advise you not to eat it and just treat it as paying the tuition this time. .
4. I have also made fermented rice using ordinary rice, and the effect is also good.
I thought of these in a hurry first. If you have any questions or other suggestions, you are welcome to post a post and we will discuss it. Then I will sort it out.
When the text is good, we will post the standard answers.
Rice wine making method [ZT]
1. Steam the glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (use medium temperature fermentation, the rice is too hot or too hot) If it is cold, it will affect the fermentation of the rice wine);
2. Shovel out some rice into the container used to ferment the rice wine (I use a covered ceramic soup basin), and spread it into a flat layer;
p>
3. Spread the koji powder evenly on the rice layer
4. Scoop out some rice and spread it on the koji powder just now, and then spread it on A layer of rice... just like this, spread a layer of rice and a layer of koji, about 4 layers (optional, depending on how much rice and koji you have);
5. Cover the container tightly, Place it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm);
6. After fermentation for about 36 hours, open the lid of the container (the wine is already fragrant at this time) overflows), fill with cold boiled water (to stop fermentation), cover it, and put it in the refrigerator (to stop fermentation as soon as possible and eat it as soon as possible)
Thoughts:
1. The key to making fermented rice is cleanness. Everything should not be stained with water or oil, otherwise it will become moldy and hairy. You must first wash and dry the container for steaming rice, the shovel for scooping rice, and the container for fermenting rice wine. You must also wash and dry your hands.
2. In the middle of fermentation (12 hours, 24 hours), you can open the lid and take a look (don't open the lid too often). If there is no wine aroma and the rice has no tendency to form tofu blocks, you can remove the lid of the container. Heat it over the kitchen fire and then cover it so that the rice inside will not be unable to continue fermenting due to insufficient temperature (this is my native trick).
3. The production process of fermented rice is very clean, so if you occasionally find some hair growing on it (sometimes because the fermentation time is too long), you can still eat the fermented rice after removing the hair. If the rice wine you make every time is covered with long hairs and is colorful, it is probably due to water or oil in some operation process and it is not clean. I advise you not to eat it and just treat it as paying the tuition this time. .
4. I have also made fermented rice using ordinary rice, and the effect is also good.
I thought of these in a hurry first. If you have any questions or other suggestions, you are welcome to post. Let’s discuss and then I will sort it out... >>
Question 7: Home-brewed wine What do you need for liquor? How to operate? You need to use grain, koji, water, and liquor distillation equipment for brewing. With these, fermentation can be carried out. After fermentation, distillation equipment is used for distillation.
Question 8: How to make your own liquor with grains? It is best to brew your own liquor at home and produce it in a small workshop style. It is recommended to use bran koji, steamed and mixed with craft brewing. The taste is still that of traditional liquor. It is a light-flavor liquor.
Question 9: Does anyone know how to make liquor at home? Making liquor by yourself depends on what kind of process you want to do. If you use traditional technology, there are more steps and the technology is not easy to master. If you use new technology, The raw material technology is relatively simple and easy to master. If you want to learn winemaking techniques, you can go to Ningbo Chuancheng Winery Equipment Co., Ltd. We have teachers who will teach you one-on-one until you master it.