2. Ingredients. The purpose of ingredients is to combine new ingredients, distiller's grains, auxiliary ingredients and water to lay the foundation for saccharification and fermentation.
3. Steaming. It mainly uses steaming to gelatinize starch.
4. Cool and dry the residue. After cooking, use the method of lifting or drying the residue to gradually cool the raw materials, and an environment suitable for the growth of microorganisms has been reached.
5. Add koji. After performing the previous step, you can add distiller’s yeast and distiller’s yeast. The dosage of distiller’s yeast depends on its saccharification power, which is generally 8-10% of the main ingredients for brewing. The dosage of distiller’s yeast is generally 4-6% of the total input amount ( That is, 4 to 6% of the main ingredients are used for cultivating distiller’s sake).
6. Enter the cellar. When entering the cellar, the temperature of the fermented grains should be between 18 and 20°C (no more than 26°C in summer). The fermented grains should be pressed neither too tightly nor too loosely. Generally, the volume of the fermented grains should be 630 per cubic meter. ~640 kg is appropriate. Cover the fermented grains with a layer of bran, seal it with pit mud, and add a layer of bran.
7. Steam wine. We use wine steaming equipment to evaporate active ingredients such as alcohol, water, higher alcohols, and acids in the wine grains into steam, and after cooling, the puree liquor can be obtained.