How to make grain wine by ourselves? China people pay attention to no wine, and wine is indispensable for holidays and parties. How on earth is that wine brewed? Presumably, many people want to know about it. Let me introduce you how to make your own food bar!

How to make grain wine by yourself 1 What is introduced here is mainly to brew grain wine with rice.

Props: cauldron, small pot, big wine jar, wine steamer, waste cotton wool, clean white cloth, big basin or tofu basin, big wine jar.

Ingredients: rice, brewing powder, water.

Method:

1, first of all, clean the rice and pack it with a leaky sieve. At this time, you can boil water at the same time, and the water should not be too much. Generally, water and rice can be divided equally. After the water is boiled, put the rice into the pot and cook it. After the rice is put into the pot, it needs to be stirred properly with a spatula to prevent the pot from knotting.

2. When the rice is cooked until it is almost cooked, reduce the fire until the rice in the pot is completely cooked. After it is cooked, remove the fire. After it is slightly cooled, shovel it out of the pot and put it into the wine jar for cooling.

When the temperature is about 30 to 40 degrees, you can mix the rice wine powder with water and put it into the rice (generally, rice wine powder will indicate how many kilograms of rice can be brewed in a bag), flatten the rice after completely stirring, then sprinkle some wine powder water on it and cover it with a clean white cloth.

3, into the nest. First, we need to find some waste cotton wool and blankets, and put them in a big basin to make a nest that can hold the wine jar.

Put the wine jar into the nest, then cover it with white cloth and press it well. Finally, wrap the wine jar completely with warm-keeping materials (waste cotton wool, etc.) and put it in the room for a pair (24 hours) before opening the dimple.

At this time, it is not yet time to brew wine after the wine leaves the nest. At this time, we need to find a big wine jar to put all the fermented wine into the jar, and then seal it for a month or two before brewing.

The brewing process still needs many processes.

1, pour the fermented wine into a large pot, add a proper amount of water to cook, and put a steamer for brewing on the pot (both the upper and lower ends are empty, and there will be a board similar to a paddle in the middle of the steamer, which is scored and flows to the end of the board-leading to the outside of the steamer).

Place a small pot on top of the steamer, add cold water into the pot, and finally seal the joint between the steamer and the pot with wet rags.

2. After the rice wine in the pot is boiled, there will be hot air rising upwards. When it meets the small pot on the steamer, it will condense into water droplets. When the water droplets reach a certain level, they will fall down and flow to the end along the carved wooden board. At this time, the end needs to use a wine jar to follow the wine flowing out.

Generally speaking, the wine in the first pot of water will have a relatively high degree, and it can even ignite. After the water in the small pot above the steamer is hot, the speed of wine production will be slow. At this time, we need to scoop out the water in the small pot and pour it out, then change it into cold water, and so on.

Generally, one pot of distiller's grains can brew three to five pots of water (the small pot above). Of course, the specific amount of each time needs to be determined according to the size of the pot.

How to make grain wine by yourself 2. Method 1

1, grain pretreatment

If it's grain, we should first soak the grain for about 24 hours, so that the grain can absorb enough water, and then cook or steam the grain.

How to ripen the grain is not important. What is important is to ripen the grain thoroughly whether it is boiled or steamed. If it is a fruit, it is necessary to wash, peel and mash it into a pulp.

Fruits don't need to be cooked or steamed. They are special fruits that need to be soaked in warm water to remove the astringency of the peel, such as persimmons. The soaking time to remove the astringency is about 24 hours.

2, the next song

The next song means adding distiller's yeast to the grain according to a certain proportion and stirring it evenly. The ratio of distiller's yeast in the market is usually about five thousandths to ten thousandths, and the amount of distiller's yeast we operate is seven thousandths. That is, 100 kg of steamed or cooked grain is added with distiller's yeast according to the ratio of 7 Liang.

If it is fruit brewing, add distiller's yeast directly into the fruit slurry. The temperature of the next koji is also very important. Different kojis adapt to different temperature ranges, which are usually 26 to 35 degrees.

3. Fermentation

After adding distiller's yeast and stirring evenly, put the grain or fruit slurry mixed with distiller's yeast into a container, then seal it with plastic paper or plastic wrap and cover it. During the whole operation, miscellaneous bacteria should be prevented from entering, and the containers to be operated should be disinfected with boiling water. The fermentation time is controlled at about 0/0 day for grain wine and 5 days for fruit wine.

4. Distillation

Steamed wine is called roasted wine or shochu in some places, and the names vary from place to place, so I won't go into details here. When the grain or fruit in the container is fermented for a period of time, it will produce a strong wine aroma, and then it can be distilled.

Using heating equipment, firewood, gas, coal and carbon can all be used as heating fuels, so try to choose a safe, convenient and environmentally friendly way to heat. It takes about 2-3 hours to distill a pot.

5. Pack wine

After a period of distillation, you can see pure wine coming out of the wine outlet of the cooler. The container for receiving wine can be a barrel or a wine can, etc., and it should be sterilized before use.

At this point, the brewing process is over. I brew pure grain wine, which is definitely better than bottled white wine in taste and healthier. Pottery or glass containers are used for packaging and cellar storage, which is a rare good product for both gift giving and self-drinking.

Method 2

foodstuff

Sorghum 70%

Corn 10%

Rice 10%

Wheat 5%

Glutinous rice 5%

Methods/steps

1, raw material soaking.

The soaked water temperature is different, and the brewed wine feels different! The soaking time alone is about16-18 hours. During the soaking process, it is necessary to turn it over for 2-3 times to fully soak the raw materials. After the time, the soaking water is released.

2. Look at the water.

Put the soaked raw materials into cooking for about1-2 hours to ensure that the raw materials are completely cooked. The amount of water added should be thorough, and no outflow shall prevail.

3. Accumulate and cool down.

Spread out and pile up the cooked raw materials, and start to cool down after the time, so as to achieve uniform temperature.

4. add music.

Saccharification with Xiaoqu and fermentation with Daqu. Add it to the raw materials and mix it evenly.

5. Fermentation.

After the raw materials are stirred evenly by adding koji, they are put into a jar for sealed fermentation. The fermentation process cannot be opened to avoid air entry and contamination by miscellaneous bacteria. The fermentation period is 25-30 days.

6. distillation.

Spread fermented grains evenly on the interlayer, cover the retort after serving, fill the water seal tank with water, and start distillation. Ensure that the temperature of the wine is 20-25℃ and the steam should be uniform.

7. Brewing, blending, filtering and finished products.

Store at room temperature, dark and sealed, and the wine quality will be stable after storage for more than 6 months. Then mix the wine dry enough, filter impurities, and you can drink it!