Then, this issue of Wine Culture Bian Xiao will teach you to brew white wine at home.
The main problems of home brewing are equipment, koji and basic technology. As for raw materials, they can be bought in general farmers' markets or supermarkets. If you want to make a higher degree, you may have higher requirements for the distiller. You can buy one with a column (tower). In fact, household equipment and koji medicine (koji) can basically be bought online, and the technology is generally provided by manufacturers when buying equipment.
Sweet potato, potato and mung bean, different raw materials use different koji. The wine brewed at home is actually very delicious. My wine is very famous in our town. Later, because my dad thought the cost was too high and he was too tired, he stopped doing it. I miss the smell of wine and waterfall sweat when shoveling distiller's grains, and I miss the potatoes baked by my father in the fire.
Exercise:
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2. The cooked saccharified raw materials are steamed in an empty cage before being steamed in a steamer. After the steam rises for 5 minutes, put the mixed raw materials into the cage, feed the next layer after the steam passes through this layer, and steam it to the mouth of the cage in turn until the sweat is collected and foamed, which takes about 4 hours. After the materials are steamed, they are taken out of the cage and spread to cool to about 35℃, and then mixed with distiller's yeast. Use 3.5 kg of distiller's yeast per 100 kg of raw materials. After stirring evenly, put it into a cylinder or barrel, and the temperature of the material should be 30℃. After saccharification 18 to 20 hours, it can be extracted. At this time, the feed temperature can reach 465438 0℃ ~ 45℃.
3. Fermentation treatment In order to better ferment, a little red distiller's grains and 2kg blood powder were added after taking out of the tank. After the temperature of the material is reduced to 30℃, it is fermented in a tank or barrel to raise the temperature. When the material is taken out of the tank on the seventh day, the temperature of the material has dropped to 27℃ ~ 28℃, and it can be extracted and distilled.
Distilled liquor generally needs to let the empty steam rise before feeding. Because corncob is sticky after crushing and fermentation, it is difficult to breathe, so it is necessary to feed 1 layer first, and then feed 1 layer after the airflow rises through this layer, so as to make the steam smooth. Finally, the noodles are sealed, and the steam flow can force the raw materials to produce wine. In the process of distillation, start with a big fire and keep the fire temperature in the middle. Finally, it takes 15 minutes to distill all the wine.