Specific methods of winemaking. Methodological steps for winemaking

Microorganisms use the sugars in the raw materials to turn into sake. Therefore, in principle, all raw materials containing sugar can be used to make sake. Sugars are divided into polysaccharides and monosaccharides.

It is the yeast in koji that converts simple sugars into sake from simple sugars, which is called fermentation. However, rice, sorghum, and corn contain polysaccharides called starch, which cannot be directly used by yeast. Therefore, koji also contains a class of microorganisms called molds, which can cut polysaccharides into simple sugars for yeast use, which is called saccharification.

However, polysaccharides are generally tightly combined, so it is necessary to loosen the polysaccharides through high-temperature cooking to facilitate the action of mold, which is called gelatinization. Liquor is produced through the above steps, but the liquor and lees are mixed together. Therefore, some people heat the lees at high temperature to turn the wine into wine vapor and then condense it into liquor, so that the wine is separated from the lees, which is called distillation; However, there is a press to separate the wine from the grains, which is called pressing.

Whether it is distilled or pressed, the freshly brewed wine is very punchy and has a bad taste. After a period of storage, the wine will become soft and harmonious, which is called aging. After aging, the taste of the sake has improved.

However, the taste and quality of the wine brewed each time is different, and in order to make the taste and quality of the perennial products consistent, it is necessary to blend and blend. That is, the whole process of winemaking is: pre-treatment of wine-making raw materials (crushing or whole grain soaking); high-temperature cooking (called gelatinization in technical terms); Koji saccharification and fermentation; distillation or pressing; Ageing; blending and blending; Packed factory.

This is the production process of the brewery.

Baijiu has different flavors, many different steps, many contents, and may not meet your requirements. It is recommended that you refer to professional books, such as "Traditional Baijiu Brewing Techniques".

The steps of the method of sake brewing are as follows:Ingredients: 1500g glutinous rice.

Excipients: sweet koji.

4g, cool boiled water to taste.

The practice of homemade rice wine.

1. Glutinous rice. <>

2. Soak the glutinous rice in water one night in advance, with a little more water to ensure that the glutinous rice can still be covered after soaking.

3. This is glutinous rice that has been soaked for a day, and the soaked rice can be crushed by twisting it by hand.

4. Spread a drawer cloth in the steamer, and the soaked rice should be washed again and put in, and steam for 40 minutes over medium heat.

5. The glutinous rice should be steamed thoroughly, and the steamed rice has no hard heart.

6. Pour the steamed rice into a clean and oil-free basin with a lid and let it cool naturally until the temperature is 30-40 degrees, and then rinse the rice with cool boiled water and let it cool.

7. Add 3 grams of sweet wine koji and stir well.

8. Add the koji and stir well, press it with a spoon little by little, and then make a hole in the middle.

9. Sprinkle a little koji into the hole.

10. Finally, carefully inject a little cold boiled water into the hole, and do not pour it full. Cover the lid and let it ferment for 1-2 days at room temperature.

11. After fermentation for about 24 hours, open the lid and the wine is already fragrant.

First soak the rice and drain it for later use, then put the rice steamed nine ripe until it is quickly cooled out of the pot, break it up and dry it to below 28 degrees into the tank, pour the water, culture koji and wine medicine into the tank and stir with the rice and cover the lid evenly, until there is wine oozing out and stop, then put it into a cloth bag, press on the wooden board, squeeze out the wine with heavy objects, put the wine in the pot and steam it to 85 degrees to stop, filter the wine with a cloth bag, and then put the filtrate into the jar, the mouth of the altar is tightly sealed, the jar is placed in a suitable place, and the altar is opened to drink after more than two months.

Now people's lives are getting better and better, people are paying more and more attention to their physical health, many people like to drink a sip of wine every day, but now the wine bought in the market is not only expensive but also a lot of fake wine. For the sake of health, many people choose to make their own wine. However, there are also a large number of people who love to drink alcohol but do not know how to make their own wine.

Here's how.

1. Soak rice, choose better Jiang rice or rice, soak it in ordinary cold water for 810 hours after washing, drain it and set aside.

2. Steamed rice, steam the drained rice in the pot until it is nine ripe and remove from the fire, require the rice to be steamed to the outside hard and soft inside, no sandwich, loose and not paste, do not lift the lid immediately after it is cooked evenly, put the rice in the pot until it is almost cool, and then out of the pot, break it up after the pot, and then spread the plate to dry to below 28 degrees into the cylinder.

3. In the early stage of fermentation, pour the prepared water, culture koji and wine medicine into the tank and stir well with the steamed rice, cover the lid, put it dry at room temperature in summer, put it on the heating or in front of the stove in winter, after about 3 days, the rice becomes soft and sweet, stir with chopsticks, you can see the wine oozing, the temperature in the tank reaches about 23 degrees at this time, you can stop the early fermentation.

4. Pressing, put the pre-fermented materials into a clean cloth bag, press wooden boards and heavy objects on top, and squeeze out the liquor.

5. Fry the wine, put the pressed wine into the pot and steam, when the temperature in the pot rises to 85 degrees, stop heating.

6. Filtration, make a cloth bag with bean bag cloth, pour the steamed wine into the bag and filter, and store the filtrate.

7. Sealing, put the filtrate into a clean jar, wrap the mouth of the altar with clean kraft paper, and then seal the mouth of the altar with straw or rice husk and thin mud, and then put the jar in a suitable place, and the altar can be opened for drinking after more than two months.

Summary. Hello, dear. The method and process of making wine:

Step 1: Wash the rice and cook the rice, the rice must be hard. It would be nice to cover the water with a little bit of rice.

Jin glutinous rice with a koji) Step 2: Spread out the cooked rice to cool, prepare 750 ml of cold boiling, pour in the cooked rice. Step 3:

Wait until the rice is cold to about 30 degrees, twist the koji and mix it evenly into the rice. Step 4: Use a container to pack the cooled rice and press it tightly, and take a dimple in the middle.

The total plastic wrap is sealed, placed in room 25 30, and the wine will be ready in 2-3 days.

Hello, dear. How to make wine: Step 1:

Washing rice and cooking rice, the rice must be harder. The water cover rent is better than a little rice. (Jin glutinous rice with a koji) Step 2:

Cook the cooked rice, spread it out and cool, prepare 750 ml of cold boiled rice, pour in the cooked rice. Step 3: Wait until the rice is cold to about 30 degrees, twist the koji and mix it evenly into the rice.

Step 4: Use a container to pack the cooled rice and press it tightly, and take a dimple in the middle. The total plastic wrap is sealed, placed in room 25 30, and the wine will be ready in 2-3 days.

Please make the recipe for sake.

Ingredients to be prepared: 250 grams of purple glutinous rice, 150 grams of white glutinous rice, 2 grams of sweet wine koji, 250 grams of cold boiled water Step 1: Wash the glutinous rice grains, soak them in cold water overnight, and crush the glutinous rice grains with your hands.

10 hours in winter, 7 hours in summer (if you are careful not to soak the glutinous rice after making it into wine, it will be reversed) The picture is soaked in good shape, pay attention to note: the container for soaking glutinous rice should be oil-free The second step: then put gauze into the steamer, pour in the soaked purple glutinous rice and white glutinous rice and spread it out, poke a few holes in the middle, facilitate steaming, cover the pot and steam for 20 minutes.

Rice 9 is ripe, it's good if there is no hard heart, don't steam it to affect the sweetness and taste (if you cook glutinous rice in a rice cooker, the fermented wine is too soft, the taste is good, and it is not recommended to cook it in a rice cooker) If the steamed glutinous rice is too dry or has sandwiching, sprinkle a small amount of water on the rice and then steam it for a whileStep 3: After steaming, choose a clean, water-free and oil-free utensil to ensure that it is clean. The steamed glutinous rice must be cooled thoroughly, don't be anxious, the wine made by cooling is sweet.

This purple rice sake brewing is very good.

You can try. Recommend.

The process of making sake brewing is as follows:

Tools Ingredients: 500 grams of glutinous rice, 500 grams of cold boiled water, 5 grams of koji, 1 waterless and oil-free container, pot.

1. Wash the glutinous rice, then soak it in water for three hours, the time should not be too long, at most three hours, take it out and put it in a steamer with a steamer cloth.

2. **, steam it, the steamed glutinous rice is distinct, and it does not stick to the pan.

3. Put the steamed glutinous rice into a bowl and spread it out, naturally cool to 40 °, our next step is to mix it into the cool white open, this glutinous rice must not be too hot, if it is too hot, add the cool white open and mix it will become a paste, the glutinous rice has no shape, and it is easy to be sour.

4. Add cold boiled water, mix well with chopsticks, when making homemade liquor here, all containers, chopsticks, and steamers can not have raw water and oil, which is the key to not becoming moldy.

5. At this time, the glutinous rice is warm, and then add the koji and mix well, the amount of koji here is also particular, 5 grams in summer, 8 grams in winter, this ratio must be remembered.

6. Put the mixed glutinous rice into a container without oil and raw water, press the surface slightly down with a spoon, and dig a small hole in the middle to facilitate the observation of its state of wine.

7. Cover with plastic wrap or lid, put it in a warm place to ferment for 48 hours, the temperature can not exceed 40 °, the temperature in the room is 32 °, the temperature is just 48 hours, the lower the temperature, the longer the natural fermentation time, if there is a special machine at home, fermentation for 36 hours.

1. Soak rice: Soak glutinous rice in tap water for 5-6 hours.

2. Steamed rice: Wash the soaked rice with water twice and steam it in a steamer. The rice must be steamed and steamed thoroughly. Take 15 catties of glutinous rice as an example, and continue to steam for 40-50 minutes after it is put into the atmosphere.

3. The rice is steamed in about an hour and 40 minutes.

4. Spread cooling: Put the rice out and put it in the basin to cool.

5. Scattering: When the rice cools to about 40 degrees, use mountain spring water to break up the rice. The amount of water added by the person who breaks up the rice is about 1 catty of glutinous rice and about 7 taels of water.

If it is rice, add about a pound of water to a pound of rice. Specifically, it should be determined according to the softness and hardness of the rice, add more rice hardness, and add less to the thinner potatoes.

6. Add koji: The dosage of koji varies due to different formulas and manufacturers. Each pot is about 5 catties of glutinous rice, and three grains of koji are enough for Sakura. Crush the koji first.

7. The temperature of the rice should be about 30-35 degrees, and you can add koji (3 grains per pot, note that a little koji should be left in each pot for dimples).

8. Stir well.

9. Make dimples: Add half a cup of water to the reserved koji, dip the rice in water with a spoon to slightly compact the rice and dig a hole in the middle to make dimples.

10. Heat preservation: whether the fermentation temperature of the wine can be brewed is the key, because the best fermentation temperature of the wine is 30-35 degrees, so the indoor temperature is lower than 25 degrees to take heat preservation measures. There are many types of insulation measures, as long as they can raise the ambient temperature.

11. In order to ensure the temperature in the quilt, you can add a kettle or warm water bag to the quilt to increase the temperature. Please note that the hot water bag should not come into direct contact with the pot containing the sake, as direct contact will scald the fermentation bacteria.

12. Successful saccharification: According to the above method, the saccharification of the liquor is generally completed after 48 hours, and the dimples of the saccharified liquor are all liquor, and the liquor can be turned in the basin to be a good liquor.