How to make sake at home, how to make sake at home

Let it have water, sorghum, barley, wheat, alcohol

Here's how to make homemade rice wine:Ingredients: 2 catties of glutinous rice, 4 grams of wine and hunger.

1. Soak the glutinous rice for 8 hours, you can crush it by hand, and then steam it in the pot. Use a rice cooker, spread a layer of gauze glutinous rice underneath, spread it flat and poke a few holes, and steam for 25 minutes.

2. Let the glutinous rice with steamed limb celery cool, then mix 4 grams of sweet wine koji with 200 ml of cool white and stir evenly, dig a hole in the middle of the compacted and flattened in the jar, put it at room temperature for 2 days in summer, and wrap it in a quilt in winter, and seal the jar well.

3. Two days later, the wine has already been produced, and the small hole in the middle is also overflowing with wine, which means that the fermentation has been successful.

4. Then add 1000ml of cool white boil, and continue to ferment at room temperature for two days.

5. Two days later, you can drink it at this time, sweet with a little bubble feeling.

6. Then filter the rice rental mountain wine.

7. Put it in a wine bottle, and you can put it in the refrigerator in summer to continue fermentation, and the taste will be better after refrigeration.

The five steps of home-brewing are as follows:

1. Pretreatment of grain: If it is grain, first of all, soak the grain for about 24 hours, let the grain absorb enough water, and then cook or steam the grain. It is not important how to cook the grain, the important thing is that the grain must be thoroughly cooked whether it is boiled or steamed.

2. Xiaqu: Xiaqu means to add koji to the grain in a certain proportion and stir evenly, the ratio of koji on the market is usually about 5 to 10 parts per thousand, and the amount of koji we operate is 6 parts per thousand. That is, 100 catties of steamed or boiled grain are added to the koji according to the ratio of 6 city taels.

In the case of fruit sake, koji is added directly to the fruit slurry. The temperature of the lower koji is also important, and different koji adapts to different temperature ranges, but the common one is 26 to 35 degrees.

3. Fermentation: After adding the koji and stirring evenly, put the grain or fruit slurry that has been mixed into the koji into the container, then seal it with plastic paper or plastic wrap and cover it. During the whole operation, it is necessary to prevent the entry of miscellaneous bacteria, and the operating container should be disinfected with boiling water.

The fermentation time is controlled at about 10 days for grain wine and 5 days for fruit wine.

4. Distillation: Steamed liquor is called roasted liquor or shochu in some places, and the name is different in different places. The grain or fruit in the container will have a strong aroma after a period of fermentation, and the liquor can be distilled.

The use of firewood, gas and coal can be used as heating fuel, and try to choose a safe, convenient and environmentally friendly way for heating. It takes about 2-3 hours to distill a pot.

5. Liquor: After distillation for a period of time, you can see that the pure liquor comes out of the outlet of the cooler, and the container for receiving the liquor can be used as a barrel or wine tank, etc., and it can be sterilized and disinfected before use.

Grain brewing process steps: grain brewing generally includes, steaming grain, cooling and fermentation, resteaming and other processes, how to improve the recovery rate of ethanol, so as to obtain more liquor, improve the utilization rate of raw grains, grain brewing process is as follows:

Process 1: Rice --- Steamed Rice - Fermentation --- Steamed Wine (Steaming Leakage Method) Preparation: Jiuqu takes the steamed glutinous rice away from the steamer and cools it to room temperature. Occasionally flip with chopsticks to speed up cooling.

Process 2: Sprinkle a little koji water on the cooled glutinous rice and scatter the glutinous rice by hand. Use as little water as possible. Sprinkle the koji on top of the glutinous rice and mix as much as possible.

Transfer the glutinous rice to a fermented container. Use a small sip of the wine jar. It is also used to soak glutinous rice.

Gently press with the palm of your hand as you place. When you're done, sprinkle the last bit of koji on top.

Process 4: Rinse the glutinous rice on your hand into the container with a little cold water, and then press the glutinous rice with your hand and wipe it to make the surface smooth.

Process 5: Seal the mouth and seal the fermentation with plastic sheeting for 10 days. When the rice is rotten, you can put it in the pot and steam the wine. The production of snake pipes is larger. The old-fashioned evapotranspiration method has a high alcohol concentration of up to 60 degrees.

Process 6: In the order of ingredients, it is better to use the method of water first and then grain and then koji, the ratio of grain to water should be controlled at 1:3, and the dosage of compound flavor-enhancing high-yield koji is the total amount of raw materials.

First pour 40 water into the tank in proportion, then gradually pour the crushed grain into the tank, stir while pouring, and then add the compound flavor enhancement type high-yield koji, and the temperature should not exceed 40 when the koji is lowered.

Process 7: The key to winemaking lies in fermentation, and if fermentation is done well, the quality and yield of wine will be improved. The fermentation temperature of raw material liquor should be controlled above 20 and below 40, higher than 40 is easy to produce acid, and even the koji seed dies, below 20, the raw material is difficult to ferment.

The optimal fermentation temperature is 25 35 .

Hello. Sake brewing utensils can be purchased.

The manufacturer will randomly give a sake brewing method.

That's what I did.