What is the way to make homemade liquor? Liquor production methods and steps

The combination of new materials, wine, excipients and water lays the foundation for mashing and fermentation. Depending on the size of the retort barrel, the raw materials of the dumplings, the starch, the temperature of the raw materials, the brewing process, the fermentation time and other specific conditions, whether the ingredients are correct or not, depends on the concentration of starch in the pool, the acidity of the mash material and whether the degree of looseness is appropriate, usually based on the starch concentration, acidity of 14-16%, moisturizing 48 50% is appropriate.

Boil the paste. Gelatinize the starch with cooking. It is good for amylase and also kills bacteria.

The temperature and time of cooking is determined by the type of ingredients and the degree of crushing. Normal pressure steam in 20-30 minutes. The cooking requirement of steaming is that it is cooked without sticking and not being raw in it.

After the fermentation of the fermented grain mixture, it is called "mixed steaming and coal" at the same time as the steamed wine, and it is the priority of steamed wine, and the temperature of 85-90 degrees in steaming, steaming, should be kept in the paste for a long time. If the steamed sake is separated from the steamed material, it is called "steaming".

Cooling. The steamed raw materials, dried by the poplar slag and slag or by the method to make a rapid cooling, suitable for the temperature of microbial growth, if the temperature is 5 10, the temperature should be reduced to 30 32, if the temperature is 10 15, the temperature should be reduced to 25-28, the summer will be sent until the temperature of the product no longer drops.

Mix fermented grains. The two-sided fermentation process of side saccharification and side fermentation was used to carry out solid-state fermentation of bran wine. After the dregs, ** and the wine mother are added.

The amount of wine is cultivated by the amount of saccharification, which is generally 8 to 10% of the main material of the wine, and the amount of alcohol is usually 4 to 6% of the total amount of the material (i.e. 4 to 6% of the main material is for women). To facilitate the normal process of enzymatic reactions, water is added to fermented grains (this plant is called mortar), and the water content of fermented grains is 58 to 62%.

Fermentation in the cellar. The material product of fermented cereals should be put into the cellar at a temperature of 18 20 (not more than 26 ) summer, and the fermented cereals into the pond can neither be pressed nor too loose, generally in the volume of 630 640 kg of fermented cereals per cubic meter. After loading, cover the grains with chaff, seal them with pit mud, and add another layer of bran.

During the fermentation process, the temperature of the product must be mastered and changes in water, acidity, alcohol content and starch residue must be analyzed. The fermentation time should be determined according to various factors, ranging from 3 days to 4 to 5 days. In general, fermentation can be completed when the temperature inside the pit rises to 36 37.

The production methods and steps of liquor are as follows:

1. Solid-state method of bairanjiu, that is, solid-state fermentation of whole grains, using sorghum, barley, wheat and other grain raw materials, fermented in the cellar or in the tank, and then distilled on the retort to evaporate the original liquor (base liquor) between 70 and 85 degrees. After long-term storage, aging, and reduction, it is packaged into a finished wine. According to the different technology, aroma and taste style of solid-state liquor, a total of 11 flavor types have been formed, such as light fragrance, strong fragrance type, and spike sauce flavor type, which are currently seen by consumers in the market.

At present, the vast majority of famous and high-quality liquor or brands on the market are whole grain solid-state fermentation.

2. Liquid liquor is a distilled liquor made of grains, potato socks and starch-containing and sugar-containing substitutes as raw materials, fermented, distilled, stored and blended by liquid method. Such as sweet potato wine, tapioca wine. QB1498-92 liquid liquor standard states:

This standard is applicable to liquor made from grains, potatoes and molasses, and the edible alcohol obtained by liquid fermentation and distillation is used as the liquor base, and then fragrant and blended.