Does anyone know the process of sugarcane brewing and what is the brewing method of sugarcane liquor

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How to make sugar cane liquor.

1. How to make sugarcane wine.

1. Sugarcane juice;

Add pectinase to sugarcane juice and place it at 20-30 degrees for 4 hours to fully decompose pectin;

3. Activate the yeast, then add it to sugarcane juice, add 1g of fermentation aid, and then control the temperature to ferment at 20-25 degrees for about 5 days;

4. After the fermentation, add bentonite for clarification, which can be drunk directly, or the sugarcane wine can be distilled and then stored in oak barrels.

Application: Drink directly on its own or mix with other beverages to make a delicious cocktail, as an aperitif at dinner or after dinner. It is an excellent companion at important banquets.

Second, the brewing method.

Sugarcane wine is made from high-quality wild sugar cane, using the traditional brewing method, which is usually done by beating one or two eggs in a barrel, and then leaving it for two days, waiting for the impurities to immerse and drinking on the upper layer. The starter is pure grain koji, the alcohol content is about 40 degrees, the cane liquor is diluted with the remaining bagasse from the sugar extraction, and then the yeast is added, after 24 hours of fermentation, the alcohol content of the cane juice reaches 5 to 6 degrees, and then the original liquor is repeatedly distilled to produce 86%-95% degrees, which is stored and blended into a light yellow to golden finished liquor.

1. How to make sugarcane wine.

1. Sugarcane juice;

Add pectinase to sugarcane juice and place it at 20-30 degrees for 4 hours to fully decompose pectin;

3. Activate the yeast, then add it to sugarcane juice, add 1g of fermentation aid, and then control the temperature to ferment at 20-25 degrees for about 5 days;

4. After the fermentation, add bentonite for clarification, which can be drunk directly, or the sugarcane wine can be distilled and then stored in oak barrels.

Application: Drink directly on its own or mix with other beverages to make a delicious cocktail, as an aperitif at dinner or after dinner. It is an excellent companion at important banquets.

Second, the brewing method.

Sugarcane wine is made from high-quality wild sugar cane, using the traditional brewing method, which is usually done by beating one or two eggs in a barrel, and then leaving it for two days, waiting for the impurities to immerse and drinking on the upper layer. The starter is pure grain koji, the alcohol content is about 40 degrees, the cane liquor is diluted with the remaining bagasse from the sugar extraction, and then the yeast is added, after 24 hours of fermentation, the alcohol content of the cane juice reaches 5 to 6 degrees, and then the original liquor is repeatedly distilled to produce 86%-95% degrees, which is stored and blended into a light yellow to golden finished liquor.

Sugar cane can make wine! When I was in high school, I went to a fellow student to help cut sugarcane one winter, and at that time, I saw that there were people in the small workshop at the entrance of his village who used sugar to boil wine, which was the sugar bubble wine that I thought was very delicious at that time, and in their village, there was also "boiling sugar and boiling wine, cane can be used to make wine, but in our place, sugarcane is generally used to make wine, after the sugarcane is ripe, the farmers cut the sugarcane back and fry the sugarcane juice to make brown sugar, in fact, squeezing sugarcane juice can not squeeze the juice inside, so bagasse can be used to roast wine."

Sugarcane brewing is diluted with the remaining bagasse from sugar extraction, then yeast is added, after 24 hours of fermentation, the alcohol content of cane juice reaches 5 to 6 degrees, and then repeated distillation produces 86 -95 degrees of raw liquor, which is stored and blended to form a light yellow to golden yellow finished liquor. Rum is made from sugar cane! Brazil also uses sugar cane to make alcohol as fuel (Brazil is the world's largest producer of mixed fuels), because it is cheaper to use sugar cane for alcohol than from corn, let alone wheat.

The main ingredient of sugarcane is sucrose, which is a disaccharide, which is made into fructose in one split (for the topic of sugarcane processing, I can come to it!). In the countryside, there were not so many snacks before, and children had nothing to eat, so they would grow a lot of sugarcane; Sometimes the weather is better, the sugarcane grows well, generally before and after the frost, the sugarcane will be cut back The main ingredient of sugarcane is sucrose, which is a disaccharide, which is a fructose (monosaccharide) after one divide, and starch is a high sugar, which needs a large amount of hydrolase to decompose into glucose. Han Dan sealed the orange and spun the phoenix corpse, and then these six-carbon monosaccharides can enter the fermentation process and become alcohol.

Sugarcane is sweet, it must be sweet, there must be sugar, then sugarcane can be processed into sugar, brown sugar and white sugar, can also be boiled by hand, or can be made to sugar factory**. After boiling out the sugar, bagasse can be processed into fertilizer. The skin of high-quality sugar cane is purple, smooth and frosty.

Sugarcane has a high nutritional value, it contains more water, and water accounts for 84% of sugarcane. Sugarcane is the most abundant in sugar, including sucrose, glucose and fructose, with a content of 12%, which is easily absorbed and utilized by the human body.

Of course, you can, and the wine made from sugar cane is also very tasty, with a very mellow taste and a very sweet taste.

Yes, the wine made from sugar cane is also very tasty, and at the same time very attractive and highly nutritious.

Yes, sugarcane is also a very good ingredient for winemaking, and it can be made, but the yield is definitely not high.

Method 1: Pure sugarcane fermentation method, select sugarcane to be washed and crushed and added glutinous rice sweet koji, add 3 grams of glutinous rice sweet koji to a pound of grain, generally fermented for 8 12 days can be filtered out, and must be completely fermented to filter out. (Whether the fermentation is good or not depends on the temperature, like the current winter fermentation for about 20 to 30 days) This method, the fermented wine yield is low, the degree is not high, and it is generally not recommended.

Method 2: Raw grain mixed fermentation method, mix and ferment sugarcane with grain, select rice, select sugarcane to wash and crush and mix with rice and stir evenly, add high-yield koji, and add 4 grams of high-yield koji to a pound of grain.

The fermentation time is the same as 8 to 12 days, depending on the temperature at the time of fermentation. The ratio of sugarcane to rice can be adjusted by yourself, the more sugarcane you put in, the stronger the taste, the ratio is generally 30:100, that is, 30 catties of sugarcane and 100 catties of rice.

After the fermentation is complete, it can be distilled with steaming equipment, and the resulting sake has a mellow taste and high yield, which is generally adopted by distilleries.

Sugarcane wine efficacy:

There are two kinds of sugarcane, the sugarcane with dark purple skin color and nearly black, commonly known as black sugarcane, which is milder and nourishing in nature, and is not suitable for those with sore throat and heat; Green sugarcane with green skin is sweet and cool, has the effect of clearing heat, and can relieve lung fever and gastrointestinal heat.

Sugarcane is sweet in taste, cold in nature, and returns to the lungs and stomach meridians; It has the effects of clearing heat and detoxifying, quenching thirst, relieving vomiting in the stomach, moisturizing yin and dryness; It is mainly used for the treatment of dry mouth, insufficient fluid, unfavorable urination, dry stool, indigestion, nausea and vomiting, hiccups, high fever and polydipsia, etc.

The above content refers to Encyclopedia - Sugar Cane Wine.

Summary. Brewing method of sugarcane wine 1: 1. Select fresh sugarcane and clean it with water, dry it for later use, 1 kg of koji 3 grams, a fermentation jar (wash it and dry it for later use), 2. Put the sugarcane into a machine to squeeze it into sugarcane juice Jin of sugarcane juice Add the prepared koji, stir evenly with a container, and put it into the fermentation jar.

4. Put it in a dry and ventilated place, the fermentation temperature is about 28 degrees, and it can be distilled after 8-12 days of normal fermentation. 5. Pour the fermented fermented liquor into the brewing equipment to distill the liquor and drink it directly, and then put it into oak barrels for storage, which can be drunk for a long time. Everyone knows that the sugar content of sugarcane is relatively low, the yield of dry wine is low, and the degree is quite low, so how to improve the yield can ensure the quality performance, next, let's take a look at the following two methods.

How to make sugar cane wine.

Hello. Brewing method of sugarcane wine 1: 1. Select fresh sugarcane and clean it with water, dry it for later use, 1 kg of koji 3 grams, a fermentation jar (wash it and dry it for later use), 2. Put the sugarcane into a machine to squeeze it into sugarcane juice Jin of sugarcane juice Add the prepared koji, stir evenly with a container, and put it into the fermentation jar.

4. Put it in a dry and ventilated place, the fermentation temperature is about 28 degrees, and it can be distilled after 8-12 days of normal fermentation. 5. Pour the fermented fermented liquor into the brewing equipment to distill the liquor and drink it directly, and then put it into oak barrels for storage, which can be drunk for a long time. Everyone knows that the sugar content of sugarcane is relatively low, the yield of dry wine is low, and the degree is quite low, so how to improve the yield can ensure the quality performance, next, let's take a look at the following two methods.

Sugarcane wine brewing method two: 1, the same is to select fresh sugarcane, dry the water for later use, 1 kg of koji 3 grams, 1 kg of rice put 4 grams of koji (3:1), a fermentation jar (wash and dry the water for later use), 2, put the sugarcane into the machine to squeeze into sugarcane juice, 3, soak the rice overnight, put it in the pot to steam, mature position, 4, take out the rice and spread it cool, spread it to about 25 degrees, and then put the sugarcane juice into it and stir, pour in the prepared koji and stir evenly, 5, pack and culture, Fermentation to 8-12 days, the temperature of 25-28 degrees fermentation is the best, the temperature should not be too high or too low, otherwise it will affect the fermentation.

6. Put the fermented fermented fermented liquor into the brewing equipment for distillation, and after distilling the liquor, the sugarcane liquor will come out with a sweet and fragrant fragrance. The mellow and hearty entrance of sugarcane wine immediately spreads the entire tongue with the aroma of sugarcane wine. Slowly taste the aftertaste, it is really like an initiation.

This sugarcane liquor not only retains the rich aroma of liquor, but also appears healthy and fashionable, and consumers like it very much.

What kind of koji is used for sugar cane?

Special koji with sugar cane,