How to make corn wine, corn wine method and steps

Three catties of glutinous rice, 6 catties of rice wine koji and mineral water.

1. Wash three catties of glutinous rice and soak it in water for one night.

2. Spread a drawer cloth on the steamer, put glutinous rice, and steam over high heat.

After a few minutes, open the lid of the pot and look like the glutinous rice.

4. Stir the glutinous rice, sprinkle in a small bowl of water, cover the pot and continue to steam for 20 minutes.

5. Put the steamed glutinous rice into a clean pot, add 6 catties of mineral water, and mix well.

6. Weigh out 11g of rice wine koji.

7. The glutinous rice with mineral water should be stirred frequently to dissipate heat and let the temperature drop.

8. When the temperature drops below 32 degrees (above 25 degrees), you can proceed to the next step (at this time, it has become a pot of thick glutinous rice, hehe).

9. Pour in the koji and stir well.

10. Put the mixed glutinous rice into a clean container, wrap the bottle mouth with a food fresh-keeping bag, tie it tightly and seal it, and enter the fermentation process.

11. In the first few days of fermentation, remember to open the bag for ventilation, otherwise the gas generated by the violent fermentation will collapse the fresh-keeping bag. In the early stage of fermentation, you can see a lot of bubbles on the surface, after the wine is layered, the glutinous rice basically sinks, and the surface fermentation is basically over.

12. Filter out the sake lees, and what you get is glutinous rice wine

13. A large bowl of the resulting sake lees is about 5 6 catties of glutinous rice wine.

1. Raw material - corn or corn endosperm residue after the refinery refineries remove the embryo. 2. Purified sweet wine koji.

Second, the operation point 1 corn milling. Select the fresh corn of the year that has full grains, no mold, no moths, and is selected, dried and ground into corn flour. Second, it is steamed in a basket.

Weigh the corn flour and mix it with water in a ratio of 4:l, spray the water on the flour, stir it thoroughly, then place it in the steamer layer of gauze, steam it with high heat, steam it to the steamer, keep it for about 5 minutes, remove the cage cover, move the corn flour out of the cage, crush the lumps in time, spray slightly more water than the first time, continue to basket, and steam with high heat; After re-steaming, keep it for about 30 minutes, when the corn flour is loose on the surface, not in a thin paste, and ripe without clamping, it will be spread out of the cage and let it cool. Three-vat fermentation.

Take the cooled cooked corn flour and purify the sweet wine koji according to the ratio of 160:1, stir it fully and then put it into a ceramic vat, seal the mouth of the cylinder, place it in a relatively hot place, keep it warm and ferment for 25 35 hours, and take it out in a timely manner. Towards the end of fermentation, you can take out a little mash and taste it.

If it is sour, it means that the fermentation is almost ready, and the fermentation should be stopped as soon as possible; If it has a bitter and spicy taste, the fermentation has passed and it can no longer be drunk. Therefore, it is very important to ferment moderately, and it should be mastered by experience according to the controllable conditions of fermentation. Four-bag filtration.

The fermented wine mash is packed into a clean cloth bag and pressed, and the filtrate is allowed to stand for about two days, and then the upper layer of clarifier is siphoned to obtain raw corn sweet wine. 5. High temperature sterilization. Put the prepared raw corn sweet wine into a sterilized container, heat it to 80 in a water bath, keep it warm for about 20 minutes, sterilize, and then let it stand and layer, siphon the upper layer of the clarifying solution, seal it in the sterilized wine bottle, label it, and store it in a cool place, which is the finished product, which can be directly drunk or marketed.

Clause.

1. Grind the bud rice into powder.

Choose fresh bud rice with rounded grains, no mold, no insects, and preferred. After the buds are dried or air-dried on the soil kang, the powder is crushed by tap water mill or crusher and the residue is sieved out.

Clause. 2. Put it in the cage and cook.

Weigh the corn flour and mix the cold water according to the proportion of 4:l, sprinkle the cold water on the top of the wheat flour, stir well, and then place it in the cage drawer layer of the sand cloth, carry out steam with fire, after steaming above all the big steam, maintain it for about 5 minutes, remove the cage cover, move the corn flour out of the cage, immediately damage the agglomeration, and then spray slightly more cold water than the first time, basket again, and steam with fire; After being put on the steam again, it will be maintained for about 30 minutes, when the corn flour is loose on the surface, not thin and viscous, and not half-cooked, it will be stretched out of the cage and cooled.

Clause. 3. Alcohol is sent into the tank.

Take and mix the cool cooked corn flour and purified sweet wine koji according to the ratio of 160:1, stir it evenly and put it into a porcelain vat, seal the cylinder mouth, place it in a more restless and hot area, insulate and heat it for 25 35 hours, and remove it moderately. When the alcohol is almost finished, you can remove a small amount of mash and taste it.

If it has a strange smell, it indicates that the alcohol is getting better, and the alcohol should be deprecated as soon as possible; If it is bitter and sweet, it has passed and can no longer be eaten. Therefore, it is very important to develop alcohol appropriately, and it should be grasped according to the controllability standard of alcohol and work experience.

Clause. Fourth, the bag is too worried.

Put the mellow wine mash into a clean cloth bag filter press, and the leachate is left static for two days, and then the siphon top layer reaction liquid is used to obtain raw bud rice wine.

Clause. 5. High temperature sterilization.

Put the prepared raw bud rice wine into a sterilized vessel, heat it to 80 in a water bath, keep it warm for 20 minutes, carry out sterilization, and then put it in a static layer, siphon top layer reaction liquid, put it into the sterilized wine bottle for sealing, label, and store it in a cool place, that is, it is a finished product, which can be eaten immediately or sold in the market.

1.First, the corn is dried or completely dried, then crushed into fine powder with a crusher, the sand is sieved off, and the sieved corn powder is placed on the mat.

2.Then stir with warm water for a period of time, pay attention to the amount of water, and use your hand to feel moisture when stirring evenly, but it is not united.

3.After stirring, it is then put in a bottle and steamed on the stove, and it can be steamed in four hours.

4.Then take it out and dry it to 35 degrees, put it in a barrel to chaff, and it will become a sweet slurry for about 18-20 hours, and you should pay attention to the later fermentation and distillation.

1. Crushing: After the corn is dried or dried on the kang, it is ground into fine powder with water mill or crusher, and the slag is sieved out.

2. Stirring: Spread the sieved corn cob powder on the mat, stir with warm water, and use 90-100 kg of water per 50 kg of raw materials.

3. Steaming: Put the stirred material into the bottle. However, before bottling, the empty bottle should be steamed, and after the steam flow rises for five minutes, the material should be put into the bottle to steam.

During the operation, a layer of gas should be applied, one Ni should be added, and the material should be added to the bottle mouth in order, and it should be steamed until the sweat is loosened. Generally, it is steamed in 4 hours.

4. Saccharification: After the material is steamed, it is spread out of the bottle and dried until the material temperature drops to about 35. For every 100 kg of raw material, use koji kilograms. After stirring evenly, it is loaded into a cylinder or barrel, the material temperature is 30, and the chaff is 18-20 hours to form a sweet slurry.

5. Fermentation: In order to ensure that the raw materials are fermented well, a little red grains and 2 kg of koji powder are mixed after the tank is discharged. Wait for the temperature to drop to 30, and then return to the vat for fermentation.

The temperature can reach 33 on the first day of fermentation, and gradually lower on the second day, and when the tank is released on the 7th day, the material temperature has dropped to 27-28, and it can be extracted and distilled.

Distillation: In the distillation process, the beginning should be vigorously attacked, the fire temperature should be maintained in the middle, and finally the hot fire should be distilled for 15 minutes, so that all the ingredients are steamed out of the liquor from beginning to end. The finished wine is 40-80 degrees, up to 50 degrees, white in color, fragrant, and fermented.

Here's how to make corn wine:

The new process brewing method, corn belongs to the shell grain, there are 3 fermentation methods:

1.Liquid fermentation of raw meal: You don't need to cook the corn, just crush the corn and add koji to ferment it directly. Crush the corn and crush it to the near surface, with a moderate amount of small particles, so that it will not be sticky during the cooking process.

2.Clinker liquid fermentation: Corn is cooked, water and koji are added to ferment.

3.Clinker solid-state fermentation: boiled corn, spread and fermented with koji.

The following is how to make clinker solid state fermentation:

Two catties of corn are cooked, cooled to 30 degrees, and 7 grams of koji are added (the more corn is more, the more corn is grammed, and one pound of corn is grammed koji).

Stir the koji and corn evenly, so that each corn must be mixed with koji, otherwise it will affect the fermentation and stir after the barrel is sealed and covered.

Wait for about 15 days (depending on the temperature of fermentation, like the fermentation time may be a little longer in winter).

After the fermentation is intact, it can be distilled with liquor distillation equipment.

That is, corn liquor is prepared in a sterilized wine bottle and sealed, labeled, and stored in a cool place, that is, the finished product, which can be directly drunk or marketed.

Raw materials: corn, koji, sake retorts.

1. First boil the bread grain with water until soft, about 10 hours, and then take it out to dry after it is soft to reduce the temperature.

2. After drying it is no longer so hot, start to stir and put it into the retort for fermentation, the fermentation time is about 30 hours, and then put it in the vat to seal and store it for a week.

3. You can start to roast wine, put a large pot with water on the stove, and then put the woodcutter, put the cake on the surface of the wood, and put the wine retort on the top of the cake.

4. Pour the fermented corn into the wine retort, set up the wine slip in the middle, set up a heavenly pot on top, pour cold water into the pot, and then burn it over high heat, as the temperature rises slowly, the wine will come out.

Step 1: Crush the corn, crush it to close to the surface, and the appropriate amount is a little small particle, so that it will not be sticky during the cooking process.

Step 2: Prepare the excipients, which can be corn stalks, rice husks, chaff husks, and sorghum husks. It is recommended to use rice husks. Corn stalks are easy to bring miscellaneous flavors when steaming wine, and there are many tannins in sorghum husks, so it is recommended not to use them, preferably chaff, but they should not be purchased.

Step 3: Moisten the grain, add water to the cornmeal, 100 kg of cornmeal + 40 kg of water to moisten the grain for more than 1 hour.

Step 4: Add 100 kg of cornmeal + 37 45 kg of rice husk to the cornmeal after moistening the grain, and mix well. (Preferably steam the husks for 30 minutes).

Step 5: Steamed grain gelatinization, gelatinization time is 1 hour, and gas sprinkling is seen when retorting. After the SAIC is even, cover the disc cover. The timer begins.

Step 6: Cool the retort and add yeast, saccharification enzyme and Daqu powder. After retorting, add water to 100 kg of cornmeal, then cool, and add yeast, saccharification enzyme, and Daqu powder when the temperature is 30 degrees. Mix well.

Step 7: Control the conditions of entering the pool, the temperature of the pool is 17-20 degrees, and the moisture of the pool is 56%-58%, and then you can enter the pool for fermentation.

Step 8: The cellar is sealed, and after the grain is put into the pool, it is flattened, stepped on, and sealed tightly with plastic sheeting. After that, the fermentation situation is observed, and when the fermentation temperature drops, the wine can be steamed out of the pond in about 7 to 10 days.

It's the same as making mash.

The key to making sake is to master the fermentation time. Soak the good corn in water for half a day, control the water and then put it on the cage to steam, spread out the steamed corn to dry, and loosen it. After cooling, mix in a certain proportion of koji and mix well.

Put the corn into a wide-mouthed container and lay out the cornrice with a round hole in the middle. It is then sealed and kept warm for fermentation, which is at most two days in summer and may take 3-4 days in winter when the room temperature is 18 degrees. The fermentation process should not be too long, after too long, the starch in the corn is converted to alcohol, and the sake is not sweet, because of the high alcohol content, people say that it is too fierce.

The technical essentials of the whole process are that all containers should be clean and oil-free; The amount of koji is in the right proportion, and the fermentation time is just right, and the sake that comes out at this time is sweet and mellow.

Put a pound of corn into a bottle, add three tablets of vitamin C, an appropriate amount of bee candy (depending on the water area dropped), three caps of the bottle of liquor and mineral water, and tighten the cap for three days.

Corn winemaking, the southern region is the majority, in fact, the south can be brewed, also called Baogu wine, in fact, the taste of Baogu wine is OK, but because of the high starch and sugar content in corn, the wine brewed has a sweet taste, and some people are not used to drinking this kind of sweet Baogu wine is also normal.

Fermentation method: solid-state fermentation method, after the corn is steamed, add koji and stir evenly for fermentation, the time depends on the local temperature, the solid-state fermentation time is very short, because the corn is steamed, very soft and glutinous, and it is easier to fully ferment.

Liquid fermentation: directly add water to the corn and add the koji to ferment, although the fermentation time is longer than the solid-state fermentation, but the wine yield is higher than the solid-state fermentation rate, about a catty of liquor can be produced.

The fermented sake lees are placed in a steamer or cauldron and then distilled, and the brewing is complete. After the wine is produced, it is placed in a cool place and stored for a period of time before drinking, which can make the wine taste better, and can also use this time to let the wine naturally remove the methanol. Good for health and better taste.

Corn wine, also known as Baogu wine, is mainly brewed from corn as the raw material for winemaking, corn wine is orange-yellow in appearance, clear and transparent, no impurities and foreign substances, mellow and fragrant, sweet taste. So how is corn liquor made?

1. Crush the corn dried in the sun or on the kang, beat it into fine powder with a machine, and stuff it with rice to remove the slag.

2. Put the sieved corn flour into a larger container, add warm water to it, and mix the amount of warm water with the amount of corn flour according to 1:3, and stir evenly.

3. Put the stirred corn flour into an airtight bottle, preferably in hot water for five minutes before bottling. Put it on the kang and steam it, usually for four to five hours.

4. Cool down the steamed raw materials to about 37, lower the koji, mix the raw materials and koji according to 100 to 2, stir, and put it for 18 to 20 hours after sealing to form a sweet slurry.

5. After the slurry is ready, add a little red grains and koji powder to it, cool it down to 30, bottle it and ferment for seven days.

6. After fermentation, the distillation operation must be carried out, and the fire must be large during distillation, even if it takes more than an hour. At this point, the corn wine is ready. The distillation vessel is shown in the figure below.

That's all for you on how to make corn sake.