I often hear about how to make sake from raw materials

Compared with clinker wine, raw material brewing is relatively simple, only the raw materials need to be crushed, water and koji are directly added, stirred evenly, sealed and fermented and distilled. After the fermentation is completed, it is distilled with fast and high-yield brewing equipment to obtain pure high-quality liquor and high-protein saccharified feed.

The advantages of raw material brewing are simple technology, short production cycle, low labor intensity, high wine yield, good wine quality, high nutrition of protein saccharification feed, and rich benefits, which is very suitable for small family winemaking and large-scale manufacturers winemaking.

There are also some disadvantages of raw material liquor, such as: incomplete fermentation, long fermentation cycle, poor taste of the wine produced, and heavy odor.

The young lady upstairs is very good, but in fact, raw brewing is not so simple, it is easy to get started, and it is not so easy to learn fine. I have been specializing in winemaking for many years and I hope my experience can be helpful to you. Even if you're brewing from the simplest raw ingredients, you still have requirements for the temperature of the water.

For example, in autumn and winter, fermentation with raw meal is not recommended. Because raw meal fermentation has high temperature requirements, fermentation in autumn and winter requires measures such as heating and heat preservation. This undoubtedly increases the cost for our customers' actual production.

In autumn and winter, coal heating, water temperature heating or air conditioning heating are generally used, according to our experience in winemaking, a 20-square-meter space uses three horsepower air conditioners, and it costs 15 to 20 yuan per day for electricity. Again, this is calculated based on the fact that the temperature in the south is not so low.

Therefore, the most practical way to recommend this is that customers can ferment more sake in the summer. Not only is it easy to ferment in summer, the temperature is high, and the fermentation speed is fast, and the wine fermented in summer is stored for sale in winter, which not only tastes better, but also better.

In addition, even if it is made from raw materials, there are requirements for water quality. Although any water quality can be used to make wine, it can also be produced. However, we consider from the actual production, not only to be able to produce wine, but also to have a high wine yield and a good taste as much as possible

Through the experiments of our winery, the surface water has a higher yield than the groundwater, and the water from swamps and lakes has a higher yield than well water. In terms of the taste of the wine, the taste of the wine is better than that of the alkaline water quality.

The above is my personal opinion, I hope it can be helpful to you.

There are differences in recipes and brewing time. Aged cooking wine to remove the fishy fragrance, increase freshness and relieve greasy, exquisite cooking wine is made through fine work. Cooking wine, whether it is special or refined, has its own benefits, it can be seasoned, it can also be colored, it can also be marinated, stewed, or made that ginger duck, or marinated pig's feet, the effect is very good.

Cooking wine is a wine that is specially used for cooking seasoning. The application in China has a history of thousands of years, and some countries in Japan, the United States, and Europe also have the habit of using cooking wine.

Theoretically, beer, liquor, rice wine, wine, and whiskey can all be used as cooking wines. Mao Jian, executive vice president of the Cooking Wine Branch of the China Liquor Industry Association, once said that the ethanol in cooking wine has a fishy effect because it can dissolve the fishy substance (trimethylamine) in the meat and volatilize it with heating and cooking.

Cooking wine purchase:

First, it is necessary to choose the products of regular manufacturers; Whether the ingredients are rice wine or alcohol directly affects the quality of the product; In addition, it is also necessary to pay attention to whether the product is used for drinking or cooking. The second is to smell, the aroma of aged rice wine is strong, and the rice wine in Jiangnan is brewed with rice, and you can smell the aroma of the wine through the packaging bag; Alcohol blended rice wine does not have the unique lipid aroma of rice wine, only the taste of alcohol. The third is to touch, according to testing, aged rice wine contains 21 kinds of amino acids, a variety of trace elements and minerals.

Pour a little in the palm of your hand, and the wine will feel sticky after drying; There are few organic substances in alcohol blended rice wine, and there is basically no sticky feeling after alcohol and water volatilization. Fourth, the aged rice wine is brewed with rice, so the wine is rich in aroma and mellow in taste; Most of the ingredients in alcohol-blended rice wine are water, which makes it taste very light. There are restrictions on the production process and site of brewing rice wine, and it takes at least 3-5 years to have a strong aroma and mellow taste, so the general small workshop cannot afford it, and consumers had better choose carefully to buy assured products.

Summary. Dear, I am glad to answer for you the harm of raw material brewing: insufficient fermentation temperature, fermentation mash infection The temperature of the lower koji is too high, which will make some microorganisms and enzymes in the koji be killed by high temperature, lose vitality, affect the fermentation power, and other miscellaneous bacteria infect the fermented mash.

Dear, I am glad to answer for you the harm of raw material brewing: insufficient fermentation temperature, fermentation mash infection The temperature of the lower koji is too high, which will make some microorganisms and enzymes in the koji be killed by high temperature, lose vitality, affect the fermentation power, and other miscellaneous bacteria infect the fermented mash.

Raw liquor is a simple alcohol production process, and doing a good job of pinching the head and tail is not necessarily harmful to the body, if it is harmful, any liquor is harmful to the liver. However, it is true that the wine that is fermented raw and then steamed does not have a good aroma, which is very different from solid-state fermentation.

Raw material winemaking, also known as raw material fermentation, is the process of producing alcohol by microorganisms directly using raw starch for growth, reproduction, and metabolism. The key to this non-cooking raw material brewing technology lies in the saccharification of raw starch, which requires not only high-conversion saccharification enzymes, but also enzymes that can directly use raw starch for liquefaction and saccharification. In order to make starch fully involved, so that starch molecules are fully exposed and decomposed into glucose by starch saccharification enzyme, in order to improve the utilization rate of raw materials, a small amount of cellulase can be added to decompose cellulose in the saccharification process, and the yield of glucose can be further improved.

This kind of meeting is a trade secret, and you need to spend money to buy it, otherwise no one will be able to do it easily.

Pro, 1. Comparison of the two brewing processes of raw material and clinker Taking the traditional Xiaoqu liquor solid-state process as an example, its process flow: raw materials, soaking, initial steaming, simmering grain, re-steaming, retorting, cooling, adding koji, packing and cultivating, mixing dregs, barrel fermentation, distillation, finished liquor. Raw Brewing Process:

Raw meal + koji, fermentation, distillation, finished liquor.

1. After raw materials + water + koji, it will enter fermentation, eliminating 8 processes such as soaking, initial steaming, simmering grain, re-steaming, retorting and cooling, adding koji, packing and cultivating, and bran.

Questions. Dear, I've been doing it for a few years, I've tried all kinds of methods, but I haven't made good wine, please come with some dry goods.

It is best to control the fermentation temperature at 28 to 30 degrees Celsius, so that the fermented wine will taste sweeter and more delicious. If you really want to make rice wine good and drink, you must be careful at every step of the process, and you must not be sloppy.

Hello dear, raw wine brewing is a traditional way of brewing, but it has certain harms, mainly including the following aspects: 1The winemaking process is not controlled:

There is no strict control and supervision in the brewing process of raw material liquor, which is easy to cause contamination by bacteria, molds and other microorganisms, resulting in the wine containing harmful substances and causing harm to the human body. 2.Unhygienic:

The equipment and containers used in the process of raw brewing may not have undergone strict cleaning and disinfection, which poses a health hazard and poses a health threat to the human body. 3.High alcohol content:

Raw brewing has a high alcohol content, and excessive intake can easily lead to health problems such as poisoning and alcoholic liver disease. 4.Quality cannot be guaranteed:

The raw materials and brewing methods in the process of raw material brewing have not undergone strict quality control and testing, and the quality of the wine cannot be guaranteed, and there are certain food safety hazards. Therefore, it is recommended that you do not make raw sake brewing and choose a regular winery to buy branded sake to ensure your own health and dietary safety.

Raw material no-steaming liquor technology refers to the direct addition of raw material (rice, corn, sorghum, rice, sweet potato, etc.) to compound flavor-enhancing high-yield koji, fermentation for 6 to 8 days can be distilled to make high-quality liquor. The raw materials for brewing are required to be crushed, (rice does not have to be crushed), the fineness should generally exceed 80 mesh, and the diameter of the bottom screen of the crusher should be less than 1mm. Only the particles that reach such fineness can be fully soaked in water in order to make the mold widely contact with starch and enzymatic hydrolysis, so that the saccharification rate of starch reaches more than 95%.

In terms of the order of ingredients, it is better to adopt the method of adding koji after water first, the ratio of grain to water should be controlled at 1:3, and the amount 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.

The key to winemaking lies in fermentation, and if fermentation is done well, the quality and yield of sake 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 .

In the traditional brewing process, the grain has to go through the steaming stage, that is, the grain is steamed and used to make wine, and the raw material is used to make wine, that is, the grain does not need to be steamed, and is directly used to make wine.

Raw material brewing technology refers to the direct addition of raw material (rice, corn, sorghum, sweet potato, etc.) to compound flavor-enhancing high-yield koji, and fermentation for 6-8 days to make high-quality liquor.

Raw brewing is divided into five steps: raw material processing, ingredients, fermentation, equipment selection, and shochu.

The use of raw material brewing technology can increase the yield of liquor by more than 35-50 compared with the traditional process, and the liquor produced is delicious and pure, mellow and delicious.