How to make your own liquor at home? How do you make your own liquor at home?

1: Soak the rice: Soak the rice (glutinous rice is better, sorghum, corn are fine, but the fermentation is slightly different) in clean water for about 24 hours, until the right finger can crush the rice.

2: Steamed rice: Wash the soaked rice and put it in a steamer to steam

3: Cool: Spread the rice to 30-35 degrees Celsius.

You can also rinse with cold water and beat the meal until it doesn't stick.

4: Mix koji, the amount of different koji is slightly different, but it is roughly the same, mix the koji with rice, put it in a container, generally use a ceramic jar, an old wine jar, and a plasticizer for plastics.

Stainless steel is not too good, because the sake is acidic when fermenting, and it reacts with iron, flattening the surface of the rice, leaving a movement in the middle, and the koji needs to be breathed when fermenting, and it is also easy to observe the fermentation.

5: Once fermented, cover the container with the rice mixed with the koji, do not seal it, because the saccharification stage needs oxygen, about 3 days later, open the wine aroma, there is wine overflow in the middle hole, taste the sweetness, and the saccharification is successful.

6: Secondary fermentation: add water to the saccharified rice, about 1 kg of rice and water, cover for secondary fermentation, the time of this temperature is about 15 days, stir once during the period, do not seal at first, 3-5 days later can be sealed (do not seal to affect the wine yield) add water with mountain springs, if you use tap water, let it stand for 24 hours.

7: After fermentation, you can distill, the still is a steamer and a cooling cauldron. Filter the fermented liquor to separate the lees from the liquor, put the lees on the top, and the liquor on the bottom, so that it is not easy to paste the pot, do not put it too full, which will affect the clarity of the liquor, when distilling, first boil it over high heat, and then use medium heat, and the liquor that begins to come out has a high degree, but methanol.

Wait too much, generally pour it into the next distillation liquor after 1 minute and do not drink it directly, the early liquor degree of the liquor is higher, it can reach more than 60 degrees, and then it will gradually decrease, you can control the degree according to your preference, and the final tail wine can be added to the next distillation.

But I don't recommend making your own liquor at home. Because we can't control the brewing process during the brewing process! Sterilization, temperature control, impurity removal, filtration, this is something we can't control.

That is to say, the liquor we brew at home is not suitable for drinking, and we cannot effectively remove the harmful substances in the wine, so it is not recommended to make our own liquor at home! It is recommended to buy liquor from large famous enterprises, which is safe and convenient.

If you want to make your own liquor at home, you should first prepare a lot of rice. Then they are steamed and then brewed with some alcohol for ten days.

First of all, we have to buy some glutinous rice to soak the glutinous rice, and then we have to steam the rice, wash the soaked glutinous rice, put it in the pot and steam it, after steaming, the rice should be cooled, and then select the container, mix the rice well and put it into the container, be sure to cover the lid, and not open it.

In fact, it is the kind of wheat grain wine, so that the wine is very mellow, very delicious, and then the wine is very rich in aroma, very delicious.

Corn wine, for example, is first crushed and stirred, then steamed and saccharified, then fermented, and then the crucial final step is distilled into the spirit.

The method of making liquor at home is as follows: 1. Soak the rice, soak the rice in clean water for about 24 hours, until the right finger can crush the rice. 2. Steamed rice, wash the soaked rice and put it in the steamer to steam.

3. Cool, spread the rice to 30 to 35 degrees Celsius, you can also use cold water to shower, and then beat the rice until it does not stick. 4. Mix koji, the amount of koji is slightly different for different types, mix koji and rice well, put it in a container, usually use a ceramic jar and an old wine jar to flatten the surface of the rice, the center is hollow, and the koji should be breathed when fermenting, and it is also convenient to investigate the fermentation. 5. For one fermentation, cover the container with the rice mixed with koji, do not seal it, because oxygen is needed during the saccharification period, it will take about 3 days.

6. Secondary fermentation, add water to the saccharified rice, about 1 kg of rice and water, cover for secondary fermentation, it takes about 15 days. 7. Distillation, the fermented liquor is filtered to separate the lees and the liquor, put the lees on the top, put the liquor on the bottom, and when distilling, boil it over high heat first, and then use medium heat, the liquor has a higher degree in the early stage, which can reach more than 60 degrees, and then it will gradually decline.

All raw materials containing starch and sugar can be used to make liquor, but different raw materials make different flavors of liquor. The material is cooked and gelatinized, cooled, and then put into the cellar for fermentation, the temperature of the fermented material should be 18 20 (no more than 26 in summer) when entering the cellar, and finally the wine is steamed, and the alcohol, water, higher alcohols, acids and other active ingredients in the fermentation are evaporated into steam through steaming, and then the liquor can be obtained by cooling.

In addition to the raw materials and auxiliary materials, koji and mother also need to have koji. When producing liquor from starch raw materials, starch needs to undergo a variety of amylase hydrolysis to produce sugar that can be fermented, so that it can be used by yeast, this process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharified koji). Koji is a crude enzyme preparation that uses starch-containing raw materials as a medium to cultivate a variety of molds and accumulate a large amount of amylase.

At present, the commonly used saccharified koji is Daqu (for the production of famous liquor and high-quality liquor), Xiaoqu (for the production of Xiaoqu liquor) and bran koji (for the production of bran koji liquor). The most widely used in production is bran koji.

First of all, the prepared raw materials are crushed, then all the raw materials need to be mixed together, then the raw materials also need to be steamed, then filtered, and then the fermentation method is also used, and then some sake mother and koji are added, and then it is fermented in a cellar for a period of time, and then steamed after maturity.

First of all, there must be a workshop, and then understand each process, and then the next thing is to prepare materials, such as grain.