How to make your own liquor, how to make liquor?

China's liquor has a long history and is unique in the world. If you want to make your own sake, it's not difficult, and you can definitely succeed in order.

Methods of self-brewing liquor: 1. Crush grain; 2. soaking grain; 3. Hydration and addition of koji; 4. Fermentation; 5. Distillation.

Baijiu has always been loved by many people and is one of the traditional liquors in China. For self-brewed liquor, basically every household knew it a long time ago, but now this craft has slowly been lost. Let's introduce you to the method of making your own liquor.

01 First of all, the grain can be crushed, you can use a grinder or a pulverizer to grind the grain, the finer the better.

02 Then soak the grain, soak the finely ground grain in hot water, keep the temperature of the water at about 70-80, and soak it for about 30 minutes.

03 Next, add water and koji, add a certain amount of water to the container, and add it in a ratio of about 1:. In addition, add some koji and keep the temperature between 25 and 33.

04 In the next step of fermentation, the temperature needs to be kept at 30 to 35 degrees Celsius during the fermentation process, and it should be maintained for about 10-12 days in total.

05 Finally, after distillation, you can start distilling when you see that the bubbles in the container gradually decrease after fermentation, so that you can taste the liquor you brew.

All raw materials with starch and sugar can be used to make liquor (such as sorghum, barley, etc.), but the taste of liquor made from different raw materials is different. There are two kinds of liquor production in China: solid-state fermentation and liquid fermentation, and in the process of solid-state fermentation of Daqu, Xiaoqu, and Bran-koji, Bran-koji liquor accounts for a large proportion of the production, so only the process of Bran-koji liquor is briefly described here.

Here's how to make it:

The purpose of raw material crushing is to facilitate cooking and make full use of starch.

Ingredient. Fresh ingredients, sake lees, trimmings and water are combined to prepare for mashing and fermentation.

Cooking gelatinization. The gelatinization of starch by cooking is conducive to the interaction between sterilization and amylase.

Cooling, using the method of slag blowing or slag drying, the material is quickly cooled to reach the temperature suitable for the growth of microorganisms, and is ready for fermentation.

Fermentation, the fermentation temperature should not be too high, it should be maintained between 20 degrees Celsius and 26 degrees Celsius, and the time should be about 3 to 5 days.

The last step is to steam the wine. The function is to evaporate the active ingredients such as alcohol, water, higher alcohols, and acids in the mash into steam, and then cool it to obtain liquor.

Brewing method of liquor: 1. Solid-state liquor, which is made by the traditional process of solid-state saccharification, solid-state fermentation and solid-state distillation. 2. Semi-solid liquor, which is made by the traditional process of solid-state culture, saccharification, and water addition, fermentation and distillation in a liquid state.

3. Liquid liquor is mainly made of liquid saccharification, liquid fermentation and liquid distillation. Baijiu is a general term for Chinese liquor (except fruit wine and rice wine), also known as soju, laobaigan, burnt knife, etc. Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starch (sugar) raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending.

The method of making liquor is as follows:

How is mellow liquor brewed? Here's the easiest way to do it.

Ingredients: 5kg of rice, 25g of koji.

1. First prepare the rice, wash the rice and soak it in water for a period of time, then put it in a pot to steam the rice.

2. In order to make the rice steam thoroughly, when the pot is steaming, lift the lid and sprinkle boiling water into it, paying attention to the amount of water sprinkled. After steaming, spread the rice as thin as possible, and it can be cooled with a fan in the summer.

3. The most important step is to mix the koji, put the appropriate amount of koji into the rice pile, and stir it completely so as not to affect the taste of the wine.

4. After mixing the koji, put it in the vat for fermentation, pay attention to not pressing hard during the process of putting it in, and keep the vat clean. Once packed, dig a round hole in the middle of the rice pile.

5. Seal the top of the jar with plastic paper, wait for 24 hours to add water to the rice, and stir it appropriately in the middle.

6. After three weeks, distillation. You can make delicious liquor.