What can be done with liquor How to make liquor

Baijiu has many functions in addition to drinking:

1. Anti-mildew

Old clothes will have a musty smell if they are left for too long, and when drying clothes, spray them with white wine to get rid of these musty smells

2. Bone-setting massage

Bone-settingBroken feetDon't worry, prepare a little high wine, it is more effective than plasters

3. Pour the liquor into a bowl and light the fire, and use your hands to stick the wine to massage the bruisesPromote blood circulation and eliminate blood stasisIf you are afraid of being hot, you can stick some water and then stick to the wine

4. Deodorize shoes

Shoes will have a peculiar smell after wearing for a long time, spray some liquor in the shoes and wait until they are air-dried before use, which can effectively alleviate the odor and sterilize at the same time

5. Clean clothes

Clothes are gluedIodineOr plaster, you can pour a little liquor on the stain, and then go to scrub to clean it up.

6. Rapid thawing

Defrosting the fish while cooking is a hassle, sprinkle some low-alcohol wine on the meat and put it back in the refrigerator, and it will defrost in about 10 minutes

7. Anti-rice worms

If you're afraid of worms growing in the rice tank, you can do it by putting a bottle of wine in it

Note: Do not seal the wine bottle, the bottle mouth is higher than the rice noodles, so that the gas emitted by the liquor will prevent the production of rice worms.

8. Sandwich raw rice

The raw rice is unpalatable and difficult to process, so we can pour a little liquor into the rice at this time

Then return to the cage and simmer for more than ten minutes, at this time the wine has also volatilized, and the rice is cooked and will not smell like wine.

9. Seasoning

If you accidentally put too much vinegar in cooking, this time the liquor will come in handy, and pouring a little liquor will not be so sour.

Baijiu can be used as cooking wine.

If you make it yourself, it is very expensive, and it contains aldehydes, which is easy to poison. Not recommended.

Crushing: In ancient times, stone mills or (donkey grinding) were used to crush sorghum into four or six petals into plum blossom shapes, and then use an electric mill to grind into raw materials through standard sieves.

Ingredients: Manually mix the crushed raw material noodles and steamed auxiliary materials (rice husks) in a ratio of 100:25-30. It is generally 25% excipients in summer and 30% excipients in winter.

Moistening and mixing: the hawthorn with good ingredients, according to 40-50% of the amount of raw grain added water for moistening, the water temperature is room temperature, stir evenly, pile up for about 1 hour, so that the grain fully absorbs water, which is conducive to gelatinization, and the amount of water added depends on the wet surface but not sticky, and the experienced brewing master can feel it by pinching it.

Cooking and gelatinization: the hawthorn is steamed and gelatinized on the retort pot, the hawthorn is stirred again before cooking and gelatinizing, and then the hawthorn is loaded into the retort layer by layer with a wooden shovel and pineapple, and the hawthorn is steamed and gelatinized for about 1 hour after the steam round, so that the dough is cooked and not sticky, and there is no life in it, and the experienced winemaker twists it by hand to feel the degree of cooking.

Cold: Shovel the steamed hawthorn out of the retort pot with a wooden shovel, put it down on the clean ground and spread it evenly with a wooden shovel, carry out natural cooling, stir several times in the middle of the cold, depending on the temperature to reach 20-22 in summer, 16-18 in winter.

Add koji and water to accumulate: add koji powder to the hawthorn according to the proportion of about 25% of the raw materials, add about 50% of the water, the water is at room temperature, mix with a wooden shovel to make it even, pinch the hawthorn with the palm of your hand and squeeze out 1-2 drops of water from the fingers, and then pile up, and the accumulation time is not less than 1-2 hours.

Fermentation in the tank: the piled up fermented rice is artificially put into the tank with a bamboo basket, and the stone cover is covered on the top for fermentation, the ground tank is generally buried in the ground, the cylinder mouth is level with the ground, and the spacing of the cylinder is 10-20cm. The starch content of the fermented grains in the jar is between 9-12%, the moisture content is between 55-57%, the acidity is between and the sugar content is between .

BE, the fermentation cycle is generally 21 days.

During fermentation, it is necessary to grasp the change of alcohol content, and generally follow the principle of "slow rise in the front, firm in the middle, and slow fall in the back". That is, after entering the tank, the temperature rises gradually, and in the middle of fermentation, the temperature should be stable for a period, and then in the late stage of fermentation, the fermentation temperature slowly decreases. Pre-Slow Ascension:

Generally, the temperature rises to 25-27 in 6-7 days, and the fermentation is sweet, indicating that the fermentation is normal. Zhongting: From the 8th day to the 11th day of entering the tank, the temperature drops to 32-34 for four consecutive days.

After falling slowly: from 12 days to 21 days in the tank, the temperature gradually drops, every day to drop is appropriate, the temperature of the fermented fermented fermented grain drops to 26-28, the fermented fermented fermented fermented grain should not be hard, non-sticky feeling, the color is purple-red.

Out of the vat steaming wine: fermented to 21 days of fermentation of the fermented fermented fermented to the side of the retort pot with a bamboo basket for distillation, retort should be in accordance with the "stable, accurate, fine, even, thin, flat" principle of operation, retort steam should be in accordance with the principle of "two small and one large" operation, when flowing wine steam should be in accordance with the "wine flow wine, atmosphere tail" principle of operation, when receiving wine should be according to the size of the hops to judge the wine head, the original wine and the tail, see the flower to catch the wine are based on.

Throughout the history of the use of grain raw materials to make wine in countries around the world, it can be found that there are two categories: one is the way of grain germination, using the enzymes produced when the grain sprouts to saccharify the raw materials into sugar, and then using yeast to convert the sugar into alcohol;

The other type is to make koji from moldy grains, and use the enzymes contained in the koji to saccharify and ferment the grain raw materials into liquor.

The grain is fermented, and the kind of alcohol mixed with is not good wine, and the wine I buy is all wine.

It is obtained by fermentation with starch from wheat.

Grains Whole grains can be made.

Brewed from grains, burn it and put it in baking powder! After letting him ferment, the wine will come out.