The second pot head can not be used as a medicinal wine

It's best to use a bit of grade liquor as raw materials.

The second pot head is a blended wine.

The so-called pure grain wine is made of grain as raw material, brewed in a solid (or semi-solid), without adding alcohol and additives with inherent style characteristics of liquor, and its product standard is solid liquor. The implementation standard of alcoholic liquor is liquid liquor, and blending is an indispensable process in the production of liquor.

Beginning in the 60s of the last century, some wineries began to change their processes in order to save money, and made alcoholic blends. The pure grain wine process is the solid-state fermentation of koji, and the pure grain wine is made after distillation. Then this is the difference between blended wine and grain wine, whether it is blended with wine or alcohol.

Secondly, although there are many people talking about Niulanshan in the market, whether it belongs to grain wine or blended wine, in fact, there is no clear standard and division for grain wine, and now in addition to small workshops and self-made liquor, most of the liquor is brewed with grain, and the blending process is also used. If the liquor is brewed according to the basic method, it is the solid method, the liquid method, and the solid-liquid method.

The origin of the second pot head

Erguotou liquor is a traditional liquor in Beijing, which is an ordinary liquor. How did the name "Erguotou Wine" come about? This has to start with the history of making liquor in Beijing.

The Jin Dynasty designated Beijing as the "central capital" and sent a wine steamer to brew shochu.

By the middle of the Qing Dynasty, the Kyoshi Shochu Workshop underwent technological reforms in order to improve the quality of shochu. The sake that is used as a cooler when steaming sake is called a tin pot, and because the sake cooled in the first and third pots contains a variety of substances with low boiling and boiling points, only the sake that flows out after cooling with cold water that is replaced into the tin pot for the second time is extracted, so it is called "second pot head". It is a very pure and good wine, and it is also the best quality wine.

Nowadays, the methods of "pinching the head and removing the tail" and "taking the wine according to the quality" adopted by the liquor factories around the world when steaming liquor are inherited from the principle of "two pot heads". At the end of the Qing Dynasty, the craftsmanship of Erguotou had spread all over Beijing, and was highly praised by literati and artists. Wu Yanqi praised in the poem, "Since ancient times, talents have hated for thousands of years, and they have been sweet and lily two pots so far."

Compare the second pot head to "sweet liquor".

The second pot head is a blended wine. There are multiple brands of Erguotou wine, and the brewing method is different, so it is impossible to judge whether they are all pure grain wines. Pure grain liquor refers to liquor brewed using only grain as raw materials and using the solid-state fermentation method.

Erguotou liquor is the crystallization of the combination of traditional wine-making technology and modern microbial technology, with high-quality red sorghum, barley, bowl beans, and pure water as raw materials, steaming and burning, distillation by the old five retort process, pinching the head and removing the tail to intercept the middle section, and storing it in the cellar for many years. The quality of the wine is clear and transparent, the smell is fragrant, mellow and sweet, the fragrance is pure, and the aftertaste is long.

How to drink the second pot head1. Drink the second pot head directly or mix it with a little water to bring out the richer taste and aroma of the second pot head.

2. Erguotou Northeast - Put ice cubes in the glass and pour Erguotou, mellow Harbin beer and ordinary Harbin beer respectively. Mix well and pour into another frozen glass. Cut a slice of preserved Peking fruit and roast it on the fire, and put it into the wine after the aroma is released, whether it is in terms of color or taste, you can feel the pride of the Northeast at any time.

3. The second pot head with Red Bull is also very good.

The above content refers to Encyclopedia - Erguotou.

Erguotou Liquor is made of sorghum as raw material, with bran koji and yeast as saccharification starter agent, using the traditional "old five retorts" process, steamed by raw materials, auxiliary materials, low temperature into the pool, appropriate alcohol, fire distillation, pinching the head and tail, storage and aging of fine brewing. Because the liquor of Erguotou Liquor is clear and transparent, the aroma is fragrant, the wine auction is mellow, the entrance is sweet and refreshing, the wine is strong, the stamina is long, and the aftertaste is long, so it is recognized by the majority of consumers.

In the middle of the Qing Dynasty, the Jingshi Shochu Workshop carried out technological reforms in order to improve the quality of shochu. The wine that is used as a cooler when steaming sake is called a tin pot, because the first pot and the third pot of cooled sake contain a variety of substances with low boiling and boiling points, so the wine that flows out after cooling with cold water that is replaced into the tin pot for the second time is used, so it is called "second pot head".

Be. Erguotou liquor is a traditional liquor in Beijing, which belongs to the ordinary liquor of jujube socks. Erguotou Liquor is made of sorghum as raw material, with bran koji and yeast as saccharification starter agent, using the traditional "old five retorts" process, steaming of raw materials and auxiliary materials, low temperature into the pool, appropriate alcohol, fire distillation, pinching the head and tail, storage and aging of fine brewing.

Two pot heads. The liquor of Erguotou Liquor is clear and transparent, fragrant aroma, mellow wine quality, sweet and refreshing in the mouth, strong wine, and long cherry blossoms in the back stool, which is recognized by the majority of consumers.

Beijing has a long history of brewing liquor. In the middle of the Qing Dynasty, the Jingshi Shochu Workshop carried out technological reforms in order to improve the quality of shochu.

Drinking Erguotou like bean juice is a manifestation of the charm of Beijing. When drinking Erguotou, it is served with cold dishes, such as: peanuts, shredded tofu, sauced beef, cucumbers, etc.

It can be soaked, but the effect is particularly poor, so it is not recommended to use it.

Because after the drug is placed in the wine, it will dilute the alcohol content in it, and once the alcohol content is diluted below 40, it will not have the best effect at all.