How to make millet wine, do you need to fry the millet first

Gujiu is an ancient traditional liquor in China, which is made of rice as raw material, purebred koji or traditional liquor as saccharification starter agent, saccharified by culture, fermented in the vat, and then distilled. How is cereal wine made? Below, Ms. Li Yanling shares the production method of grain wine.

1. How to make grain wine.

1. Raw material formula: 100 kg of rice, kg of koji.

2. Process flow: rice rinsing, deflating the grain, soaking, parboiling, retorting, soaking in water, resteaming, spreading and cooling, mixing koji, cultivating bacteria saccharification, falling into the tank for fermentation, distillation, and finished products.

Second, the key points of operation:

Soaking grain: Add water to soak the grain surface for 20 cm, and the soaking time is about 10-16 hours. After the rice is soaked thoroughly, put away the water and wash it with water.

Steamed grain: Put the soaked rice into the retort, steam it for 40 minutes, remove the lid and pour 15%-20% of the weight of the rice into the retort to let the grains absorb water and expand. Steam for 30 minutes, splash water once, and steam for another 30 minutes.

Soak in water: pour the freshly steamed rice into the soak pond filled with cold water, so that the water covers the grain surface, and the grain husk cools and shrinks to make the grain tip open. Moisturize for about 10-15 minutes.

Resteaming: Put the moistened grain into the retort and increase the heat to resteam. The first 45-60 minutes are covered and steamed, and the second half hour is opened to steam to make the rice sweat.

Spread and mix koji: Spread the resteamed rice to 35-37, and when it is cooled to room temperature in summer, you can add koji powder and mix well. Use the amount of koji for the weight of the rice. The amount of purebred koji is less, and the amount of traditional wine is more; Less in the summer and more in the winter.

Saccharification: Pile the koji grains on the mat, flatten, and stack the grains with a thickness of 10-12 cm in summer and 15-20 cm in winter. Cover the grains with a sunning pad to moisturize.

In winter, a clean layer of straw should be added to the cover pad for insulation. The saccharification time of culture is 20-24 hours in summer and 26-48 hours in winter. When the surface of the grain is covered with mycelium, sweet, slightly sour, and there is a little dampness on the drying mat at the bottom of the grain, it should be fermented immediately, so as not to prolong the time and cause sugar loss and reduce the wine yield.

Drop the vat for fermentation: Put the saccharified mash into the vat, add 80%-90% water, and then seal the vat with plastic cloth for fermentation for more than 6 days before distillation. The fermentation time is about 7 days from the start of saccharification in summer, and about 9-14 days in winter when the tank is kept warm with straw and so on.

Distillation: The distillation of grain liquor generally does not go to the head of the wine, but directly connects the wine to 45 degrees, and the tail wine is poured into the lower pot for resteaming. Usually 100 kg of rice can produce 50-53 kg of 45 degrees of grain wine. First Like.

Platform Statement.

Alcohol is an indispensable thing for family and friends gatherings, but when everyone is happy, they will use wine to express the joy in their hearts, so different types of wine have been launched on the market according to everyone's different tastes.

1. Crushing: After the corn is dried or dried on the kang, it is ground into fine powder with water mill or crusher, and the slag is sieved out.

2. Stirring: Spread the sieved corn cob powder on the mat, stir with warm water, and use 90-100 kg of water per 50 kg of raw materials.

3. Steaming: Put the stirred material into the bottle. However, before bottling, the empty bottle should be steamed, and after the steam flow rises for five minutes, the material should be put into the bottle to steam.

During the operation, a layer of gas should be applied, one Ni should be added, and the material should be added to the bottle mouth in order, and it should be steamed until the sweat is loosened. Generally, it is steamed in 4 hours.

4. Saccharification: After the material is steamed, it is spread out of the bottle and dried until the material temperature drops to about 35. For every 100 kg of raw material, use koji kilograms. After stirring evenly, it is loaded into a cylinder or barrel, the material temperature is 30, and the chaff is 18-20 hours to form a sweet slurry.

5. Fermentation: In order to ensure that the raw materials are fermented well, a little red grains and 2 kg of koji powder are mixed after the tank is discharged. Wait for the temperature to drop to 30, and then return to the vat for fermentation.

The temperature can reach 33 on the first day of fermentation, and gradually lower on the second day, and when the tank is released on the 7th day, the material temperature has dropped to 27-28, and it can be extracted and distilled. Distillation: In the distillation process, the beginning should be vigorously attacked, the fire temperature should be maintained in the middle, and finally the hot fire should be distilled for 15 minutes, so that all the ingredients are steamed out of the liquor from beginning to end.

The finished wine is 40-80 degrees, up to 50 degrees, white in color, fragrant, and fermented.

Baogu wine is made by fermentation of baogu, and the mellow wine with grain will become more refreshing, although the taste of baogu wine is mellow, but drinking alcohol hurts the liver, and regular drinking can also lead to gastrointestinal ulcers and affect the digestive function of the human body, so it is recommended that you drink less wine, and if you are happy, it will be appropriate and a few sips.

Ingredients: rice, koji, water.

First, soak the rice in water for 12 to 24 hours. It is required to soak until the chaff is moistened, so that the grain can be better steamed thoroughly. If you want to steam faster, you can also use rice mixed with rice husks to steam the grain.

Second, put the rice into the cooking pot and steam, steam until the rice is ripe and there is no clamping, generally 1 kg of rice is steamed and absorbs about 1 times the water, so that it is convenient for the loosening of the rice, but the rice must be steamed and exploded.

Thirdly, after the rice is steamed, it is cooled to about 30 degrees Celsius, and the koji is added and stirred well. Fermentation and saccharification begin.

Fourth, it can be fermented in barrels or tanks after 24 to 48 hours of accumulation and fermentation, and fermentation for more than 1 month can be used to distill liquor.

Fifth, fermentation to the point where the grain can be distilled by hand to pinch the grain out of clear water.

Sixth, when distilling rice liquor, it is necessary to pay attention to adjusting the speed and thickness of the grain according to the dryness and humidity of the rice, so as to facilitate the uniform stringing of steam.

Summary: Whether it is sorghum, corn, wheat, rice, buckwheat and other shelled grains, as long as it is fermented clinker solid-state fermentation, the key technical points are the following points:

1. The cooking and steaming of the grain must be thoroughly steamed (the key point is that the grain must be soaked before the grain can be steamed).

2. The water absorption of grain after steaming is generally about twice to double, and the water absorption is not enough, which affects the gelatinization of grain, and the water absorption is too high, which affects the thoroughness of grain fermentation. (Therefore, in general fermentation, rice husks should be used as auxiliary materials to adjust the porosity of grains, which is convenient for saccharification and wine fermentation).

3. The solid state fermentation of clinker is not thorough, which has a great relationship with the vitality of the koji, the size of the fermentation tank and the fermentation barrel during the fermentation period. Therefore, the fermented fermented fermented in the clinker solid-state is generally fermented for more than 1 month. Some even ferment for 3 months.

4. There is a big difference between the distillation of the clinker solid-state fermentation and the liquid distillation, the clinker solid-state fermentation of the fermented grain can not be put in the grain at one time, and the grain should be put layer by layer (commonly known as raising the grain), and the grain in the steamer should be high on the outside and low on the inside, so as to facilitate the balanced gas of the steam, and the air pressure during the solid-state distillation of the clinker should not be too large and too violent, so that the grain will not be overgasped too quickly and the high liquor can not be produced.

Millet brewing uses the principle of starch fermentation, which is detailed as follows:

1. The essence of the winemaking process is the conversion of starch into sugar, and then fermentation into alcohol.

2. Millet must be crushed before it can be fermented, because it helps koji fully decompose starch.

Millet will produce alcohol after fermentation! Specifically four winemaking.

Grain can make wine. It can also be pharmaceutical, and penicillin can be proposed in millet.

Using the principle of starch fermentation (starch - sugar - alcohol).

Plant anaerobic respiration produces alcohol.

Roasted millet liquor usually requires the millet to be fried first, because the fried millet can better release the starch and yeast, facilitating the fermentation process. If raw millet is used directly to make lees, it may result in insufficient fermentation or a poor taste of the wine. When burning millet wine, the millet is generally washed and dried first, and then fried in a pot until the millet changes color and has a faint fragrance.

Roasted millet can be fermented better, and at the same time, it can also avoid the undesirable effects of moisture and impurities in the millet on the taste of the wine. When roasting millet refers to macro liquor, Weizhou also needs to pay attention to the proportion of millet and the temperature and time of firing to ensure the quality and taste of the liquor.

Hello. The rice wine method is as follows.

Raw materials (rice, corn, sorghum, rice, sweet potatoes, etc.) are directly added to the compound flavor-enhancing high-yield koji, and fermented for 6 to 8 days to distill into 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 .