How to make baijiu Aging 45

Donor, it's too much!! You don't know anything about it. That's not going to be.

Let's talk about it!! material words. Depends on what you have in your local area. Corn, sorghum, tartary buckwheat, wheat, barley... All of them! The production method is the same as the general sake brewing method, but the process is slightly different!

It is best to use a tiled jar for aging!

By the way. In detail for you to come will not necessarily be useful. Adapt to local conditions!

No one can answer this in detail, only to examine book knowledge and personal operations!

A slight difference in the intermediate operation will result in a different flavor of sake, which may or may not be good!

Initially, there are many differences in the construction of the cellar pond, how much you need to brew, how much material you need to put in, what kind of materials are needed to build the pool wall, and then the cultivation of the cellar mud, which is a crucial start! And there are many ways to make this cellar mud, and the ingredients are stacked and fermented or submerged oxygen fermentation!

The proportion of the feeding, the fermentation time, and then the brewing process, whether it is a pot or a boiler! How to do it in brewing and more.

This is not something that can be said clearly in one or two sentences, there is endless knowledge in the wine, and it is all about improvement and innovation!

I also just know the fur, if you are interested you can come to our factory to visit and guide each other to learn from each other, my factory has a professional master (Gujing), Shandong Yunhui Liquor specializes in the production of raw wine, flavored wine! Quality comes from professionalism, seeking partners! Search is visible

Summary. Sauce-flavored liquor: raw materials include sorghum (liquor), wheat (making Daqu), Daqu process is high-temperature koji (more than 60), raw materials are steamed, eight times of fermentation and eight times of steaming wine, with a large amount of koji (, the stacking process is used before entering the cellar, the cellar pool is the bottom of the stone wall mud, etc., and the storage period is more than 3 years.

Strong aroma liquor: although the raw materials are sorghum and wheat, the Daqu is made at medium temperature (55 60), the raw materials are mixed with steaming and burning, and the fermentation process of 10,000 years of dregs is used over and over again, and the amount of koji is about 20%. The cellar pond is a fertile mud cellar that provides a good habitat for microorganisms such as butyroic acid bacteria, and emphasizes the century-old cellar.

Luzhou Tequ and Wuliangye are claimed to be brewed in hundreds of years old cellars, and the storage period is one year. Fragrant liquor: the raw material is sorghum, the wine yield is high, and the wine yield is more than 46% according to the finished liquor 62°.

11 strains were used. Yellow yeast rice, Rhizopus vulgaris, Mucor mold and Ploughshare mold were made by ventilation, Endospora was cultured with curtain curtain, and red yeast was cultured with koji box. Because it uses 6 kinds of microorganisms to make bran koji, it is called Liuquxiang.

Saccharomyces cerevisiae Russ 12, 3 kinds of fragrant Hansen's yeast and Destella albicans were used to culture the bacterial solution. The liquor making process adopts the operation method of steaming and mixing with Lao Liuyong, and the fermentation period is 8 to 10 days. The finished wine content is 62°.

Sauce-flavored liquor: raw materials include sorghum (liquor), wheat (making Daqu), Daqu process is high-temperature koji (more than 60), raw materials are steamed, eight times fermentation and eight times steaming wine, with a large amount of koji (, the stacking process is used before entering the cellar, the cellar pool is a stone cave to disturb the wall mud bottom, etc., and the storage period is more than 3 years. Aromatic liquor:

Although the raw materials are sorghum and wheat, the preparation of Daqu is in the sodium temperature (55 60), the raw materials are mixed with steaming and burning, and the fermentation process of 10,000 years of dregs is used over and over again, and the amount of koji is about 20%. The cellar pond is a fertile mud cellar that provides a good habitat for microorganisms such as butyroic acid bacteria, and emphasizes the century-old cellar. Luli Shanzhou Tequ and Wuliangye are all claimed to be brewed in hundreds of years old cellars, and the storage period is one year.

Fragrant liquor: the raw material is sorghum, the wine yield is high, and the wine yield is more than 46% according to the finished liquor 62°. 11 strains were used.

Yellow yeast rice, Rhizopus vulgaris, Mucor mold and Ploughshare mold were made by ventilation, Endospora was cultured with curtain curtain, and red yeast was cultured with koji box. Because it uses 6 kinds of microorganisms to make bran koji, it is called Liuquxiang. Saccharomyces cerevisiae Russ 12, 3 kinds of fragrant Hansen's yeast and Destella albicans were used to culture the bacterial solution.

The liquor making process adopts the operation method of steaming and mixing with Lao Liuyong, and the fermentation period is 8 to 10 days. The finished wine content is 62°.

I'm sorry I don't understand, but can you elaborate on that?

Sorghum, corn, rice, wheat, barley, peas, sweet potato.

Summary. Dear users, Hello liquor brewing method: There are three liquor brewing methods, which are liquid method, solid method, and solid-liquid combination method.

Dear users, Hello liquor brewing method: There are three liquor brewing methods, which are liquid method, solid method, and solid-liquid combination method.

Solid-state liquor, that is, solid-state fermentation of pure grains, uses sorghum, soyu barley, wheat and other grains as raw materials, ferments in a cellar or in a tank, and then distills on the retort to evaporate the original liquor (base liquor) between 70 and 85 degrees. After long-term storage, aging, and reduction, it is packaged into a finished wine. According to the different processes, aromas, and taste styles of solid-state liquor, a total of 11 flavor types such as light fragrance, strong flavor, and sauce flavor have been formed that consumers see in the market.

At present, the vast majority of famous liquor or well-known brands on the market are pure grain solid-state fermentation. Liquid liquor is a distilled liquor made from grains, potatoes and starchy and sugar-containing substitutes as raw materials, which are fermented, distilled, stored and blended by liquid method. Such as sweet potato wine, tapioca wine.

The QB1498-92 liquid liquor standard states: "This standard is applicable to the liquor made from grains, potatoes and molasses, and the edible alcohol obtained by fermentation and distillation at the first age of the liquid method is used as the liquor base, and then fragrant and blended." "Solid-liquid combination liquor, divided into semi-solid and semi-liquid fermentation liquor, with rice as raw material, Xiaoqu as saccharification starter, first saccharified under solid conditions, and then fermented in semi-solid and semi-liquid state, and then distilled to make liquor, its typical representative is Shiqin rolling Guilin Sanhua liquor.

Hello, dear, according to your problem description, make the following answers: clean the water in the barrel and let the water in the barrel cool; Put the water in the barrel into the barrel and the water in the barrel into the barrel; Put the water in the barrel into the barrel and the water in the barrel into the barrel; Put the water in the barrel into the barrel and the water in the barrel into the barrel; Put the water in the barrel into the barrel and the water in the barrel into the barrel; 2.Winemaking steps: (1) Wash glutinous rice, rice, wheat and other raw materials and put them in barrels; (2) Add a stool to the yeast and stir well; (3) Add water and stir well; (4) Seal the barrel and put it in a warm place to ferment; (5) After the fermentation is completed, the wine in the barrel is strained out and put into the bottle; (6) Put the bottle into the wine barrel, add the syrup, and stir well; (7) Seal the casks of Zaoyanshou and put them in a warm place for aging; (8) After aging, strain the wine out and put it in a bottle to drink.

Summary. Hello, dear, I am glad to answer for you, the liquor brewing method is glutinous rice can make wine, and the wine is not a high degree of wine. 1. The level of liquor does not depend on the fermentation raw materials, but on the brewing process and distillation process; 2. According to Raoul's law, the degree of liquor is directly related to the height of the distillation packing tower, and the higher the relative height of the still, the higher the concentration of liquor;

Hello, dear, very noisy Naxing for you to answer, the method of making liquor is glutinous rice can make wine, and it is not a high degree of wine. 1. The degree of early liquor leakage does not depend on the fermentation raw materials, but on the brewing process and distillation process; 2. According to Raoul's law, the degree of liquor is directly related to the height of the distillation packing tower, and the higher the relative height of the still, the higher the concentration of liquor;

Excuse me, but please go into more detail?

3. In the process of brewing, starch is transformed into sugar, and sugar is transformed into wine, so the more it is transformed, the more wine will be produced, and in the process of fermentation, as long as the acidity and moisture are controlled and the fermentation environment is rented, high-quality liquor can be brewed.

1.Solid liquor, that is, whole grain solid-state fermentation, uses grain raw materials such as sorghum, barley, wheat, etc., fermented in a cellar or cellar, and then distilled in a retort to distill the original liquor (base liquor) at a temperature of 70-85 degrees. After long-term storage, aging, blending, and reduction, it is packaged into wine.

According to the different processes, aromas and taste styles of solid liquor, there are 11 flavor types on the market, such as light fragrance type, strong flavor type and sauce flavor type. The vast majority of famous wines or brands on the market today are whole grain solid-state fermentation.

2.Liquid liquor is a distilled liquor made from grains, potatoes and substitutes containing starch and sugar, which are fermented, distilled, stored and blended in a liquid state. For example, sweet potato wine, tapioca wine.

The QB1498-92 standard for liquid liquor stipulates: "This standard is applicable to liquor made from grain, potatoes and molasses, with edible alcohol obtained by liquid fermentation and distillation as the liquor base, and then seasoned and blended. ”

3.Solid-liquid combined liquor is divided into semi-solid and semi-liquid fermentation liquor, that is, liquor made by using rice as raw material, using Xiaoqu as saccharification starter, solid saccharification, semi-solid and semi-liquid fermentation, and then distillation. Its typical representative is Guilin Sanhua wine.

Any finished liquor must be blended, and blending is only one of the "necessary" and "indispensable" processes in liquor brewing. The solid-state method, the liquid method, and the solid-liquid combination method are all liquor production methods permitted by the state.