Thank you for the detailed production process of grain sake Thank you!!

Gujiu is a liquor made of rice as raw material, purebred koji or traditional liquor as saccharification starter agent, saccharified by cultivating bacteria, fermented in a vat, and then distilled. Early Indica grain is a good material for the production of grain wine, and the cost of making grain wine is low.

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 cooling, mixing koji, cultivating bacteria saccharification, falling into the tank for fermentation, distillation, and finished products.

3. Key points of operation: Soaking grain: Add water to soak 20 cm of grain surface, 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 of cultures:

Pile the koji grains on a mat and flatten them, and the thickness of the grains is 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 vat fermentation:

Put the saccharified mash into the tank, add 80%-90% water, and then seal the tank with plastic cloth and ferment 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, and the wine is directly connected 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.

1. Soaking: Wash the glutinous rice and soak it for 12 to 16 hours until it can be crushed by hand.

6 1 2. Steamed rice: Put water in the steamer, put a layer of white cloth on the steaming drawer, and boil the water until there is steam. Place the drained glutinous rice on a cloth and steam for about an hour.

Taste it yourself and find out. Without this cloth, the glutinous rice will block the hole in the steaming drawer, and it will not be steamed. There is a experience of failure in this.

Taste the texture of glutinous rice, and if the rice is hard, sprinkle some water and mix it before steaming for a while.

6 1 3. Drizzling rice: Take the steamed glutinous rice away from the steamer and cool to room temperature. Occasionally flip with chopsticks to speed up cooling.

Spread a few sheets of aluminum foil on the table, spread the glutinous rice on top of it into a layer two or three inches thick, and let it cool through. Sprinkle a little cold boiled water on the cooled glutinous rice, and spread the glutinous rice with your hands, using as little water as possible.

6 1 4. Drop the tank and build a nest: Mix the koji evenly in the glutinous rice, transfer it to the container, compact, pick a small nest in the middle, and then seal it with plastic wrap or gauze.

6 1 5. Cultivation and maturity: put the pot in an incubator of about 30-32 degrees for 24 to 48 hours, if the rice becomes soft, it means that it has been saccharified; If there is water and the smell of wine, it means that there is alcohol and lactic acid, and the heat preservation can be stopped. It is better to steam it again to kill the microorganisms and enzymes in it and stop its activity.

In this way, the sweet wine is made.