How to make your own sake and shochu, how to make your own sake?

If you make your own wine, the sake you make will definitely not taste good, because you have no experience, and I think if you want to drink your own wine, you can go to those places that specialize in brewing and use that to make that sake at that expense.

How do you make your own shochu? There are many hygienic factors in making your own wine. So it's best not to make your own wine.

I've made wine myself. When making wine. Start by buying grapes that have a lot of moisture.

After washing and drying the grapes, crush the grapes and add rock sugar or sugar. Ah, the crushed grapes are mixed with rock sugar or white sugar and put in a winemaking bottle. Fermentation for more than a month or so, and then the grape flesh is taken out, and after the grape flesh is squeezed out, what is left is wine.

However, it is important to pay attention to hygiene when making wine. There is also mastering the temperature.

It depends on what kind of process you choose, for novices or new bosses, you can choose a relatively simple process to start, such as Xiaoqu Qingxiang, the investment is not large, and the effect is relatively fast.

Grain brewing process steps: grain brewing generally includes, steaming grain, cooling and fermentation, resteaming and other processes, how to improve the recovery rate of ethanol, so as to obtain more liquor, improve the utilization rate of raw grains, grain brewing process is as follows:

Process 1: Rice --- Steamed Rice - Fermentation --- Steamed Wine (Steaming Leakage Method) Preparation: Jiuqu takes the steamed glutinous rice away from the steamer and cools it to room temperature. Occasionally flip with chopsticks to speed up cooling.

Process 2: Sprinkle a little koji water on the cooled glutinous rice and scatter the glutinous rice by hand. Use as little water as possible. Sprinkle the koji on top of the glutinous rice and mix as much as possible.

Transfer the glutinous rice to a fermented container. Use a small sip of the wine jar. It is also used to soak glutinous rice.

Gently press with the palm of your hand as you place. When you're done, sprinkle the last bit of koji on top.

Process 4: Rinse the glutinous rice on your hand into the container with a little cold water, and then press the glutinous rice with your hand and wipe it to make the surface smooth.

Process 5: Seal the mouth and seal the fermentation with plastic sheeting for 10 days. When the rice is rotten, you can put it in the pot and steam the wine. The production of snake pipes is larger. The old-fashioned evapotranspiration method has a high alcohol concentration of up to 60 degrees.

Process 6: In the order of ingredients, it is better to use the method of water first and then grain and then koji, the ratio of grain to water should be controlled at 1:3, and the dosage 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.

Process 7: The key to winemaking lies in fermentation, and if fermentation is done well, the quality and yield of wine 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 .

Hello. Sake brewing utensils can be purchased.

The manufacturer will randomly give a sake brewing method.

That's what I did.

There are many kinds of sake on the market, but there are still people who choose to make sake at home, and they can choose the ingredients according to their own tastes and those of their families, so how do you make sake? I have sorted out how to make traditional rice wine.

1.Soak rice, choose better river rice or rice, soak it in ordinary cold water for 8-10 hours after washing, drain it and set aside.

2.Steamed rice, the drained rice is steamed in the pot until nine mature, and the rice is required to be steamed until the outside is hard and soft inside, no sandwiching, loose and not pasty, do not lift the lid immediately after it is cooked evenly, put the rice in the pot until it is almost cool, and then out of the pot, break it up after the pot, and then spread the plate to dry to below 28 degrees into the cylinder.

3.In the early stage of fermentation, pour the prepared water, culture koji and wine medicine into the tank and stir well with the steamed rice, cover the lid, put it dry at room temperature in summer, put it on the heating or in front of the stove in winter, after about 3 days, the rice becomes soft and sweet, stir with chopsticks, you can see the wine oozing, the temperature in the tank reaches about 23 degrees at this time, you can stop the early fermentation.

4.Pressing, the pre-fermented material is packed into a clean cloth bag, on which wooden boards and heavy objects are pressed to squeeze out the liquor.

5.To fry the sake, put the pressed liquor into the pot and steam it, and when the temperature in the pot rises to 85 degrees, stop heating.

6.Filtration, make a cloth bag with bean bread cloth, pour the steamed wine into the bag and filter, and store the filtrate.

7.Sealing, put the filtrate into a clean jar, wrap the mouth of the altar with clean kraft paper, and then seal the mouth of the altar with straw or rice husk and thin mud, and then put the jar in a suitable place, and the altar can be opened and drunk after more than two months.

The above is the whole process of making traditional rice wine, and you need to control the amount of wine you make at home to avoid food poisoning.

The five steps of home-brewing are as follows:

1. Pretreatment of grain: If it is grain, first of all, soak the grain for about 24 hours, let the grain absorb enough water, and then cook or steam the grain. It is not important how to cook the grain, the important thing is that the grain must be thoroughly cooked whether it is boiled or steamed.

2. Xiaqu: Xiaqu means to add koji to the grain in a certain proportion and stir evenly, the ratio of koji on the market is usually about 5 to 10 parts per thousand, and the amount of koji we operate is 6 parts per thousand. That is, 100 catties of steamed or boiled grain are added to the koji according to the ratio of 6 city taels.

In the case of fruit sake, koji is added directly to the fruit slurry. The temperature of the lower koji is also important, and different koji adapts to different temperature ranges, but the common one is 26 to 35 degrees.

3. Fermentation: After adding the koji and stirring evenly, put the grain or fruit slurry that has been mixed into the koji into the container, then seal it with plastic paper or plastic wrap and cover it. During the whole operation, it is necessary to prevent the entry of miscellaneous bacteria, and the operating container should be disinfected with boiling water.

The fermentation time is controlled at about 10 days for grain wine and 5 days for fruit wine.

4. Distillation: Steamed liquor is called roasted liquor or shochu in some places, and the name is different in different places. The grain or fruit in the container will have a strong aroma after a period of fermentation, and the liquor can be distilled.

The use of firewood, gas and coal can be used as heating fuel, and try to choose a safe, convenient and environmentally friendly way for heating. It takes about 2-3 hours to distill a pot.

5. Liquor: After distillation for a period of time, you can see that the pure liquor comes out of the outlet of the cooler, and the container for receiving the liquor can be used as a barrel or wine tank, etc., and it can be sterilized and disinfected before use.