Preparation method and steps of corn rice wine

1. Selected, plump corn without mildew and insect bite, or corn endosperm residue after embryo removal in refined oil refinery.

2. Purify liqueur koji.

manufacturing process

Corn endosperm residue: new corn flour-> cage steaming-> fermentation->; Filtering-> sterilization-> finished product

1. Corn milling

Select fresh corn with full grain, no mildew and no moth, select it, dry it in the sun and grind it into refined corn powder.

Step 2 steam in a cage

Weighing corn flour, sprinkling clear water on the flour according to the ratio of flour: clear water = 4:1,fully and evenly stirring, then putting into a steamer layer covered with gauze, steaming with strong fire, keeping it for about 5 minutes after steaming, uncovering the cage cover, taking the cloth out of the cage, crushing and caking it in time, sprinkling a little more clear water than the first time, continuing to come out of the cage and steaming with strong fire; After re-steaming, keep it for 30 minutes. When the flour looks loose and mushy, it will be cooked without kneading, and then it will be put out to dry.

3. Fermentation in the tank

Take out the cooked flour cooled in a cage, add purified and detoxified sweet distiller's yeast according to the ratio of material: yeast = 160: 1, mix well, then put it in a ceramic vat, seal the jar mouth, put it in a dry and hot place, keep the temperature for 25-35h, and take it out properly.

The fermentation process is a key stage. Remember the secret of six words: heat preservation, hot drying and sealing. After the fermentation, you can take out a little wine mash and taste it. If it is sour, it means that the fermentation is not good, and the temperature should be lowered as soon as possible to stop the fermentation; If it tastes bitter and spicy, the fermentation is over and you can't drink any more. Therefore, moderate fermentation is very important and should be mastered by experience according to the controllable conditions of fermentation.

4. Bag filtration

Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for about two days, and siphon the supernatant to get the original sweet wine.

sterilize sth at high temperature

The prepared raw sweet wine is put into a container for disinfection and sterilization, heated to about 80 degrees in water bath, kept for about 20 minutes, and sterilized; Then take out the sterilization container, let it stand for layering, siphon the supernatant, put it in a sterilized wine bottle, seal it, label it, and store it in a cool place, which is the finished product and can be directly drunk.