Does anyone know the traditional corn brewing technology? Mainly the temperature.

(1) Brewing process: raw materials → ingredients → mixing → crushing ↘ (five kinds of grains) ingredients, moistening materials → mother grains → opening pits → layer pits → red grains → adding bran → mixing → cooling → steaming bran. The technical requirements of Shangzan distiller's head → storage → distillation → qualified wine → warehousing → blending → packaging | ↘ distiller's tail → steaming | discharging and crushing are: the crushing degree of sorghum, rice, glutinous rice and wheat is 4, 6 and 8 petals, and the whole grains are not mixed. The broken grains of corn are equivalent to the first four kinds and five kinds larger than the mixture of 1/4%. Five kinds of mixed grain flour can pass through a 20-mesh sieve, and the fine powder does not exceed 20%. (4) Steamed chaff shell is an excellent filler used in brewing, and it is also the best material to adjust acidity, moisture and starch content. Kangke contains pectin (0.4%) and pentosan (16.9%), which can produce methanol and furfural during fermentation and cooking. Steaming bran can remove the peculiar smell and raw bran smell of bran shell. Therefore, in the brewing process, it is stipulated that the steaming time of bran should not be less than 30 minutes, and it should be steamed in advance, and cooked (cold) bran must be used when mixing materials. (5) Mud should be removed from the pit after the expiration of fermentation, and distiller's grains should be taken to steam wine. The fermentation period of the pit is 70 days; The fermentation period of returning to the sand pit is 15 days. When taking grain, it is necessary to strictly distinguish between flour grain and mother grain, transport the picked flour grain to the grain storage yard, pile it into a round pile, pat it flat and tight as far as possible, sprinkle a layer of cooked (cold) bran, and cover the cellar with plastic film to reduce the volatile loss of wine. When there is yellow water, stop the damage and make a drip pit in the yellow water pit. Drip pit for 24 hours, and scoop yellow water every 2 hours before 12 hours, so that drip pit can be done frequently. Yellow water can be steamed at the bottom of the pot. When the drip hole is finished, it will continue to get worse. After the completion of the whole pit, clean the pit in time. Carbon dioxide in the pit should be discharged before digging yellow puddles, scooping yellow water and lifting the bottom. (6) Before batching, mixing and moistening grain, the ingredients must be accurately mixed according to the identification of mother grain and yellow water. If the upper mother grain is dry, it is necessary to pump in grain moistening water; Gold master batch is caused by more chaff, so it is necessary to reduce chaff and moisture; If the residual starch in the mother grain is too high, it is necessary to reduce the input of grain; Pay attention to the operation of water when the residual sugar in the mother grain is high. 1 hour before retort, pour the grain powder into the mother grain (30 minutes before the first retort) and mix and moisten; Immediately after mixing, pile it up and pat it tightly, and sprinkle a layer of cooked (cold) bran to reduce volatilization loss. Become a technically reasonable moisturizing material for 60-75 minutes. 5- 10 minutes before cooking, the cooked (cold) bran (grain-flour ratio is 23-27%) is poured on the grain residue pile and stirred (mixed with grain flour). Key points of operation: the grain distribution should be accurate: according to the grain feeding standard in cold and hot seasons and the residual starch content of mother grain, the grain distribution in cold season is 20-22%, and the grain distribution in hot season is 18-22%. Accurate blending: according to the size of retort and the number of yeast grains, each retort should be basically the same, and the access control should be within 3%. Accurate bran mixing: according to the technical standard: the ratio of grain to bran is 23-27%. If the bran is cooked (cold), the grains are loose and not rough. Evenly mix the granules: when mixing the granules, make sure that there are no "bumps, bumps and white bars" and mix them evenly. Mix the chaff evenly: (the same as the standard of mixed grain) You can't mix raw chaff with hot chaff. The amount of bran in red grain and flour grain depends on the situation of fermented grains, and should be used as little as possible. Grain flour and bran cannot be poured at the same time. When stirring, quickly turn over and stir, the frequency should not be too much, and the time should not be too long. (7) Check whether the bottom pot water is clean and whether the bottom pot water meets the requirements before loading; Check whether the activity is stable and safe. If you need to steam the yellow water and the wine tail back, first pour the yellow water and the wine tail into the bottom of the pot. Immediately sprinkle a thin layer of chaff shell on the bottom of the retort, then add 3-5 cm thick fermented grains, and then turn on the heating steam with the pressure of 0.03-0.05 MPa. Continue steam exploration and steaming, that is, close the air valve when the retort is full, scrape the fermented grains in the retort to the height of the middle bottom (slightly lower than 4-5cm in the middle) with a wooden scraper, put on the gas cover plate after scraping (the time from retort to gas cover plate is more than 35 minutes), then connect the steam elbow and fill the retort. Key points of operation: retort should be flat, steam should be evenly penetrated, steam should be penetrated, steam should not escape, it should be lightly paved evenly, and it is forbidden to pour again. Steam should permeate evenly in retort, and accumulation and steam collapse are strictly prohibited. The top retort is not full or the remaining fermented grains shall not be less than or more than 15kg. (8) When distilling wine, it is necessary to master the principle of slow fire (steaming) to flow wine and large fire (steaming) to steam grain. Distilled liquor means that the steam pressure entering the distiller is less than or equal to 0.03 MPa; When steaming grain, the steam pressure entering the retort is controlled at 0.03-0.05 MPa；; The time from the cover plate to the retort is required to be 45 minutes or more, so that the grain powder can reach the standard of no core inside, cooked but not sticky. When selecting wine, judge the quality of wine by sensory tasting, and select while tasting (the speed of wine flowing is 2-2.5kg/ min, and the temperature of wine flowing is 20-30℃). First, take 0.5 kg of wine head; Then, according to the quality of the wine, the wine that meets the seasoning wine is selected as seasoning wine, and the wine that meets the excellent grade is selected as excellent grade wine, and so on, and gradually put into storage. (9) Before drying the retort, close the steam valve, remove the bent pipe, uncover the retort cover, and transport the fermented grains near the retort drying bed. Immediately carry out the following operations: a. Accumulation: accumulation of fermented grains. B, look at the water: the water measuring temperature must be above 80℃; Water consumption (water-particle ratio) is 75-90%; The measured water must be sprinkled evenly, and it is forbidden to use "bamboo tube water". After measuring the water, spread the stuffy fermented grains evenly on the drying bed with a shovel, turn on the fan and break up the pimples for 2-3 times. After measuring the temperature, drying is completed. C. Spreading and mixing: Daqu dosage (Daqu grain ratio) is 20%. When Sanqu is played, it should be spread low and evenly to reduce the loss of scattering; Turn the Daqu powder evenly into fermented grains. D, yard: transport the fermented grains mixed with koji evenly into the cellar pool, and clean the dried grains bed and surrounding fermented grains. (10) Before the fermented grains enter the pit, clean the pit and sprinkle with 1- 1.5 kg of koji powder. After the fermented grains enter the cellar, step on the cellar, then find five temperature measuring points (four corners and middle), insert thermometers, and make records after inspection. Into the pit temperature standard is:16-20℃ when the ground temperature is lower than 20℃; When the ground temperature is above 20℃, it is equal to the ground temperature. After the cellar is filled with grain lees according to regulations, it must be stamped, with bamboo sticks on it, and then a red lees is made to cover the grain lees, stamped and sealed. (1 1) The fermented grains after pit sealing management should be fermented under the conditions of sealing, gas isolation and heat insulation, and the following operations should be done as required: a. Pit mud quality: add new yellow mud to the old pit mud to achieve moderate dryness, good viscosity and good density. Shovel the sealed pit mud on the fermented grains in the pit with a shovel, compact and polish, and the thickness is 12- 15 cm, and the thickness is even. B. Pit management: The pit must be cleaned once a day after 15, and once every 1-2 days after 15, so as to keep the surface of the pit cap clean and free from sundries and avoid cracks. Cracks in cellar cap must be cleaned in time to avoid air permeability, fragrance leakage and decay. (12) Changes in the temperature and alcohol content of fermented grains in the cellar A. The highest temperature of products in the cellar: it takes 5-8 days in hot season, and it rises to 36-40℃ at a rate of 0.5-4℃ every day, reaching the highest point; The cold season takes 7-9 days, and it rises to 32-36℃ at the rate of 0.5-3℃ every day, reaching the highest point. In actual production, whenever 1% starch is fermented, the temperature rises to 1.3- 1.5℃. B. Temperature rise range: 8- 12℃ in hot season (mostly10℃); Cold season 10- 16℃ (mostly 13- 14℃). C. The stable period of the highest temperature in the cellar: generally about four days. D, temperature drop in the cellar: after the stable period, the temperature drops slowly from 0.25 to 65438 0℃ every day. Decline period, there is a stable period at any time, but the length is different, generally 2-8 days according to the situation. The fermentation period is 30-40 days, which has been reduced to the lowest temperature; When the temperature is 22-25℃ in the cold season and 27-30℃ in the hot season, it will not drop again and will remain stable for 70 days. The fermentation law can be summarized as "slow before and slow after". E. alcohol content: alcohol content increases with the increase of temperature in the cellar. After the general stable period, the alcohol content reaches the highest point. With the extension of fermentation period, acid, ester and other substances in the pit increased, and alcohol decreased slightly.