What is the 12987 process mentioned by Jiangyue Workshop?

The production cycle of Jiangyue Square is "one year", and it takes one year from the beginning of the Dragon Boat Festival to the closure of the altar. There are only two times a year (that is, one production cycle), that is, one sand discharge and one coarse sand. After that, no new grain will be put into the brewing process, only fermented grains will be fermented and cooked repeatedly. Steam once after the first feeding, and steam the coarse sand once (second feeding). The first two stews become brewed unfiltered wine, and then stews for the third time to get what we call cooked grain. After six rounds of circulation, the cooked grains are spread and cooled, sprinkled with koji, piled up, put into pits, sealed pits for fermentation, opened pits for fermented grains and steamed wine. There is one cooking in each link and nine cooking in the whole process. During the brewing of Maotai-flavor liquor in Maotai Town, there was no new grain input from the third round, but the starch content in fermented grains was high because of the crushing or coarsening of raw materials. With the increase of fermentation rounds, starch will be gradually consumed until the eighth fermentation, and the starch content in fermented grains is still around 10%.

Among the seven times, the wine taken out for the first time and the second time is sour and spicy, the wine taken out for the third time to the fifth time is the best, which is called "big wine", the wine taken out for the sixth time is called "small wine" and the seventh time is called "chasing rotten wine". Every time the wine is taken out, it has its own use.

The above is the "12987" process in the industry, which is a complicated production and brewing process of maotai-flavor liquor since ancient times.