Who knows how to make corn wine (corn wine)

Choose black corn seeds that were harvested that year without mildew, try not to use old corn and remove impurities. Ordinary rice wine koji (starch type) can be used as koji medicine, but it is required to be free from mildew, blackening and bacterial odor, such as Gutian koji.

2 soaking and cooking

Black corn has a thick skin and is not easy to cook. They can be soaked in clear water for 8 hours to 10 hour, cleaned and steamed in a cage until the corn kernels are cracked and cooked. Pressure cooker cooking can also be used to reduce cooking time, but to control moisture. Generally speaking, it is advisable to produce 2.5 kg ~ 3.0 kg of rice per kg of dry food, not too rotten or too hard.

3 Pre-fermentation

Cool the cooked black corn to room temperature, and prepare enough cold boiled water according to the ratio of rice: water = 1: 1. 0. 1 kg ~ 0. 15 kg of distiller's yeast should be added to each kg of dry corn. Mix corn rice with distiller's yeast, put it in a pre-cleaned jar and add cold water. Open fermentation at room temperature of 20℃ ~ 25℃ for 7 days ~ 10 days is beneficial to the rapid propagation of fermentation bacteria. During this period, fully stir the jar for 2 ~ 3 times with a stirring rod, and then seal the jar mouth. If possible, the fermentation should be continued for about 60 days using a device with an exhaust pipe. The fermentation temperature should not be too high, otherwise the wine will turn sour easily.

4 change the bucket

The wine was filtered with multiple layers of dense gauze, and the filtrate was sealed and fermented for 30 days, and excess residue was precipitated.

5 sealed storage

The supernatant was obtained by inclined filtration, sealed in a jar and stored in a cool and dry place. The longer the storage time, the more mellow the wine is.