How to brew sorghum wine?

The brewing method of sorghum liquor takes 20 Jin sorghum as an example.

food

Sorghum 20 Jin

According to the instructions.

Methods/steps

Sorghum is soaked in cold water for 24 hours, and the water is changed every six or seven hours. This water will not be changed in the winery. For health and safety, I make wine at home. I changed the water several times because the tannin and pectin in the grain were removed more thoroughly.

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Steam the sorghum until it blooms, and dry the sorghum rice.

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Stir-fry, when the sorghum rice is reduced to 25-35 degrees, add the distiller's yeast. According to the different koji, how much yeast, how much water and how much sugar are put in each catty of grain are different. It depends on what song you bought, and then add it according to the description of the song.

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These stainless steel barrels are used to soak raw materials and then ferment clinker. Although the cost is high, stainless steel barrels will not contain lead.

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Fermentation. Put the clinker mixed with distiller's yeast into a barrel, cover it with a layer of plastic wrap, then cover it with a layer of plastic cloth and tie it tightly with elastic bands. Be quiet for two or three months.

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The barrel is filled with sorghum koji, the inner layer is sealed with fresh-keeping wax, and the outer layer is covered with plastic sheets.

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Distillation, you have to buy a distiller for this, and just follow the instructions of the distiller. As the first wine, I pinch my head according to the ratio of ten kilograms of sorghum to one or two wines. This first wine has a high methanol content, so I use it as alcohol to disinfect my jars and glass bottles. Tail wine is stored separately below 50 degrees, because the tail wine contains fusel, and the next time it is distilled, it should be steamed with grain.

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Sorghum can be distilled after 45 days of fermentation. The glass jar below is used to hold wine. The steamed wine should be pinched from beginning to end, and the head of the wine contains methanol. There is fusel at the end of wine, and wine below 50 degrees is regarded as the end of wine.

Separate them and put them in the next distillation. So I would like to remind you that you should never buy liquor below 50 degrees when you buy it outside.

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