What is the production process of Wangcun vinegar? How did you do it?

The traditional brewing technology of Wangcun vinegar is a provincial intangible cultural heritage.

First, paste stubble. Put the soaked millet into the pot and cook the rice with warm fire until it blooms and becomes sticky.

Secondly, Daqu liquor fermentation, in which the cooked rice is spread out to dissipate heat, and when the temperature drops to 38 degrees, distiller's yeast is added and stirred evenly, and then put into a vat for fermentation. The added distiller's yeast plays the role of yeast, which can naturally ferment and make the product have natural distiller's yeast flavor.

Fen Vinegar: The fermented mash is mixed with chaff and then poured into an urn for natural fermentation. After seven days, it enters the stage of starch saccharification and alcohol fermentation. When fermenting, put the urn on your ear and judge the fermentation situation according to the noise.

Cylinder copying: manual copying in the early stage of fermentation. The purpose of cylinder copy is to increase the temperature, expand the reproduction of acetic acid in vinegar fermented grains, and is beneficial to the air circulation of vinegar fermented grains. The fermentation process takes two months.

Moving cylinder: when the temperature of fermented vinegar drops to natural temperature, move the cylinder and pour it from one cylinder into another to ensure the fermentation temperature and make the fermentation complete.

Storage: In order to ensure the taste of millet vinegar, put the fermented vinegar residue into a jar for storage. After the wine grains enter the altar, sprinkle a layer of small rice bran on the top, then cover it with tarpaulin and finally seal it with mud. It takes three months to store.