Brewing technology: how to brew solid rice wine with good export feeling from rice wine clinker?

Brewing process: grain selection-soaking-cooking-spreading and cooling-koji stirring-sealed fermentation-equipment distillation.

1. It is more suitable to choose early rice and brown rice, and the wine yield will be higher. Old rice can also choose rice without moth, mildew and mildew, which will lead to low rice price and low brewing cost.

2. Soak rice in water for 4-6 hours, which is beneficial to water absorption and expansion. 6? 0 followed by cooking. Try not to wash it too many times, so as not to wash away the nutrients such as rice skin on the surface of rice, but without these nutrients, the taste of rice wine is not so rich and full;

3. Cooking of grain Put the soaked rice into cooking equipment for cooking and turn on a big fire. When the grain begins to crack, cook it over low heat. It should be pointed out that it is best to steam the grain, so as not to lose the nutrients in the rice. The standard of cooking is that the grain is completely cooked;

4. Spread the steamed rice out of the pot/flat, spread it to room temperature in spring and summer, and spread it to about 30 degrees Celsius in autumn and winter. It is better to have a thermometer to measure the temperature. If there is no measuring instrument, you can feel it with the back of your hand, which is not hot.

5. Add sake koji to stir the rice and cool it. Add distiller's yeast in proportion (100 kg rice: 0.6 kg high-yield distiller's yeast) and stir. Pay attention to hygiene when mixing. Don't use your hands when stirring. Bacteria on hands are easy to infect fermented materials. The stirring needs to be uniform, otherwise it will affect the fermentation effect;

6. Sealed fermentation: the grains and distiller's yeast are evenly stirred and put into a fermentation container for fermentation. During this period, attention should be paid to hygiene and temperature, and the temperature during fermentation should be controlled at 20-30 degrees Celsius as far as possible. After complete fermentation, the temperature does not need to be controlled, and it can be sealed;

7. Equipment distillation: pour fermented materials (fermented grains) into the equipment and install the equipment for distillation. Distillation temperature should follow the law of boiling, producing wine in medium fire and ending fire. In addition, attention should be paid to the sealing and cooling performance of distillation equipment, so as to maximize the preservation of liquor production.