How to do, how to do, home cooking small white wine practice video

1. rice pouring: raw rice washed with water.

2. Steam rice: the rice after washing the retort steaming, 15 to 20 minutes after the round gas, the cover and then steamed for 20 minutes, splashing the second water, steamed and then splashing the second water, rice cooked, generally steamed rice of the amount of water for 62 to 63%.

3. Mixing: steamed rice grains in the shaking machine stirring scattered. Blow the cool, so that the temperature of the rice down to 36 ~ 37 ℃, add raw materials amount of 0.8 ~ 1.0% of small powder (or medicine small powder) mixing.

4. Under the cylinder: after mixing the rice poured into the tank (cylinder), the thickness of the rice layer of 10 ~ 13 cm, dug a hole, under the cylinder when the product temperature control at 32 ~ 34 ℃, plus the lid, for the cultivation of bacteria saccharification, after 20 ~ 22 hours, the product temperature to 37 ~ 39 ℃ is good, according to the temperature to do a good job of temperature control, so that the product temperature does not exceed 42 ℃, the total time of saccharification for 20 ~ 24 hours.

5. Fermentation: after 24 hours of saccharification, add 120 to 125% of the amount of raw materials mixed with water, product temperature control at 36 ℃ or so, grains of sugar should be 9 to 10%, the total amount of acid does not exceed 0.7%, the alcohol content of 2 to 3% (capacity), mixing each rice tank is divided into two grains of cylinder fermentation 6 to 7 days, pay attention to the temperature regulation, the end of fermentation, the alcohol content of 11 to 12% (capacity), total acid, the alcohol content of 11 to 12% (capacity). 12% (capacity), the total amount of acid is less than 1.5%, residual sugar close to zero for normal.

6. Distillation: intermittent distillation using a distillation kettle. Pump the mature mash pumped into the kettle, through indirect steam distillation, the fire should be even, the temperature control in 30 ℃, and cut off the head and tail, to the first distillation of alcohol and alcohol.

7. Aging: the distilled spirit is stored at a lower constant temperature for more than one year, and is completed after homogenization