New brewing technology

Generally speaking, the whole process of new technology brewing can be divided into three parts: steaming, fermentation and cooking. The explanation is as follows:

First, steaming:

1. Material preparation: When choosing corn, buy corn with good color. There are many varieties of corn now, but one principle that needs to be mastered is that at the same price, you should buy corn varieties that have matured for a long time in the field, which is what people usually call "stupid corn", such as "white head cream" and "small grain red" in the northeast. The better the color, the greater the yield of corn. Relatively speaking, corn with short maturity consumes less alcohol. If the price of short-cooked corn or immature rice is low, higher economic benefits can be obtained by using this low-cost raw material, which should be flexibly grasped according to the local actual situation at that time.

2. Don't use sticky corn. Because sticky corn varieties will become sticky cakes when steaming, they cannot be fermented to make wine.

3. Crushing processing. It is best to peel the corn first, and then grind it into fine powder by electric mill or crushing. Why should corn be peeled? Because corn and navel (botanically called germ) do not contain alcohol, there is a famous saying in the brewing industry: raw materials called oil do not produce alcohol, and raw materials containing alcohol do not produce oil. If you crush your navel and put it in a jar to make wine, it will be labor-intensive and uneconomical. If peeled chaff and umbilical cord are directly added when feeding pigs, it will not be wasted, but also help pigs fully absorb and digest nutrients. Or you can pay. Of course, in order to save trouble, corn kernels can be ground into flour without peeling, which can completely make wine.

Technical points: The finer the corn flour, the faster the saccharification, the more thorough the fermentation components, the shorter the period, the higher the wine yield and the cleaner the wine contained in the corn flour.

4. Rice mixing: According to the ratio of 100 kg of water, fully mix corn with water (in wooden trough, basin, pot, or clean ground or cement ground). The ratio of water to corn flour should be used flexibly according to the water content of corn (the standard water content of corn flour is 14- 15%). Corn flour itself is wet, so add less water when stirring, and more water when stirring. The mixed materials and testing methods can be slightly caked by hand, and the dough will be slightly scattered when it is released. Letting go of the ball does not open, which means too much water. Letting go of the ball means too little water.

Technical points: the disadvantage of too wet mixing material is that it is unwilling to breathe when steaming, and a large amount of dough is not easy to break when fermenting; The disadvantage of too dry mixing is that it will be raw when steaming, and the raw materials will not be steamed. During fermentation, they will sink to the bottom of the tank, unable to be saccharified and unable to get wine. Using this raw material will paste the pot when cooking, resulting in the whole pot of wine being scrapped. Therefore, it is a very critical link to mix the materials evenly and get a suitable dry and wet state. Water should be weighed by scales, and materials should be mixed with eyes and hands to get benefits. It should be noted that clean water must be used to mix materials.

5. Steaming: add water to the hip flask according to the proportion of 65,438+000 kg of dry materials, add 50 kg of water to the bottom of the pot, and put an iron curtain on it (using single-layer sacks or fiber bags). Light a fire in the stove, and when the water is hot, rub the mixed materials into pieces to prevent these impurities from settling in the bottom paste pot during cooking, so that the whole pot of wine will be scrapped.

Steam sifted materials in a pan, especially in various ways. One is to screen materials in containers; The other is to put two smooth sticks on the pot and sieve them directly into the pot. The method of feeding is: use a shovel or iron basin to feed the gas-filled place in the pot. Layer by layer, the material will not steam well. When all the materials are put into the pot, the gas is basically uniform. Cover the forced cover here, seal the lower part of the forced cover with water, and cover the upper hole of the forced cover with wooden boards to continue the fire. When the atmosphere rises on the boiler, the steaming time is calculated (not counting the time before the boiler rises). Steam for 25 minutes, then stop for 30 minutes, then the materials are steamed, and the steamed materials are cooked in seven minutes. Dig out the pot with a shovel while it is hot, and the material can be dug out piece by piece. Moreover, the material is fragrant, and it is best to make it loose and elastic, with a sandwich surface in the middle, which means that it is necessary to cover the pot and steam for a while, but not completely.

Technical points: The material can't be pressed tightly on the pot, but the first layer of material is about 10 cm away from the curtain at first, so you can press the material and the pot wall slightly by hand. The purpose of this is to make the gas uniform in the pot, so that the gas will not escape due to the gap between the material and the pot wall, and the material will be steamed out in the middle. Don't press the material layer above 10 cm, just press it for a week. Adding more water to the pot is not so learned. Too much water will make the pot difficult to cook and waste fuel. If you add too little water, you will dry the pot before steaming. This should be mastered and used flexibly according to the volume of the hip flask you use and the amount of steamed materials, and you should use your brains and practice more to master the optimal amount of steamed materials. Practice makes perfect.

The most important thing is that the water level of the drum in the pot must be 8 cm below the water level of the iron curtain and cloth before steaming. For example, if the water is too close to the curtain, the material will be soaked into a paste when the water is boiled, and it is impossible to steam the material. Another point to note is that before the material is steamed out of the pot, the fire in the stove should be pressed or extinguished with coal, otherwise the hot air will burn people and it is not convenient to discharge.

Second, fermentation:

Calculate the ratio of 100 kg: add 250 kg of water according to the dry material, add water into the tank (the material quantity should be calculated according to this ratio), and then pour the steamed material out of the pot into the water in the tank (the water in the tank is used by ordinary families in the north, and it is just right to ferment 70 kg of dry material per tank). Break the coal cake in the water with a wooden rake. When the temperature of the feed liquid in the tank drops to 30-35℃, saccharifying enzyme (60,000 units) and yeast are added, and the ratio of saccharifying enzyme is 100kg feed: 1.4. The ratio of yeast is 100 kg: 12. If 50,000 units of glucoamylase are used, the dosage of glucoamylase can be appropriately increased by 0.2 taels per cylinder. The water temperature in the cylinder can't reach 40℃, otherwise the yeast will be burned to death. You can't ferment at low water temperature. Add saccharifying yeast and feed liquid, stir well, then cover the jar with plastic cloth, and then tie the plastic cloth to the jar mouth with elastic band or small rope. The optimum constant temperature of fermentation chamber is between 30-35℃, controlled at 30℃ in summer and close to 35℃ in winter. After 2-3 hours, the liquid material in the tank begins to react and bubble, and then the liquid material is stirred up and down. If the fermentation chamber can reach a constant temperature of 30℃ after 72 hours, when the reaction is over and there are no bubbles and noises, the plastic cloth at the tank mouth will sink, and then the plastic cloth will be opened.

If the fermentation time has reached 72 hours, the saccharification of melons in the tank has not been completed, the liquid level is only clear, and the corn flour is turbid and floating without precipitation, which means that the constant temperature control is not good in the whole fermentation process, especially the temperature difference between day and night is too large, which affects the fermentation effect, or the water temperature is too low when feeding into the tank, and the glucoamylase and yeast put in are difficult to activate for a while, so the fermentation time needs to be extended by 84-96 hours. In any case, the fermentation should not exceed 65438+. Therefore, the temperature of the fermentation chamber is very important, and the temperature of the fermentation broth needs to be delayed for a long time. If the temperature is too high, the yeast will be scalded to death.

It should be noted that in the cold winter in the north, if the pot is fermented on a hot kang, the bottom of the pot on the hot kang must be padded or overhead to prevent yeast and glucoamylase from being burned to death due to excessive temperature. If large walls and warm breath are used to increase the indoor space, it is best to keep the air in the fermentation room at the required constant temperature, and the effect is the best.

In summer, the fermenter with high temperature in the south should be placed in a cool place, and it should not be exposed to direct sunlight. It is normal to measure the temperature in the liquid with a thermometer, and the room temperature in the cylinder is several degrees higher. The temperature will naturally increase during the fermentation reaction. The cylinder wall is sealed with plastic cloth, which makes it difficult to dissipate heat. However, when the temperature is close to 40℃, measures should be taken immediately to cool down, open the doors and windows for ventilation, or set up a canopy to shade the sun outdoors. If the temperature in the tank can't be lowered, the liquid material will rot and the wine can't be fermented.

The plastic cloth covering the cylinder mouth must be intact and free from holes. If you use old plastic sheets, you can use two layers, but the holes should also be glued. Check whether the plastic is damaged. One way is to look at the light, and the other is to wipe it with water to see if there is any leakage. Thirdly, if the filler in the cylinder reacts to the churning, and the plastic at the mouth of the cylinder bulges like bread without ten days, it means that there is a hole in the plastic sheet or the rope is not fastened tightly and the seal is not tight, so the plastic sheet should be replaced immediately. In addition, the cylinder for fermentation should not have holes and cracks, otherwise it will leak gas and escape wine.

Technical points: the temperature is low in winter, so warm water should be added to the tank for fermentation, and cold water should be added to the tank in summer. After mastering this principle, it is easy to reduce the water temperature of the water tank from high to low, just wait for a while, but it is difficult to increase it from low to high. When the steamed material is taken out of the pot and put into the cylinder, it is advisable to use a thermometer to detect the water temperature in the cylinder at 8- 10℃.

The second principle is the key. Clean water must be added to the water, because wine is distilled from these waters. Since ancient times, the reason why famous wines can be brewed is that good water can brew good wines, in addition to unique skills and meticulous workmanship. Bozhou, Anhui Province is famous for its "ancient tribute wine" at home and abroad, precisely because there is clear and sweet ancient well water here.

The third principle is that the whole brewing process, from corn to water, as well as all kinds of containers and tools used, must be clean, especially brooms and spoons, and must not touch odorous substances such as oil, salt, sauce, vinegar and alkali, otherwise it will affect the quality of wine.

When the liquid material is put into the tank for fermentation for about 6-8 hours, the plastic covered on the tank is uncovered and raked flat again, so that the caking of the material can be completely broken, so that saccharifying enzyme, yeast and injection can be mixed more evenly and the fermentation effect is better.

Third, burn yellow:

1, put the pot. Add the fermentation liquid into the iron rake, cover it with a forced cover and connect it to the cylinder. The joint between the lower edge of the forced cover and the hip flask, the joint between the air machine and the forced cover, the joint between the cylinder and the condenser, and the tank should be filled with water for sealing. When the stove is lit and cooking begins, special attention should be paid to pulling the rake frequently, pushing and pulling the rake at different angles, and raking all parts of the bottom of the pot as much as possible. The purpose of the rake is to make the liquid substance in the pot scrape up with the rake, so as not to precipitate and paste the bottom of the pot. The liquid material is boiled, the pot is boiled, the rake hole is steaming, and the cylinder is too hot to be touched by hand. When the wine outlet pipe in the lower gas chamber of the condenser starts to drip, plug it with a rake hole to prevent gas from escaping. After the pot is boiled, the liquid material boils up and down, without pasting the pot and pulling the rake until it is cooked.

2. Wine testing. In any cooking process, whether from hip flask, cylinder or condenser, it escapes from the place where the wine takes off. Therefore, the whole brewing equipment should not have loopholes and cracks everywhere. In the sealed tank, there is no shortage. The beginning is also "the first wine", which is what everyone usually calls "sprinkling on the stream". The alcohol content here is the highest, and then the alcohol content gradually decreases. With the help of thermometers (hydrometers), the temperature and alcohol content at this time can be read at a position horizontal to the line of sight. Then, according to the measured reading, type the same conversion number at the intersection of the two lines of the alcohol conversion table, and the actual degree of the wine sample can be obtained when measuring. Adjust the alcohol content of that pot of wine according to the alcohol content that your local consumers like to drink. High-degree wine is specially produced when it sells well, and low-degree wine is specially produced when it sells well. Pinch the tail early if you want high alcohol, and late if you want low alcohol. You can master it flexibly according to your own wishes.

3. Pick up the tail wine. When the alcohol content of the wine flowing out of the wine pipe is lower than your required alcohol content, you can open the wine receiving barrel and then use another barrel to receive the tail wine (commonly known as "petty bourgeoisie"). When the alcohol content of the tail wine is lower than 10, the pot wine is completely cooked. Add it to the liquid material for boiling the second pot of wine and cook it together. It can also produce high-quality wine, which can be recycled one pot after another, and the tail wine is not wasted at all.

Step 4 feed. Press the fire in the furnace, unscrew the discharge switch at the bottom of the hip flask, and discharge the liquid material (distiller's grains). Pour the released hot material into a tank or pool, pour it on the chaff (coarse material), and stir it evenly with a shovel or spoon while it is hot. The roughage here is quickly softened by scalding distiller's grains. When its temperature drops, it can be directly fed to pigs, ducks, dogs and other poultry. The wine is very fond of it.

Technical points: During cooking, the space between condensate and outer barrel must be filled with cooling water during cold cooking. If the temperature of the wine flowing out of the wine outlet pipe reaches 20℃, circulating cooling water is needed. When cold water is added to the pipeline, hot water will trickle out of the overflow pipe, or reduce the firepower of the kitchen to prevent the loss and waste caused by the volatilization of wine due to excessive temperature.

When discharging distiller's grains, the cylinder should be removed to make the hot steam in the pot come out and the liquid level communicate with the atmosphere before it can be discharged cleanly. If the remaining water is boiled continuously, the inner wall of the hip flask will shine, and it will rust if there is water in the pot. If the distiller's grains are discharged, the pot should be used alone before steaming, and the pot should be brushed clean to prevent the pot from being burnt and slapped.