How to make Shanxi mature vinegar

1, raw material processing. Grind sorghum into most 4-6 petals, preferably with less flour, add water and mix well, wet the material for over 12 hours and cook until it is cooked and not sticky, take it out and put it in a jar, add boiling water, mix well, soak it for 20 minutes, and cool it to 25-26 degrees.

2. Create music. Daqu is made of 70% barley and 30% peas, which are crushed by a koji treader and added with water.

3. Add songs. When the sorghum rice is cooled to 25-26 degrees, add 62.5 kilograms of finely ground Daqu powder according to 100 kilograms of sorghum, mix well, put it into an alcohol fermentation tank, and add 65 kilograms of cold boiled water to mix well;

4. Starch saccharification and alcohol fermentation. Gradually saccharify and ferment after entering the tank, and the product temperature can reach 30 degrees on the third day;

5. Acetic acid fermentation. After the fermented mash is mixed with bran and chaff, it is put into a shallow tank for acetic acid fermentation;

6, cooked salt. After 8 days of acetic acid fermentation, when the acetic acid is mature, salt is added;

7, smoked vinegar. Put half of fermented vinegar residue into a fumigation tank, heat it to 70-80 degrees with slow fire, cover the earthen pot, and take it out after 4 days;

8. aging. Put the raw vinegar in an outdoor tank, expose it to the sun for three days and one winter at night to get old vinegar, and then filter it to remove impurities and sell it.