How to brew highland barley wine

1. Crush 100 kg of barley, then add moistening material (hot water of about 60 degrees) for more than 30 minutes, add rice husk (90 kg), mix well and gelatinize (steam), and the gelatinization time is generally 50 minutes.

2. Take out and add 50 kg to 70 kg of water (hot water is best).

3. After cooling to 30~40℃, add 22kg of Daqu powder (or 0.7 ‰ glucoamylase and 0.5 ‰ yeast) and mix well. When the temperature of fermented grains is lower than 20℃, put them into an altar (or cellar) for closed fermentation. In the process of fermentation, sugar will slowly heat up. Generally, the highest temperature is around 35 degrees.

2. The fermentation period ends after 10. Taking it out is not called fermented grains, it is called fermented grains. Put the fermented grains in a steamer to steam the wine.