? Ancient traditional shochu equipment to make wine Rice wine brewing process

Rice wine is a very popular wine in Hunan Xiangxi, southern Hubei, Jiangxi and other places, and it is the favorite of rural weddings and birthday banquets. Rice wine is usually made from early rice, with a yellowish color and a degree of about 55°. It is spicy in the mouth, strong, mellow and clean, strengthens the spleen and benefits the kidneys. To share the method of grain winemaking!

First, the production method of grain wine

Raw material formula: 100 kilograms of rice, 0.5-0.7% of the wine quartz (different proportion of different quartz).

It should be noted that the choice of grain is a certain requirement, the purchase of rice should be selected full of particles, uniform, bright and consistent color, yellow or golden yellow, no mold, insect damage and impurities; want to know whether the grain is pure, can be used to rub the hand of the grain is hot, and immediately smell the smell, with a pure rice aroma for the good quality rice.

Specific process:

1, soaking: add more than 70 degrees of hot water soaked through the grain surface 20 cm, soak the grain time of about 10-16 hours. To be soaked through the heart of the rice, put off the soaking water, wash with water.

2, steaming grain: soak through the paddy into the shochu equipment, on the big steam steam for 40 minutes, uncovered to the retort to splash into the weight of the paddy 15% -20% of the water, so that the grain to absorb water expansion. Round steam after steaming for 30 minutes, splash water once, and then steam for another 30 minutes.

3, out of the cauldron soaking water: the first steamed rice out of the cauldron poured into the cool water soaking pool, so that the water over the surface of the grain, the grain skin cooling contraction so that the tip of the valley open. Run water time of about 10-15 minutes.

4, re-steaming: the water will be well wetted grain reloaded into the retort, increase the fire re-steaming. The first 45-60 minutes covered steam, after half an hour open steam, so that the rice collected sweat.

Of course, you can also cook directly to the crack and release the hot water, and then dry steam to more than 90% of the flowering.

5, cooling, mixing qu: will be back to steam the rice cooled to below 30 ℃, the summer cooled to room temperature, you can add the liquor powder mixing. With the amount of quartz for the weight of the rice 0.5%. The amount of quartz used for purebred Xiaoqu is less, and the amount of quartz used for traditional liquor medicine is more; less in summer and more in winter.

6, the cultivation of fungi saccharification: will be mixed with a good song of grain piled up in the sun mat, raking flat, grain stacked thickness of 10-12 cm in summer, 15-20 cm in winter. Grain covered with a sun mat to moisturize. In winter, it is also necessary to add a layer of clean straw on the cover mat to keep warm.

Cultivation of bacteria saccharification time 20-24 hours in summer, 26-48 hours in winter. When the grains are sweet, slightly sour, the bottom of the grains on the sun pad is a little moist, should immediately fall cylinder fermentation, so as not to extend the time caused by the loss of sugar to reduce the rate of wine.

7, drop tank fermentation: fermentation is also a more critical step, the environmental health has strict requirements, there can not be mosquitoes and all the mold, the fermentation temperature during the period of 25-30 degrees (if the temperature is lower than 15 degrees, the fermentation time will be extended or even fermentation incomplete), the specific time of fermentation, the summer is generally in about 8-12 days. Winter is usually about 20 days.

8, distillation: After the fermentation is completed, you can distill it with the distillation equipment. First boiler water boiling, round steam and then pour the fermented rice wine grains, the requirements of uniformity, where on the steam to where to pour, during the distillation, the fire should be well controlled.

Pure grain brewing rice wine, smooth mouth and throat, not on the head not dry mouth, personality and characteristics, the price of pro-people, even if you drink a lot of drunkenness is not aware of, the next day up, as usual, alive and well, refreshing.