Brewing technology of corn wine

Ingredients: corn and distiller's yeast.

Specific steps:

1. Crushing: After drying the corn in the sun or on a fire resistance, grind it into fine powder with a water mill or a pulverizer, and screen out the dregs.

2. Stirring: spread the sieved corncob powder on the drying table, and add warm water to stir. The water consumption should be controlled at 80-100kg per 50kg of raw materials. After mixing, the hand-held material will feel moist, but it will not agglomerate.

3. Steaming: Put the stirred materials into a bottle. However, before bottling, it is only necessary to steam the empty bottle, and after the steam flow increases for five minutes, put the materials into the bottle and steam it. When operating, add a layer of air, add a nickel coin, then add the ingredients to the bottle mouth in sequence and steam until sweating. Usually steamed every 3 hours.

4. Saccharification: After the material is steamed, it is spread and dried until the material temperature drops to about 65438 05℃. Every 100 kg of raw materials, use 1 and 5 kg. Stir well and put in a cylinder or barrel. The feeding temperature should be 15℃, and after 12- 15 hours of friction, sweet pulp will be obtained.

5. Fermentation: In order to ensure the good fermentation of raw materials, a little red distiller's grains and 2 kilograms of koji powder are added after taking out of the tank. When the feed temperature drops to 30℃, it will be fermented again in the fermentor. In the fermentation process, the temperature can reach 23℃ on the first day, and the temperature will gradually decrease on the second day. On the seventh day, the temperature of the material has dropped to 7-8℃, and then it can be extracted and distilled.

6. Distillation: In the process of distillation, use high fire first, keep the fire temperature in the middle, and finally distill for 40 minutes, so that all materials can be steamed out from beginning to end. The alcohol content of the finished product is 40-80 degrees, the highest is 50 degrees, white, fragrant and fermented.