Brewing method of home sorghum wine How to brew traditional sorghum wine?

2. Sorghum requires no mildew, no moth, no odor and no pesticide residue. Generally, it is red sorghum, while white sorghum has low tannin content and poor aroma of wine. Sorghum includes soft sorghum and hard sorghum. Soft sorghum has good water absorption and is easy to gelatinize. Hard sorghum has high starch content and poor water absorption, so attention should be paid to it in production.

3. Soaking: water temperature 85-90℃, soaking water 15-20cm, soaking time 16- 18h. The soaking process should be turned over for 2-3 times, so that the sorghum can be fully soaked, and then the soaking water is released after the soaking time is up.

4. Cooking: spread a layer of coarse bran on the bottom of the retort, sprinkle sorghum evenly, and cook for 1-2 hours on high fire until the sorghum is completely cooked.

5. Look at the water: that is, add water to the cooked sorghum, the water temperature is above 80℃, the higher the better, generally use boiling water, and add water to make the sorghum draft thoroughly and not flow out.

6. Stacking: After seeing the water, pile it on the ground for 20-30 minutes, in order to make sorghum fully absorb water, ensure sufficient water and facilitate saccharification.

7. Cooling: After the accumulation time is up, start cooling. Blowers and fans can be used, and the temperature should be uniform, generally below 2℃. When the temperature drops to 30-35℃, the lower the summer, the better. Add a ditty.

8. Addition: The addition amount is 0.8- 1.2%, and the addition amount of different ditties is different. In winter, the amount of music added is more, but less in summer. Add sake koji at a uniform temperature and stir well. Adding koji depends on what koji is used. At present, traditional Xiaoqu needs to be cultured in a culture bed for 24-36 hours. Non-traditional ditty does not need cultural process.

9. Fermentation: After adding koji and stirring evenly, it can be put into a jar for sealed fermentation, and the fermentation temperature is 28-38℃, and the highest temperature cannot exceed 40℃. Check the temperature during fermentation, and take heat preservation measures if the temperature is too low; If the temperature is too high, cooling measures should be taken. The fermentation process should not be opened, so as to avoid air entry and contamination by miscellaneous bacteria. The fermentation period is 25-30 days.

10. distillation: clean the distiller's grains, and put the pot water at the bottom of the stove for distillation. Do not put the pot water at the bottom for steam distillation. Spread a layer of steamed coarse bran on the interlayer and sprinkle some steamed coarse bran in the fermented grains to loosen the fermented grains, which is convenient for steam circulation during distillation and improves distillation efficiency. Spread the fermented grains evenly on the interlayer, so as to be light, loose, even, fine and accurate, but not tight. After completion, cover the distillation tank, fill the water seal tank with water, and start distillation. Control the flow of cooling water to ensure that the temperature of wine is 20-25℃. If the temperature of wine is too high, the wine will volatilize and the output will decrease. The wine temperature is too low, and the low-boiling substances cannot be volatilized, so the quality is poor. When the wine starts to drip, the wine receiving head is determined according to the blanking amount, and the cooling water is controlled to receive the wine, and the tail wine is removed at 25-30 degrees. Store the tail wine separately and distill it back and forth next time. It is suggested that the alcohol content should be 53-60 degrees during storage. Low alcohol content is not suitable for storage.