What are the characteristics of the production process of Chinese liquor?

In my hometown, there are a lot of wine workshops in the village, and almost every family makes white wine, and the wine they make is so rich and fragrant that it floats for ten miles. My family also made wine workshop before, because at that time to build a house on the shelf, to the present there are a lot of wine-making equipment and wine workshop, sometimes grandpa will do a jar of their own to keep drinking, our family every New Year's Eve and festivals, grandpa will be in the cellar to take out for everyone to taste. Although he rarely makes wine now, the craft of making wine has been passed down to our generation.

Have you ever had white wine made from the lees of home-brewed rice wine? Before making white wine to make rice wine, soaked six hours of rice on the pot steamed after rushing cold water to cool down, put into the Road cylinder mixed with wine, mix 100 pounds of rice plus 250 grams of wine, wine in the middle of the song to dig a hole to facilitate the fermentation of the general five to seven days will be out of the wine will be the seventh day of the use of cool white water, a catty of rice with a catty of three taels of water to continue to ferment for 20 days to scoop out the wine, do not have to scoop up particularly clean, leaving some of the lees.

Then we make the distillation tool, whether it is the traditional process of brewing or the new process of brewing, the principle of distillation is the same, are the spirits of wine heated into wine vapor, and finally cooled into the process of wine, to complete the process of this operation is called distillation, which can be divided into several processes of evaporation, separation, cooling, and customarily collectively referred to as distillation. We are ready to rice wine, lees unfiltered, inside to stay a little more rice wine, so as to ensure that the distillation of liquor when the rate of alcohol, the lees poured into the pot, and then then we added a little water to prevent the late firing time is too long paste pot. Put the distillation tools on the pot, the top of the small pot to add cold water. Whether it is the traditional craft brewing or the new craft, the process of brewing and distilling can be divided into three stages, namely the beginning stage, the middle stage and the later stage, each of which receives a different degree of alcohol.

The first stage, also known as the beginning stage, is distilled at a temperature of 78.3 degrees Celsius or less, and the spirit received is called the head. The second stage. Called the middle stage, the distillation temperature between 78.3 degrees Celsius to 95 degrees Celsius, the wine that is knotted belongs to the distilled spirit, that is, the ideal commercial wine, in which the main ingredient is alcohol, the degree of wine in about 50 degrees, due to the slow fire distillation steam pressure of the steam on the steam evenly, so that the wine within the aroma components by the water vapor dragged in the wine, so that the wine's aroma component is high, the wine is also relatively good quality, this time Put the wine directly, access to the altar inside can be. The third stage is also the late stage, distillation temperature of about 100 degrees Celsius, the wine received is called the end of the wine, this stage of the wine is more bitter, so directly discarded. In fact, making wine is so several stages, each stage presents a different wine.