The best way to make wine

Aspergillus and cooked sorghum (sorghum rice) will saccharify starch (convert it into glucose) and ferment it to produce alcohol. In order to make sorghum wine ferment smoothly, koji-making is the first step. The so-called "Qu is the mother of wine", and the quality of Qu plays a key role in the quality and output of sorghum wine. Good song-making must be good.

1. Wheat is the main raw material for koji making.

The raw material of distiller's yeast is pure wheat, followed by barley, corn, soybeans and other miscellaneous grains.

Second, grinding

Grinding wheat into flour is the first process of koji making.

Third, incitement.

Put the ground wheat flour into a blender and add water to stir.

Fourth, the startup block.

After being mixed with water in the blender, the wheat flour is sent to the starter and pressed into square cubes, each weighing about 5 kilograms.

V. Culture Qu (Breeding Qu)

After koji making, it is sent to a culture room (koji room) for fermentation, and koji bacteria propagate in koji. This process takes about 30 days.

Six, heap buckling (dry)

The blocks that have been cultivated are taken out of the koji room and stored in the shade, which is called stacking koji.

Seven, grinding (grinding)

Dry koji is khaki, and it must be ground into koji powder to be mixed with sorghum rice to make wine. At this point, the song-making work is completed.

The quality of koji is closely related to the temperature control during the koji-making period, and the temperature control is completed by using natural air, so air becomes the biggest resource and key to cultivate koji. Jinmen has good air and water quality, and the distiller's yeast is naturally selected, so the sorghum wine brewed is naturally different.

make wine

First, soak

Put sorghum into a soaking pool and soak it in water for 24 hours.

Second, cooking.

Soaked sorghum is cooked in a pot, commonly known as "steamed sorghum rice" or "steamed rice" for short.

Third, cooling.

After the sorghum rice is cooked, it is sent to the cold rice machine by conveyor belt, and the chaff is added during transportation, so that the sorghum rice will not be too sticky and the cooling will be accelerated.

Fourth, mixed music.

The cooled sorghum rice mixed with chaff is sent to a koji-making machine, and granular koji-making powder is added, so that the sorghum rice and koji-making powder are evenly mixed by the koji-making machine, and then poured into a fermentation tank.

Verb (abbreviation for verb) fermentation

After 10 days of fermentation, the wine was distilled.

Six, distillation (the first wine)

The fermented sorghum rice is poured into the distillation pot by hand, and the result of distillation is called "the first wine". Because the first wine has a sorghum flavor, it must be blended to improve the taste and flavor.

Seven, stir again, and then ferment.

After the first distillation, the sorghum residue is taken out of the pot, cooled with chaff, mixed with koji powder, and sent to a fermentation tank for re-fermentation 12 days.

Eight, the second distillation (second wine)

Erjiu is more fragrant, mellow and slippery than sorghum.

In the process of distillation, liquor flows out, and the alcohol concentration of the first distilled liquor is above 80%, which is called "liquor head", and then gradually decreases, and the alcohol concentration is 20%~40% as "liquor tail". Liquor was collected and stored according to the alcohol concentration, with the concentration of 60-70% of Daqu liquor and 50-60% of sorghum liquor.

Mixing and filling

In order to make the quality of liquor uniform and cater to consumers' tastes, it is necessary to blend, also known as blending. Different alcohol concentrations, different distillations and different years are blended in different proportions to achieve a balance of color, aroma and taste. Then put it in a glass bottle or porcelain bottle. Before filling, it needs to be stored in the wine cellar for a certain period of time (generally more than 6 months) in order to remove the spicy taste of the new wine after aging (maturity).