What are the steps of solid state brewing?

When traditional masters brew solid liquor with traditional liquor production equipment, they usually brew it with distiller's grains. What is the specific process of distiller's grains fermentation? Let the winemaker of Yada liquor production equipment tell you!

First, the cooking of auxiliary materials.

In solid-state brewing, rice husk, sorghum husk, corncob and other auxiliary materials are usually added in order to increase the air permeability of grain during distillation and prevent gas production from sticking to grain, and rice is one of the commonly used ones.

First, put the rice husk into a textile bag, soak it in water for 10 minute, then add it into Yada liquor brewing equipment, steam it for 30 minutes, and then take it out. Rice husk steamed in summer should be used up on the same day, because the temperature is high and it is easy to get moldy after a long time.

Second, grain soaking/wetting.

1, soaking grain.

Choose hot water above 70℃ to soak the grain. After the grain is poured in, scrape the surface until the water level exceeds the grain level by about 25cm, and cover it for heat preservation. General grain soaking 10- 13 hours or so.

According to the situation of brewing equipment in Yada, many brewers choose cold water to soak grain for convenience, which is not conducive to the water absorption and expansion of grain. You must pay attention!

2. Moisturize the grain.

For the crushed solid state, the winemaker of Yada Liquor Production Equipment suggested that the students first crush it into small particles and then steam it. If there is no crushing after crushing, you can soak the grain in the above method. If there is a lot of crushing, you should use the following methods to wet the grain.

Pile the crushed grain into a pile, dig a hollow hole in the middle, add 40% cold water, stir evenly (depending on the dry humidity of the grain, it depends on the hand feeling, no water drops), then mix in 20% rice husk and steam the grain.

Third, steam food.

When steaming grain with Yada liquor brewing equipment, fire must be used. In order to ensure that the grain can be steamed quickly, it can not be poured at one time, but scattered in the same place, to ensure that the grain is fully steamed and bloomed, to avoid air pressure and to shorten the steaming time. Solid-state fermented granules must be steamed until more than 90% bloom.

Step four, koji-dropping, culture and fermentation in the pool.

Shovel out the steamed grain, add the fresh distiller's grains steamed last time in proportion, stir evenly, spread and cool to 33 degrees (depending on the season, the temperature of fermented grains should be 30-33 degrees after stirring evenly), and then add Yada high-yield distiller's yeast in proportion of 0.5%.

Spread the evenly stirred fermented grains on the ground according to the thickness of 15-30 cm (thick in winter and thin in summer) for saccharification for 24 hours, and then put them into a fermentor. When saccharifying, the temperature should not exceed 36 degrees with a thermometer. When the temperature exceeds 36 degrees, it is recommended to stir and cool down.

Put into a fermentation tank or a fermentation pool, and sealing with a plastic film. Check the temperature from the second day to the third day of fermentation, and if it exceeds 36 degrees, turn over the cylinder or turn over the cylinder (from one cylinder to another). The indoor temperature is 20-38 degrees, and wine can be brewed in 7 days.

The traditional solid-state fermentation process of distiller's grains should pay attention to these six points when steaming grain/wine with liquor production equipment.

5. Check whether the fermentation is successful, and check whether the grain is fermented well before brewing.

(1) Use your eyes to see if starch is converted into wine. The grain is an empty shell with little starch.

Rub your hands without sticking them, and you will succeed if you feel the water.

3 taste with your mouth: sweet, not fermented well. Hot and sour is success.

Six, steaming wine with sub-big liquor production equipment.

After the fermentation is completed, you can steam the wine with Yada brewing equipment. Steaming wine is the same as steaming grain. Pay attention to the temperature control when steaming wine. After the fire produces wine, it will be distilled in medium fire, and then the fire will rear-end it.