How to make wine from corn

Corn wine production methods are as follows:

New technology brewing methods, corn belongs to the husk grain, there are three kinds of fermentation methods:

1, raw liquid fermentation: no need to cook the corn, just crushed corn with the quartz direct fermentation can be. Corn crushed, crushed to close to the surface, the right amount of a little bit of small particles, so that in the cooking process will not be sticky.

2, clinker liquid fermentation: cook the corn, add water, add quartz fermentation.

3, clinker solid fermentation: cooked corn, cooled and fermented with quartz.

The following is the production method of solid state fermentation:

1, two pounds of corn cooked, cooled to 30 degrees, plus 7 grams of quartz (the more corn the more quartz, according to the proportion of a catty of corn, 3.5 grams of quartz)

2, the quartz with the corn stirred well, so that each corn should be mixed with the quartz, otherwise it will affect the fermentation of the stirring after the barrel sealing and cover up.

3, stay about 15 days (depending on the temperature of the fermentation, like now winter fermentation time may be a little longer)

4, fermentation is complete, you can use liquor distillation equipment distillation.

5, that is to say, the corn liquor will be made of raw corn liquor into sterilized bottles sealed, labeled, placed in a cool place for storage, that is, the finished product, can be directly consumed or marketed for sale.

Solid state fermentation process

1, summer corn soaking 12-16 hours winter 24 hours (crushed small particles is 6 hours), it is best to warm water soak grain.

2, will soak the corn picked up and cooked to 8 mature or very cooked.

3, the cooked corn dry water cover the pot and simmer for 2-5 hours.

4, the stewed corn on the cage steam when the atmosphere rises 10 minutes sprinkle 80 degrees of boiling water in order to let the corn steam through and have a high water content, until the corn steamed to the blossom (cracking) pick up.

5, will be steamed and steamed corn spread (can be placed on the film or a clean cooler) ready to stir the wine.

The ratio of the wine: one hundred pounds of corn in summer to put the wine for the grain weight of 10% -15%, winter to put the wine for the grain weight of 20% -30% or so (do not spread all of the wine reserved for a 5-10 percent of the wine for the future after the sugar is good to sprinkle the bottom of the tank and the surface of the grain) in the corn cooled to 30 degrees or so can be stirred to stir the wine must be stirred evenly.

6, saccharification

Saccharification is a process of cultivating yeast that requires a certain amount of oxygen and cannot be absolutely sealed (to ensure that the ambient temperature is between 20-30 degrees Celsius)

Depending on the amount of different there are two ways to deal with it

(1) the amount of maize is less than 10 pounds

We will stir the maize with the brewing song and put it on a film inside the foam, and then put the maize on top. Film and then put on the corn, loaded after the film closed, folded a few times, do not seal, it is best to foam box volume is not too large, corn loaded to the box of about 80% of the volume, the excess height can be cut with a razor blade to cover the lid, do not seal the lid can be reversed to cover, because saccharification needs oxygen, you can also use the following method:

Or above the seal, such as the internal film closed mouth Sealed, foam box lid cover tightly, around the bottom of the foam box, use chopsticks to tie a few holes not more than one side of a good, to penetrate into the film inside, so that the bottom of the formation of air convection, this is better than the above method, more conducive to saccharification.

(2) If the number of corn is relatively large

The corn piled up to the ground covered film, high summer temperatures can be piled up to 10CM thick grain covered film, the bottom with bamboo mats or clean cement. Film corners with some bricks pressed, the best winter piles can reach more than 20CM thickness.

Stacked 48 hours after loading tank

7, take a clean tank, the bottom of the tank to sprinkle some of the wine will be in the middle of the box of corn first out into the bottom of the tank, loaded with the surface of the remaining wine sprinkled with the remaining wine to take the film to seal the mouth of the tank It is best to use elastic string to tie.

8, if the winter temperature is lower than 10 degrees, appropriate insulation, the tank outside the package of a broken quilt or something.

9, summer sealed more than 15 days, more than 20 days in the fall, more than 25 days in winter halfway try not to open the grain in the tank along the want to show obvious sinking, pinch to the particles are empty, there is a burst of water, no sweetness, can be distilled

10, distillation

Solid-state fermentation distillation is the need for distillation of the water, will be the bottom of the pot to put the water, 20 pounds of less than 1:1 put in the grain, such as 20 pounds. 1:1 into, for example, 20 pounds of corn into the water 20 pounds of corn placed in the compartment, must be well thought out, if there is a large gap, then the distillation of alcohol, if the gap is large will lead to water vapor rushing some of the gaps in the direct bubble up, can not be achieved comprehensive distillation, if you are not afraid of trouble, it is best to boil the water in the bottom of the pot, and then the first to pave a layer of loose into the good, and so there is a gas out of the time and immediately again! Lay a layer, and lay some more in the place of gas (two times can be), in order to achieve not from one or two holes of gas distillation is not a comprehensive situation, to achieve the overall uniform distillation. This way out of the wine is more.

11, take wine and wine degree measurement:

Wine in the first out of the degree of 70 and then gradually decline until no wine degree, the head of the wine should not be healthy and cause the head of the substance is recommended to start the first two minutes of the first out of the wine as the head of the wine. Go to the head of the wine has been received out of the wine line began to become broken line (drip-like) when, change the container to receive the face of the end of the wine and the fire to the fire until out of the wine without degrees when to stop, the head of the wine and the end of the wine can be put into the next distillation and poured into the fermentation of the spirits of the spirit of alcohol together with the distillation. You can also pick up the degree of alcohol you want according to the following method.

Measurement of the degree of alcohol:

The degree of alcohol table with a thermometer together with the determination, specifically with the degree of alcohol table in the container of wine measurement (do not measure the wine on the out of the wine) alcohol table floated for the number of degrees of data (preferably equipped with a measuring cylinder), but is not a degree of alcohol, more than 20 degrees of every three degrees minus one degree, such as 23 degrees minus one degree, 26 minus 2 degrees, 29 degrees minus three degrees,

If the temperature of 26 degrees, measure the degree of wine. The temperature of 26 degrees, measured 41 degrees of alcohol, the actual degree of alcohol is only 39 degrees. If the temperature of 21 degrees measured 40 degrees then subtract 0.3 degrees.

Rice wine, also known as Baogu wine, is also called shochu in some parts of Guizhou. Corn wine comes in both high and low degrees, ranging from 25 to 70 degrees, and has a mellow, sweet flavor.

On the map of Chinese wine culture, corn wine is mainly concentrated in the southwest and northeast sections. Because the staple food in these places is corn, corn wine has long been the main wine brand in the southwest and northeast.