Brewing method of highland barley wine

According to historical records, Princess Wencheng of Tang Dynasty married Tubo from Chang 'an in the 7th century, and introduced the advanced brewing technology from Han Dynasty to Tibet. After 1300 years of historical changes, Tibetan wine culture with highland barley wine as the carrier is famous at home and abroad for its unique charm and has become a wonderful flower in China and even the world.

Brewing method and technology of highland barley wine;

First of all, clean the highland barley, and pay attention to the time when you can't let the highland barley wash in the water.

Too long. Then pour into the pot and add more than two-thirds of highland barley in the water. When the water in the pot has been absorbed by highland barley, the fire can't burn too brightly. When cooking, turn the highland barley up and down with a wooden stick, let all the highland barley in the pot be cooked thoroughly, and pinch the highland barley with your fingers at any time. If it's still not rotten, add some water to continue cooking. When it's 80% ripe, take off the pot and let it cool for 20-30 minutes. At this time, the water in the pot has been absorbed by highland barley. After the highland barley is warm, spread it on the clean cloth that has been laid, and then sprinkle the distiller's yeast evenly on it. When spreading qu, if highland barley is too hot, it will make highland barley wine bitter; If it is too cold, highland barley will not ferment well. After sprinkling the distiller's yeast, put the highland barley wine into the pot and wrap it with warm things such as quilts. Ferment after two nights in summer and three days in winter. If the temperature is right, it usually takes only one night to smell the wine. If you don't smell alcohol after one day, it means that the temperature is not enough during fermentation. You should put boiling water in a bottle and put it on a pot to let the fermented highland barley cool. Only in this way can highland barley wine be sweeter. And then put into a ceramic container to filter the highland barley wine. If you want to use wine immediately, you need to add water, soak it for four hours and then filter it.

If it is not urgent, seal the spout and filter tip, and add water if necessary. The first pot of water should be added to be two inches higher than fermented highland barley, and the second and third pots of water should be added to be as high as fermented highland barley. The wine sealed at the spout is strong, so go to three pots of wine. Through continuous development and accumulation, Huzhu wine has formed a complete brewing process system from stepping on koji, blank making to boiling and distillation, with its own scientific formula and unique system and characteristics. Its technology not only maintains traditional characteristics, but also gradually adopts contemporary new methods. The production conditions are constantly improving, the product quality is improving day by day, the variety of colors is increasing day by day, and the reputation is increasing day by day.