What are the steps for brewing liquor?

1, rolling. The purpose of crushing raw materials is to facilitate cooking and make full use of starch.

2. Ingredients. The purpose of batching is to mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation.

Step 3 cook. Starch is gelatinized mainly by cooking.

4. Cool the slag. After cooking, the raw materials are gradually cooled by slag extraction or drying, and an environment suitable for microbial growth is achieved.

5. Add a ditty. After the last step, koji and yeast can be added, and the dosage of koji depends on its saccharifying power, which is generally 8- 10% of the brewing main material, and the dosage of yeast is generally 4-6% of the total feeding amount (that is, 4-6% of the main material is used to cultivate yeast).

Step 6 enter the cellar. When entering the cellar, the temperature of fermented grains should be 18 ~ 20℃ (not more than 26℃ in summer), and the fermented grains should not be pressed too tightly or too loosely, and it is generally appropriate to pack about 630 ~ 640 kg per cubic meter. Cover the fermented grains with a layer of bran, seal them with pit mud, and add a layer of bran.

7. Steamed wine. We evaporate the effective components in fermented grains, such as alcohol, water, higher alcohols and acids, into steam by steaming equipment, and then cool them to obtain protoplasm liquor.