What is the traditional folk brewing method in China?

The brewing method of liquor is very simple, and koji is also easy to buy.

1. Wash and steam glutinous rice;

2. The air is about 37 degrees;

3. Mix the koji evenly, and the koji is easy to buy.

4. Then keep the temperature at about 40 degrees for 24 hours.

Family wine brewing method

The main raw material is grapes. Equipment and appliances Pot, ceramic cylinder, latex tube, bamboo screen, bean bag gauze, canned or ceramic cylinder, gauze, etc. The production method selects grapes that have not been sprayed with pesticides for 0/5 ~ 20 days before ripening. Remove raw, green, broken, moldy fruits and other impurities, and put them directly in the cauldron (don't wash them), because there are wild yeasts on the surface of grape skins, which play a role in the fermentation of clear juice. After selecting, wash your hands, rub the grapes in the plate with your hands and squeeze out the grape juice. Put a bamboo sieve on the mouth of the prepared jar or ceramic jar, filter the squeezed grape juice into the jar or jar, and remove the grape stems. Grape skins, meat, etc. Wrap it with gauze on a bamboo screen, squeeze out the residual juice, and put the squeezed juice into an altar or jar. Under normal circumstances, the juice yield of grapes is about 70%. Let the jar and jar filled with grape juice stand for 12 ~ 20 hours, and siphon the supernatant to another container filled with latex tube or nontoxic plastic pipe for fermentation. In order to prevent the juice from overflowing during fermentation, the clear grape juice in fermentation tanks and tanks should not be too full, and it should be 80%-90% of the container capacity. After two days and two nights, the grape juice began to ferment. When it is particularly strong, you can hear rustling and smell the wine. In the process of fermentation, attention should be paid to controlling alcohol content, supplementing sugar in time and controlling product temperature. The method of controlling alcohol content is to ferment wine with wild yeast attached to grape skin per 100 ml grape juice. 1 g sugar can produce an alcohol content of 0.56. If the sugar content of grapes is 15%, then the alcohol content is 15x0.56 = 8.4. If the sugar content is 20%, the wine yield is 20×0.56 = 1 1.2, which means that the grapes with high sugar content have higher wine yield. However, it is impossible to improve the alcohol content by grape sugar, and white sugar must be added. The amount of sugar added can be calculated according to the following formula. For example, to brew wine with an alcohol content of 12 (the sugar content of grapes is 15%), the addition amount of white sugar should be (12-8.4) x 1.8 = 6.48 g. If the sugar content of grapes is 20%, the sugar content is (1 2-1.2) x 1.8 =1.44g (here, the theoretical calculation is1.8. 6.48g and1.44g are both100ml grape juice. If it is 1 kg grape juice (that is, 1000 ml), the amount of sugar added is 64.8 g and 14.4 g respectively. On this basis, it is calculated according to the amount of grape juice. Fill the sugar in time. Generally, it is better to add it at the peak of fermentation. According to the sugar content of grape juice used for wine making and the alcohol content needed for wine production, the addition amount of white sugar is determined. Control the product temperature. The product temperature is the fermentation temperature of grape juice. The optimum temperature is 18℃-22℃. The temperature is too low to ferment easily; Excessive temperature is easy to cause mixed bacteria infection. At this temperature for about 12 days, the sugar in grape juice is basically exhausted, and it needs to be left for 2 ~ 3 days, and then the first separation is carried out by siphon method. Pumping out the supernatant, putting it into a jar and jar cleaned in advance, and sealing and aging. Fill, without leaving gaps, to prevent the pollution of miscellaneous bacteria in the air. You can also spray a little edible alcohol on the wine (because the specific gravity of alcohol is less than that of wine, it floats on the wine surface, which can isolate the air and prevent the pollution of miscellaneous bacteria, and also prevent the wine surface from forming a white film). After 20 days, the second separation is still carried out by siphon method, and it still needs to be aged for 3-5 months after separation. The technological process includes material selection, kneading, juice filtering, standing, supernatant absorption, sugar fermentation at 18℃ ~ 22℃, standing, supernatant absorption and aging, separation and aging, and finished product.