Everyone knows that sorghum is delicious. How is it brewed?

As we all know, sorghum liquor is very mellow and delicious, but the production project is very complicated. First of all, raw materials should be crushed. The purpose of crushing is to facilitate cooking and make full use of starch. At the same time, ingredients are added to mix all the new materials, distiller's grains, auxiliary materials and water, which also lays the foundation for saccharification and fermentation. Whether the ingredients are suitable or not depends on the starch concentration in the pond, and the degree of looseness also has a great relationship.

Controlling moisture by cooking and gelatinizing starch is beneficial to the action of amylase and can kill miscellaneous bacteria at the same time. Cooking temperature is related to the degree of crushing. Under normal circumstances, steam the material for about 20~30 minutes until it is cooked but not sticky, and there is no core inside. Then check the amount of steamed raw materials and let them cool quickly. In this way, microorganisms can grow normally. In order to facilitate the normal enzymatic reaction, some water can be added appropriately to control the water content at 58~62%.

Skim off impurities, and don't press too tightly or too loosely when entering the church. Might as well put them away. After loading, cover them with a layer of bran, then seal the pit mud, and finally add a layer of bran. Then acupuncture is carried out, and alcohol, water and various components are evaporated into steam through acupuncture. After cooling, sorghum liquor is obtained, and at the same time, all impurities in it should be removed to achieve the best effect.

The Importance of Grain In the process of brewing, we should know that grain is very important, and grain as raw material can make the taste of wine more mellow. Under the characteristics of different regions, spices and styles, many wines have different flavors. However, sorghum liquor is definitely Bai Yueguang in everyone's mind, and the sorghum used must be red cherry sorghum. If you don't use this sorghum, the taste will not be pure enough.