Small pot of rice wine, fast or slow?

What you want to ask should be the mastery of the temperature of distilled liquor.

First of all, the size of firepower is closely related to the stage of distillation and the raw materials for brewing, and there is no fixed standard!

1. Boil the boiling water.

Pinch one's head with a small fire

3. Take high-alcohol wine in medium fire

Step 4 put low-alcohol wine on the fire

5. Take the tail wine with strong fire

The above is the pyrometallurgical process in which sorghum rice is normally fermented, grain wine is semi-solid fermented and other raw materials are easy to get wine. In the process of liquid fermentation or semi-solid fermentation, you should first add a proper amount of water to boil, and then add distiller's grains to reduce heat, so as to avoid the sediment in distiller's grains sinking into the bottom of the pot and causing the liquor to have a burnt taste!

If it is not easy to use wine as raw materials, such as buckwheat and grain wine, it is necessary to use small fire to pinch the head to get high-degree wine, and use medium fire to get low-degree wine, otherwise it will lead to the problems of difficult tail breaking, low alcohol content and low wine yield. Of course, all the prerequisites are that your wine culture is completely fermented. If the fermentation of wine culture is not complete, it will agglomerate, and it is necessary to drink slowly with a small fire!