Brewing technology-brewing method and effect of corn wine

Corn is a common crop in the north and south, and it is also used as raw material for wine making in many places. Today, I will share with you three brewing methods of corn wine.

Method of making corn wine 1:

1 Brewing with corn as raw material. It is necessary to soak corn in water for about 24 hours, and then put it in a digester for cooking. Different people use different cookers. Tang Sanjing Brewing Equipment has its own cooker, which can directly pour grain, then cover it and directly heat it with steam, which is very convenient. The purpose of cooking is to steam and explode corn kernels, so that corn kernels can be fully mixed with distiller's yeast, and the yeast in distiller's yeast can play a fermentation role.

After the corn is boiled and exploded, it can be taken out of the digester. If conditions permit, a special cooling pool can be built, and the corn can be directly put into the pool and spread out for cooling. Some small workshops without a cooling pool directly spread the raw materials on the ground for cooling, so it is necessary to pay attention to the limitations of sanitary conditions. If the test is carried out in small batches, the screen can also be used in the cooling process.

After cooling, you can add distiller's yeast for fermentation. The addition amount of specific koji is different, which needs to be added according to the different instructions of various koji. Add a good koji, if it is Daqu, it needs to be mixed with bad yeast, and Xiaoqu generally does not need to be mixed with bad yeast.

4 Add distiller's yeast, blend distiller's grains, and package for fermentation. Fermentation time usually takes one month to three months. After fermentation, the finished wine can be obtained by distillation.

The above is the basic brewing process of clinker. Compared with clinker fermentation, the new technology of raw material brewing is much simpler. After corn is crushed, it can be mixed and stirred with distiller's yeast and water in proportion, and then it can be fermented after standing. In the process of fermentation, we should pay strict attention to heat preservation and sealing, and at the same time pay attention to stirring. After fermentation, the finished wine can be obtained by distillation.

Method 2 for brewing corn wine:

Crushing: after drying the corn in the sun or on a fire resistance, grind it into fine powder with a water mill or a pulverizer, and screen out the dregs.

2. Stirring: spread the sieved corncob powder on the drying table, and add warm water to stir. The water consumption should be controlled at 90-100kg per 50kg of raw materials. After stirring, there will be a moist feeling of holding the material, but it will not agglomerate.

Third, steaming: put the stirred materials into bottles. However, before bottling, it is only necessary to steam the empty bottle, and after the steam flow increases for five minutes, put the materials into the bottle and steam it. When operating, add a layer of air, add a nickel coin, then add the ingredients to the bottle mouth in sequence and steam until sweating. Usually steamed in 4 hours.

4. Saccharification: After the material is steamed, it is spread and dried until the temperature of the material drops to about 35℃. Every 100 kg of raw materials, use 1.75 kg. Stir well, then put it into a cylinder or barrel, the appropriate feeding temperature is 30℃, and boil it for 18-20 hours to form a sweet slurry.

5. Fermentation: In order to ensure the good fermentation of raw materials, a little red distiller's grains and 2 kilograms of koji powder are added after taking out of the tank. When the feed temperature drops to 30℃, it will be fermented again in the fermentor. In the fermentation process, the temperature can reach 33℃ on the first day, and the temperature will gradually decrease on the second day. On the seventh day, the temperature of the material has dropped to 27-28℃, and then it can be extracted and distilled.

6. Distillation: Distillation process: At the beginning, attack with strong fire, keep the fire temperature in the middle, and finally distill with strong fire 15 minutes, so that all materials can be distilled from beginning to end. The alcohol content of the finished product is 40-80 degrees, the highest is 50 degrees, white, fragrant and fermented. ?

Method 3 for making corn wine:

Corn milling

Brewing process

Select fresh corn with full grain, no mildew, no moth, and careful selection. After drying the corn in the sun or on a fire resistance, grind it into fine powder with a water mill or a pulverizer, and screen off the dregs.

Cage steaming

Weigh and mix corn flour with clear water at a ratio of 4: L, spray clear water on the flour, stir evenly, then put it in a steamer layer covered with gauze, steam it over high fire, keep it for about 5 minutes after steaming, remove the cage cover, take the corn flour out of the cage, smash and agglomerate in time, spray a little more clear water than the first time, continue to put it in the cage, and steam it over high fire; After steaming again, keep it for about 30 minutes. When corn flour is loose, not mushy and ripe, it is spread and cooled.

Barrel fermentation

Brewing process

The air-cooled cooked corn flour and purified sweet distiller's yeast are mixed according to the ratio of 160: 1, fully stirred, put into a ceramic vat, seal the jar mouth, put it in a dry and hot place, keep the temperature for 25-35 hours, and take it out at the right time. After the fermentation, you can take out a little wine mash and taste it. If it is sour, it means that the fermentation is almost over, and the temperature should be lowered as soon as possible to stop the fermentation; If it is bitter and spicy, the fermentation has passed and you can't drink it any more. Therefore, moderate fermentation is very important and should be mastered by experience according to the controllable conditions of fermentation.

Bag filtration

Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for about two days, and then siphon the supernatant to get the raw corn sweet wine.

High temperature sterilization

Put the raw corn liqueur into a sterilized container, heat it to 80℃ in a water bath, keep the temperature for about 20 minutes, sterilize it, then stand for layering, siphon the supernatant, put it into a sterilized wine bottle, seal it, label it, and store it in a cool place, which is the finished product, which can be directly drunk or sold on the market.

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