How to Make Corn Wine Mix

Corn is a relatively common crop in both the south and the north, and it is also used as a raw material for winemaking in many places. Corn wine, also known as Baogu wine, is also called shaojiu in some parts of Guizhou. Corn wine has both high and low degrees of alcohol, ranging from 25 to 70 degrees.

Method of making corn wine I

1 Using corn as raw material for clinker fermentation winemaking, you need to soak the corn with water first, usually for about 24 hours, and then put the corn into the steamer to cook.

Each person uses a different cooker, Chuan Cheng wine machinery Chuan Cheng brand brewing equipment comes with the cooker can be directly into the grain bag, and then cover the lid directly using steam heating can be, very convenient.

The purpose of steaming is to steam the corn kernels to burst open, so as to facilitate the corn kernels to fully mix with the wine, so that the wine yeast in the wine to play the role of fermentation.

2The corn can be removed from the cooker after it has been steamed and popped.

If you have the conditions, you can build a special cooling pool, and put the corn directly into the pool to spread out for cooling, but there are also some small workshops that do not have cooling pools to spread the raw materials directly on the ground to cool, so you need to pay attention to the limitations of hygiene.

If the small batch test, you can also use a screen for the cooling process.

3After the cooling is completed, you can add the wine to fermentation.

The exact amount of the brewer's yeast to be added varies, depending on the instructions for each type of brewer's yeast.

When you add the wine, you will need to mix the lees if it is a big song, but usually you don't need to mix the lees if it is a small song.

4After the addition of the wine, you can pack the wine into boxes for fermentation.

The fermentation time usually takes from one month to three months.

After the fermentation is completed, the finished product can be distilled.

The above is the basic brewing process for clinker, but compared to clinker fermentation, the new raw material brewing technology is much simpler.

After the corn is crushed, it can be mixed with wine and water according to the proportion, and then left to ferment.

During the fermentation process, you need to pay strict attention to heat preservation and sealing, and pay attention to stirring.

After the fermentation is completed, distillation can be carried out to obtain the finished wine.

The production method of corn wine two

One, crushing: after drying the corn in the sun or kangang drying, water mill or crusher into fine powder, sieve to remove the dregs.

Second, mixing: the sifted corn cob powder spread on the mat, add warm water and mixing, the amount of water in every 50 kilograms of raw materials with 90-100 kilograms of water, stirring after the hand material has a sense of moisture, but not agglomerated.

Three, steaming material: the stirred material into the bottle.

But before bottling to light the empty bottle to steam, to be five minutes after the rise of the vapor stream, the material into the bottle steam.

Operation should be on a layer of gas, add material a Ni, in order to add material to the mouth of the bottle, to be steamed to the collection of sweat and loose bubbles.

Generally 4 hours to steam.

Four, saccharification: to be material steamed, out of the bottle after drying to the material temperature down to about 35 ℃ when the next song.

Each 100 kilograms of raw material, with 1.75 kilograms of song.

Stirred evenly into the tank or barrel, the material temperature to 30 ℃ for