Traditional liquor brewing method

Traditional liquor brewing techniques are divided into eight processes: crushing, blending, blending, cooking and gelatinization, cold dispersion, adding koji, adding water for composting, fermenting in the pool and steaming out of the pool.

1. Crushing: In ancient times, sorghum was crushed into four or six petals with a stone mill or (donkey pulling mill) to form plum blossoms, and then it was ground into raw materials that passed the standard sieve with an electric mill.

2. Ingredients: the crushed raw flour and the steamed auxiliary material (rice husk) are manually stirred evenly according to the ratio of 100: 25-30. Use 25% auxiliary materials in summer and 30% auxiliary materials in winter.

3. Moisturizing and stirring: add water to the prepared flour hawthorn according to 40-50% of the original grain, stir evenly at room temperature, and pile it up for about 1 hour, so that the grain can fully absorb water and is beneficial to gelatinization. The amount of water added should be wet but not sticky, and experienced winemakers can feel it by themselves.

4. Cooking and gelatinization: put the flour sugar-coated haws into the retort for cooking and gelatinization, stir the flour sugar-coated haws again before cooking and gelatinization, then put the flour sugar-coated haws into the retort layer by layer with a wooden shovel and pineapple bags, and cook and gelatinize for about 1 hour, so that the flour is cooked but not sticky, and there is no heart inside, which is made by experienced winemakers.

5. Cold scattering: shovel the steamed hawthorn out of the pot with a wooden shovel, and spread it evenly on the clean ground with a wooden shovel for natural cold scattering. Mix several times, with the temperature of 20-22℃ in summer and 16- 18℃ in winter.

6. Add koji and water to pile up: add koji powder to scattered hawthorn according to the proportion of about 25% of raw materials, add about 50% of water, stir it evenly with a wooden shovel at room temperature, squeeze hawthorn with your palm and squeeze out 1-2 drops of water from your fingers, and then pile up. The cumulative time is not less than 65438+.

7. In-tank fermentation: manually put the accumulated fermented grains into the tank with a bamboo basket and cover them with a stone cover for fermentation. Generally, the cylinder is buried underground, the cylinder mouth is flush with the ground, and the cylinder spacing is 10-20 cm. The contents of starch, moisture, acidity and sugar in fermented grains were 9- 12%, 55-57%, 0.8- 1. 1 mol/g and 0.5-0.6 respectively. Be', the fermentation time is generally 2 1 day.

In order to master the change of liquor degree during fermentation, the principle of "slow before rising, moderate standing, slow after falling" should generally be followed. That is to say, the temperature rises gradually after entering the tank. In the middle of fermentation, the temperature should be stable for a period of time, and then in the late stage of fermentation, the fermentation temperature gradually decreases.

Slow rise before: generally, the temperature rises to 25-27℃ after 6-7 days in the tank, and the fermented grains are sweet, indicating that the liquor fermentation is normal.

Moderate temperature: From the 8th day of the tank to 1 1 day, the temperature dropped to 32-34℃ for four consecutive days.

After slow descent: from 12 days to 2 1 day, the temperature drops gradually, and it is appropriate to drop by 0.5℃ every day. When the fermented grains are discharged, the temperature is reduced to 26-28℃, and the fermented grains should have a soft but non-sticky feeling, and the color is purple.

8. Steaming wine: fermented grains that have been fermented for 265,438+0 days need to be transported to retort with bamboo baskets for distillation. Retort should be operated according to the principle of "stability, accuracy, fineness, uniformity, thinness and flatness" and steamed according to the principle of "two small ones and one big one". The wine head, original wine and wine tail are all stored in separate cylinders, and the wine body is generally mature after being stored for more than 6 months.