Traditional brewing method: what is the distiller's grains burning method for liquor?

The method of traditional brewing technology:

1, preparing rice husk:

The main function of rice husk is to let crushed grains such as corn breathe freely and prevent them from sticking during distillation. Fresh rice husk is the waste of rice processing plant, so rice husk is easy to obtain. Soak the rice husk in water for 10 minute before use (just put the rice husk in a woven bag and press it directly into the water for soaking). Pour the soaked rice husk into a steamer, steam until it bubbles for 30 minutes, and then take it out. Rice husk steamed in summer should be used on the same day, because the temperature is high and it is easy to get moldy after a long time.

2. Preparation of fermentation raw materials:

? The raw material for clinker brewing can be whole grain or powder. Raw materials should be soaked in water before steaming. The method is as follows: if it is soaked in cold water, rice or broken rice is 6- 12 hours, sorghum and corn are 24 hours, and wheat and rice are 12 hours. If you soak in hot water of 50-70 degrees, the soaking time is relatively short (you can use hot water released from the cooler instead of boiling water). 2 hours for rice, 6 hours for sorghum and corn. Wheat and rice for 4 hours. After soaking, take it out and pour it into a hip flask for steaming. Crushed wheat, rice, sorghum, corn, etc. You don't have to soak it, but you need to crush it. The powder doesn't need to be too crushed, and you can granulate it. Soak the fermentation raw materials, take them out, and put 20% rice husk (20% of the raw materials). Or wet the raw materials crushed by the above method, mix with 20% rice husk and steam.

Third, the moisturizing method:

Pile the crushed grain into a pile, dig a groove in the middle and put 50%-70&; Slowly soak in cold water for 1-2 hours, then mix in 20% rice husk, and then steam the granules. After taking out the pot, put it on the stall and cool it to below 30 degrees, then mix it with distiller's yeast. The method is as follows: use 10 kg of water, then put koji to activate for 30 minutes, and then sprinkle it on grain. ) after being evenly stirred, it can be directly put into a fermentation tank for fermentation. Our company's koji can be fermented without a box, and of course the brewer is willing to make a box.

Fourth, check whether the fermentation is successful, and check whether the grain is fermented well before brewing.

(1) Use your eyes to see if starch is converted into wine. The grain is an empty shell with little starch.

Rub your hands without sticking them, and you will succeed if you feel the water.

3 taste with your mouth: sweet, not fermented well. Hot and sour is success.

Five, with bad combustion method:

At present, the best way to make wine from clinker is to blend with distiller's grains. Distiller's grains burning is to mix steamed distiller's grains with steamed distiller's grains to continue fermentation (fresh distiller's grains should be used instead of overnight). In winter, every 100 kg of new raw materials is mixed with 200 kg of old distiller's grains, and in summer, every 100 kg of new raw materials is mixed with 300 kg of old distiller's grains, with the same koji amount. However, it is best to add two more distillers' yeast according to 100 kg of new raw materials, that is, the dosage is 0.8%. Distiller's grains burning method can greatly improve the taste of liquor and increase the yield of liquor. It is not easy to burn the jar, and the starch, sugar content and ethanol concentration of the new raw materials are diluted with old grain in the later stage to make the fermentation more complete. In order to brew good wine, distiller's grains must be blended.