How to make wine by ancient methods?

There are fewer and fewer masters who brew white wine or rice wine with ancient brewing technology. At present, many brewing enterprises or wineries have given up the ancient brewing technology-this very traditional brewing method, adopting brand-new raw material brewing technology and modern brewing equipment, and both the output and the taste have far exceeded the ancient brewing technology.

Although ancient winemaking is about to withdraw from the historical stage, many well-known small-scale winemakers have not given up this primitive winemaking method, and besides the insistence of winemakers, the taste and delicacy of wine are the real reasons for their foothold in the market. Next, we will reveal the specific process of ancient brewing technology for everyone.

First, make koji.

Use tender corn syrup, wild chrysanthemum, wheat bran, old corn flour, Daqu liquor and yellow distiller's grains (glutinous rice distiller's grains). Young corn needs to be peeled by hand. When making sake koji every year, it is very hard to peel a few hundred kilograms. Young corn is beaten and left for a day, and then naturally fermented, which smells sour, which is the key to koji making. In the first year, the wild chrysanthemum was harvested, and in the second year, when making koji, the wild chrysanthemum was boiled in water and cooled for later use.

Secondly, the fermentation of Daqu liquor.

At this time, distiller's yeast was fermented with wheat straw. The hot wheat straw was spread on a thick layer on the ground, and then distiller's yeast bricks were placed on the wheat straw. A layer of hot wheat straw was placed between each row of distiller's yeast bricks, piled up layer by layer, and covered with a layer of hot wheat straw. Using the temperature of wheat straw, distiller's yeast is fermented, and it will smell very fragrant wine in about 4 days. About 4 days, the taste will be very small.

Thirdly, the fermented wine is mixed with bran.

Take out the fermented wine, put it on the ground and mix it with rice bran. During the mixing process, the wine dough must be spread out and mixed evenly with rice bran. The wine just taken out is very wet and sticky. If rice bran is not mixed, it is difficult for hot air to penetrate into every kind of wine when steaming on the stove, so that alcohol cannot be completely volatilized, which seriously affects the yield of wine. Add rice bran to dry the wine. Rice bran is a necessity.

Fourth, distillation after loading wine.

After the wine is filled, put a grass circle on the wine cellar, which is the poor guy between the wine cellar and the pot. This is made of bamboo, straw and plastic film. Put a pot on the grass circle with cold water in it. The hot wine in the wine cellar meets the bottom of the cold pot and condenses into liquid wine, which flows out. Cold water is being added to the pot. Change the cold water in the pot frequently and keep it below 35 degrees.

It should be noted that the fiercer the fire in the earthen stove, the faster it will come out. Generally, you don't need too much fire, and the middle fire can come out slowly. Firepower is too strong, and it is easy to make the water in the bottom pot churn out. The wine just came out is hot. When you pick up the wine, you should taste it at the same time. Good wine needs no bush. Qu wine brewed by ancient brewing technology perfectly explains such a truth. The ancient brewing technology has provided very favorable help for the development of modern brewing. Even if one day it becomes history and quits the stage of winemaking, its position in the hearts of winemakers will continue to be passed down and stand firm!