How to make corn clinker winemaking

Corn clinker brewing process and operation method

1, process

According to the research and data analysis, the process of raw material brewing is determined as a double fermentation process.

Raw material corn meal - slurry mixing - saccharification and fermentation - distillation - base spirit

This process is easy to operate, the parameters are easy to control, suitable for workshop production.

2. Operation Methods

(1) Cleaning of Apparatus

The apparatus used before and after the fermentation operation should be cleaned with tap water to reduce the contamination of stray bacteria.

(2) Pulping

The water used should be in accordance with the standard of drinking water, and the amount of water added should be determined according to the material-water ratio of 1:3. Then use citric acid or phosphoric acid to adjust the PH value to 4-5, add the experimental requirements of the amount of saccharase and other enzymes, and then access to the activation of Angie's alcoholic yeast.

(3) saccharification and fermentation

Fermentation process material temperature is best controlled at 25-30 degrees Celsius, fermentation should be done before the slow, in the quite, after the slow fall, summer to strengthen the ventilation and cooling; winter to do a good job of insulation.

During fermentation, the container should be closed, stirred every 24 hours, and the alcohol content should be measured every 24 hours after 3 days to 5-6 days, and the alcohol content should be measured with an alcohol hydrometer every 2-3 hours, and the results should be recorded.

The fermentation cycle is generally 6-12 days depending on the fermentation temperature. The fermentation temperature is controlled at a constant 26℃, and the fermentation cycle is about 7 days. When the surface of the fermentation mash has no bubbles, the upper part is light yellow and bright liquid, the aroma of wine is prominent, and the bottom precipitation has a loose feeling when pinched by hand, but the alcoholic strength is no longer increased, or even decreased, then the fermentation mash has been fully matured, i.e., it will be distilled.

(4) distillation

The fire is sharp at both ends and slow in the middle, i.e., the fire is warming up, the fire is slowing down to steam the wine, and the fire is chasing the tail.

When distilling, control the amount of condensate intake, so that the temperature of the outflow of wine below 30 ℃, the first outflow of 4-5 ml of wine samples for the head of the wine, the middle of the distilled spirit of wine degree control in 20% (v/v) or more. The end of the liquor degree of 20% or less is added to the next distillation pot and distilled again.

The distillation process should prevent the occurrence of phenomena such as boiling, paste pot, mainly to control the fermentation maturity, the amount of mash loaded, mastery of the fire, should not be a big fire to distill alcohol.

Currently, the liquid raw material brewing launched by major companies, due to the difficulty in grasping the accuracy of the technology, although the rate of alcohol production has increased. But the wine is easy to cause strange flavor, consumers are difficult to accept. After many experiments to implement the liquid clinker brewing, not only a high rate of wine, and wine flavor is particularly good, loved by consumers, it is hereby recommended this technology to you. The specific process is as follows:

A, blotting grain: material water ratio of 100 pounds of rice with 35 pounds of water blotting soak 30-50 minutes, turning twice, so that its humidity is uniform.

Second, steamed (not boiled, increase viscosity, increase gelatinization) loose for good, can be divided into several steamed. Methods: pot according to the grain 60-70% water, plus support and steaming materials with curtains, sewing a gauze bag with blotting material, (gauze bag should not be too thick, and the walls of the pot with a gap of 5 cm between the good, hot air and hot water is easy to convective), when the water boils, add the material to steam for 20 minutes can be taken out (depending on the amount of material).

Third, drying: steamed materials out of the pot, immediately spread flat to cool, about 30 degrees is appropriate for liquid fermentation drying materials can be used to fan blowing cool, the time should not be too long, to prevent the invasion of bacteria, drying period can be many times by turning.

Fourth, fermentation: clinker fermentation: material drying to about 30 degrees can be fermented. The ratio of grain, water and quartz: 100:250:0.7. It is best to use cool water to pad the tank and stir the material in the same way as the raw material fermentation, and the fermentation is good for about 15 days, and the water layer of the material can be used to bake the wine.

Fifth, baking wine: you can not add pressure pot water, the pot with curtains, curtains cushion up to leave the bottom of the pot to prevent paste pot. When baking wine dry and thin mixture into the gauze to the curtain on the steam. To be 60 degrees when added over the gas cylinder, you can not stir the pot, other operating procedures and raw liquid baked wine the same way.