How to make vinegar?

There are four kinds of raw materials and production methods of vinegar (1), in which glutinous rice and rice (japonica rice) are the main raw materials in China, and sorghum and millet are the main raw materials in Jiangnan. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid. (2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation. (3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method. (4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances. Besides glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potatoes, rice bran and wild starch. Because of the different properties of various raw materials, the formula and processing method are also different from the brewing method of glutinous rice vinegar. The following introduces the traditional folk vinegar brewing technology using various miscellaneous grains. 1. Proportion of raw materials: L, sorghum 100 kg, Daqu 63 kg, water consumption before steaming 75 kg, steamed 180 kg, chaff 100 kg and salt 6 kg. 2. Dry sweet potato 100 kg, drum koji 50 kg, yeast liquid 40 kg, acetic acid liquid 50 kg, water consumption before steaming 275 kg, water consumption after steaming 125 kg, coarse bran 50 kg, fine bran 175 kg and salt 13 kg. 3. Wet starch residue 160 kg, fresh distiller's grains 160 kg, wheat bran 100 kg, rice husk 100 kg, yeast 40 kg and salt 12 kg. 4. 50 kg of rice bran, 50 kg of wheat bran, 20 kg of distiller's yeast and 80 kg of acetic acid solution. Second, the alternative brewing of crushing and cooking generally has to go through the process of crushing and cooking. Increasing the microbial contact surface of raw materials is beneficial to the fermentation and gelatinization of raw materials and accelerates saccharification. Third, mixing koji to make vinegar. Stew the steamed raw materials 15-20 minutes and then spread them out. When the temperature is lower than 40℃, add distiller's yeast, yeast and yeast liquid, and stir for 2-3 times to make it uniform. When the temperature drops to 17℃- 18℃, vinegar can be made manually. Lower temperature can promote complete saccharification and alcohol fermentation. Alcohol production is high. It can inhibit miscellaneous bacteria and improve the quality of vinegar. 4. Fermented vinegar in the jar