How to make corncob wine? How to make corncob wine?

Production method:

1. Scrap: After the corncob is dried with a slight fire kang or the sun, it is ground with water or ground into fine powder, the finer the better, and the dregs are screened out.

2. Add water and stir: spread the corn cob fine powder on the drying table, add warm water and stir evenly, and rub the raw materials with your hands. There is a little moisture on your hands, but it is advisable not to agglomerate.

3. Cooking: After the retort is ventilated for 5 minutes, put the mixed raw materials into the retort, ventilate one layer first and then the next layer to avoid gas accumulation, and steam until the sweat is collected and the foam is loose, about 4 hours.

4. Saccharification: After the raw materials are steamed, they are spread out and dried. When the product temperature drops to about 35℃, fermentation is carried out, and the raw material is 29 1kg. With 8.5 kg bran koji, the mixed grain, red grain and koji medicine are evenly stirred and put into the box. The temperature of the product in the box is 30℃, saccharified for 65,438+08 ~ 20 hours, and then taken out.

5. Fermentation: In order to make the materials ferment well. After taking it out of the box, I added 1.2 kilograms of distiller's grains and distiller's yeast. When the temperature of the product is reduced to 30℃, it is put into a barrel for fermentation, the temperature is raised to 33℃ on the first day, and the temperature is gradually lowered on the second day. On the seventh day, the temperature of the product reached 27~28℃.

6. Distillation: After retort is empty, start retort, and the gas should pass through layer by layer to avoid gas accumulation. Distillation is white wine.