How to make corn wine? How to brew corn wine

1 First of all, you need to soak the corn in water, usually about 24 hours, and then put the corn in the digester for cooking. Different people use different digesters. The digester of Cheng Chuan brand brewing equipment provided by Cheng Chuan Liquor Machinery can directly bag the grain, then cover it and directly heat it with steam, which is very convenient. The purpose of cooking is to steam and explode corn kernels, so that corn kernels can be fully mixed with distiller's yeast, and the yeast in distiller's yeast can play a fermentation role.

After the corn is boiled and exploded, it can be taken out of the digester. If conditions permit, a special cooling pool can be built, and the corn can be directly put into the pool and spread out for cooling. Some small workshops without a cooling pool directly spread the raw materials on the ground for cooling, so it is necessary to pay attention to the limitations of sanitary conditions. If the test is carried out in small batches, the screen can also be used in the cooling process.

3. After cooling, koji can be added for fermentation. The addition amount of specific koji is different, which needs to be added according to the different instructions of various koji. Add a good koji, if it is Daqu, it needs to be mixed with bad yeast, and Xiaoqu generally does not need to be mixed with bad yeast.

4. Add distiller's yeast, blend the distiller's grains, and then box for fermentation. Fermentation time usually takes one month to three months. After fermentation, the finished corn wine was obtained by distillation.