Raw material brewing is an emerging process technology, and its advantages are obvious and have great development prospects. Raw material brewing technology is based on the traditional brewing process, coupled with modern brewing technology, in fact, the principle is the same as traditional brewing. Only by objectively and correctly understanding and treating raw materials for winemaking can it be developed normally and healthily.

First, the operation method

1. Disinfect the container.

10.5 ‰ potassium permanganate aqueous solution directly soaked in the container;

2 Apply a lime solution (1:3) to the container, place it for 24-48 hours, then rinse off with water;

3 water disinfection.

2, brewing process: the grain is crushed more than 40 mesh (rice does not need to be crushed), according to 100 kg of grain directly heated water (23-36 ° C) 250-300 kg, add 0.8 kg of koji, stir well.

3. Fermentation cycle: The length of the fermentation period depends on the temperature. At room temperature 19-25 ° C, the fermentation period is 12-16 days, and at room temperature 25-36 ° C, the fermentation period is 10-12 days.

4. Sealing: After mixing the raw materials, koji and water, seal. The first 6 days of semi-sealed fermentation, the plastic film is used to seal the cylinder mouth.

5. Stirring management: After the fermentation into the tank, stir once a day for the first 5 days, and stir once every 2-3 days after 5 days. The stirring must be bottomed, leaving no dead ends, that is, the bottom layer, especially the sediment, from bottom to top. The starch is fully stirred up, and the mixture can be stirred for the first 3 days, and can be stirred 1-2 times for the next one day. Wait until the wine is clear from the rice soup, then turn into brown or beer to distill.

Second, matters needing attention

1. Temperature requirements when adding koji:

1 Summer water temperature is 25-30 °C, winter 30-36 °C. The thermometer must be used to measure the temperature of the water in the tank. It cannot be estimated by hand feeling. In case the temperature is too high, the wine will be burnt to death, causing sour wine or reducing the amount of alcohol.

2 Fermentation temperature: good fermentation temperature 25-35 ° C, less than 20 ° C poor fermentation, need to be warmed. It can be warmed by a heating device such as a honeycomb coal stove (using a gas to be taken out of the room by a pipe) or an electric furnace.

2. Water requirements: use spring water or tap water without alkaline. The water is colorless, transparent, less suspended or precipitated, refreshing and palatable, slightly sweet.

3, Shantou to the end: In order to improve the quality of the wine, the wine head (100 kg of food to the head of the wine 1 kg) and the tail of the wine left, and the next steamed wine mixed distillation.

4, anaerobic fermentation: especially in the middle and late, it is necessary to strictly seal the tank, anaerobic fermentation, otherwise the gas will cause acid production and reduce the rate of wine.

5. Mixed fermentation of grain:

1 corn 40%, sorghum 25%, wheat 35%;

2 rice 60%, sorghum 15%, corn 25%, the wine quality will be better.