[How to make wheat wine]_how to do_how to do
Home-made wine generally uses fruit as the raw material, that is, wine, etc., while wheat wine requires more troublesome procedures, so home-made wine is not easy.
In the method of making wheat wine, there are many steps that are relatively complicated and may not be achieved without sufficient experience.
The production of wheat wine requires stirring koji, fermentation and other processes. Each process is more complicated, and everyone can learn more about it.
Winemaking process: the raw materials are soaked, the steamed rice grains are re-steamed, and the koji fermentation is distilled.
Matters needing attention: Selection of materials: Firstly choose grains with no impurities, no mildew, no crushing, no pollution, and full grains. Soak the grains for 12 hours to allow them to fully absorb moisture. This can reduce our steaming time and steam.Grain: Then use a steamer or a steamer’s pot to steam the grain. Open the lid and sprinkle cold water halfway to allow the grain to absorb moisture again and cook it more fully. The steamed wheat grain is about 3 hours.
Cooking requirements, wheat must be steamed, boiled and cracked, the purpose is to make the koji more fully saccharified and improve the quality of the wine.
The process of making wheat wine: 1. Mixture: 1.
Prepare cold boiled water before stirring the koji, in case the grain is too dry to rehydrate.
After steaming, spread the grain with a rake. The fan is cool (25-30 degrees, because koji is a kind of bacteria, suitable for survival at 20 to 30 °, so the temperature can not be too high). Second, add koji, while turningSpread the wine and try to make everything even.
Grain (dry food) 3-4 grams of new craft koji.
Distillery adding notes: 1.
Must be even 2.
The amount must be standard, not a small amount 3.
High temperature is added according to the minimum addition amount, low temperature is added according to the highest addition amount) 3. Packaging: Ceramic series, glass series, stainless steel series are recommended for the container.Sealing and semi-sealing: Here, semi-sealing refers to, (when the weather is hot in summer, the semi-sealing is used for 1-6 days, for fear that the temperature in the wine bar will be too high, which will affect the fermentation of the koji).
Fully sealed means (when the weather is cold in winter, I am afraid that the temperature in the wine bar is too low, which affects the vitality of the surface).
Fifth, normal fermentation can be completed in 8-10 days when the temperature is between 20 degrees and 30 degrees.
Judgment of completion of fermentation: 1.
Time and temperature judgment method: The temperature is controlled at 20-30 degrees, generally about 8 to 10 days, and the temperature is controlled at 30-35 degrees for 7 days. It can be distilled, and it is best to let it stand for two more days.
Exhaust judging method: If the liquid method is used for fermentation, no more bubbling will indicate the end of fermentation.
Hearing judgment method: When the fermentation is strong (ears near the ear), you can hear the sound of fermentation bubbles, the squeak of small bubbles, and the fermentation time is changed. The business gradually weakens until no sound is heard, indicating the end of fermentation.
Feeling observation judgment method: the particles are empty and there is water squeeze out, no sweet taste, with acid, you can distill.
Six, put it directly in the brewing equipment to steam wine (recommended to use Tang Sanjing brewing equipment) for 3-5 days to use.