Ingredients: 20 kg of sorghum. Proper amount of koji.
1. Sorghum is soaked in cold water for 24 hours, and the water is changed every six or seven hours. This water will not be changed in the winery. For health and safety, I make wine at home. I changed the water several times because the tannin and pectin in the grain were removed more thoroughly.
2. Steam the sorghum until it blooms, and dry the sorghum rice.
3. Stir: When the sorghum rice is reduced to 25-35 degrees, add distiller's yeast and stir. Mixing depends on the difference of koji, how much yeast, how much water and how much sugar are put in each catty of grain. It depends on what song you bought, and then add it according to the description of the song.
These stainless steel barrels are used to soak raw materials and then ferment clinker. Although the cost is high, stainless steel barrels will not contain lead.
5. Fermentation. Put the clinker mixed with distiller's yeast into a barrel, cover it with a layer of plastic wrap, then cover it with a layer of plastic cloth and tie it tightly with elastic bands. Be quiet for two or three months.
6. The barrels are all sorghum mixed with distiller's yeast, the inner layer is sealed with fresh wax, and the outer layer is covered with plastic sheets.
7, distillation, this must buy a distiller, distillation according to the instructions of the distiller. As the first wine, I pinch my head according to the ratio of ten kilograms of sorghum to one or two wines. This first wine has a high methanol content, so I use it as alcohol to disinfect jars, glass bottles and so on. Tail wine is stored separately below 50 degrees, because the tail wine contains fusel, and the next time it is distilled, it should be steamed with grain.
8. After 45 days of sorghum fermentation, wine can be distilled. The glass jar below is used to hold wine. Steamed wine should be steamed from beginning to end, and the wine head contains methanol; There is fusel at the end of wine, and wine below 50 degrees is regarded as the end of wine. Separate them and put them in the next distillation.
Remind everyone to buy bulk liquor outside, and never buy wine below 50 degrees.