1. What raw materials can be used to make wine?
Starch and sugar-containing crops can be used to make wine, starch includes rice, corn, sorghum, wheat, glutinous rice and other grains, potatoes such as sweet potatoes, potatoes, cassava, etc., fruits such as apples, grapes, pears, etc.
2. Do I need to clean it when making wine from grain?
Glutinous rice is made of sweet wine, rice wine, etc., which is directly eaten after fermentation and filtration, clarification, and is directly added to the appropriate water and koji after being crushed with Changqinglong koji, and there is no need to soak the grain and koji. To make solid wine, crush the grain, add auxiliary materials, directly cook, spread the grain, mix koji, and ferment in the cellar.
3. What container is better for fermentation?
Common fermentation vessels include clay vats, mobile stainless steel vats, cellar pools, and so on.
Stainless steel barrels are recommended for liquid fermentation;Solid state fermentation is recommended with cellars or stainless steel fermenters.
4. What are the requirements for temperature when making wine with Changqinglong brewing equipment, koji and winemaking technology?
The optimal temperature for fermentation is 25-28 degrees, and in practice, we cannot control the temperature so precisely, but if we can control it at 20-33 degrees, it is ideal.
In winter, when the temperature is too low, you have to find a way to warm up, and in summer, when the temperature is too high, you have to find a way to cool down.
5. What is the normal reaction in the early stage of fermentation?
In the early stage of liquid fermentation, a large number of bubbles are generated, and the sound of popping can be heard, and the temperature rises rapidlyThe temperature rises 2 hours before solid or semi-solid fermentation, and after 2 hours, the temperature begins to rise, reaching the top temperature and then slowly decreasing.
6. How can I tell if the fermentation is complete?
1) Liquid fermentation: When the liquor becomes tea or beer color, there is no bubbles, and the bottom of the fermented grain is not hard, the fermentation is completed.
2) Solid-state fermentation: no pungent taste, wine flavor, sour but not sweet, no starch in hand kneading, and hollow feeling.
7. What should I do if the freshly steamed wine is a little muddy?
There are many reasons why the liquor is turbid, and the easiest way is to use the Changqinglong liquor aging filter to filter it.
In addition, when the temperature of high-grade liquor drops, the higher fatty acids will precipitate due to the decrease in solubility, and turbidity will also occur, which can also be filtered by Changqinglong filter. The filtered liquor is clear and has a soft and mellow taste, and the new liquor can reach the taste of more than one year of storage.
8. Can I drink the freshly brewed liquor?
Freshly brewed liquor can be drunk, but the taste may be spicy and pungent and lack a mellow taste. Generally speaking, freshly brewed baijiu needs to go through a certain aging period to make it softer and richer in taste. During the aging process, the miscellaneous and pungent flavors in the baijiu will gradually evaporate, and some new aromas and tastes will also be produced. Therefore, if you want to taste the freshly brewed liquor, it is recommended to wait for it to age for a period of time before drinking, so that the taste will be better.
It is important to note that the aging period of baijiu requires proper temperature and humidity conditions to proceed smoothly. If the storage environment is too dry or the temperature is too high, it may affect the aging effect of the liquor. Therefore, when storing liquor, it is necessary to pay attention to maintaining proper temperature and humidity conditions.