2. Put the malt into a saccharification and heat preservation barrel, add 15 liter of hot water and mix, and the target temperature is 66-68 degrees Celsius. Saccharification for one hour.

3. Filter the maltose juice into the boiling pot, then add 5 liters of hot water to mix the malt paste and wash it twice, and mix it with the previous sugar juice.

4. Boil the sugar juice.

After 5.40 minutes, add some hops and cook for 60 minutes, then add the rest hops and cook for 6 minutes.

6. Cool the sugar juice to 23 degrees Celsius in a quick water bath; Transferring to a fermentation barrel, and adding yeast; Fermentation for 7- 14 days.

7. Bottle, add a little sugar and ferment again. /kloc-After 0/4 days, it will be stored in the refrigerator. Drink it!

Saccharification process

Potatoes, cereals and wild plants are gelatinized into dissolved state after pressure cooking, but they cannot be directly used by yeast to produce alcohol. Therefore, a certain amount of saccharifying agent must be added to the gelatinized mash after cooking before fermentation, so that the dissolved starch can be transformed into sugar that yeast can ferment. This process from starch to sugar is called saccharification. The saccharification process is the action of amylase or acid hydrolysis, which converts starch into fermentable sugar.

There are two kinds of saccharifying agents commonly used in alcohol production: malt and koji. In Europe and America, the former Soviet Union and other countries, malt is widely used as saccharifying agent, while distiller's yeast is widely used in China. In addition, it has become an inevitable trend to use enzyme preparation as saccharifying agent abroad. For example, Japan, Poland, Germany and other countries have gradually popularized the application of enzymatic saccharification. These saccharifying agents contain a series of amylases, but different saccharifying agents contain different enzymes. The saccharification process is a complex biochemical change process, including liquefaction and saccharification, and through a series of changes in intermediate products, the final product is fermentable sugar and some are non-fermentable sugar.

fermentative process

Glucose is hydrolyzed into ethanol (C2H5OH) under the action of alcoholase to form fermentation broth (mass fraction: 10% ~ 18%). Moreover, in the process of wine fermentation, a wide variety of microorganisms and aroma substances will be produced in the cellar, which will gradually penetrate into the mud cellar and become a rich natural aroma source. The longer the pit age, the more microorganisms and aroma substances, and the stronger the wine flavor. The number of microorganisms in new pits is small and unbalanced, and the metabolic direction is uncertain, so the new mud flavor of the brewed wine is very heavy. Because the old pit mud has been used for a long time, beneficial microorganisms are continuously purified and enriched, making the brewed wine better and better. Generally, it takes 20 years of natural aging to produce some wine with better quality. At the same time, the longer the continuous use, the better the sugar powder produced.

Filtration process

In ancient times, when the filtration technology of wine was not mature, wine was turbid, which was called "white wine" or "turbid wine" at that time. Later, wine filters with high filtration accuracy and high efficiency were developed and applied at home and abroad, which effectively promoted the development of wine industry. The use of wine filter makes beer, wine and yellow rice wine clear, transparent and stable, improves the appearance of finished wine, not only embodies the high quality of wine, but also induces consumers' desire to drink.

Sterilization process

Homemade wine is a kind of food brewed from grain and fruit, which is rich in nutrition, including amino acids, protein, vitamins and oligosaccharides beneficial to human body. In the production and processing of wine, there are miscellaneous bacteria in the air and containers, and a large number of yeast and enzyme bacteria will be produced in the fermentation process of wine itself. In order to enhance the aroma of brewed wine and ensure that the wine will not deteriorate for a long time, the key is to do a good job of sterilization.

There are many sterilization methods, such as high temperature sterilization, ultraviolet sterilization, ozone sterilization, membrane filtration sterilization and so on. Domestic yellow rice wine enterprises generally adopt high-temperature sterilization method, which has low cost, simple operation and good sterilization effect. Although other methods can achieve the purpose of sterilization, the cost is high, and some will affect the taste of wine and the unique flavor of yellow rice wine.