The wine brewed by Xiaozao is commonly called Xiaozao Liquor. It is brewed by villagers in remote mountainous areas for drinking or serving customers. Due to the limitation of scale, production capacity, production equipment and environment, Xiaozao Liquor is generally not circulated as a commodity in the market. , Which circulates at most among a very small number of relatives, friends and friends.
Xiaozao Liquor uses unique traditional handicrafts, brewing a unique style of folk wine from whole grains. Handmade winemaking seems simple, but the traditional crafts have a long history. It is the summary and crystallization of the practical experience of generations of brewers. It is also the crystallization of the cleverness and wisdom of the working people. Mr. Zhang Siman, the technical consultant of Zhenquanliang's winemaking technology, will then share with you the winemaking process of Xiaozao wine.
Soaking grain: It means to fully soak the raw material and grain of wine as required.
There are three most important requirements for soaking grain:
1. The ratio of water to grain, the water should be roughly ten centimeters higher than the grain;
2. Start soaking grain when the water temperature is around 80 degrees Celsius;
3. It takes about 6-7 hours to soak the grain.
Steamed grain: After the grain is soaked, you can start steaming the grain.
The process of steaming grains is divided into three stages:
1. Initial steaming: this process takes about 30 minutes;
2. "Stuffy water" means adding water: the effect of adding water is to cook the grain. Cooked through.
3. Double steaming, that is, steaming again, about an hour.
Fermentation: Once the grain is steamed, add koji for fermentation. The amount of koji added depends on the quantity, and the koji is put in proportion. Two points should be paid attention to in this process of fermentation:
1. Master the quantity of koji.
2. It is necessary to seal the grains with koji added. Cover the top with hot distiller’s lees after sealing,The hot distiller’s grains are covered to increase the temperature and also serve as a seal. Fermentation takes one day and one night, and then the second fermentation is carried out. Many people will ask how long the second fermentation will take? Teacher Zhang Siman, the technical consultant of Zhenquanliang's brewing technology, told everyone that the second fermentation will take about six to seven days.
After seven days of grain fermentation, there are two final steps-steaming wine and producing wine.
Distillers grains: When the wine is finished, the rest of the rice grains are called distillers grains. A part of the distiller's grains that have been produced should be used as the distiller's grains and continue to be used for winemaking; the excess distiller's grains can be used as pig feed, which has high nutritional value.
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