Introduction to Small Brewing Machines

Process 6:

In terms of ingredient sequence, it is better to use the method of water first, then grain, and then adding koji. The grain water ratio should be controlled at 1:3, and the amount of compound aroma enhancing high-yield koji used should be 0.6% to 0.7% of the total amount of raw materials. First, pour 40 ℃ water into the tank according to the proportion, then gradually pour the crushed grains into the tank while stirring, and then add the compound aroma enhancing high-yield wine yeast. The temperature should not exceed 40 ℃ when adding the yeast.

Process 7:

The key to brewing lies in fermentation. Once fermentation is done well, the quality and yield of the wine will be improved. The fermentation temperature of raw material brewing should be controlled above 20 ℃ and below 40 ℃. Those above 40 ℃ are prone to acid production and even death of koji seeds, while those below 20 ℃ make it difficult for raw materials to ferment. The optimal fermentation temperature is 25-35 ℃. The secondary distillation of small Baijiu making equipment is also called re distillation. It is a distillation technology that re distills Baijiu with poor quality, such as raw material taste, bad smell and turbid liquor, into small Baijiu making equipment.

Small brewing machine description

4. Medium to low alcohol content or wanting to make our brewed wine taste more mellow and authentic.

5. Other evil and miscellaneous smells, such as bad taste, Baijiu turbidity

For many new winemakers, the taste of Baijiu is not ideal because they are not proficient in the technological process of Baijiu, so they need to go through secondary distillation. What are the specific operating steps of secondary distillation of liquor?

Pour the wine that needs to be re steamed, as well as the top and bottom of the wine, into a distillation pot and add drinking water to dilute and reduce the alcohol content. Tap water, well water, and mineral water can be used to reduce the alcohol content. Once the alcohol content is reduced to 15-20 degrees, it can be ignited for distillation.

Tips from the winemaker of Yada small Baijiu brewing equipment manufacturer:

1. When distilling, the principle of cutting the head and removing the tail should be followed, and the distillation techniques of using high fire to attack the head, small fire to extract the liquor, and high fire to cut the tail should be followed.

Small brewing machine type

Does the sandwich pot equipment give the impression of not sticking the pot, so will the single-layer pot stick the pot? This starts with the principle of cooking.

The fermentation process is to convert starch in grains into sugar, which is then converted into wine; If starch is not completely converted into sugar, it will precipitate at the bottom of the pot (starch is insoluble in water and has a higher specific gravity than water, so it will precipitate in water, so it is called starch). At this point of distillation, the starch will be burnt, that is, the pot will be burnt. Therefore, the burnt pot is caused by incomplete fermentation, not by equipment. As long as we extend the fermentation for a few days before distilling, no pot will get burnt.

Traditional equipment uses a single-layer large iron pot as a steaming pot, and the pot sticking rate for steaming wine is 1%, which is also caused by incomplete fermentation. Most brewers do not understand the principle of sticking the pot, and do not know that sticking the pot is caused by incomplete fermentation. If they knew, they would wait until fermentation is complete before distilling, and they would never stick the pot. Therefore, the sandwich pot can only play the psychological role of not being afraid of the paste pot. In addition, it is completely the same as the traditional equipment, without any progressiveness.