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                                      發布于:2024-01-29 20:45:18  來源:http://www.invinergy.com


                                      1. Temperature requirements for adding yeast: ① The water temperature in the tank is 25-30 ℃ in summer and 30-36 ℃ in winter. Measure the water temperature inside the cylinder with a thermometer, and do not estimate it based on hand feeling, in order to prevent the temperature from being too high and causing the yeast to burn to death, causing sour wine or reducing the alcohol output Fermentation temperature: The fermentation temperature is 25-35 ℃. If it is below 20 ℃, the fermentation is not good and needs to be heated. Heating equipment such as a honeycomb coal furnace (using pipes to connect gas outdoors) or an electric furnace can be used for heating.


                                      2. Water requirements: Use non alkaline spring water or tap water. The water quality is colorless, transparent, with very little suspended solids or sediment, refreshing and palatable, and slightly sweet.



                                      3. To improve the quality of the wine, leave the wine head (1 kilogram of grain mixed with the wine head) and the wine tail, and mix and distill the next time the wine is steamed.


                                      4. Anaerobic fermentation: Especially in the middle and late stages, strict sealing of the tank and anaerobic fermentation should be carried out, otherwise gas leakage can cause acid production in the wine and reduce the yield.


                                      5. Grain mixed fermentation: ① 40% corn, 25% sorghum, 35% wheat; ② 60% rice, 15% sorghum, and 25% corn will improve the quality of the wine.


                                      6. Fermentation process. In the early stage of fermentation: the liquid surface is filled with bubbles, and later small bubbles are as big as soap bubbles. The raw materials move up and down, causing the wine to become turbid when stirred. Fermentation decline period: The bubbles on the floating surface of the raw materials decrease, and a few raw materials are still moving. Fermentation completed: The liquid surface of the raw material sinks into the bottom of the tank, and the material liquid is in a static state, changing from turbid to clear. Distillation can be carried out once the fermentation is completed.