Liquor: Traditional Chinese Fermentation Recipe (Part 2)

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In short: Traditional Chinese Baijiu (White Spirits). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 8468 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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white wineLiquor is rich in aroma, mellow and soft, with diverse flavors. China's famous liquor has a long history and is unique in the world.Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally between 50 and 65 degrees. According to the differences in saccharification, fermentation strains and brewing processes, it can be divided into three categories: Daqu wine, Xiaoqu wine and Fu Qu wine. Among them, Fu Qu wine can be divided into two types: solid fermented wine and liquid fermented wine. …

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