Traditional Chinese Low alcohol liquor: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Low alcohol liquor: Fermentation Process, Recipe & Home Production Guide (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 11165 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
low alcohol liquorThere are two main technical difficulties in using the solid-state method to produce low-alcohol liquor. One is: when the alcohol content is high, turbidity occurs; the second is: when the alcohol content is low, the taste is bland, that is, it has a watery taste, making it difficult to maintain the inherent style of the original wine. The main measures to solve these difficulties are to produce a good base wine and solve the turbidity phenomenon.Measures to produce good base wine 1. Build an effective artificial old cellar: The old cellar is a key equipment for the production of strong-flavor wine, which directly affects the quality of the wine. As long as the cellar mud does not degrade, the longer the cellar age, the better the quality of the wine. The essence of strong-flavor liquor is: "thousand-year-old cellar" and "ten thousand-year-old fragrant residue". Only when the cellar is good can the wine be good. Maintaining the mud pit is a key link. The pit walls should be sprinkled with yellow water frequently to keep them warm and moist to prevent aging. Beneficial microorganisms should be added to the pit mud regularly, such as adding artificially cultured "caproic acid bacteria". Mud cellars are the key to brewing strong-flavor liquor. Wuliangye and Luzhou Laojiao wines are famous both at home and abroad. Their characteristic is that they both have good old cellars that are hundreds of years old.2. Daqu quality is good: Moutai uses high-temperature koji with a maximum temperature of 60- …
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Lei Cheng
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