Traditional Chinese Sweet potato liquor: Fermentation Process, Recipe & Home Production Guide (Part 2)
In short: Traditional Chinese Sweet potato liquor (4172): 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 5665 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sweet potato liquorProcess flow Raw material processing→cutting→adding fillers→cooking→cooling→mixing koji→acidification→adding chaff→distillation→productPreparation method 1. Raw material processing: When using fresh potatoes, the potato pieces must be washed, impurities and soil removed, and then drained and set aside.2. Cutting: Use a grater to cut the potato cubes into shreds with a diameter of about 5 to 10 mm, or use a dicing machine to cut the potato cubes into dices the size of broad beans.3． Add filler: Filler is also called loosening agent. Add chaff or pieces of sweet potato stems and leaves. …
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