Traditional Chinese Fenjiu: Fermentation Process, Recipe & Home Production Guide (Part 2)
In short: Traditional Chinese Fenjiu — Fermentation Process, Recipe & Home Production Guide (Part 2). 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 4801 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
FenjiuChina's famous Fenjiu is a Daqu wine with sorghum as the main raw material.Fenjiu uses the traditional "steaming and second cleaning", ground vat, solid state, and separated fermentation methods. The raw materials and auxiliary materials used are steamed separately with steam at normal pressure and then used. Generally, after the raw materials are steamed, koji is added and put into a pottery vat for fermentation for 28 days, and then distilled. The steamed fermented grains are added with koji to ferment for 28 days, and then distilled to make full use of the starch in the raw materials, and then the distiller's grains are used as feed. …
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