Chapter 119 (2/2)

Do you know how to make koji? No koji, you brew a p wine!

It's a well-known thing to make wine with koji. Because there are a lot of microorganisms and various enzymes secreted by starter, such as amylase, glucoamylase and protease. These enzymes have the function of biocatalysis, which can transform starch and protein into sugars and amino acids. Sugar can be broken down into ethanol under the action of yeast.

Therefore, it is an indisputable fact that the key to wine making lies in how to make koji.

With good koji, you can make any wine you like. As long as you control the temperature and humidity, even if you can't make maowuliu, at least you can't make a jar of sour and smelly unknown liquid.

There are many kinds of cereals for wine making, but there are not many cereals for wine starter. Anyway, according to Shi Xiong, the main raw materials for making koji are wheat and rice.

The former is called wheat koji, while the latter is called rice koji.

Of course, if it is divided according to the type, the koji can be divided into wheat koji, which is mainly used for brewing yellow rice wine; Daqu is mainly used to brew distilled liquor; Xiaoqu - mainly used for brewing yellow rice wine and Xiaoqu wine; Red koji is mainly used for brewing red wine; There is also a new type of music, bran music, which is only used in modern times and can replace Daqu and Xiaoqu.

But no matter how to classify, distiller's yeast is an essential core additive for liquor making.

When he was making wine with his grandfather and father in his hometown, Shi Xiong was always making Daqu at home with his elders. Because at home at that time most of the brewing is sweet potato wine or potato wine, so most of the koji used is Daqu.

This kind of wine brewed from sweet potato or potato doesn't taste so good without distillation. However, once the liquor is distilled, the taste of the liquor is very strong. People who can't drink enough can resist it at a sip.

Therefore, this kind of highly distilled wine made from sweet potato or potato has a very loud nickname in Shixiong's hometown - stuffy donkey!

The meaning is very simple, this kind of 70 degree high distilled liquor, even if it is a strong donkey to drink, it has to be stifled there!

The koji made at home is made of wheat. Although reluctant to make wine with wheat, it is not a big problem to make koji.

After all, when making wine, the amount of koji added is relatively small. Generally speaking, the amount of koji added to make wine with 100 Jin sweet potato is only seven Liang, which can be borne by the family.

But every time I make koji at home, I will do more. Because these koji not only can be used to make wine at home, but also can be sold to take out, which can add some extra money to the family.

However, it is not so easy to make distiller's yeast. It is no exaggeration to say that the process of making distiller's yeast is more complicated than wine making, and the control of temperature and humidity is also much higher than wine making.

That is to say, people who have not made Jiuqu in person can't make Jiuqu just by the things they see in books or videos.

In the process of making this thing, as long as there is a little place that is not in place, I'm afraid the thing will become another thing.

But this kind of work is not so difficult for the stone bear. After he went to high school, every year when he made wine and koji at home, he would do it with his elders whenever he had time, so he was familiar with the work of making koji.

”Now there is no shortage of wheat in the tribe. If there is anything missing, it is a curved room with good thermal insulation performance. Well, it seems that we need to make some simple thermometers and some boxes for stepping on the curved room...”