Specifications:
Ingredients: Saccharomyces cerevisiae, Saccharomyces cerevisiae, Rhizopus
Uses: Suitable for brewing Daqu distilled spirit, bran yeast (small siu shu) spirit, Xiaoqu spirit and uncooked ingredients white liquid liquor.
Expiration date: 24 months. Store in a cool, dry, ventilated place. Heat and moisture can easily make the brewing yeast fail in use.
Instructions:
How to use cooked food (based on 1000 kg of grain)
1. Solid state fermentation:
Bran yeast (small roast) white spirit: firstly dissolve 2.5-3 kg of brewing yeast into 30 kg of warm water at 32-35 ° C, soak it for 10 minutes, then cool down the temperature to 28-30 ° C, and then evenly sprinkle it on the 20--25 ° C unfermented food, then mix them well, then put the mixture into the sealed cemented pit for 4-5 days fermentation.
Chinese traditional distiller's white spirit: firstly dissolve 2 --- 2.5 kg of brewing yeast in 30 kg of warm water at 32-35 ° C, soak it for 10 minutes, then cool down the temperature to 28-30 ° C, and then evenly sprinkle it on the 15--20 ° C sake kasu, then mix then well, then put the mixture into the sealed cemented pit for 10-15 days fermentation.
Xiaoqu Liquor: Whole grains are soaked --- initial steaming --- re-steaming-take-out of steamed grain-after cooling the temperature to 24-28 ℃, it needs to pile up for 8-12 hours, the temperature is 24-30 ℃, fermentation cycle is 5--7 days. The dosage is 0.3-0.5%, the use is the same as above.
2. Liquid fermentation:
Soak the cooked grains in water. When the temperature reaches 28 ° C, directly add 2.5 kg of brewing yeast in the cooked grain, then stir them for 10 minutes, and seal and ferment the mixture for 4 days.
How to use uncooked materials (based on 100 kg of flour)
First mix the uncooked material with 300 kg of hot water, then wait for the temperature of it to naturally cool down to about 32 ° C (proper stirring during this period to prevent precipitation), then directly add 400 grams of yeast in it and stir it well, and then ferment the mixture for 7-12 days. Stir the mixture twice a day for the first 3 days. The temperature of it should be controlled within the range of 28-36 ° C. The optimal fermentation temperature is about 32 ° C. The short-term maximum fermentation temperature should not exceed 38 ° C. If the temperature is lower than 26 ° C, insulation measures should be taken.
Packing List:
1 * Yeast (500g)
Notes:
1. For the fermentation of uncooked rice raw materials, grains or broken rice can be used for direct fermentation, but the fermentation period should be extended by 10-16 days.
2. The duration of the fermentation cycle is related to factors such as the variety of raw materials, the crushing degree of the raw materials, the amount of yeast, and the fermentation temperature. When the crushing degree of raw materials is fine and the amount of yeast is large, the fermentation period should be short, otherwise, the fermentation period should be longer.
