First, the operation method
1, container disinfection. 10.5 ‰ Potassium permanganate solution directly immersed in the container; 2 Tuosheng lime 砣 aqueous solution (1:3) smear container, place 24-48 hours after the rinse with water; 3 water disinfection.
2, raw material brewing. Crush the grain above 40 mesh (rice does not need to be crushed), add 100-kilo kilograms of grain directly to warm water (25-36°C) 250-300 kilograms, add distiller's yeast 0.7 kilograms, stir well.
3, the length of the fermentation period depends on the temperature level, room temperature 19-25 °C, the fermentation period of 12-16 days, room temperature 25-36 °C, the fermentation period of 10-12 days.
4. Stir the raw materials, distiller's yeast and water, cover and seal or seal the cylinder mouth with plastic film.
5. After the tank is fermented, stir it once a day for the first 5 days, and stir it every 2-3 days after 5 days. Stir the bottom thoroughly without leaving corners, that is, from bottom to top, the bottom layer, especially the precipitated starch, is sufficient. Stir it in, just before and after stirring 8 times. Wait until the liquor is clear from rice soup, and finally it becomes brown or beer to distill.
Second, the matters needing attention
1. Temperature requirement when adding distiller's music: 1 water temperature in the cylinder is 25-30°C in summer and 30-36°C in winter. The temperature of the water in the cylinder must be measured with a thermometer, and it cannot be estimated by hand, in case the temperature is too high, the wine song will be burnt to death, causing sour wine or reducing the amount of alcohol. 2 fermentation temperature: the best fermentation temperature 25-35 °C, less than 20 °C bad fermentation, need to warm. The furnace may be heated by a briquette furnace (using a pipe to take the gas out of the house) or an electric furnace or other heating device.
2, water requirements: use without basic spring water or tap water. The water quality is colorless, transparent, very little suspended or precipitated, refreshing, and slightly sweet.
3. In order to improve the quality of the wine, the head of the wine (100 kg of food and 1 kg of wine) and the tail of the wine are left.
4, anaerobic fermentation: especially in the middle and late, to strictly seal the cylinder, anaerobic fermentation, or after the leak caused by alcohol production and reduce the rate of alcohol.
5. Mixed grain fermentation: 1 corn 40%, sorghum 25%, wheat 35%; 2 rice 60%, sorghum 15%, corn 25%, wine quality will be better.
6, the fermentation process. In the early stage of fermentation, the liquid surface is filled with air bubbles. Afterwards, small air bubbles increase like soap bubbles, and the raw materials move up and down, turning the wine liquid into turbidity. During the recession of fermentation: bubbles on the surface of the raw material floating float are reduced, and a few raw materials are still turbulent. Fermentation is completed: the liquid surface material sinks into the bottom of the cylinder, the material liquid is in a static state, and is cleared by turbidity. Distilled after entering the fermentation period.

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