Method for brewing whisky with sorghum

Abstract

The invention discloses a method for brewing whisky with sorghum. For the second step serving as the key step, the sorghum and wheat are crushed, a layer of molecular sieve is put into a brewing container, the crushed sorghum and wheat are put on the bottom layer molecular sieve, and then a layer of molecular sieve continues to be laid on the sorghum and wheat layer; for the third step, water is added into the container; for the fourth step, the water temperature is raised to 40 DEG C, an air pump is installed in the container, the water penetrates through the sorghum and wheat layer from thebottom layer molecular sieve and finally penetrates through the upper layer molecular sieve; for the fifth step, the temperature continues to be raised to 60 DEG C, the air pump is kept to be switchedon, and the water penetrates through the sorghum and wheat layer from the bottom layer molecular sieve and finally penetrates through the upper layer molecular sieve; for the sixth step, the air pumpis kept to be switched on, and the temperature is raised to 85 DEG C. The finally obtained whisky is stable in quality and easy to control.

Description

technical field [0001] The invention relates to a brewing method, in particular to a method for brewing whiskey from sorghum. Background technique [0002] Whiskey (Whiskey, Whiskey) is a kind of strong distilled liquor made from barley and other grains, aged in oak barrels for many years, and then blended into a strong distilled liquor of about 43 degrees. The British call it "the water of life". According to the place of origin, it can be divided into four categories: Scotch whiskey, Irish whiskey, American whiskey and Canadian whiskey. [0003] Most of the whiskey in the prior art is brewed with barley, and the yield of sorghum in China is relatively high. At the same time, the taste of sorghum wine is mellow, and it is also used in the brewing process of whiskey. However, due to the limitation of the production area, sorghum is involved in the brewing The quality of whiskey is difficult to control. Contents of the invention [0004] Aiming at the deficiencies in the...

AI Technical Summary

Problems solved by technology

[0003] Most of the whiskey in the prior art is brewed with barley, and the yield of sorghum in China is relatively high. At the same time, the taste of sorghum wine is mellow, and it is also used in the brewing process of whiskey. However, due to the limitation of the production area, sorghum is involved in the brewing of whiskey whose quality is difficult to control