500L craft beer equipment for sale china factory WEMAC G061

--- The fermentation can be started in about 30 hours. At this time, the temperature of the mash solution is about 30-32 ° C.
(After that, the product temperature should be checked every 12 hours, and the fermentation is normal or not at any time. When the temperature of the mash solution is higher than 33 ° C, the ice water should be cooled to keep the temperature of the mash solution at 30-32 ° C.) .

After about 7 days, the fermentation broth began to clarify, and then a part of the activated mash was added, and the mixture was stirred evenly to continue the fermentation of the mash. After 2-4 days, the fermentation broth was clarified again, and the fermentation was completed.
--- Then press: reduce the temperature of the fermented wine liquid to 10-12 ° C, use a filter press to press the fermented liquid and filter through the belt.

--- Fried wine afterwards: Put the filtered liquor into the cooking pot, and add caramel color and various medicinal materials, clarify for 24h, take the supernatant and heat to 90 ° C, keep it for 5 minutes to destroy Bacteria, sinking wine feet should be re-pressed, clarified and sterilized. After storage: Pump the liquor into the back fermentation tank or sake storage tank while it is still hot. In order to shorten the age of the wine, the liquor can be quickly cooled to about 5 ° C for storage, and the wine can be stored for more than one month.

Temperature controlled fermentation process
Fine and accurate according to the requirements of different stages of the fermentation process
Scheduling and time.
 Avoid bacterial infection during fermentation
 Active ingredients in raw materials fully decompose small molecule nutrients
 Quality, easily absorbed by human body
 Effectively control the production of higher alcohols
 Preserved fermented ester and raw aroma components