Alco-hol yeast active dry yeast sourdough starter for Chinese wine white distilled spirit production 500g Specifications:Ingredients: Saccharomyces cerevisiae, Saccharomyces cerevisiae, RhizopusUsage: suitable for brewing spirit distilled Daqu, bran yeast (small siu shu), spirit Xiaoqu and uncooked white liquid alcohol ingredients. Expiration date: 24 months. Store in a cool, dry, ventilated place. Heat and humidity can easily cause the brewing yeast to fail. Instructions:How to use cooked food (based on 1000 kg grain)1. Solid sta-te fermentation: Bran yeast (small roast) white spirit: first dissolve 2.5-3 kg of brewing yeast into 30 kg of warm water at 32-35 °C, soak for 10 minutes, then cool the temperature to 28-30 °C, and then sprinkle it evenly on the unfermented food 20-25 °C, Then mix them well, then put the mixture into a sealed cemented pit for 4-5 days of fermentation. Chinese traditional spirit white still: first dissolve 2 - 2.5 kg of brewing yeast in 30 kg of warm water at 32-35 °C, soak for 10 minutes, then cool the temperature to 28-30 °C, and then sprinkle evenly on 15-20 °C sake kasu, then mix well, Then put the mixture into a sealed cemented pit for 10-15 days of fermentation. Xiaoqu Liquor: the whole grains are soaked-initial steaming--steaming again-steaming the grain-after the temperature is cooled to 24-28°C, it needs to lay for 8-12 hours, the temperature is 24-30°C, the fermentation cycle is 5-7 days. The dosage is 0.3-0.5%, the usage is the same as above.2. Liquid fermentation: Soak the boiled grains in water. When the temperature reaches 28°C, directly add 2.5kg of yeast brewing in the cooked grain, then stir it 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 its temperature to naturally cool down to about 32 ° C (proper stirring during this period to prevent precipitation), then directly add 400 grams of yeast and mix well, then ferment the mixture for 7-12 days. Stir the mixture twice a day for the first 3 days. The temperature should be controlled between 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 below 26 °C, isolation 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 degree of crushing of the raw materials, the amount of yeast and the fermentation temperature. When the crushing degree of raw materials is ok and the amount of yeast is large, the fermentation period should be short, otherwise the fermentation period should be longer.