How to brew the desired alcohol content/degree?

I believe that many people know that the liquor we drink on weekdays is aged, and of course the degree varies according to the variety of liquor, but today I will introduce to you how to deal with the degree of liquor making. We must first have a certain understanding of the degree of alcohol in the market, so according to the degree of alcohol, liquor can be divided into:

High liquor: generally no more than 65 degrees.

Decreased liquor: refers to liquor with a degree of about 54 degrees.

Low-alcohol liquor: generally 38 degrees, but also more than 20 degrees.

In order to achieve the desired degree and improve the quality of the liquor, it is better to "pinch the head and remove the tail and leave the middle".

One is: put the head and tail of the liquor together in the still pot for distillation.

The second is: put the head and tail of the liquor together and re-distill them separately.

How to use liquor-making equipment to obtain high-altitude and reduced-alcohol liquor during the liquor-making process, then the head and tail of the liquor must be put together and re-distilled separately to obtain alcohol with a high degree of more than 60 degrees. I tell you that this kind of liquor can be prepared. The liquor base of low-alcohol liquor can also be blended with liquor below 50% to make high-alcohol liquor above 50%. The aroma of the liquor is also very important. 

For every 100 jin of grain, 0.5 jin of liquor head is added, and the head and tail liquor is mixed with the second pot of liquor grains and distilled together to increase the aroma. When the liquor is released, the temperature of the liquor should be 20-30°C, because if the temperature is too high, a large part of the useful components in the liquor will be lost. If the temperature is too low, some harmful substances in the liquor, such as hydrogen sulfide and acetaldehyde, will not be separated. 

Residue in the liquor, the temperature of the liquor can be controlled by circulating water temperature, and the temperature of circulating water is generally controlled below 40°C. In order to meet the needs of different consumers, it is divided into three tanks with high alcohol, medium alcohol and low alcohol, and all of them have passed aging equipment to become aged liquor:

If you want high liquor, you can mix low-alcohol liquor with new fermented grains and re-steam together;

If you want moderate liquor, you can mix high liquor and low liquor in one tank, and all of them must go through aging equipment;

If you want low-alcohol liquor, you can only reduce the alcohol, and then go through aging equipment to remove the watery smell.