Ming River Baijiu Recipe
Make Ming River Baijiu Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
For Fermentation
For Distillation
Method
Preparation of Ingredients
- 1
Prepare Sorghum
Rinse the sorghum thoroughly under cold water to remove any impurities. Drain and let it dry completely.
- 2
Mix Water
In a large fermentation vessel, combine the rinsed sorghum with 3000 ml of water. Stir well to ensure the sorghum is fully submerged.
- 3
Add Yeast
Sprinkle the yeast evenly over the surface of the water and sorghum mixture. Stir gently to incorporate.
Fermentation Process
- 4
Add Qu
After 24 hours, add 50 grams of Qu to the mixture. Qu is a fermentation starter that contains mold and yeast.
- 5
Cover and Ferment
Cover the fermentation vessel with a clean cloth and let it sit in a warm, dark place for about 7-10 days. Check daily for bubbles indicating fermentation.
Distillation
- 6
Prepare for Distillation
After fermentation is complete, transfer the mixture to a distillation apparatus. Ensure all equipment is clean and sanitized.
- 7
Distill the Mixture
Heat the mixture slowly to allow the alcohol to evaporate and then condense. Collect the distillate in a clean container.
- 8
Filter with Activated Charcoal
Once distillation is complete, filter the liquid through activated charcoal to remove impurities and improve the flavor.