There are many kinds of two pot heads, including Niulan Mountain, Red Star, old Beijing, and Wulan Mountain! But do you know the origin of the name of the second pot head? Does the second pot mean to steam twice? Of course not, the origin of the name of the second pot head is directly related to the brewing equipment at that time.
It just so happens that I am brewing, brewing solid fermented sorghum pulp wine, the original winemaking method and modern winemaking technology are more understanding, and then I will introduce the origin of the name of the second pot for you.
Tenjo brewing equipment
In the past, the equipment used for brewing was slightly different from the equipment used in the current one, although the principle was the same, but it was too simple, and the previous brewing used a heavenly pot. That is, there are two pots, the lower one is the lees pot, which is used for distilling sake brews, and the upper pot is used for cooling, so that the water vapor will become liquid when it condenses.
However, because the heavenly pot is on the upper side of the still, and the water in the heavenly pot is not as convenient and developed as it is now circulating, so the wine temperature at that time is very high, and the fusel aldehyde in the wine vapor will be brought to the wine together, so the first pot of wine can not be drunk, only the second pot can be drunk, so the wine at that time is called the second pot head.
Now the distiller and condenser of liquor are separated, and the water in the condenser can be circulated to control the temperature of the wine. So now just steaming and draining the acid and pinching the head and tail can be done, one pot of wine, no need to wait for the second pot. However, the name of the second pot head due to the special process, the process is also more traditional, so the name is also better, many manufacturers have registered the second pot head, such as ox pen mountain, red star and so on.
The heavenly pot, due to its defective craftsmanship, has been eliminated by modern craftsmanship, but now there are still some people who use the heavenly pot to make wine, and yesterday even saw an article saying how good the heavenly pot is. This is to take advantage of the lack of understanding of the wine people to force themselves to lean on the tradition, and use feelings to make gimmicks. What we recognize is that the traditional craft is good, but it does not mean that the traditional equipment is good. What we have to do is to remove its dross and keep its essence!
Modern winemaking equipment is split
But as a winemaker, thank you for the wisdom and culture left by your ancestors. Everyone must understand one thing, Chinese cultural history of 5000 years, the wisdom of ancient Chinese people is very high, there was no stainless steel craft and no circulation system at that time, so the heavenly pot at that time was the best thing, but now, the heavenly pot has been completely unsuitable, we do not look at the tradition, as long as we look at science to believe in science and chemistry.
A thing abandoned by an era is doomed to have its drawbacks, such as the heavenly pot, which is completely incomparable with the current brewing equipment.
Why in the past, people who drank alcohol had to blanch the wine, it was because of the drawbacks brought about by the heavenly pot, by increasing the temperature of the liquor, the harmful substances in the wine were volatilized as much as possible, so now no one has been scalding for a long time, because it is not needed. We pursue traditional craftsmanship, not backward equipment!
Summary: The liquor culture has been polluted, and we winemakers and drinkers should be rational. Drinking is drinking, not the story and awards of a winery! I am the conscience brother of the Northeast winemaker, welcome to follow me!