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Alcoholic drinks from Northern China
A 6th-century recipe from the Qimin Yaoshu for a strong autumn millet wine made with coarse wheat qu. On the 9th day of the 9th month, 9 dou of qu are soaked in 9 dou of water, and 9 dou of cooked proso millet go in that day and again every seven days until the jar is full. The first half of the millet is scalded with boiling water and the second half is steamed twice.
| Coarse qu, scraped clean, chopped fine and sun-dried9 dou | [qmys-ws][qmys-siku] |
| Water, drawn on the 9th of the 9th month before sunrise9 dou | [qmys-ws][qmys-siku] |
| Proso millet (黍米), washed very clean9 dou per addition | The first additions are scalded with boiling water (沃饙); the later ones are steamed twice[qmys-ws][qmys-siku] |
| Straw (藁) | Wrapped round the jar[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (coarse wheat qu, ben qu) |
Total time across the recorded steps: 7 days
What changes: The jar is wrapped in straw to keep the brew at the right warmth
The text says a jar left unwrapped makes sweet wine, and one wrapped in millet stalks (穰) gets too hot. Output: a straw-wrapped jar.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A 6th-century recipe from the Qimin Yaoshu for a strong autumn millet wine made with coarse wheat qu. On the 9th day of the 9th month, 9 dou of qu are soaked in 9 dou of water, and 9 dou of cooked proso millet go in that day and again every seven days until the jar is full. The first half of the millet is scalded with boiling water and the second half is steamed twice. Made in 5 steps over 7 days. The longest step, add 9 dou of millet every seven days until the jar is full, takes 7 days (Jia Sixie 2026).
| Main step | 7 daysReported[qmys-ws][qmys-siku] | Add 9 dou of millet every seven days until the jar is full |
|---|
Unlike the divine-qu wines of chapter 64, this uses coarse qu, and every number is a nine (9 dou water, 9 dou qu, 9 dou millet per addition on the 9th of the 9th month). Additions come a full seven days apart, much slower than the every-day or every-other-day feeds of other recipes.
The jar mouth is covered with two layers of cloth, and the text warns that an unwrapped jar gives sweet wine and one wrapped in millet stalks gets too hot.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66 (笨麴餅酒), compiled by Jia Sixie in the 6th century. Sangluo wine is brewed at mulberry-fall, when the leaves drop; chapter 64 says this season is chosen because the millet must be cooled right through.
