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Alcoholic drinks from Qinzhou
A 6th-century recipe from the Qimin Yaoshu for a coarse wheat qu from Qinzhou and the spring wine brewed with it. Roasted wheat is milled coarsely, trodden into large square cakes and left on beds of mugwort in a sealed room for three weeks. The qu is soaked in river water collected at the end of the first month, and double-steamed millet is fed to it seven times, every other day. Made in 7 steps over 31 days – 39 days. The longest step, incubate on mugwort in a sealed room, takes 21–26 days (Jia Sixie). Moulds forming a five-coloured coat does most of the fermenting.
| Main step | 21–26 daysReported[qmys-ws][qmys-siku] | Incubate on mugwort in a sealed room |
|---|
| Wheat, free of insects · Roasted slowly until fragrant and yellow, not scorched, then milled coarsely[qmys-ws][qmys-siku] | |
| Mugwort (艾) · Cut a few days ahead, weeded and wilted in the sun[qmys-ws][qmys-siku] | |
| 1 dou | Spring-wine qu[qmys-ws][qmys-siku] |
| 7 dou | Millet (黍), double-steamed[qmys-ws][qmys-siku] |
| 4 dou | River water · Drawn on the last day of the first month; salty well water will not do[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (coarse wheat qu, ben qu) |
Total time across the recorded steps: 31 days – 39 days
What changes: Wheat is roasted slowly until fragrant and yellow, then milled coarsely
Made in the seventh month. The wheat is roasted in a large cauldron over a slow fire, stirred without a pause by a long-handled ladle tied to a stake, until it smells good and turns yellow. It is milled coarsely, because finely milled qu makes the wine hard to press. Output: coarse roasted wheat meal.
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
This qu is a coarse ben qu made from roasted wheat alone, trodden into large square cakes and grown on mugwort, unlike the divine qu of chapter 64, which mixes steamed, roasted and raw wheat in small hand-made cakes. It is weaker, so one dou ferments only 7 dou of grain, and the wine is fed seven times instead of three or four.
The text says to wash the grain very clean and to keep any salty smell off the brewer's hands, or the wine will spoil and not last the summer.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 66, 笨麴餅酒 (coarse qu cakes and wine), compiled by Jia Sixie in the 6th century. The text says it is best if the second addition is made before the Cold Food festival in spring. The book also says that all its method wines (法酒) use spring-wine qu.
