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Alcoholic drinks from China
A 6th-century recipe from the Qimin Yaoshu for an autumn qu and the wine brewed with it. Yi qu is made like spring-wine qu, from roasted wheat on mugwort, but in the 9th month. Yi wine is brewed in the 8th or 9th month with water boiled three or four times and cooled, and otherwise follows the spring wine.
| Wheat and mugwort (艾) | Prepared and laid out exactly as for spring-wine qu[qmys-ws][qmys-siku] |
| Yi qu1 dou to 7 dou of grain | Its strength is the same as spring-wine qu, which ferments 7 dou of grain per dou[qmys-ws][qmys-siku] |
| Water, boiled three or four times and cooled | [qmys-ws][qmys-siku] |
| Millet (黍) | The text says amounts and timing follow spring wine roughly, which uses millet[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (yi qu, a wheat qu) |
Total time across the recorded steps: 21 days
What changes: Roasted wheat dough is trodden into square cakes in the 9th month
The wheat and mugwort are handled exactly as for spring-wine qu. The text says the 7th month is best for any qu, but it is a busy month, so the 9th month is fine for this one. Output: square qu cakes.
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 an autumn qu and the wine brewed with it. Yi qu is made like spring-wine qu, from roasted wheat on mugwort, but in the 9th month. Yi wine is brewed in the 8th or 9th month with water boiled three or four times and cooled, and otherwise follows the spring wine. Made in 4 steps over 21 days. The longest step, grow the cakes on mugwort in a sealed room, takes 21 days (Jia Sixie 2026).
| Main step | 21 daysReported[qmys-ws][qmys-siku] | Grow the cakes on mugwort in a sealed room |
|---|
Yi qu is spring-wine qu made two months later, and yi wine is spring wine brewed in autumn with boiled water. The text warns that yi qu does not suit spring wine, though spring-wine qu makes even better yi wine.
The text says yi qu used for spring wine tends to spoil it (喜動).
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. It quotes the Han writer Cui Shi that qu can be made on the 6th day of the 6th month and the 7th day of the 7th month, and notes that many people make it on the 7th of the 7th.
