We know that the cleaning time of the liquor filter is usually just after the wine has been brewed, and the residue has not yet precipitated. At this time, cleaning the brewing equipment will greatly increase the work efficiency, so what problems should we pay attention to when cleaning the filter?

1. Carry out caustic soda cleaning. Add about 200L of tap water to the saccharification pot, then add 3 percent of caustic soda tablets, and heat at a temperature of 80-90 degrees. It is realized by the transportation of the knife and the beverage pump. When the fermenter is washed with alkali, the beverage pump is first connected to the heat exchanger to the fermenter drain valve.

Then use the beverage pump to circulate the lye in the fermentation tank through the sewage pipe and the exhaust pipe, wash the alkali for 20 minutes, and then use the pump to pump the lye in the fermentation tank into the next fermentation tank through the sewage pipe, and then proceed as above operate.

After the fermenter has been washed with alkali, the lye can be put into the storage tank or diluted and discharged. If the temperature of the lye drops when cleaning other fermenters, it should be recycled to the saccharification pot for reheating and cleaning.

2. After the liquor filter is installed, wash it with tap water, rinse the saccharification pot, filter tank, and sedimentation tank. When flushing the fermentation tank, connect the tap water pipeline to the exhaust valve of the fermentation tank, open the drain valve, and rinse for 10 minutes.

3. Wash with hot water. Add enough tap water to the saccharification pot, heat it, and the temperature is 90-100 degrees. The alkali washing of the saccharification pot, the filter tank and the sedimentation tank is realized by the saccharification mixer, filter tiller and beverage pump. .To flush the dead corners, manual flushing is required. When the fermentation tank is cleaned with hot water, first connect the pipeline between the beverage pump to the heat exchanger to the exhaust valve of the fermentation tank, open the drain valve of the fermentation tank, and rinse for 5 minutes.

4. Rinse with tap water (same as above) before use. Filter

The above is the cleaning method of the brewing equipment. You may think that this is a small and easy task, but if you do not do it carefully, it will also affect the quality and taste of the brewing, so it should attract our attention.