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Alcoholic drinks from Hedong
A 6th-century recipe from the Qimin Yaoshu for a quick summer millet wine from Hedong, brewed in the 6th and 7th months with old coarse qu. Cooked millet goes into the qu liquid before sunrise on two mornings running, and the wine is pressed the day after. It keeps only three to five days.
| Coarse qu, the older the better, scraped and chopped fine1 dou | [qmys-ws][qmys-siku] |
| Sweet water, boiled from morning until noon, when it looks white3 dou | [qmys-ws][qmys-siku] |
| Proso millet (黍米), double-steamed7 dou | 4 dou on the first night and 3 dou on the second[qmys-ws][qmys-siku] |
| Starter | koji/qu/mold-starter (old coarse wheat qu, ben qu) |
Total time across the recorded steps: 24 h
What changes: Sweet water boils from morning to noon until it looks white
Output: cooled boiled water.
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 quick summer millet wine from Hedong, brewed in the 6th and 7th months with old coarse qu. Cooked millet goes into the qu liquid before sunrise on two mornings running, and the wine is pressed the day after. It keeps only three to five days. Made in 5 steps over 24 h. The longest step, add the second millet next dawn and press the day after, takes 24 h (Jia Sixie 2026).
| Main step | 24 hReported[qmys-ws][qmys-siku] | Add the second millet next dawn and press the day after |
|---|
A summer overnight wine. Unlike the slow autumn and spring wines of the same chapter, the millet goes in on two dawns only, the jar stays open, and the wine is pressed on the third day. Every addition is made before sunrise.
The text limits a 6th-month batch to 1 dan of millet, and allows a little more only after the middle of the 7th month. It says the millet must go in before sunrise while it is cool, and that added after sunrise in the heat the brew fails (不成).
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. The text allows an old wine jar, washed and sun-dried and laid on its side, if no good jar is at hand.
