Yucheng Zeyu Machinery Co., Ltd

Running a brewery can be a daunting task. Not only do you need to monitor a dozen different things at once, but you must also make sure your brewery is stable for the long haul. A brewery is a unique combination of many different things that can affect a brewery, especially brewery flooring. In most industries, flooring and floor coatings are arbitrary, if not purely aesthetic considerations, but brewery floors are not. As with all food and beverage related industries, breweries have a plethora of laws and regulations to deal with in order to successfully stay on the market. Many of these regulations are directly related to the cleanliness of their production facilities. In the past, breweries may have been reserved spaces for craft beer makers and brewers. However, breweries are now a major destination for beer lovers and vacationers to test new products. As the number of visitors increases, so does the responsibility for health and safety issues. Among these issues, flooring is a pri...

What is Kettle Souring? Kettle Souring is a brewing technique that allows brewers to sour unfermented wort very quickly, in most cases between 24 and 72 hours. A "kettle" is a piece of  brewery equipment  called a brewing kettle that is the vessel in which the beer is soured. This is a stainless steel saccharification keg where the souring process takes place and the beer is then left to ferment in the tank. The main difference between kettle souring and traditional souring is that a steel container is used instead of a keg.   Why use Kettle Souring? Souring beer using kettle souring technology offers brewers a number of benefits.   1. Time frame: The ability to quickly sour a beer while maintaining all the other important key flavors is an obvious benefit of kettle souring. 2. No contamination: Souring the wort and then boiling it to kill Lactobacillus acidophilus eliminates the fear of contaminating other batches or infecting any other equipment in the fermentatio...

We are often asked what the difference is between making wine from concentrates and   making wine from grapes . There are some differences, but there are also many similarities.   Concentrate winemaking. If you are just starting out, concentrates offer an easy way to consistently produce fine wines . They come with easy-to-follow instructions that take all the guesswork out of the process and are easy to understand, even for first-time winemakers.   In most cases, they also come with all the additional home winemaking ingredients that need to be pre-measured and ready to use. All the variables are removed so it's hard to make mistakes.   Home winemakers also have access to more varietals with wine concentrates than if they tried to buy or grow their own grapes. We currently offer over 200 different wine juices from all over the world: France, Germany, Spain, Italy, Australia, Chile, Argentina, Canada and California. An incredible selection for making a blend that nev...

Brewing   Portable CIP cart Product Description The Brewery CIP Cart   is designed for cleaning in place and includes a pump and two tanks: a caustic tank for heating and mixing aggressive cleaners and a retort tank for mixing sterilizing liquids. Brewery CIP Cart After the brewing day is over, start cleaning. Our innovative CIP trolley makes cleaning easy so you can do it after hours. Available in a variety of sizes to suit your brewery's needs. Capacity: 50L, 100L, 150L or customized Basic configuration: Acid tank + alkali tank + Pump + piping, valves etc, All on small trolley. Feature Description: The portable CIP cart is more for mini breweries or smaller capacity micro breweries. Mostly with two tanks configuration, acid tank and caustic tank. Caustic tank with electric heater, with over burning protection device. Pump with higher pressure height to make sure the cleaning effect. The whole unit installed on smaller trolley, so the whole cart can be moved easily. With sepa...

The brewing process is both science and art. A Pilot Brewery System   is a blank canvas for brewers to develop and create. And the primary system is reserved for leveraging science to make consistently high-quality beer. Both are required and both have value. In craft beer, you have to push the envelope to continue attracting customers. One way is through new beers. But not every new beer is a winner. So breweries use smaller brewing systems to test new recipes. These pilot brewing systems are one of the ways they are able to bring new products to market and continue to make a splash in their breweries. What is a pilot brewing system? Every brewery has a brewing system. That's why it became a brewery in the first place. Depending on the needs, goals, size and financial resources of the brewery, the size, functionality, etc. of the brewing system may vary. This main system is where they produce the vast majority of beer. Pilot brewing systems are auxiliary systems used in breweries...

Running a brewery can be a daunting task. Not only do you need to monitor a dozen different things at once, but you must also make sure your brewery is stable for the long haul. A brewery is a unique combination of many different things that can affect a brewery, especially brewery flooring. In most industries, flooring and floor coatings are arbitrary, if not purely aesthetic considerations, but brewery floors are not. As with all food and beverage related industries, breweries have a plethora of laws and regulations to deal with in order to successfully stay on the market. Many of these regulations are directly related to the cleanliness of their production facilities. In the past, breweries may have been reserved spaces for craft beer makers and brewers. However, breweries are now a major destination for beer lovers and vacationers to test new products. As the number of visitors increases, so does the responsibility for health and safety issues. Among these issues, flooring is a pri...

  What is malolactic fermentation? In very basic terms, malolactic fermentation (also known as MLF) is a process in which certain types of bacteria degrade the malic acid in wine into lactic acid and carbon dioxide gas. It is a very natural process that can occur spontaneously if the conditions are right - usually after yeast fermentation is complete.   It can last from a few weeks to three or four months, depending on. ✱ the amount of malic acid available in the wine ✱  the conditions under which the fermentation takes place ✱ The power of culture   On average, you can expect MLF to last 3 to 6 weeks if a domesticated culture is added to the wine.   This spontaneous form of fermentation is largely limited to unpasteurized juices, as opposed to sulfite treated or pasteurized juices. The difference is that malolactic acid bacteria are not present in sterilized juice to multiply.   There are thousands of different strains of lactobacillus malicus. Some of the...