The key to making fermented grains is not to let them breed miscellaneous bacteria. Once the mixed bacteria grow, it will turn sour, and many bacteria will turn sour. Moreover, temperature and time are very important. If the temperature is too high and the time is too long, the produced alcohol will continue to be oxidized into acid, and then become carbon dioxide and water. Still have to follow the rules.

Production of fermented grains

Raw material formula: 5000 grams of top-grade glutinous rice and 50 grams of distiller's yeast. Production method: 1. Wash 5000 grams of glutinous rice with clear water, soak it for 1 hour, and then pour it into a cooking basket (a bamboo device used to wash rice in the south, which looks like a dustpan in the north) to drain. 2. Spread gauze in the steamer, pour the drained glutinous rice on it, steam it with high fire for 1 hour, then pour it into the basin, and when the rice temperature is reduced to 20℃-40℃ with an electric fan (the origin of glutinous rice is different, even the latitude and temperature are different according to the types of distiller's yeast), then pour an appropriate amount of cold boiled water into the basin and stir it evenly by hand. Grind the distiller's yeast into powder, put it in the pot and stir it again. 3. Pour the stirred glutinous rice into the jar, dig a small nest in the middle by hand, and then add a little cold water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover the jar tightly with a wooden cover, wrap it with cotton wool, and put it in the grass nest. It will become mash in 3 days. Product features: this product is juicy, full of particles, sweet and mellow. Make your own mashed potatoes at home! Prerequisite: 1. The premise of making wine is that you want to buy koji. 2. Rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so it is necessary to choose summer or winter (next to the heater) for brewing. Step: 1. Steam glutinous rice into rice (not too hard) and then cool it to a temperature that is not hot (overheating or supercooling of rice will affect the fermentation of koji); 2. Shovel some rice into a container of fermented rice wine (I use a covered ceramic soup basin) and lay it flat; 3. Sprinkle some ground distiller's yeast evenly on that layer of rice. 4. Shovel out some rice and spread it on the koji powder just now, and then spread a layer of rice ... so spread a layer of rice and koji, about 4 layers (depending on how many meters and koji you have); 5. Cover the container tightly and put it at a suitable temperature (if the room temperature is not enough, you can wrap the container with a thick towel to keep it warm); 6. After fermenting for about 36 hours, open the lid of the container (at this time, the wine has overflowed), put in cold boiled water (in order to stop the fermentation), then put it in the refrigerator (stop the fermentation as soon as possible and eat it as soon as possible).