Why should barnyard grass be steamed three times to make wine? I picked more than 30 Jin of barnyard grass and dried it directly without steaming. I want to use it to make wine, but I hear it's best to steam it. The production method of that mill wine is as follow:

As the name implies, "ten steaming and nine drying" means steaming for ten times and drying for nine times. You need patience to achieve results! Preparation of barnyard grass for soaking wine;

1. Wash the seeds first and sun them for 1-2 days until the seeds become soft.

2. Then fumigate in a steamer, dry in the sun after steaming, and then steam. When steaming the twisted dough, the water is usually boiled to a low heat, then steamed for 15~30 minutes, and then the twisted dough is taken out and spread out in the sun. This is steamed dry.

Don't air the twist on foggy days or just after it rains and snows. If it is still frosting in the morning, it is not suitable. Twins must do it. If you can't dry it thoroughly in one day, you can dry it again the next day until it is completely dry.

Steam and dry, then dry. This is repeated more than three times, which is called "three steaming and three drying". Finally, the twist must be dried before canning.

Ten steamed and nine dried barnyard grass is ready. In addition, attention should also be paid to the liquor used for soaking wine. Nowadays, alcoholic liquor is rampant. Recently, the media has always reported that about 70% of liquor in the liquor market is blended with alcohol, including edible alcohol+spices+cyclamate+water. Many of them are actually blended with edible alcohol under the banner of pure grain. Do not use plastic barrel wine, the degree should be between 55 and 60 degrees. One is real pure grain wine, Guyang Kangchun grain wine, Tmall, JD.COM.