Before brewing yellow wine, you must be half a year in advance to do a good job of the song, generally do the song choose to make in the hot weather of the ambrosia, the use of wheat kernels, leavening, hemp leaves, etc. after filling, fermentation and made of traditional song, the use of the song to brew out of the yellow wine wine aroma, but also more traditional and rustic.

2, soak the rice

Huangjiu brewing time are generally chosen in the year near the waxing month, waxing month due to low temperatures, millet in the water soaking is not easy to deteriorate, while low temperatures to ensure that the slow fermentation of millet Huangjiu, so as to avoid high temperatures, the quality of the wine is prone to become acidic, and then there is no mosquitoes in the waxing month of the weather, you can avoid the deterioration of Huangjiu contaminated with mosquitoes. Millet should be soaked about 24 hours in advance in winter, and can be placed indoors to avoid freezing at low temperatures outdoors, while the millet should be ensured to be submerged by water all the time to prevent the millet from getting crispy away from the water. The dregs will cook out to a thin paste. After the millet is fully soaked, repeated washing a few times can be put up in bamboo baskets to drain, fully soaked to ensure that in the process of cooking yellow wine millet can be cooked through, no entrapment. Millet can be drained in half an hour before cooking wine can be.

3, the preparation of the quartz

This is another major raw material for brewing yellow wine, a brown ring inside the wheat quartz is due to the fermentation of millet, this is the performance of high-quality quartz, there is a smell of wheat corruption, but it is the flavor of this flavor to create the mellow flavor of yellow wine. Before brewing yellow wine, you need to chop up the wheat bulgur, just the right size, so that it can be easily mixed into the boiled millet. It is important to keep salt, water and grease out of the wheat barley barley curd to prevent it from deteriorating during the fermentation process. In the storage process of the wheat quart inevitably have the phenomenon of moisture, in the chopped quart, can be placed in the sun, let the water evaporation, to avoid the phenomenon of raw water caused by the deterioration of yellow wine.

4, cooking wine

Before brewing yellow wine, clean the tiles around the pot to avoid wasting the sticky millet overflowing during the cooking process. First, put two-thirds of the water in the pot to boil waiting for the next such as millet. After the pot of water boils, you can go down as millet, millet and water ratio should be mastered, too much water to cook out of the wine color shallow, wine quality is not good, less water, if the millet is prone to antibiotic, the yellow wine is easy to become acidic. After the millet is put into the pot, it should be stirred constantly, stirring is best to use the handle made of parsnip wood to stir, so that the quality of the wine will be more mellow. Constant stirring helps the millet to heat evenly and avoids scumming at the bottom of the pot.

As the water in the pot continues to evaporate, the millet is becoming more and more viscous, which is to speed up the frequency of stirring, and at the same time to see the color of the millet in the pot changes, in the case of too little water, you can stir the millet to the periphery of the pot to add boiled hot water. This time the water vapor is relatively large, if possible, you can turn on the exhaust fan in the city, or do it outdoors. With the change of time, the pot of millet due to high temperature into a dark brown, so it is almost cooked, in the millet into a dark brown after you can twist the grains of rice, to see if there is no hard core, if not, even if it is cooked, this time to stop burning the fire.

5, mix the song

Cooked millet with a spatula shoveled to the dustpan prepared in advance, the top of the heavier color of the millet, is at the bottom of the pot due to high temperatures caused by the traditional brewing of a yellow wine is an important symbol, so you drink yellow wine found inside the black slag like millet, do not think that it is a fake blend of yellow wine, which is precisely the proof of the purely handmade brewing of yellow wine. This is exactly the proof that it is purely handmade yellow wine. The boiled millet is flattened to facilitate heat dissipation, and can be mixed into the large quartz after it has warmed up, with a little more quartz at the bottom of the tank and a little less quartz at the top, which is conducive to the fermentation of the yellow wine. At the same time, you can also use the old wine lees from previous years to help fermentation. Generally a catty of wheat quartz can ferment about ten pounds of millet.

6, into the tank fermentation

Fermentation is an important part of the brewing of yellow wine, our handmade yellow wine to follow the ancient method, the use of a winter brewing of the traditional winter brewing process, only around the winter solstice every year to start brewing, so that brewing out of the yellow wine due to the low indoor temperature, the fermentation time is long, all of the yellow wine camp is also more rich, the general temperature control in the fermentation room at 10 degrees Celsius, too high a temperature can lead to the fermentation of the yellow wine, the fermentation room temperature can be controlled in the room, the fermentation room temperature can be controlled at 10 degrees Celsius. Generally, the fermentation room temperature is controlled at about 10 degrees Celsius, as too high a temperature can lead to rapid fermentation and souring of the yellow wine. Generally, the winter yellow wine can be pressed after three to six months.

7, pressing

After a long fermentation of yellow wine will be pressed, pressing is mainly to remove the lees in the yellow wine, to get the precipitation of the liquor, if you drink, without filtering is also possible, yellow wine with lees to drink more nutritious, the press is just to facilitate the bottling of the sale. Yellow wine pressing uses the traditional gravity pressing, using wooden instruments through the yellow wine's own gravity slowly through the gauze precipitation of clarified liquor.

8. Bottling

The last step is bottling, which is done by rinsing with cool boiled water and putting the wine into clean bottles for sealing and preservation.