It takes a long time to ferment liqueur at 40℃, but it can be fermented normally. If the temperature exceeds 50 or 60 degrees, the fermented bacteria will be burned to death. If the temperature is too low, the fermentation time will be prolonged.

Sweet wine is made by mixing colorless spirits, brandy, gin or other distilled liquor with fruits, flowers, plants or pure fruit juice squeezed from these raw materials and other natural materials, and then distilling. Filtering and soaking are the most important methods in the production of sweet wine, and distillation is an essential process.