Combine new materials, wine, auxiliary materials and water to lay the foundation for saccharification and fermentation. It depends on the size of retort, raw materials, starch, temperature of raw materials in cellar, brewing technology, fermentation time and other specific conditions. Whether the ingredients are correct or not depends on the starch concentration in the pool, the material and porosity of fermented grains with acid, and usually the starch concentration and acidity of 0.6~0.8 14- 16% shall prevail.

Boil it. Gelatinize starch by cooking. It is good for amylase and can kill bacteria. The temperature and time of cooking are determined by the kind of raw materials and the degree of crushing. Steam at normal pressure for 20~30 minutes. Cooking requires cooking, cooked but not sticky, not stuffy in it. After fermentation, the mixture of fermented grains, together with steamed wine, is called "mixed steaming to burn coal", which has long been the priority of steamed wine. When cooking, the temperature of 85~90 degrees should be kept for a period of time. If the steamed wine is separated from the steamed material, it is called "steaming".

Calm down. The cooked raw materials should be quickly cooled by drying poplar residues and molten slag, and the temperature should be reduced to 30~32℃ suitable for microbial growth at 5~ 10℃, and to 25 ~ 28℃ at/kloc-0 ~15℃, and sent to the product temperature in summer.

Mixed fermented grains. The solid-state fermentation of bran wine was carried out by using the bilateral fermentation process of side saccharification and side fermentation. Music and yeast were added to the dregs. The amount of wine consists of saccharification, which is generally 8~ 10% of the main material of wine, and the amount of alcohol is usually 4~6% of the total material (that is, 4~6% of the main material is for women). In order to promote the normal enzyme reaction, water (this plant is called mortar) is added to fermented grains, and the water content of fermented grains is 58% to 62%.

Ferment in the cellar. In summer, the cellar temperature of fermented grains should be 18~20℃ (not exceeding 26℃), and the fermented grains should be neither too tight nor too loose, generally 630~640 kg per cubic meter of fermented grains. After loading, cover it with chaff, seal it with pit mud, and add a layer of bran.

In the process of fermentation, we must master the temperature of the product and analyze the changes of moisture, acidity, alcohol content and starch residue. Fermentation time should be determined according to various factors, ranging from 3 days to 4~5 days. Generally speaking, when the temperature in the cellar rises to 36~37, fermentation can be completed.