1 fermentation

Yeast is selected according to the type of flavor produced. After sorghum (corn) is crushed, yeast, glucoamylase and rice husk are added, fully mixed, crushed with a mill and fermented in a cellar for one week.

Two components

Take fermented wine, add sorghum or corn flour, rice husk and appropriate amount of distiller's grains, mix and pile up for about 20 minutes. Stacking time shall be guaranteed.

3 ignition

After the boiler pressure reaches 0.1~ 0.4 MPa, put the accumulated material into a hip flask and add steam for firing. After about 30 ~ 35 minutes, the wine should be discharged from the outlet of the cooling pot.

When the alcohol content of the product at the discharge port is lower than 30%(V/V), the discharge is stopped, the distiller's grains are removed, and the product is fired again.

4 cellar storage

Soju (about 40℃) is sent to wine warehouses according to different flavor types (Luzhou-flavor, Maotai-flavor and Luzhou-flavor) and raw materials (corn wine and sorghum wine), and stored in wine cans for more than one month.

Pay attention to the flavor type, raw materials and reduction time, and don't confuse them.

5 modulation

Pump the original pulp wine stored in the jar for more than one month into the wine mixing jar, add appropriate amount of edible alcohol, ethyl acetate and other spices according to the alcohol content of the finished product, and filter out bubbles and impurities to ensure that the sensory indicators are qualified.