Crushing: selecting fresh corn with full grains, no mildew and no moth-eaten, drying in the sun or drying, grinding it into powder, and sieving the dregs.

Stirring: Stir the screened corn kernels with warm water, add 90- 100 kg of water to every 50 kg of corn kernels, and knead them by hand after mixing well, so as to feel moist, but it is better not to agglomerate.

Steaming: Mix the stirred corn kernels with clear water at a ratio of 4: L, spray clear water on the corn kernels, fully stir them evenly, then put them in a steamer covered with gauze and steam them with high fire. When the air pressure is high, keep the pressure, steam for about 5 minutes, uncover the cage cover, remove the corn grains from the cage, clean up the caking in time, spray a little more water than the first time, continue to steam in the cage with high fire; When the air pressure increases, keep steaming for about 30 minutes. When the corn grains are loose, not mushy and ripe, they are spread out and cooled.

Saccharification: after the corn grains are steamed, they are spread out and dried, and the temperature drops to about 35 degrees Celsius. Every 100 kg of corn kernels, use Qu 1.75 kg. Stir well and put it into a jar or barrel. At this time, the temperature of corn grains should be kept at 30 degrees Celsius, and the sweetness will be produced after saccharification 18-20 hours.

Fermentation: take the cool cooked corn grains and sweet wine koji, mix them according to the ratio of160:1,put them into a ceramic vat, seal the jar mouth, put them in a dry place, and take them out after fermentation for 25-35 hours. At the end of fermentation, you can take out a little and taste it. If it is sour, it means that the fermentation is almost finished, and the temperature should be lowered and the fermentation should be slowed down; If it is bitter and spicy, it indicates that the fermentation has passed. Therefore, it is very important to maintain moderate fermentation, which should be adjusted according to the specific conditions of fermentation. This skill depends entirely on experience. Put the fermented wine mash into a clean cloth bag, filter, let the filtrate stand for about two days, and then siphon the supernatant to get the sweet corn wine.

Distillation: at first, steam with high fire, keep a slow fire in the middle, and then steam with high fire for 15 minutes, so that all the processed materials can be steamed out. The alcohol content of finished wine is generally 40 degrees, and the highest is generally 50 degrees. Northeast corn wine is about 65 degrees to 50 degrees. White in color, fragrant in gas and mellow in taste.