2. Wash the wheat grains or barley grains, put them in wooden barrels or crocks, soak them in water, use cooling water in summer and warm water in winter.
3. Soak the wheat for 24 hours, then take it out, put it in the laundry basket, and shower the buds with warm water two or three times a day.
4. The water temperature should not exceed 30℃. After 3-4 days, when the wheat leaves grow two leaves, they will be cut into pieces. The more broken, the better.
5. Wash the broken corn or glutinous rice, soak it in water for 4-6 hours, and take it out and drain it after it absorbs water and swells.
6. Put it in a big rice cooker or steamer, steam it at 100℃ until the broken corn or glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40-50℃.
7. Mix the air-cooled corn chips or glutinous rice into chopped wheat malt or barley malt, ferment for 5-6 hours, then put into a cloth bag and tie the bag mouth tightly.
8. Put the cloth bag on a press or a homemade juicer, and the squeezed juice is maltose.