1. Sorghum is soaked in cold water for 24 hours. In the meantime, change the water every six or seven hours. The sorghum is steamed in the pot until it blooms, and the sorghum rice is spread out to dry.

2. Stirring: When the sorghum rice drops to 25-35 degrees, add distiller's yeast and stir. Mixing depends on the difference of koji, how much yeast, how much water and how much sugar are put in each catty of grain. It depends on what song you bought, and then add it according to the description of the song.

3. Fermentation. Put the clinker mixed with distiller's yeast into a stainless steel barrel, cover it with a layer of plastic wrap, then cover it with a layer of plastic cloth and tie it tightly with elastic bands. Be quiet for two or three months.

4. The barrels are all sorghum mixed with distiller's yeast, the inner layer is sealed with fresh-keeping wax, and the outer layer is covered with plastic sheets.

5, distillation, this must buy a distiller, distillation according to the instructions of the distiller. After 45 days of sorghum fermentation, white wine can be distilled, and the steamed white wine should be pinched from beginning to end, and the head of the wine contains methanol; There is fusel at the end of wine, and wine below 50 degrees is regarded as the end of wine.