1, sorghum soaked in cold water for twenty-four hours, during which time the water is changed every six or seven hours.

2, sorghum on the pot to steam until flowering, the sorghum rice spread to dry.

3, mixing, wait until the sorghum rice down to twenty-five to thirty-five degrees between, mixed with the wine, mixing needs to be based on the different wine, every catty of grain to put how much quartz, how much water, how much sugar are different.

4, stainless steel bucket is to soak the raw material, and then ferment the cooked material with stainless steel bucket although the cost is a little higher, but does not contain lead.

5, fermentation. Put the cooked material mixed with a good song to the bucket, a layer of plastic wrap, and then a layer of plastic sheeting, tied with an elastic band. Static to two to three months.

6, the barrel is mixed with a good liquor sorghum, the inner layer with a fresh wax seal, and then a layer of plastic sheeting.

7, distillation, this must have to buy a distiller, according to the distiller instructions on distillation. The first wine is based on ten pounds of sorghum one or two wine than they pinch the head, the head of the high methanol content of alcohol, as alcohol, to the wine altar, glass bottles and other disinfection. Go to the end is fifty degrees below the wine stored separately, because the end of the wine contains miscellaneous alcohol, this wine to wait until the next time the distillation of alcohol into the grain together with the steam.

8, sorghum fermentation forty-five days, you can distill alcohol, glass jar used to receive alcohol, distilled alcohol to pinch the head and tail, the head of alcohol containing methanol, the tail of the alcohol with miscellaneous alcohol, fifty degrees of alcohol is considered to be the end of the wine.