1, soaking: soak the glutinous rice in water, the water surface is 20 centimeters above the rice layer. In winter and spring, when the temperature is below 15℃, soak for 12-16 hours; in summer and fall, when the temperature is above 25℃, soak for 8-10 hours. In summer, the water must be changed 1-2 times to prevent the rice grain from souring.
2, steaming rice: the soaked glutinous rice rinsed with water, slightly drained on the steamer rice. To steam on the full steam and then steamed for 10 minutes; to the rice layer sprinkled with the right amount of water, and then steamed for 10 minutes. Until the rice grain expansion shiny, loose and soft, chewing not sticky teeth can be.
3, mixing curve: rice out of the cauldron, with water shower cooling, draining water, spread on the bamboo mat. When the product temperature drops to 25-30 ℃, quickly and evenly mixed into the wine powder.
4, fermentation: the mixing of the quartz after the rice altar, winter, spring altar outside plus the surrounding sacks or grass mats to keep warm, summer, fall indoor ventilation cooling, room temperature to maintain 25-30 ℃. 24 hours after the smell of light wine; 36 hours after the wine seepage, the color of golden, sweet and sour taste, wine aroma, indicating that the fermentation is normal.
5, vinification: in the altar fermentation process, in order to make the saccharification thoroughly, need to continue fermentation for 3-4 days, to promote the generation of more alcohol. Liquor began to become sour, every 50 kilograms of steamed rice to add 200-225 kilograms of water, in order to reduce the alcohol concentration of liquor, acetic acid bacteria in the air to enter the propagation and growth of natural vinification. 6, the finished product: altar after the vinification, summer, autumn, 20-30 days, winter, spring, 40-50 days, the vinegar that is acidic and mature. At this time, the vinegar surface has a thin layer of acetic acid bacteria film, pungent sour flavor. The upper layer of vinegar is bright orange-yellow, the middle and lower layer is milky white and slightly turbid, both of them are mixed well, that is white vinegar, in white vinegar, add five spices seasoning, sugar color and so on, and then filtered by precipitation, that is balsamic vinegar. The old vinegar should be stored for 1-2 years.