1, do "Jiufan" first. Use grain to cook steamed rice. Because of the uneven heating of ordinary rice cookers, we can use microwave ovens to steam rice. Then mix the music. Air-dry the rice to about 30 degrees, mix it with distiller's yeast, put it in a wooden tray or other open crock, and cover it with cotton cloth or gauze (to avoid pollution and water accumulation). The starter mainly adopts main yellow rice wine starter or local Xiaoqu, and angel starter can also be used.

2. The next step is fermentation. One day or so after koji mixing (it was cold for two days), rice wine had reached the peak of saccharification, so I poured it into the fermentor. I used a local clay pot, which couldn't be more earthy. The lid is covered in a porcelain bowl with gauze, but it is very cheap, a few dollars each (7.5 liters), with 15 liters and 25 liters.

3. According to 1 kg of rice, add 2 kg of mineral water (tap water or boiled water can be used, but the quality is almost the same), then cover the "bowl cover" and enter the main fermentation process. Leave it for about 3 weeks before distillation. Distillation adopts liquid distillation, and fermentation materials are filtered and squeezed.

4. Distill raw materials in a special micro-distiller. The heating equipment is an induction cooker. When distilling, first boil with strong fire, and then switch to medium fire. Soon the wine will be continuously steamed out.

5. After the last distillation, measure the alcohol content and quantity, calculate the suggested alcohol content and alcohol content, conduct secondary distillation, pinch the head and remove the tail, and the middle wine is the finished wine. After the wine is completely cooled naturally, measure the alcohol content and store it in glass bottles or other containers, indicating the raw materials, production date and alcohol content.

Matters needing attention in brewing:

1, water requirement: use spring water or tap water without alkali. The water quality is colorless and transparent, with little suspended matter or precipitation, refreshing and palatable, and slightly sweet.

2. Temperature requirements for koji adding: ① The water temperature in the cylinder is 25-30℃ in summer and 30-36℃ in winter. The water temperature in the cylinder must be measured with a thermometer, and it cannot be estimated by hand, in case the temperature is too high to burn the koji, causing sour wine or reducing alcohol consumption. ② Fermentation temperature: the optimum fermentation temperature is 25-35℃; If it is lower than 20℃, fermentation is not good, so heating is needed. It can be heated by heating equipment such as honeycomb coal stove (gas is taken out of the room by pipeline) or electric furnace.

3. Anaerobic fermentation: Especially in the middle and late stage, the cylinder should be strictly sealed and anaerobic fermentation should be carried out, otherwise the gas leakage will cause acid production and reduce the wine yield.

4. In order to improve the quality of the wine, leave the wine head (100 kg grain with wine head 1 kg) and the wine tail, and then mix and distill it in the next steaming. .

5. Mixed grain fermentation: ① 40% corn, 25% sorghum and 35% wheat; ② Rice 60%, sorghum 15%, corn 25%, the wine quality will be better.

6. Fermentation process. Early stage of fermentation: the liquid surface is covered with bubbles, and then the small bubbles increase like soap bubbles, the raw materials move up and down, and the wine becomes turbid. Fermentation decline period: bubbles on the floating surface of raw materials are reduced, and a few raw materials are still moving. After fermentation: the liquid level of raw materials sinks to the bottom of the tank, and the feed liquid is in a static state, from turbid to clear. Distillation can be carried out after fermentation is completed.