1. Cook immediately after stubble cleaning. Put the soaked millet into the pot and cook the rice with warm fire until it blooms and becomes sticky. Spread the cooked rice out for heat dissipation, and when the temperature drops to 38 degrees, add distiller's yeast and stir evenly, and put it in a vat for fermentation. The added distiller's yeast plays the role of yeast, which can naturally ferment and make the product have natural distiller's yeast flavor.

2. Fen vinegar: The fermented mash mixed with chaff is poured into an urn for natural fermentation, and enters the stage of starch saccharification and alcohol fermentation for seven days. When fermenting, listen to the jar voice and judge the fermentation situation according to the noise.

3. Cylinder copy: in the early stage of fermentation, the fermented grains were copied by hand. The purpose of cylinder copy is to increase the temperature, expand the spread of acetic acid in vinegar fermented grains, and is beneficial to the air circulation of vinegar fermented grains. The fermentation process takes two months.

4. Move the vat: reduce the temperature of fermented vinegar to the natural temperature and move the vat, and pour it from one vat to another to ensure the fermentation temperature and make the fermentation complete.

5. Storage: In order to ensure the taste of millet vinegar, the fermented vinegar residue is stored in a jar. After the wine grains enter the altar, sprinkle a layer of small rice bran on the top, then cover it with tarpaulin and finally seal it with mud. It takes three months to store.

6. Leaching vinegar: put the stored vinegar residue into the vinegar leaching tank. There is a small hole at the bottom of the vinegar pouring tank, and a valve is placed in the hole. The vinegar flows into the basin along the valve, and the vinegar in the basin is repeatedly poured into the vinegar pouring tank until the crude vinegar is clear. This process takes an hour.

Second, rice vinegar

1. Cook the rice and glutinous rice. You can use no glutinous rice or add a little glutinous rice. You can choose according to your own needs. Cook the selected rice and let it cool.

2. Stir 2 bowls of rice, 2 bowls of boiling water and 3 tablespoons of sugar evenly. Because it should be placed in a dark place, use enamel fresh-keeping cans directly (the containers must be clean and scalded with hot water). The raw materials are sealed and placed in the dark to prevent vinegar from aging under the action of oxygen in the air and ultraviolet rays from the sun, which makes the raw materials deteriorate and taste bad.

3, sealed, room temperature and dark storage for half a year.

4. Take the supernatant after half a year, and the bottom is broken. Add a spoonful of brown sugar to the clear solution, seal it, let it stand for another 3 months, and open the bottle. It tastes sour and it is successful. It is best to drain it before bottling, and the transparent and mellow rice vinegar can be eaten.

5. The liquid taken out is purified and refined. After draining the distiller's grains, let the remaining liquid stand overnight. The next day, you will find a layer of clear liquid on its surface. Take out the clear liquid, add brown sugar and cold boiled water to continue fermentation for three months, and then drain to get mellow vinegar.