1, steamed rice (wheat, corn, sorghum can be used), and then spread out and cool for about 30 degrees. 2. Adding water is better than squeezing water by hand. 3. Add more songs (1 Jin Jia 1 two to two songs) and mix well. 4. Put them into the retort (if there is no retort, you can use a bigger pot), flatten them, and poke a hole in the middle with chopsticks. 5. Cover it, cover it with a quilt, and it will take 3 to 7 days (you can smell it on the side, and it will be OK if there is a bouquet).

The above fermentation stage is over. It's simple. I do it every year.

Distillation: It's easy to learn chemistry: put the fermented grains into a pot (preferably a smaller pot, which is not easy to be Hu) and cook it on low heat. Put a pot filled with cold water (the kind in the countryside) on the pot and use a poked half tube (bamboo) under the cold water pot. Pay attention to the bottom of the pot, and the tube will be connected to the outside, and then use a jar or something. Surround the cold water pot with a damp cloth, and pay attention to changing the water when it is hot.

The above is distillation, and the following is wine picking.

Divided into wine head, wine tail and wine.

Throwing away the wine head (about 20ml just flowing out) contains more aldehyde, which is not good for your health.

There is no need to say anything about wine. For the end of wine, it depends on how much wine you want to drink. It is determined by measuring the degree of wine. When it is enough, you can stop distillation. What is left after steaming is distiller's grains, which can be fed to pigs or fertilizer or biogas, etc.