1, paste stubble: put the soaked millet into the pot, cook the rice in warm fire, cook the rice until it blossoms and becomes sticky paste. The boiled rice will be spread out to dissipate the heat, to be cooled to 38 degrees Celsius when added to the quartz mixed into the tank fermentation, plus the role of the quartz to play the role of yeast, can be naturally fermented, but also to make the product has a natural flavor of the quartz.
2, Fen vinegar: the fermented mash mixed with grain chaff poured into the urn natural fermentation, into the seven days of starch saccharification and alcohol fermentation stage, fermentation with the ear listening to the urn, according to the ringing sound to determine the fermentation.
3, copying the cylinder: into the cylinder fermentation with hand copied grains, copying the purpose of the cylinder is to increase the temperature, expand the vinegar grains of acetic acid in the propagation of vinegar grains, vinegar grains are conducive to air circulation, the fermentation process takes two months.
4, dial cylinder: the temperature of the vinegar grains down to the natural temperature of the dial cylinder, from one cylinder into another cylinder, to ensure that the fermentation temperature so that the fermentation is complete.
5, storage of grains: to ensure the taste of millet vinegar, the fermented vinegar grains are put into the tank for storage, after the grains are put into the tank, a layer of millet bran is sprinkled on the upper part, and then it is covered with oil cloth, and finally it is sealed with mud, and the grains need to be stored for three months.
6, dripping vinegar: the most stored vinegar grains into the dripping vinegar cylinder, dripping vinegar cylinder bottom has small holes, the holes put into the skid, the vinegar liquid along the skid flows into the basin, the vinegar liquid in the basin is repeatedly poured into the dripping vinegar cylinder until the vinegar crude liquid is clear, the process takes one hour.