2, steaming. Wash the corn grains or glutinous rice, soaked in water for 4 hours - 6 hours, to absorb water expansion, pick up and drain, placed in a large rice cooker or steamer, 100 ℃ steam to the corn grains or glutinous rice without hard heart, take out of the bamboo mats spread, cooled to 40 ℃ -50 ℃.
3, fermentation. The cooled corn grains or glutinous rice, mixed with chopped wheat malt or barley malt, fermentation for 5 hours -6 hours, and then packed into a cloth bag, firmly tied the bag.
4. Pressing. Put the cloth bag on the press or native juicer, squeeze out the juice, that is, maltose.