First, raw materials
1. corn endosperm residue after embryo removal in corn or refined oil refinery.
2. Purify liqueur koji.
Second, the key points of operation:
1, corn milling. Select fresh corn with full grain, no mildew and no moth, select it, dry it in the sun, and grind it into corn powder.
2. Cage steaming. Weigh and mix corn flour with clear water at a ratio of 4: L, spray clear water on the flour, stir evenly, then put it in a steamer layer covered with gauze, steam it over high fire, keep it for about 5 minutes after steaming, remove the cage cover, take the corn flour out of the cage, smash and agglomerate in time, spray a little more clear water than the first time, continue to put it in the cage, and steam it over high fire; After steaming again, keep it for about 30 minutes. When corn flour is loose, not mushy and ripe, it is spread and cooled.
3. Fermentation in the tank. The air-cooled cooked corn flour and purified sweet distiller's yeast are mixed according to the ratio of 160: 1, fully stirred, put into a ceramic vat, seal the jar mouth, put it in a dry and hot place, keep the temperature for 25-35 hours, and take it out at the right time. After the fermentation, you can take out a little wine mash and taste it. If it is sour, it means that the fermentation is almost over, and the temperature should be lowered as soon as possible to stop the fermentation; If it is bitter and spicy, the fermentation has passed and you can't drink it any more. Therefore, moderate fermentation is very important and should be mastered by experience according to the controllable conditions of fermentation.
4. Bags and filters. Put the fermented wine mash into a clean cloth bag for pressure filtration, let the filtrate stand for about two days, and then siphon the supernatant to get the raw corn sweet wine. 5. High temperature sterilization. Put the raw corn liqueur into a sterilized container, heat it to 80℃ in a water bath, keep the temperature for about 20 minutes, sterilize it, then stand for layering, siphon the supernatant, put it into a sterilized wine bottle, seal it, label it, and store it in a cool place, which is the finished product, which can be directly drunk or sold on the market.