The alcohol content of distiller's grains left in brewing rice wine is low, and the sugar is consumed by yeast, so it is impossible to brew liquor. Even if forced distillation, the liquor obtained is very small, which cannot offset the cost of fuel.

Production method:

1, raw materials are crushed, and the purpose of raw materials crushing is to facilitate cooking and make full use of starch;

2. Mix new materials, distiller's grains, auxiliary materials and water to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time.

3. Starch becomes gelatinous by cooking. Usually steam for 20 to 30 minutes at normal pressure. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.

4, cooling, i.e. steaming and cooking the raw materials, and rapidly cooling the raw materials by slag extraction or air drying to reach a temperature suitable for microbial growth;

5. Solid state fermentation of bran koji liquor is a two-way fermentation process of saccharification and fermentation. After slag extraction, distiller's yeast and yeast are added at the same time;

6. Fermentation in cellar, the temperature of fermented grains in cellar should be 18 to 20 degrees;

7, steaming wine, distillation should try to extract alcohol, aromatic substances, sweet substances, etc. And try to pinch your head to your tail to get rid of impurities.