1. Material ratio: rice 10 kg, distiller's yeast 25 g (20 g when the ambient temperature is higher than 28 degrees), water 13- 15 kg.

Second, the production process: rice-soaking-cooking-cooling-stirring to make koji-saccharifying-sealing with water-distilling to obtain wine.

Third, the equipment preparation:

1, fermentation equipment, cylinder.

2. Daqu (purchased by distillation equipment).

3. Distillation equipment.

4, gauze.

Fourth, the process steps:

1. Soak rice for 8- 10 hour. The purpose of soaking rice is to make it absorb enough water. You can soak rice in a fermented pot.

2. Take a large piece of gauze and pour the soaked rice into the gauze and wrap it. Steam the rice in a steamer for 20 minutes. When it reaches 15 minutes, uncover the lid and pour boiling water once. Then take the steamed rice, quickly pass the cold water and put it aside.

3, cool to room temperature, this is particularly important, slowly cool, don't worry.

4. After cooling, melt the distiller's yeast with cold water, and mix it with rice and stir well.

5, loading the cylinder, like making mash, make a "well" in the middle. (The steps before brewing are similar to making mash), put it aside for saccharification, and wrap the outside of the tank with quilts, down jackets and the like to keep warm for better fermentation. The ambient temperature of fermentation is preferably higher than 25 degrees. Saccharification is actually the first step of fermentation. After about three or five days, I saw water flowing out of the "well", indicating that saccharification was completed. If you made mashed potatoes, you can eat them now.

6, add water, do not add tap water, tap water contains chlorine, which is not good for fermentation. Use purified water, and then seal the jar for fermentation.

7. Rice always floats on the water a few days before the cylinder is sealed. Press rice on it once a day, and it will be basically stable in about 5 days, so there is no need to press it again.

8. When the cylinder is sealed for about 15 days, almost all the rice has sunk to the bottom and the water is clear, indicating that the fermentation is finished.

9. Distillation, distillation is actually to use the principle that the escape temperature of wine is lower than that of water to distill the alcohol in water and prepare a large amount of cooling water with distillation equipment.