Practice of Sugarcane Wine and Sharing of Brewing Methods of Formulated Sugarcane Wine Workshop

1. Similarly, fresh sugarcane is selected and dried for later use, with 3 grams of distiller's yeast 1 kg, 4 grams of rice 1 kg distiller's yeast (3: 1 kg) and one fermentation tank (washed and dried for later use).

2. Put the sugarcane into the machine and squeeze it into sugarcane juice.

3. Soak the rice overnight and steam it in the pot.

4. Take out the rice and spread it to cool it to about 25 degrees, then add the sugarcane juice and stir it, then pour in the prepared distiller's yeast and stir it evenly.

5. Culturing bacteria in boxes and fermenting for 8- 12 days. The optimum fermentation temperature is 25-28 degrees, and the temperature should not be too high or too low, otherwise the fermentation will be affected.

6. Distill the fermented grains in the brewing equipment, and the sweet and fragrant sugarcane wine will come out after distillation.