How to steam liquor from corn

The same as making mash.

The key to making wine is to master the fermentation time. Soak the corn in water for half a day, control the water and put it on the cage to steam, the steamed corn is spread out to dry for a while, to loosen it. When it cools down, it is mixed with a certain percentage of wine curd and blended well. Put the corn into a wide-mouthed container, spread the corn meal, leaving a round hole in the center. Then seal it and keep it warm for fermentation, two days at most in summer, maybe 3-4 days in winter when the room temperature is 18 degrees. The fermentation process can not be too long, too long after the starch in the corn are converted to alcohol, the wine will not be sweet, due to the high alcohol content, people say it is too fierce. The technical importance of the whole process lies in all the containers to be clean, absolute oil; the number of wine quartz in the right proportion, the fermentation time is just right, this time out of the wine and sweet wine and wine mellow flavor.