Open, the first can of grain, without distiller's grains, how to ferment in the fermentation pool?

Open, the first can of grain, without distiller's grains, how to ferment in the fermentation pool, there are the following explanations about this problem: follow the correct procedure.

In liquor industry, 30-year-old pits can be called old pits, while the pits of Kouzi pits have experienced more than 200 years. The cellar was built in the late Ming and early Qing dynasties, and the pit mud of the old cellar was moist and fertile, which was suitable for the growth and fermentation of various flora. Kouzi people have developed a unique culture method of pit mud, which is very complicated and rigorous: firstly, the soil in hundreds of old pits is analyzed and tested to find out beneficial bacteria, then the old city flower soil is soaked with 80-degree water to eliminate miscellaneous bacteria, and then the mixed liquid of Gu Quan well water and 15-degree wine tail is poured into the soaked old city flower soil, and then all the raw materials are added into the mixture one by one, and covered tightly with a big straw mat. The fermenter can be made into square wide mouth or deep mouth. If it is fermented kimchi, it can be made into a rectangular mouth. If it is fermented liquor, it is recommended to make it into wellhead type. The wellhead temperature is concentrated in the pool, and the fermentation effect is better.