Steam corn when making wine. Can it bloom without steaming? Is there a difference between two wine makers?

The first step of corn brewing: Mash the corn until it is close to the surface, and the right amount is slightly less, so that it will not stick when cooking. Part II: Prepare auxiliary materials, which can be corn stalks, rice hulls, chaff and sorghum hulls. Recommended rice husk. Corn stalk steamed wine is easy to bring in miscellaneous flavor, and there are many tannins in sorghum shell, so it is recommended not to use it. Rice husk is the best, but it is not suitable for purchase. Step 3: moisten the grain: add water to the corn flour, and moisten the grain for more than one hour according to 00 kg of corn flour +40 kg of water. Step 4: according to the ratio of 00 kg corn flour +3-4.5 kg rice husk, add rice husk into the wet corn flour and stir evenly. (It is best to steam rice husk for 30 minutes) Fifth, the steamed grain is gelatinized, and the gelatinization time depends on the hours, and the material will be scattered when it is loaded. SAIC evenly covers the tray cover. Timing starts from the sixth step: cooling retort, adding yeast, glucoamylase and Daqu powder. Add water after cooking, add water according to 00 kg of corn flour, then cool, and add yeast, glucoamylase and Daqu powder when the temperature is 30 degrees. Stir well. Seventh, control the conditions of entering the pool. When the temperature is 20℃ and the water content is 5%-5%, it can be fermented in the pool. Eighth: the pit is closed. After the fermented grains are put into the cellar, they are spread, covered and sealed with plastic sheets. After observing the fermentation situation, when the fermentation top temperature drops, the wine can be steamed out of the pool in about 0 days. For more wine knowledge, please pay attention to Weibo, a pub in Hunhan.