The practice of ancestral millet rice wine

Soak the millet for two hours in advance, put the pitted dates and medlar into the pot, add water in the ratio of 1: 15, and boil over medium heat. Pour the soaked millet into the pot and simmer until the millet blooms, and stir with a spoon continuously during the boiling process. Pour the cooked rice porridge into a larger container, let it stand for two hours, then let it cool, add koji and koji, stir it evenly, and put it in the shade for fermentation. The temperature 18 took about three days. Fermented rice porridge has been separated from rice and water, and the upper layer is yellow liquid. Filter out the yellow liquid, which is the brewed yellow wine. Put it in a plastic bucket or other container, preferably in the refrigerator, and you can drink it in moderation every day. Brown sugar or honey can be added to yellow rice wine to make it taste better.