Method for make malt liquor

Step 1: Prepare some porcelain jars, the ones with small mouths and big bellies.

Step 2: Compose music in midsummer. Moisten the wheat (water consumption is 2-5%), coarsely crush it (endosperm powder, wheat skin slice), moisten it again (water consumption is about 38%), step on the curved brick, dry it hard, enter the curved room, spread the messy wheat bran on the lower floor, spray it with a sprayer, seal it for seven days, heat it and turn white, otherwise spray it with a little water in a few days. Seal for seven days after turning, then turn over, remove the straw cover, open the doors and windows, dry for seven days, then open the music to dry and store.

Step 3: Start brewing after planting wheat. Sorghum is the best liquor, and corn, wheat, mung bean, sweet potato, yam and other starch-containing raw materials can be used. Yellow rice wine is topped with glutinous jade, and both millet and millet can be used. Yellow rice wine method: soak the raw materials for 20 hours, steam them (or cook them into porridge), air-cool, add 250% water and 10% distiller's yeast, put them in a jar, seal them, and saccharify and ferment them. The wine is boiled for about a month, and it is yellow wine after filtration and clarification. Distilling in a distillation tank to obtain white wine. Aging is just right for drinking during the Spring Festival. If you can't drink it, bury it in the ground, and it will be more fragrant next Spring Festival.