How to roast corn wine?

1. Crushing: After drying the corn in the sun or on a fire resistance, grind it into fine powder with a water mill or a pulverizer, and screen out the dregs.

2. Stirring: spread the sieved corncob powder on the drying table, and add warm water to stir. The water consumption should be controlled at 90-100kg per 50kg of raw materials. After stirring, there will be a moist feeling of holding the material, but it will not agglomerate.

Third, steaming: put the stirred materials into bottles. However, before bottling, it is only necessary to steam the empty bottle, and after the steam flow increases for five minutes, put the materials into the bottle and steam it. When operating, add a layer of air, add a nickel coin, then add the ingredients to the bottle mouth in sequence and steam until sweating. Usually steamed in 4 hours.

4. Saccharification: After the material is steamed, it is spread and dried until the material temperature drops to about 35℃. Every 100 kg of raw materials, use 1.75 kg. Stir well, then put it into a cylinder or barrel, the appropriate feeding temperature is 30℃, and boil it for 18-20 hours to form a sweet slurry.

5. Fermentation: In order to ensure the good fermentation of raw materials, a little red distiller's grains and 2 kilograms of koji powder are added after taking out of the tank. When the feed temperature drops to 30℃, it will be fermented again in the fermentor. In the fermentation process, the temperature can reach 33℃ on the first day, and the temperature will gradually decrease on the second day. On the seventh day, the temperature of the material has dropped to 27-28℃, and then it can be extracted and distilled.

Distillation: Distillation process: attack with strong fire at first, keep the fire temperature in the middle, and finally distill with strong fire 15 minutes, so that all materials can be steamed out from beginning to end. The alcohol content of the finished product is 40-80 degrees, the highest is 50 degrees, white, fragrant and fermented.