Traditional brewing methods, traditional brewing practices and steps

1. Soaking: Put sorghum into a soaking pool and soak it in water for 24 hours.

2, cooking: soaking sorghum, cooking with a boiler, commonly known as steamed sorghum rice.

3. Cooling: After the sorghum rice is cooked, it is sent to the cold rice machine by the conveyor belt, and the chaff is added in the transportation process, so that the sorghum rice will not be too sticky and the cooling will be accelerated.

4. koji mixing: the cooled sorghum rice mixed with chaff is sent to a koji mixing machine, and granular koji powder is added, and the sorghum rice and koji powder are evenly mixed by the koji mixing machine, and then poured into a fermentation tank.

5. Fermentation: After 10 days of fermentation, the wine is distilled.

6. Then put it in a glass bottle or porcelain bottle, seal it, and store it in a cool place or wine cellar for a few days (usually more than 6 months) before drinking, so as to age (mature) the spicy taste of the new wine, remove the bad taste and improve the taste. Make the wine more mellow and delicious!