Processes of brewing techniques
Use wheat to make yeast.Smash the wheat,add water and “mother yeast”,and stir them together.
When stirred evenly,the yeast is put into wooden box,and is made to “yeast blocks”by being stamped by foot.
Moisturizing raw materials
Use the hot water to clean sorghum by several times,remove dregs and let sorghum absorb water.
Stirring raw materials
Add the original grain that comes out of cellar after fermentation but not yet distilled and stir evenly.
Steaming and boiling
Put the grain into steamer and boiled to 70% done,then the grain can come out.
Unfolding and cooling
Add hot water and stir evenly on the drying field.After that ,unfold it and wait for cooling.
Disperse tail wine,add big yeast powder and stir evenly.
Collect and make them piled in heaps,pile until there is wine flavor in the fermented grains.
Put fermented grains into the cellar and concealed the cellar with mud for fermentation.
After sealed in the cellar for one month’s fermentation,the cellar can be opened and the fermented trains will be taken out.
Put materials in the steamer and distill them,after that the liquor comes out.
After the new liquor comes out ,it will be sealed up in specially-made pottery wine jar for keeping.