It can be broken down into three parts: steaming, fermentation and cooking. Now they will be explained as follows:

1. Steaming ingredients:

1. Preparation: When choosing corn, you should choose corn with good quality. There are many varieties of corn now, but One principle that needs to be mastered is that under the same price, you should buy those corn varieties that have a long growth and maturity period in the field, which are what people usually call "stupid corn", such as the local "white head frost" and "white corn" in the Northeast. "Small-grained red", the better the corn quality, the higher the wine production, and the greater the economic benefits for the wine making industry. Relatively speaking, corn with a short maturity period produces less alcohol. If corn with a short maturity period or unfinished rice is cheap, using this low-cost raw material to make wine can also achieve high economic benefits. This must be flexibly controlled according to the actual local conditions at the time.

2. Do not use sticky corn. Because when the sticky corn variety is steamed, it becomes sticky cake and cannot be fermented to make wine.

3. Crushing processing. It is best to peel the corn first, then grind or crush it, and grind the peeled corn kernels into fine flour. Why is the corn peeled? Because corn and navel seeds (called germs in botanical terms) do not contain alcohol, there is a famous saying in the brewing industry: raw materials containing oil do not produce wine, and raw materials containing alcohol do not produce oil. It would be uneconomical to crush the navel together and put it in a pot to make wine. It would be labor-intensive and material-intensive. If the peeled bran and navel are added directly when feeding pigs, not only will there be no waste, but the combination of raw and cooked food will be more conducive to the pigs' comprehensive absorption and digestion of nutrients. Or you can make money from it. Of course, to save trouble, you can make wine by crushing the corn kernels directly into noodles without peeling them.

Technical points: The finer the corn flour, the faster the saccharification, the more complete the fermentation components, the shorter the cycle, the higher the wine yield, and the cleaner the wine contained in the corn flour is taken out.

4. Mix rice: According to the ratio of 100 kilograms of water, mix the corn and water thoroughly (in a wooden trough, basin, pot, or on a clean floor or cement floor). For this kind of mixing, the ratio of water to cornmeal should be used flexibly according to the moisture content of the corn (standard cornmeal moisture content is 14-15). The cornmeal itself is wet, so you need to add less water when mixing. The cornmeal itself has low moisture content. Add more water when mixing. The mixed ingredients, check the method, if you hold it tightly with your hands, it will form into a ball, and if you let go, the ball will crack and spread out slightly. If the ball cannot spread when you let go, it means too much water has been added. If the ball spreads after you let go, it means too little water has been added.