1. First, soak the selected raw grain in clear water, then steam it in an ordinary rice cooker for several hours until the grain surface is exposed, carry it to a clean roof, spread it out and cool it, sprinkle with distiller's yeast, stir it evenly, put it in a big cellar specially for storing rice wine, cover it tightly with straw, and ferment the rice wine. Fermentation time depends on temperature, ranging from 2-3 days to 8- 10 days.
2. After the rice wine is fermented and the juice flows out, move it into a crock, seal the jar mouth with plant ash and mud paste, and take out the bittern after 10- 15 days of fermentation.
3. When stewing wine, the wooden retort for steaming wine rice is frustum-shaped, and vessels for holding wine, such as pots, scoops, pots or cut gourds, are placed in the retort. Put an iron pot filled with cold water on the top of the retort. The water in the pot can be changed at any time to keep it cold.
After the water in the retort bottom water tank is heated and boiled, the rice wine steam in retort rises, condenses into wine drops at the bottom of retort top, and falls into the wine receiving vessel. After steaming and baking for a certain period of time, you should lift the pot with cold water for a day and taste the wine. It's called the first course wine, and it's usually quite strong. After pouring out the wine, put it on a cold water pot to continue stewing the wine, and then the degree of stewing the wine gradually decreases, which is called two-way wine.
The taste of braised old wine
Braised old wine is crystal clear, mellow and sweet, and it is a necessary drink for Hani Shanzhai Festival. Besides Hani, Dai, Jingpo and Lahu are all good at brewing high-quality braised pot wine.