Farmers in Rui 'an mountain area generally start brewing glutinous rice wine in September and June, 65438+ 10. After nearly half a year and a year of precipitation, they smoked glutinous rice wine, and distiller's grains were used to brew distiller's grains.
When cooking distiller's grains, first put rice bran (about 10 kg) into a big wooden bowl, then add distiller's grains (about 20 kg) after brewing glutinous rice wine, and the shochu master will stir them evenly with both hands for later use. At the same time, add the mountain stream into a large iron pot for burning distiller's grains, put the large iron pot into a steamer, then add the mixed chaff distiller's grains into the steamer, and then put them into the top bucket of the steamer (tin wine collector), and the top bucket is filled with flowing cold water.
When the water in the large iron pot begins to boil, the steam rises, and the steam passes through the gap between the mixture of rice bran and glutinous rice distiller's grains, so that the alcohol evaporates upward, transpires on the top barrel (tin wine collector), and solidifies on the tin wine collector when it is cold (cold water flows on the top). The burnt distiller's grains flow out of the steamer along the groove and are connected to the wine cellar through a hose. A steamer with rice husk mixed with glutinous rice distiller's grains can burn 6 to 7 kilograms of distiller's grains.