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1、加入酒曲時(shí)溫度要求：①夏天缸內(nèi)水溫25-30℃，冬天30-36℃。用溫度計(jì)測量缸內(nèi)水溫，不能憑手感估測，以防溫度過高，將酒曲燙死，引起酸酒或減少出酒量。②發(fā)酵溫度：發(fā)酵溫度25-35℃，低于20℃發(fā)酵不良，需加溫。可用蜂窩煤爐（用管道將煤氣接出室外）或電爐等加溫設(shè)備加溫。

1. Temperature requirements for adding yeast: ① The water temperature in the tank is 25-30 ℃ in summer and 30-36 ℃ in winter. Measure the water temperature inside the cylinder with a thermometer, and do not estimate it based on hand feeling, in order to prevent the temperature from being too high and causing the yeast to burn to death, causing sour wine or reducing the alcohol output Fermentation temperature: The fermentation temperature is 25-35 ℃. If it is below 20 ℃, the fermentation is not good and needs to be heated. Heating equipment such as a honeycomb coal furnace (using pipes to connect gas outdoors) or an electric furnace can be used for heating.

2、用水要求：用不帶堿性的泉水或自來水。水質(zhì)無色、透明、極少懸浮物或沉淀，清爽適口，略有回甜。

2. Water requirements: Use non alkaline spring water or tap water. The water quality is colorless, transparent, with very little suspended solids or sediment, refreshing and palatable, and slightly sweet.

3、為提高酒質(zhì)，將酒頭（100公斤糧食接酒頭1公斤）和酒尾留下，等下次蒸酒時(shí)混合蒸餾。

3. To improve the quality of the wine, leave the wine head (1 kilogram of grain mixed with the wine head) and the wine tail, and mix and distill the next time the wine is steamed.

4、厭氧發(fā)酵：特別是中期和后期，要嚴(yán)格封缸，厭氧發(fā)酵，否則漏氣后引起酒產(chǎn)酸而降低出酒率。

4. Anaerobic fermentation: Especially in the middle and late stages, strict sealing of the tank and anaerobic fermentation should be carried out, otherwise gas leakage can cause acid production in the wine and reduce the yield.

5、糧食混合發(fā)酵：①玉米40%，高粱25%，小麥35%；②大米60%，高粱15%，玉米25%，酒質(zhì)會更好。

5. Grain mixed fermentation: ① 40% corn, 25% sorghum, 35% wheat; ② 60% rice, 15% sorghum, and 25% corn will improve the quality of the wine.

6、發(fā)酵過程。發(fā)酵初期：液面布滿氣泡，以后小氣泡大似肥皂泡、原料上下竄動，翻騰酒液變混濁。發(fā)酵衰退期：原料漂浮液面氣泡減少，少數(shù)原料仍在竄動。發(fā)酵完畢：液面原料沉入缸底，料液處于靜止?fàn)顟B(tài)，并由渾濁變清。進(jìn)入發(fā)酵完畢期即可蒸餾。

6. Fermentation process. In the early stage of fermentation: the liquid surface is filled with bubbles, and later small bubbles are as big as soap bubbles. The raw materials move up and down, causing the wine to become turbid when stirred. Fermentation decline period: The bubbles on the floating surface of the raw materials decrease, and a few raw materials are still moving. Fermentation completed: The liquid surface of the raw material sinks into the bottom of the tank, and the material liquid is in a static state, changing from turbid to clear. Distillation can be carried out once the fermentation is completed.