Liquor has a history of thousands of years in China. Many people know that rice, wheat, sweet potato and sorghum can be used to make wine. But did you know that sugar cane can also be used to make wine? Moreover, the wine brewed with sugarcane not only tastes delicious and sweet, but also has the effects of clearing away heat, regulating lung and gastrointestinal heat. The following are three common practices of sugarcane wine.

The first method: pure sugarcane fermentation with low alcohol content, just like glutinous rice wine. First, clean the sugar cane, peel it, break it into liqueur koji, and add 3 grams of liqueur koji to one catty of sugar cane. It can be filtered out after 8- 12 days at room temperature in summer, and it takes about 20-30 days to ferment at this temperature in winter. The wine brewed by this method is similar to glutinous rice wine, with low alcohol content and low wine yield. Generally speaking, home-made drinks.

The second method: make sugarcane wine according to the first method, filter after making, add pure rice wine to dilute, and then adjust the alcohol content. You can follow up your own preferences and allocate them appropriately. The wine prepared in this way not only has the taste and taste of pure grain wine, but also has the sweetness and flavor of sugarcane wine, and it is not easy to get on the head and has a more unique quality.

The third method: mixed fermentation of sugarcane clinker. First, the rice should be steamed, then the cooked rice should be spread to about 20-30℃, and then sugar cane and clinker rice should be added to the distiller's yeast in a certain proportion and stirred evenly. A catty of grain uses about 3 grams of distiller's yeast. Will ferment in the barrel for about 8- 12 days. After the fermentation is completed, we can distill it with wine-making equipment. The ratio of rice to sugarcane can be increased at will. Generally, the ratio of sugarcane to rice is 3: 10. Of course, the more sugar cane, the greater the taste of sugar cane.