Many villagers here make liquor from grains.
The equipment for making liquor is just a large iron wok readily available in our kitchen after simple transformation.
My grandpa loves corn liquor.
He said liquor made from corn is stronger and more aromatic.
As early as I can remember,
my grandpa would have a cup of liquor and a bowl of rice for each meal.
In his late seventies, he's still going strong.
Clean the dried corn,
soak for one night and cook until it becomes soft.
Ferment for over 20 days along with a starter called jiuqu.
Steam in the wok.
Leave a hole in the lid. Lead the steam to the double layer cooling vat.
Add cold water into the vat.
The ethanol vapor cools down and comes out from the liquor outlet.
We've got corn liquor.
Cook the corn until it's soft
Drain it well and cool it off
Jiuqu (distiller's yeast)
Compact and seal
Ferment for about 20 days
Lid
Double Layer Cooling Vat
Cold Water
Corn Flour
Seal the interface
Liquor Outlet
Add cold water and make sure the water temperature inside the cooling vat is no higher than room temperature
Oenometer
Dianxi Xiaoge - A Genuine Yunnan Girl