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How to Use
Distill Liquor
1.Choose good common rice for steaming, add the steamed rice in the ratio of 500g grain,
1kg water and 5g distilled yeast, mix well and then carry out liquid fermentation.
2.Fermentation temperature of 20-25 C, stirring once a day, fermentation 10-20 days.
3.Fill the fermented grain into the matching filter bag and pour the liquid produced during
the fermentation process directly into the barrel Then place the bag containing the grain
directly on the grate (to prevent gumming up the pot). After installation, the distillation starts,
the pre-prepared submersible pump is connected to the power supply for cooling water
circulation when there is heat at the outlet.
Distill Hydrolat
1.Choose the petals or other plants you like.
2.Soak the petals in pure water for 3-5 cm for 8 hours (only for dried petals).
3.Take out the petals and place them in a matching strainer bag, Then, place the filter bag
with the petals on the grate, pour the soaked water into the bucket, install it and start
distilling.
Distill Brandy
1.Crush grapes, and add ingredients such as pectinase, yeast , fermentation promoter and
tannin in proper order.
2. Add white sugar in the next day of fermentation, and generally separate peels and
residues after fermentation for 7-10 days.
3.Add bentonite into the separated wine for ageing and clarification.
4. Put the separated peel and residue into a filter bag, put the bag on the grate and add
water at the bottom of the barrel. The distilled spirit is brandy.
Ferment Wine
1.Crush grapes，and add sulfur regulating tablets to prevent microbial contamination.
2.Add pectinase to decompose pectin and increase juice yield.
3.Add yeast, ferment for 7-10 days, and increase juice yield.
4.Add bentonite for clarification after filtration, brew for about 1 month, and put the wine in a
bottle.
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