要准备充足的原料。糯米是主要原料，黄米可以增加酒的口感，而红糖则为发酵提供能量。此外，蒸馏水是制作酒酿的必要成分。这些原料都要选择质量良好的，以确保酿造出口感好、品质高的散酒。
Prepare sufficient raw materials. Glutinous rice is the main raw material, yellow rice can enhance the taste of wine, while brown sugar provides energy for fermentation. In addition, distilled water is a necessary ingredient for making wine. These raw materials should be selected with good quality to ensure the production of high-quality loose wine with good export quality.
酿造散酒的首要一步是将糯米和黄米泡水浸泡一段时间，让米粒充分吸水，变得饱满。这个步骤的目的是为了让米粒膨胀，增加淀粉的含量，为后面的发酵提供更好的条件。
The first step in brewing loose wine is to soak glutinous and yellow rice in water for a period of time, allowing the rice grains to fully absorb water and become full. The purpose of this step is to make the rice grains swell, increase the starch content, and provide better conditions for subsequent fermentation.
接下来，将浸泡好的糯米和黄米蒸熟。蒸熟后的米饭会变得松软，且含有大量的淀粉。这个步骤的关键是要控制好蒸煮的时间和火候，以确保米饭的质地和口感，同时也要保证淀粉的完整性和可溶性。
Next, steam the soaked glutinous rice and yellow rice until cooked. After steaming, rice will become soft and contain a large amount of starch. The key to this step is to control the cooking time and temperature to ensure the texture and taste of the rice, while also ensuring the integrity and solubility of the starch.
蒸熟的米饭要晾凉后，就可以开始进行发酵了。将米饭均匀地撒上红糖，然后放入散酒缸中。散酒缸通常是由高大的木桶制成，内部有着特殊的结构，可以让空气和液体流通。撒上红糖的米饭需要用力压实，以保证发酵的均匀性和速度。
After the steamed rice has cooled down, it can begin to ferment. Sprinkle the rice evenly with brown sugar and place it in a shaker. Loose wine jars are usually made of tall wooden barrels, with a special structure inside that allows air and liquid to circulate. Rice sprinkled with brown sugar requires strong compaction to ensure uniformity and speed of fermentation.
散酒在发酵过程中需要保持适宜的温度和湿度。一般来说，温度在30-35摄氏度之间为宜，湿度在50-70%之间为宜。可以采用特制的发酵箱或建造专门的发酵室来控制这些条件，确保发酵的进行和品质的稳定。
During the fermentation process of loose wine, it is necessary to maintain appropriate temperature and humidity. Generally speaking, it is advisable to have a temperature between 30-35 degrees Celsius and a humidity between 50-70%. Special fermentation tanks or specialized fermentation chambers can be used to control these conditions, ensuring the stability of fermentation and quality.
在发酵的过程中，米饭中的淀粉会被分解成糖类，并转化为酒精和二氧化碳。这个过程中会伴随着微生物的繁殖和代谢，产生香气和特殊的风味。发酵时间一般需要5-7天，具体时间也要根据具体工艺和口味来定。
During the fermentation process, the starch in rice is broken down into sugars and converted into alcohol and carbon dioxide. This process is accompanied by the reproduction and metabolism of microorganisms, producing aromas and unique flavors. The fermentation time usually takes 5-7 days, and the specific time also depends on the specific process and taste.
经过发酵的米饭就成了散酒浆，此时需要进行过滤和的处理。通过过滤可以去除固体残渣和微生物，使酒液更加清澈。的目的是防止酒液继续发酵和腐败，延长散酒的保质期。常见的方法有加热、辐射和添加防腐剂等。
The fermented rice becomes loose liquor, which requires filtration and sterilization treatment. By filtering, solid residues and microorganisms can be removed, making the liquor clearer. The purpose of sterilization is to prevent further fermentation and spoilage of the liquor, and to extend the shelf life of the loose liquor. Common sterilization methods include heating, radiation, and the addition of preservatives.
然后是将过滤和后的酒液贮存起来，通常是装瓶密封。这样可以保持酒液的清香和风味，同时也方便储存和携带。贮存期间要避免暴露在阳光和高温的环境下，以免影响酒液的品质。
Then, the filtered and sterilized liquor is stored, usually bottled and sealed. This can maintain the fragrance and flavor of the liquor, while also facilitating storage and carrying. During storage, avoid exposure to sunlight and high temperatures to avoid affecting the quality of the liquor.
散酒的酿造过程虽然简单，但其中却蕴含着丰富的酒文化和传统，也需要酿酒师傅的经验和技巧。每一杯散酒都是酿酒师傅对美味的追求和传统工艺的传承，让我们把这份美味与温暖分享给更多的人。
Although the brewing process of loose wine is simple, it contains rich liquor culture and traditions, and also requires the experience and skills of brewing masters. Every glass of loose wine is the winemaker's pursuit of delicacy and the inheritance of traditional craftsmanship. Let's share this delicacy and warmth with more people.
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