In summer, 28-degree distiller's grains have to be covered for 48 hours before they can be eaten. Distiller's grains are usually cooked in two days when it is hot in summer. When more than 2/3 of the water flows out of the round hole, the wine is ripe and fragrant (the glass container can directly observe the outflow of water and feel the separation of rice from the container wall). Longer time, sweeter. Fermented wine, called cellar in ancient times, is a traditional characteristic wine in China. A sweet rice wine fermented by steamed glutinous rice mixed with distiller's yeast (a special microbial yeast) is called mash, distiller's yeast, rice wine, sweet wine, sweet rice wine, glutinous rice wine and distiller's grains in different areas of China.