The invention discloses a producing method of a novel cross-
steaming wine in white spirits, which relates to the technical field of
wine brewing. The producing method comprises the following steps of: soaking 300 kilograms of broomcorn by using 50 DEG C-water, putting into 2400 kilograms of strong aromatic
vinasse, stirring and soaking for 1 hour, charging into a
retort and
steaming for 30 minutes, discharging from the
retort, adding mengtou water and reducing temperature to 70 to 80 DEG C; respectively adding 2400 kilograms of Maotai-flavour
vinasse and sesame-
flavor vinasse, stirring and spreading together for cooling to 40 DEG C, adding 1
kilogram of diastatic
enzyme, 5 kilograms of high temperature
yeast and 5 kilograms of
rhizopus yeast and stirring till the temperature reaches 32-35 DEG C, adding 1
kilogram of activated activity dried
yeast, and adding water to reach the
moisture content of 56-58% in the stirring process; distilling fermented grains fermented for 1 month at a temperature of 32 to 34 DEG C in five pots, adding 500 kilograms of edible
alcohol and 100 kilograms of yellow water in each pot before
distillation, putting one fifth of mature fermented grains, and carrying out the
distillation operation to produce the novel cross-
steaming wine. The producing method is used for the production of the novel cross-steaming wine. The novel cross-steaming wine has the advantages of rich
nutrition, full utilization, mellow and unique wine
flavor, resources saving and low cost due to standardized production.