The invention provides a method for producing traditional liquor by a
solid and liquid process. The method comprises the following steps of a, coarsely crushing sorghums, barley, wheat, corns, rice, millets, glutinous rice, sweet potatoes or peas as raw materials, adding water in an amount which is 40 to 70 percent based on the weight of the raw materials to wet the grains, adding rice husks in an amount of 4 to 12 percent based on the weight of the raw materials for material
steaming at the same time of grain
wetting, and performing mixing and cooling to prepare fermented grains according to the ratio of the wetted materials steamed with the rice husks to liquor
vinasse of 1:1 to 1:3 in parts by weight; b, after the temperature of the fermented grains in step a is reduced to 30 to 40 DEG C, adding traditional yeasts in an amount of 20 to 40 percent based on the weight of the raw materials and
yeast mouldy
bran in an amount of 2 to 8 percent based on the weight of the raw materials, and feeding the fermented grains into a vat for
fermentation after uniform mixing; c, loading the fermented grains which are fermented and taken out of the vat in step b in liquid
fermentation equipment, adding water in an amount which is 1 to 5 times that of the fermented grains, performing uniform stirring and intermittent ventilation stirring, and performing
fermentation for 30 to 40 days; d, after fermentation in step c, performing demixing and
distillation to obtain raw liquor, and storing the raw liquor; e, filtering liquid fermented broth after
distillation, delivering the 50 to 75 percent of
solid vinasse to step a to prepare fermented grains as liquor
vinasse, and delivering filtrate to step c as process water.