Brewing technology and drinking method of corn-wheat wine

The invention discloses a brewing technology and a drinking method of corn-wheat wine, and relates to the technical field of wine brewing. The corn-wheat wine comprises 20 percent of dry corn, 3 percent of dry wheat, 4.4 percent of raw sorghum, 0.04 percent of distiller's yeast, 70 percent of spring water, 1.1 percent of Chinese jujube, and 1.46 percent of lycium chinense, wherein the dry corn, the dry wheat and the raw sorghum serve as main raw materials; the distiller's yeast, the spring water, the Chinese jujube and the lycium chinense serve as auxiliary materials. The following utensils are required during preparation: a plurality of wood vats, a plurality of earthenware tanks, a plurality of large-opening bowls, a plurality of copper shovels with long wood handles, and a plurality of porose bamboo sticks. The brewing technology comprises the following steps: taking fine raw materials, frying the raw materials separately, and carrying out stirring, mixing, steaming, primary fermentation, secondary ferment