There was too much rain this year, and many wheat sprouted. Want to use it to make maltose. I don't know what to do. Excuse me, expert

1, bud breeding. Wash wheat or barley grains, put them in wooden barrels or crocks and soak them in water. Soaking water, cooling water in summer and warm water in winter. Soak the wheat grains for 24 hours, then take them out, put them into the laundry basket, and take a shower with warm water two or three times a day, with the water temperature not exceeding 30℃. After 3-4 days, when the wheat grows two leaves, cut it into pieces, and the more broken the better. 2. Cooking. Clean the broken corn or glutinous rice, soak it in clear water for 4-6 hours, then take it out and drain it, put it in a big rice cooker or maltose steamer, steam it at 100℃ until the broken corn or glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40-50℃. 3. Fermentation. Mix air-cooled corn chips or glutinous rice with chopped malt or barley malt, ferment for 5-6 hours, then put into a cloth bag and tie it tightly at the mouth of the bag. Step 4 squeeze. Put the cloth bag on a press or a homemade juicer to squeeze out the juice, which is maltose. 5. concentrate. The decoction can be concentrated to a certain concentration after heating and boiling. When the water content is less than 65438 0.8%, it can be stored in a cool and dry place for more than 65438 0 years. Moisture less than 15% can be stored in a cool and dry place for a period of time.