1. Select rice: As the saying goes, rice is the meat of wine. Only good rice can produce good wine. Glutinous rice is the most suitable for wine making. To explain in the words of experts, this is because the starch molecules in glutinous rice are relatively loosely arranged, absorb water quickly, and are easy to cook, which is conducive to saccharification and fermentation. The wine produced has less foreign flavors. Farmer rice wine uses glutinous rice as the main ingredient.

2. Red yeast rice: The quality of the red yeast rice will directly affect the quality of the wine. It is better to have looser and fatter red yeast rice. Good red yeast rice will break into pieces when pinched. As for the color, if you like the wine to be redder and brighter, choose the reddish red yeast. If you like the wine to be more golden, buy the lighter red yeast. You can decide according to your own preferences.

3. Water is the blood of wine: In rural areas, many people still use well water to make wine. It is generally believed that wine brewed with well water tastes better than wine brewed with tap water. Ms. Tong from Jiujiu Restaurant said that if you are worried that raw water is unhygienic, you can boil it, but you must wait until it cools before using it. If brewing with raw water, the wine must be drained and boiled later, and then stored in jars. Some households use purified water, which is also advisable.

4. Container: There are no special requirements for the material of the container for rice wine. Traditional wine jar blanks and glassware are both acceptable. It is best to use a traditional wine jar, and it must not contain anything else, otherwise the wine may become sour. Don't use the jars that have been used to brew sour wine, as the subsequent wine will still be sour.

5. The best ratio of glutinous rice to water is between 1:1 and 1:1.5. 1:2 is too light and the taste is not good. The ratio of 10 pounds of glutinous rice to 8 taels of red yeast rice is more appropriate.

6. Temperature is also a major factor affecting the quality of wine. Generally, it can be made after the eighth month of the lunar calendar. The wine in August is called osmanthus wine, the wine in September is called Chongyang wine, and the wine in October is called Yangchun wine. August wine can be drunk about half a month after it is brewed, while October wine can be drunk one month later.

7. Soak the glutinous rice before brewing. When the weather is warm, soak it overnight. When the weather is cold, soak it for a day and night. After soaking, wash it out, put it in a basket, steam it, spread it out and let it cool down completely. Note that a little bit of warmth will cause wine acidity. Soaking rice is to allow starch to absorb water, soaking rice slurry water can adjust the acidity, and steaming rice is to gelatinize starch.

8. After cooling, sprinkle red yeast rice in proportion and mix well. Put it into the vat together, add appropriate amount of water in proportion and mix well. Then seal the mouth of the jar with plastic cloth and secure it with a rubber band. After a few days, when the red yeast rice and rice float to the surface, it means that the wine has been produced. You can try it and taste it. Drain the lees in March or April of the following year. If it is brewed with raw water, drain the wine and boil it. After cooling, put it in a clean jar and store it.