When making liqueur, first of all, the glutinous rice should be soaked in water for a day and night and washed clean; Then pour the glutinous rice into the steamer and cook it (the above containers and towels need to be disinfected). After steaming, wash the glutinous rice with cold boiled water once and cool it to 30℃, which is the suitable temperature for yeast to survive. Then mix the distiller's yeast powder and glutinous rice to make them fully mixed, compact the glutinous rice, dig a small pit, pour some cold boiled water on it, and finally put the glutinous rice in a container, cover it, wrap it in a towel and put it in a warm place. Mix the cold cooked glutinous rice well, put the distiller's yeast in the jar and seal it. It may be successful to make wine at 25-30℃ for 4 days.

So choose: D.