It depends on the specific capacity of your bucket.

1. Soak the glutinous rice in water until it becomes powdery after being crushed with your fingers.

2. Remove the glutinous rice, drain the water, and grind the distiller’s yeast into powder.

3. Add water to the steamer and bring to a boil, place gauze on the steaming rack, then pour the glutinous rice into it and spread it evenly.

4. Cover and steam over high heat for about 40 minutes.

5. During this period, there are two things to do. One is to grind the koji into powder; the other is to take a quilt and put it in a cardboard box to make a "nest" for the mash. If it is brewed in winter, you should add an extra quilt or use an extra thick quilt.

6. Taste to see if the glutinous rice is steamed.

7. After the glutinous rice is steamed, pour it on the chopping board and use chopsticks to pull it apart while it is still hot.

8. When it is dry and not hot to the touch, knead the glutinous rice into pieces with your hands, and pour a little warm water while kneading. Watering has two purposes. First, because the glutinous rice is very sticky, watering it with your hands can help the glutinous rice to come off; second, if you pour a little water, the glutinous rice will have more juice.

9. When the glutinous rice is kneaded and a little warm, sprinkle in the koji (leave a little koji for later use) and mix evenly. If you like a slightly sour mash, add koji when the glutinous rice is hot.

10. Put the mixed glutinous rice into a basin (earthware is best, followed by enamel containers. If you don’t have one, you have to use a stainless steel basin. I don’t have anything, so I use clay stew pot), dig a nest in the middle (this is the legendary dimple, haha), and then sprinkle the remaining koji into it.

11. Close the lid and put it into bed.

12. Cover it tightly with the quilt, cover the carton, and leave it for about two to five days depending on the temperature at that time. Open the lid and take a look. If there is half-dimpled fermented glutinous rice juice in the dimple, take it out immediately. , uncover and let cool, then cover and store for about a week before eating.