As far as I can remember, it is a very grand thing for my father to treat rice wine. Choose a sunny day and wash the fresh glutinous rice for later use. After the clean glutinous rice absorbs water and swells, cook it on the earthen stove. The glutinous rice just out of the pot is fragrant and crystal clear. Adults will immediately put a bowl on it and mix lard and sugar. Children who have been waiting around the stove for a long time will feel that this is the happiest moment of the year, with sticky teeth and a nose full of fragrance.
When the steaming glutinous rice cloud filled the whole room, the rice people had put it in a big wooden bucket and washed it repeatedly until it became cold. Then they put the glutinous rice into the jar, and sprinkled a layer of wine and medicine on each layer of rice. The adults cooperated quite tacitly. Finally, the glutinous rice is compacted by hand, and a wine rose is placed in the middle of the rice to concentrate the drinks in one area. After all the things are finished, the jar needs to be covered with a thick quilt to keep a certain temperature. After 48 hours of fermentation, you can drink liqueur!
When I was a child, many friends had this experience. Because they loved to drink liqueur, they drank it secretly. When they drank too much, their cheeks turned red and they rolled away, making adults laugh and cry. In that era of material scarcity, sweet wine is particularly precious in childhood memories, just like nectar, wine will not make people drunk!
Come on in the dead of night! Try the sweet white wine brewed at home!