Go to the supermarket to buy some bags of liqueur koji, which has instructions on it. Usually glutinous rice or rice. After cooking, let it cool, add cold water, put it in a yogurt machine, add sweet distiller's yeast, and keep warm with electricity. Generally, it is sweet wine koji for 24-36 hours, which is sweet and sour. It's delicious anyway. If fermentation continues for more than 4 days, the alcohol content will gradually increase. There is no sweetness at this time, and the wine tastes a little sour. At this time, it can be filtered into a container with a leaky spoon of a netless soymilk machine, and how long it can be preserved is unknown. It should be better to drink now. Note: 1. Sterilize with boiling water yogurt machine before making. 2. You can put more koji to reduce the fermentation time. 3. Rice must be boiled with cold water, not with raw water. 4, the fermentation time is flexible, and if you feel that the alcohol content is not enough, you will ferment for a few more days. Fortunately, my friend, I just tasted my own big rice wine with a yogurt machine today. After a few days of fermentation, I can't remember. Anyway, I drank a small bowl, and my head was a little dizzy. It felt like I had drunk half a bottle of beer.