2, soaking: soak the glutinous rice for about a day, half a day in summer.
3. Steamed rice: put it into a steamer and steam it. Yellow rice wine is also called steamed wine. The process of steaming rice is very important. First, heat it with strong fire, then boil it with slow fire, and steam the rice thoroughly without burning it (if the rice grains are burnt, the yellow rice wine will have a residual taste and the wine making will fail).
4. Cooling: spread the steamed rice out of the pot to cool.
5. Adding distiller's yeast: Mix distiller's yeast into glutinous rice. It is said that this distiller's yeast evolved from She nationality and was made up of ten or twenty kinds of medicinal materials, which is equivalent to natural fungi.
6. Fermentation: Put the glutinous rice mixed with distiller's yeast into a pottery jar for fermentation. After about 24 hours, the temperature in the jar naturally rises, and the starch begins to be converted into sugar. In winter, the jar is wrapped with a quilt or straw to keep warm. After natural fermentation for about seven days, it is transferred to a vat, sealed and placed for two or three months. (In fact, you can get wine after fermentation for about two weeks, but in order to better convert sugar into alcohol, it will be better to keep the wine for a long time.
7. Take wine: press the distiller's grains, separate the juice from the distiller's grains, put the wine juice into the jar, cover it with a bowl, and then use another bowl to buckle it backwards to prevent sundries from falling into it.
8. Roasting: Put chaff or straw around the jar, roast it in a dark fire for a day, and boil the wine, which will not only sterilize but also make the wine taste more mellow.
9. Sealing the jar for drinking: naturally cool, leave it for a week, eliminate the sediment, seal the jar and leave it for drinking at any time.