Ingredients: 4 grams of Angel Liqueur, 5 Jin of glutinous rice, about 2 liters of purified water?

1. Soaking vessels, steaming vessels, rice containers, stirring vessels and finally fermented vessels should be cleaned until there is no oil, and then washed with boiling water or purified water.

2, 5 kg of glutinous rice washed with water for about three times, soaked in the basin. The amount of water is twice that of rice, and it is soaked for 5-6 hours.

3. After soaking, put the glutinous rice in a pot and steam it. Be careful not to stick sticky rice on the steamer wall, it will paste.

4. Put the cooked glutinous rice into a water-free and oil-free basin, cool the boiled water while stirring, cool it to about 30 degrees, start spreading yeast, and add 4 grams of Angel distiller's yeast.

5. Put the glutinous rice mixed with distiller's yeast into a fermentation vessel, press some to make the glutinous rice dough, dig a hole in the middle, take a small amount of cold water mixed with distiller's yeast and apply it on all external surfaces, not too much, and then seal it.

6. Ferment at about 30 degrees. Observe frequently but don't open the lid frequently. The dimple in the middle is full (fermentation 16-36 hours). Open it to see if the rice around is sweet. If the sweetness is enough, pour the prepared purified water, the amount of which can be 1.5-2 times of the rice. After filling with water, continue to ferment for about 5 hours.

7. The fermented glutinous rice wine is filtered out, and unclean wine and rice can be kept as wine dumplings.