The purpose of the second addition of water is to carry out a second fermentation to break down the sugar into alcohol.

Brewing glutinous rice wine for the first time is to steam the rice with water, the second is to steam the rice out of the water, the key to adding water this time is to add cool water, just out of the cage of glutinous rice will become a ball to add cool water to break up the rice while it is still hot, cooled to lukewarm when the wine mixing compaction can be fermented, the middle of the digging a hole in the wine out of the good to see. Rinse the glutinous rice with cold water two to three times, and put it in cold water to soak for about 24 hours (you need to change the water for about 8 hours during the soaking process).

Fermentation time:

The fermentation time of rice wine should be determined according to the specific season and time, the fermentation time is different in different seasons, the fermentation time required to make rice wine is longer in low temperature, and shorter in high temperature, it is recommended to carry out self-observation during the process of fermentation of rice wine, and to judge whether the fermentation of the rice wine is completed by smelling and tasting.

In general, it may take from 3 days to a week in winter, while in summer, it takes from 18 hours to 24 hours to be ready.