500g of glutinous rice

Accessories

Sweet Wine Quarter

3g

Seasoning

Water

Moderate

Homemade Wine Practice

1.Wash the glutinous rice, soak it in water for 24 hours, and then twirl the glutinous rice with your hand to twist it to the extent of the breakage

2.Then lay a good gauze in the steamer and pour it in and spread it evenly.

2. Then spread the gauze in the steamer, pour the glutinous rice in and spread it evenly, steam the rice (not too hard) and then cool it to a temperature that is not too hot to the touch (using the medium temperature fermentation, the rice is too hot or too cold, will affect the fermentation of the wine)

3. Take a small bowl of wine and lukewarm water, so that the wine in the water to melt away

4. The water will be poured into the container containing the glutinous rice, and the pouring of the water, gently mix it well, so that all the rice is evenly distributed. The rice will be evenly touched by the brewer's water

5. Use a spoon to compact the rice and then dig a small hole in the center to observe the water coming out

6. Cover the rice with plastic wrap, put a lid on it, and wrap it up with a quilt to ferment it for 24 hours to 36 hours, and then it will have the smell of wine and a lot of water coming out, which is considered to be basically successful

7. Put it in the refrigerator to stop the fermentation, eat as you like, take the spoon must be waterless and oil-free