First of all, soak rice in a big container. If rough glutinous rice is used, it will take one day, if ordinary glutinous rice is soaked overnight. The container for soaking rice must not be stained with oil. Soak the rice in a large steamer and steam it for 40 minutes. Steamed rice is cooler with cold boiled water (be sure to cook water) or it can be cooled naturally. When the rice is warm at 30 -20 degrees, break the wine cake (grind it into powder). Mix the rice evenly. If the rice is too sticky, you can add some cold boiled water appropriately.

Rice mixed with wine cakes can be put in a large container (the container needs to be covered and oil-free). Compacting the rice noodles by hand, and then digging a hole with a bottom depth in the middle of the rice, so as to observe the wine situation conveniently. Cover the lid of the container, but just press it down. Don't cover it tightly to prevent sundries from entering.

Store it in a cool place for 2 days (one day at room temperature with heating), and open the lid to see if there is any wine. Keep the temperature until the wine comes out. After the wine comes out, you can smell the bursts of wine indoors. With a clean spoon, stir the rice in the container so that the liquid and solid are fully mixed.

Stir the rice in the container with a clean spoon.

After 5-6 days, if you look at the rice again, you will find that the wine is more fragrant than before. At this point, we can add some cold boiled water (half of the total weight of rice) and continue the fermentation (don't cover tightly). Fermentation time is determined according to temperature and personal preference. The longer the fermentation time, the heavier the wine flavor and the less the sweetness, while the shorter the fermentation time, the greater the sweetness. After fermentation, it is necessary to separate the liquor from the distiller's grains (rice).

Then put the wine in a container, put it in a pot, the container needs to be covered (not tightly covered), steam it slowly until the wine turns over, and turn off the fire and naturally cool it. After cooling, it is sealed and stored. The heated liquor has completely finished fermentation.