It depends on the capacity of the rice wine machine. For 1L, use 400g of glutinous rice, and for 1.5L, use 500-550g.

1. Soak the glutinous rice in water for about 5-7 hours, rinse it, and then steam it.

2. Mix the glutinous rice with a spoon: use a spoon to spread the glutinous rice evenly and cool it to about 30 degrees. Sprinkle the distiller's yeast evenly on the glutinous rice, and then use a spoon to turn the glutinous rice. The purpose is to mix the distiller's yeast as evenly as possible. Put it into the stainless steel inner tank of the rice wine fermentation machine. Smooth the surface (you can dip it in cold water) and make a depression in the middle.

3. Fermentation: Close the lid of the container tightly, put it into the rice wine fermentation machine and plug it in to start fermentation.

4. The fermentation will take about 24-36 hours to complete. The fermented glutinous rice is crispy, juicy, fragrant, sweet, and not overpowering with the wine (the time can be based on personal taste, the longer the time, the stronger the sour taste of the wine, but it is not good if it is too overpowering). Temperatures vary from place to place, so the specific fermentation time can be determined by yourself based on local temperature conditions.