Most farmers like to make homemade sweet wine. Sweet wine is sweet and delicious, and can be used for cooking, and more for making water wine. However, the production of sweet wine is also prone to problems, sometimes it turns sour, and sometimes the wine is less or even scrapped, causing great losses to farmers and friends. To solve this problem. On the basis of summarizing the experience of many master winemakers, the author explored a set of key techniques for making sweet wine, which made the yield of sweet wine increase to 100%, and it was sweet and juicy, and could be produced most of the year. Brewing wine should go through several processes, such as elutriation, soaking, steaming rice, pouring rice, koji mixing and heat preservation fermentation, and each process has some key technologies. If you are not careful, you will easily fail. First, there is a lot of powder, dust, etc. after washing and soaking glutinous rice. Before making wine, it must be washed repeatedly until the water is clear. There are many varieties of glutinous rice, and each variety absorbs water at a different speed. The long ones need to be soaked for a day, and the short ones only need a few hours, but the rice must be soaked, and it must not be soaked too much, so that the rice grains can fully absorb water, swell and soften. Therefore, it is necessary to check frequently in the soaking process, and you can twist it with your fingers. If the rice grains can be twisted into pulp powder, it means that the rice has been soaked; If the rice heart is hard, it means that the soaking time is not enough. If the rice is not soaked, the rice is easy to be cooked externally and endogenous; If soaked too much, the rice is easy to steam. Soaking rice is the first level, so we must grasp it well. Second, steam the rice. Pour the soaked glutinous rice into the basket to filter out the water, and steam it with high heat. The key to steamed rice is that the fire should be big, and the rice must be added in layers.