Sticky rice 4000 grams, 500 grams of rock sugar, 2000 milliliters of water, cinnamon, jujubes, peanuts, goji berries, sweet wine powder (wine) appropriate amount.
Practice:
1. Selection of rice washing: selection of top quality glutinous rice, soaked in water. The water layer is about 20 centimeters higher than the rice layer. Soaking water temperature and time: winter and spring below 15 ℃ for 14 hours, summer below 25 ℃ for 8 hours, to the extent that the rice grain soaked through no white heart, summer replacement of 1 to 2 times the water, so that it is not sour.
2. Steamed on the retort: rice fishing into the basket rinse white pulp, drained into the retort for steaming rice. When steaming rice fire should be fierce, to the top Qi Da steam 5 minutes later, uncovered to the rice layer wine into the right amount of water. Steam for another 10 minutes, rice expansion shiny, loose soft, chewing not stained teeth, that is, has matured, can be under the steamer, cinnamon, jujubes, peanuts, berries also need to be under the steamer.
3. Mixed with the song mounted altar: rice out of the steamer, poured on the bamboo mat spread out to cool, to be the temperature dropped to 36 ~ 38 ℃ does not burn the heart, you can sprinkle the first red song, and then turn once, sprinkle the second red song, and mixed evenly, with the amount of song for the amount of rice of 6 ~ 7%. Temperature control at about 21 ~ 22 ℃, you can enter the altar. According to every 100 kg of raw materials plus the proportion of 160 ~ 170 kg of clean water, with the mixing of the quartz after the rice into the wine altar stirred and covered, and let it stand indoors to let the natural saccharification.
4. Fermentation and pressing: After the altar is filled, the rice and the red wine will rise to the surface due to internal fermentation. Therefore, every 2 to 3 days, to stir with a wooden stick, the rice and other pressure down to the water surface, and the altar cover with a hemp cloth, etc., so that it sinks and better fermentation. After 20 to 25 days of fermentation, the altar will emit a strong aroma of wine, the alcohol will gradually sink, and the wine will begin to clarify, indicating that the fermentation is basically over. At this time, you can open the altar to lift the material, loaded into the wine bucket for pressing, so that the lees can be separated.
5. Clarification of aging: pressed out of the wine through the precipitation, loaded into the entrance to the small belly of the large wine altar, with bamboo leaves wrapped around the mouth of the altar, and then covered with soil to form a cap plus seal. Then concentrated in the wine room, piled up around the wine altar with grain skins, and smoked the wine over a fire, so that the color gradually changed from red to maroon. After another 30 days or so, the altar can be opened and the wine lifted. The longer it is stored, the more the color of the wine gradually changes from maroon to golden yellow, and it becomes a brewed wine. Every 100 kilograms of glutinous rice can brew 200 kilograms of rice wine.