1

The selection of glutinous rice: long grain and round grain can be, round grain is cheaper, the effect is good, it is best to use round grain.

Note: rice, cornstarch and other starch-containing grains can be used instead of glutinous rice as raw material for brewing.

2

Steaming the glutinous rice: grain brewing generally have to make the grain cooked first (because the raw material brewing is more likely to fail), and are generally steamed, rarely cooked, because if boiled, the grain absorbs too much water, is not conducive to saccharification.

Sticky rice must be soaked for 8-24 hours before steaming, otherwise it is difficult to steam.

If you want to save time, you can also use a rice cooker to cook instead of steaming, which will be less effective.

3

Adding Qu: After steaming, let the glutinous rice cool down to below 40 degrees Celsius, and put it into a container, which is better to be porcelain or glass, and should not be metal. Add a small amount of cool water, then sprinkle in the wine curd. If the curd is in block form, you need to crush it into powder form before sprinkling it in. You can also put the wine curd into the cool water to dissolve it before pouring it in together.

Then stir the rice into the mixture. If the rice is too dry and sticky to stir, add a little more water.

Note:

If you put in the wine curd when it is higher than 40 degrees, it will kill the molds and yeasts in the curd, and fermentation will not take place.

4

Holding and sealing: compact the glutinous rice and pound a pit in the center deep to the bottom of the container, the purpose of this pit is mainly to make it easy to observe the oozing of wine during the brewing process. Then cover the lid. It is not advisable to seal the container completely, because the saccharification process in the early stage requires some oxygen, and it is enough to keep it relatively closed. Keep the temperature around 30 degrees, room temperature is sufficient in summer, and in winter you can place it next to a heater or use a hot water bag or quilt. The minimum temperature should also be kept above 20 degrees, and the maximum should not exceed 40 degrees. It is best to use a thermometer to test whether the temperature is appropriate.

After 2-3 days, you can open the lid to check, if you find a lot of liquor in the pit, 1:1 add cool water, continue to keep warm and sealed. The amount of water added can be adjusted according to personal preference, and those who like strong wine generally add less water.

5

Filtering out the wine juice: 5-10 days when you can open the lid, use gauze to filter out the wine juice, bottling, the end of production. If it takes more than 10 days, all the sugar will be converted into alcohol and the sweetness will be lost, and the flavor of glutinous rice wine will be lost.

Note: After bottling, the wine will continue to ferment and foam, so if you want to stabilize the sweetness and alcoholic strength, you have to stop the fermentation and kill the microorganisms with pasteurization, which is very simple and can be done by heating it to 60-70 degrees Celsius.

Note: Boiling will cause loss of alcoholic strength, so there is no need to boil.