There are a few points that you need to pay special attention to when making sweet wine, otherwise the wine will be sour and tasteless.

1. Insulation is very important. During the brewing process of sweet wine, the temperature will be too high or too low, which will affect the fermentation.

2. All materials, tools and utensils should not have a little bit of oil, and the temperature of the rice after showering should be kept at hand temperature or around 30 degrees.

3. Try not to move or open the lid before the rice wine is ready. Doing so may cause the rice wine to sour.

Ingredients for sweet wine: 700g of glutinous rice, about 350g of distilled yeast, appropriate amount of cold boiled water. Method: 1. First wash the glutinous rice 3-4 times, and then soak it for 12 hours. Generally, soak it the night before. You can make it anytime the next day.

That's it.

2. Soak the glutinous rice until it can be crushed with your fingers. Put the rice on a cloth and steam it until it is cooked. Steam it for about 30 minutes.

3. Let the steamed rice stand for a while. When it is not too hot, put it in a basin, add cold boiled water to cool down, and then break up the rice until there are no rice lumps sticking together.

4. Wait until the temperature of the rice drops to about 30 degrees, and it will feel warm to the touch without being hot.

Sprinkle koji evenly on the bottom of the fermentation container, then put a layer of rice, sprinkle a layer of koji, compact it slightly, repeat 3 or 4 times.

5. Poke a hole in the surface, make a dimple, and finally sprinkle a layer of distiller’s yeast.

6. Cover the container with a lid, seal it well, put it in a warm place, keep it at about 30 degrees, and start fermentation.

7. After 24-36 hours of fermentation, the wine will come out of the dimples and exude a light aroma of wine. The rice wine is successfully made.