2. Steam the soaked glutinous rice for 40 minutes. In the middle of 20 minutes, open the lid, break up the glutinous rice, pour some water on it, cover it and steam it again (otherwise the glutinous rice will not be cooked easily ~)
3. Take out the steamed glutinous rice, stir it, and naturally cool it to about 30 degrees (as long as you touch the glutinous rice with your palm, it feels warm but not hot).
4. Take a clean container, put a layer of rice and sprinkle a layer of distiller's yeast, and so on.
5. The top layer should also be compacted with distiller's yeast, and a hole should be cut in the middle, and distiller's yeast should also be sprinkled in the hole.
6. Cover it, wrap it in a plastic bag, then wrap it in a quilt or put it in a warm place.
7. Open it in three days, smell the wine and look at the wine in the hole. The glutinous rice will become soft and you will be done.
I use this brand of distiller's yeast:
Working with Angie has never failed!