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Main ingredients:

350 grams of glutinous rice

50 grams of black glutinous rice

Sweet wine koji 4+ 1 g

A little cold water

1. Wash glutinous rice together and soak for 12 hours. Soak until the rice grains can be crushed.

2. Steamed glutinous rice with water

3. Steam and cool.

4. scald the container with boiling water and disinfect it.

5. The temperature inside and outside the glutinous rice is slightly warm. Add 4 grams of distiller's yeast, mix well, add a little cold water, and stir the rice until the particles are clear.

6. Put it into a sealed jar, don't press it, dig a small hole in the middle, put 1g distiller's yeast into the small holes of three jars respectively, and then add a little cold water. Finally, sprinkle a little osmanthus.

7. Pile it in the enzyme machine. I like to put a layer of fresh-keeping bag.

8. Put on your hat.

9. The enzyme machine selects the fruit wine function, and then presses the start button.

10. Fermentation for 48 hours.

1 1. There is a lot of water.

12. Pour cold boiled water, which is basically the same as the surface of glutinous rice. Put it back into the enzyme machine, turn on the fresh brewing function, and leave it for 12 hours. (Hot days can be room temperature)

13. 12 hours later, the glutinous rice floats, and you're done.