Put water in a steamer, put a layer of gauze on the steamer drawer, and boil the water until there is steam. The glutinous rice fishing on the cloth steamed, (about an hour, they taste it to know), taste the texture of the glutinous rice, if the rice grains are hard, sprinkle some water and mix a little bit and then steam for a while, after steaming to the fermentation of containers (rice cooker, soup pots, or plastic, glass containers), stirred a few times with a spoon, cooled to the temperature of the hand is not hot (30 or so to utilize the medium temperature of the fermentation of the rice is too hot or too cold, will affect the fermentation of the brewery). .
2. mix the wine:
with a spoon to get the glutinous rice spread evenly, the wine evenly sprinkled on the glutinous rice (slightly leaving a little bit of wine last), and then use a spoon to turn the glutinous rice, the purpose is to mix the wine as evenly as possible.
3. Preservation:
Gently compact with a spoon. Smooth the surface (can be dipped in cool boiled water), make a flat-topped cone shape, press out a depression nest in the center, sprinkle the last bit of wine quat in it, pour a little cool boiled water (the purpose is that the water slowly seeps outward, which can uniformly dissolve the wine quat mixed in the rice, and is conducive to the uniform fermentation), but the water shouldn't be too much.
4. Fermentation:
Cover the container tightly and place it at a suitable temperature (around 30℃), if the room temperature is not enough, you can use a thick towel and so on to wrap the container to keep warm); fermentation.
5. You can check in the middle to see if there is heat, heat is a good phenomenon. 1 day later you can taste. Finish fermentation of glutinous rice is crispy, juicy, fragrant smell, sweet taste, wine taste is not nose, (time can be based on personal taste, long time, the wine taste of acidity on the thick, but too much punch is not good), about 24-48 hours of fermentation, will be the container lid open (with a strong aroma of wine on the way to become), filled with cool boiled water, and then covered with a lid, put into the refrigerator (in order to terminate the fermentation) or directly into the pot to cook (also to stop). The first thing you need to do is to put it in the refrigerator.)