Ingredients: 2 kg glutinous rice liqueur koji (available in supermarket, large quantity)

Preparation tools: the container for brewing wine, preferably ceramic, is easy to keep warm;

Pot or dustpan is used to steam glutinous rice to dissipate heat and mix koji evenly;

During fermentation, fermented grains are made of cotton wool or other heat preservation materials for heat preservation;

The steamer is used to steam glutinous rice.

Production process: 1. Wash glutinous rice one day in advance and soak it in clear water (it is best to break it by hand);

2. Drain the soaked glutinous rice and steam it in a steamer (the longer the better);

3. When steaming, take a gap and put the liqueur koji in a bowl of warm water (big rice bowl, about 35 degrees) to let it breed in advance; (About ten to fifteen minutes in advance is best)

4. Pour the steamed glutinous rice into the basin and turn it back and forth to cool it to 45 degrees, which is a bit hot to the touch; The temperature is too low to ferment; If it is too hot, the bacteria will be scalded to death.

5. Mix distiller's yeast evenly into glutinous rice, stir it evenly by hand, quickly put it into the prepared ceramic cylinder and seal the cover, and quickly put it into the prepared thermal insulation cotton and cover it;

6. When you smell the sweet smell of brewing in the air, brewing is finished (don't open the cotton wool half to see it, it will flash. It can be fermented in two days in summer);

7. After the fermented wine is taken out, if it feels too sweet or the wine is not strong enough, you can add three or four bowls of cold boiled water, and one or two spoonfuls of white wine can be fermented at room temperature and cooled in the refrigerator. It's delicious. If you think about it, swallow your saliva.

Note: the whole process must not stick to oil, and must be hygienic and fast; If there is a pot of leftovers left at home, it can also be used to make wine, but the taste is not as good as glutinous rice.