Glutinous rice 500g

Distiller's yeast 2-3g

How to make super simple fermented rice wine in summer?

Soak the glutinous rice for 8- 10 hour, then steam it for 20 minutes. -Lazy version: Go directly to the breakfast stand to buy some dumplings of rice, but be sure to pay attention to it and make it clear to the boss that rice can't touch oil, not at all, and it doesn't need to be kneaded into balls. Just bring it back scattered.

Break up the glutinous rice with cold boiled water, take it out and put it in a container.

Angel distiller's yeast is mixed with cold water according to the proportion in the instruction, and evenly poured into glutinous rice. You don't need much water to mix the wine, just turn it on. Then poke a hole in the middle of the rice with your finger and sprinkle a little wine yeast in the hole.

Cover the container and keep it dark (that is, wrap the container with a cloth to keep it from light). If the container is inherently opaque, this step can be omitted). The average temperature in summer is 26-30 degrees. Put the container on the windowsill for 2-5 days. During this period, you can open it and observe it. You will succeed if you smell wine aroma!

Start eating! It tastes better in the refrigerator!