Sticky rice (appropriate amount)

Water (appropriate amount)

Yeast wine tune One piece

Methods/Steps

1/7First of all, choose the best glutinous rice and soak it in water. The water layer is about 20 centimeters higher than the rice layer. Water temperature and time when soaking: 14 hours below 15℃ in winter and spring, 8 hours below 25℃ in summer, to the extent that the rice grains are soaked through without a white heart, and replace the water 1 to 2 times in summer so that it is not sour.

2/7

The rice will be fished into the basket to flush the white pulp, drained and put into the retort for steaming. When steaming rice fire should be fierce, to the top Qi Da steam after 5 minutes, uncovered to the rice layer to add the right amount of water. Steam for another 10 minutes, the rice grain expansion shiny, loose soft, chewing without staining the teeth, that is, has matured, can be off the steamer. If the rice is less, it can also be cooked directly in the rice cooker.

3/7

Rice out of the cauldron, poured on the bamboo mat spread out to cool, until the temperature drops to 36 ~ 38 ℃ does not burn your hands, you can enter the altar (bottles and other containers), according to the ratio of 1 kg of raw materials plus water 1 ~ 1.5 kg of cooled warm water (not more than 40 ℃), according to the ratio of the instructions of the brewery, the yeast brewery into not more than 40 ℃ warm water to activate the dissolution of good, then poured into the altar, mix thoroughly. Pour it into the altar and mix well. Cover it with a lid, but not airtight to leave good air holes, and let it sit indoors for natural saccharification.

4/7

Ensure that the fermentation temperature does not exceed 30 ℃, and in winter when the temperature is lower than 20 ℃, you need to use cotton wool to keep warm. After the altar is filled, raw materials will rise to the surface due to internal fermentation. Therefore, every 12 hours for the first 2 days, we should stir with a wooden stick and press the rice etc. down to the water surface to make it sink and ferment better. 2 days later, after tasting the liquor very sweet, we should stir with a wooden stick every 24 hours and press the rice etc. down to the water surface, and at this time, we should seal it every time we stir it so that there is no leakage of air. After 5 to 7 days of fermentation, the altar will emit a strong aroma of wine, and most of the rice grains will sink to the bottom, indicating that the fermentation is basically over.

5/7

The pressed wine is sealed in the container, and after settling through 2-3 days, it will become clearer, and if it is still cloudy, it means that the fermentation is not enough, and the sugar content is on the high side, and at this time, you can continue to seal it and wait for a few more days, the length of which is related to the temperature.

6/7

At this time, you can open the altar to lift the material, loaded into the wine bucket for pressing, so that the lees are separated (or use gauze and other kits to form a ball for manual squeezing and separation).

7/7

After the clarification of the liquid wine loaded into the mouth of the small belly of a large wine altar, with bamboo leaves to tie up the mouth of the altar, and then covered with soil to form a cap seal (family bottles or wine altar, then, find a way to seal can not find the sealing cap can be used cling film). After another 30 days or so, you can open the altar to mention the wine.