Select good river rice or rice, through the cleaning; soak in general cold water for 8-10 hours, control dry reserve.

2. Steam the rice.

Control dry rice on the pot steam to nine perfect XuanHuo. The provisions of the white rice steamed to the outside of the hard inside soft, no sandwich chocolate, loose not paste, rotten and well-proportioned Cooked do not have to lift the lid immediately, in the pot to the rice to the fast-cooling pot; start the pot will be a false beat sprinkle; and then spread the plate to dry to 28 ℃ the following people cylinder.

3. early hair alcohol.

Pour the prepared water, shaping quartz and liquor medicine into the main tank and steamed white rice mix well, cover the lid, set dry indoor temperature in the summer, winter on the radiator or in front of the stove, after 3 days up and down, the white rice becomes fluffy and sweet, stirring with chopsticks, you can see that there is a wine seeping out. At this time the temperature in the tank to do 23 ℃ up and down, you can terminate the early hair alcohol.

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Homemade yellow wine recipe and practice

4. Squeeze.

Put the raw materials that have undergone the early development of alcohol into a clean cloth bag, the upper side of the pressure on the carpenter's board, hanging objects, squeeze into wine.

5. Decoction (heating and sterilization).

Put the extracted wine into the pot to steam (a variety of frying pan can be), when the temperature in the pot rises to 85 degrees, that is, the termination of heating.

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Homemade Yellow Wine Recipe and Practice

6.

Make a cloth bag with a beanbag cloth, pour the steamed wine into the bag to overconsider, and keep the leachate.

7.

Put the ooze into a clean pickle altar, with a clean wrapping paper to the mouth of the altar wrapped, and then wheat grass or grain husk and on the synthesis of rotten mud to the mouth of the altar to seal tightly, and then put the pickle altar into a suitable area, 2 and a half months after the altar can be opened to eat.