The brewing process of rice wine:

1. First, select high-quality glutinous rice and soak it in water. The water layer is about 20 cm higher than the rice layer. Water temperature and time during soaking: 14 hours below 15°C in winter and spring, 8 hours below 25°C in summer, based on the degree that the rice grains are soaked and there are no white cores. In summer, change the water 1 to 2 times to make it not sour.

2. Put the rice into a basket to rinse out the white slurry, drain it and put it into a steamer to steam the rice. When steaming rice, the heat should be strong. After 5 minutes of steaming, uncover the lid and add appropriate amount of water to the rice layer. Steam for another 10 minutes. When the rice grains are swollen and shiny, loose and soft, and not sticky when chewed, it is mature and can be placed in the steamer. If there is less rice, you can also cook it directly in a rice cooker.

3. After the rice comes out of the steamer, pour it on a bamboo mat and spread it out to cool. When the temperature drops to 36~38°C and it is not hot to the palm of your hand, you can put it into a jar (a container such as a bottle). Press each 1 kilogram. Add 1 to 1.5 kilograms of raw material to water and add cooled warm water (not exceeding 40°C). According to the proportion of the distiller's yeast, put the yeast and distiller's yeast into warm boiled water not exceeding 40°C to activate and dissolve, then pour it into a jar and stir thoroughly. Evenly. Cover, but not airtight and leave a good air hole, and let it sit indoors to allow it to saccharify naturally.

4. Ensure that the fermentation temperature does not exceed 30°C. When the temperature is lower than 20°C in winter, cotton wool, etc. must be used for insulation. After filling the jar, the raw materials will rise to the surface due to internal fermentation. Therefore, every 12 hours for the first two days, stir with a wooden stick to push the rice under the water to make it sink and ferment better. After 2 days, when the wine tastes very sweet, stir it with a wooden stick every 24 hours and press the rice under the water. At this time, it must be sealed after each stirring to prevent air leakage. After 5 to 7 days of fermentation, a strong aroma of wine will emit from the jar, and most of the rice grains will sink to the bottom, indicating that the fermentation is basically over.

5. The pressed wine is sealed in a container. After 2-3 days of sedimentation, it will become clearer. If it is still turbid, it means that the fermentation is not enough and the sugar content is high. At this time, you can Continue to seal and wait for a few days, the length of time is related to the temperature.

6. At this time, you can open the jar to pick up the ingredients, put them into a wine basket and press them to separate the lees (or use gauze and other tools to form a ball into a ball for manual extrusion and separation).

7. Put the clarified wine into a large wine jar, wrap the mouth of the jar with bamboo leaves, and then cover it with soil to form a hat-like seal (if you use a bottle or wine jar at home, think about it. Just use any method to seal it. If you can't find the sealing cap, you can use plastic wrap). After about 30 days, the jar can be opened to pick up the wine.