Pay attention to heat preservation when making rice wine in winter. In the process of rice wine fermentation, you can wrap the rice wine container with quilts or towels and put it in a warm place. Here are the practices:

Preparation materials: long glutinous rice 1 000g, appropriate amount of cold boiled water or purified water, medicated wine1package.

Production steps:

1, long glutinous rice1000g, soaked in water for 24 hours until the rice grains are rubbed with your fingers, thus crushing.

2. Drain the soaked rice, put it in a steamer with a drawer cloth, steam for 30 to 45 minutes on high fire, and steam thoroughly.

3. Spread it on an oil-free and water-free clean board to dry. In this step, the steamed rice can also be boiled in cold water and fished out. In short, the temperature should be reduced to a level similar to the body temperature, rather than being overheated.

4. After drying, dress up as wine medicine for rice wine.

5. Add a layer of plastic wrap to the bread bucket and cover it with a small towel. In a home with heating, you don't have to do this. Just start the machine directly. Or put a hot water bag around the rice container.

After 6, 24 to 36 hours, the wine will be ready and you can smell the sweet wine.

7. Filtering rice residue is pure rice wine.