1, bubble rice. Wash the glutinous rice for about three times and drain the impurities and water. Soak the washed glutinous rice in cold boiled water for 5-24 hours, depending on the ambient temperature. If it is cold, soak it for a longer time until you can crush the rice grains with your fingers.

2. Drain the soaked glutinous rice and steam it. Spread the steamed rice with cold boiled water, rinse it, cool it to about 30 degrees, and don't stick between rice grains.

3. Put in distiller's yeast. Sprinkle the sweet distiller's yeast evenly into the rice, add appropriate amount of cold boiled water, and mix the distiller's yeast with water evenly.

4. Put the mixed rice into a clean jar (never greasy), press it with the back of your hand, poke a small pit in the middle with your fingers, and observe the wine.

5. sealed fermentation. Sealed, adjusted to about 30 degrees, and fermented automatically in the bread machine.