Take the steamed glutinous rice away from the steamer and let it cool to room temperature. Use chopsticks to turn the rice occasionally to speed up the cooling process. Sprinkle a little cool water over the cooled rice and use your hands to break up the rice. Use as little water as possible. Sprinkle the rice with the wine curd, mixing it with the rice as you sprinkle it, trying to mix it evenly. Don't be too hasty. Sprinkle one layer at a time and mix well before sprinkling again. Leave a little bit of the wine curd behind.

Transfer the glutinous rice to a fermenting vessel. A large rice cooker is good. Soak the glutinous rice in it as well. Gently press it down with your palm as you put it in. When you're done, sprinkle the last of the wine curd on top. Rinse the rice from your hands into the container with a little cool water, then press and wipe the rice with your hands to smooth the surface.

Finally, cover the glutinous rice with plastic wrap, leaving as few gaps as possible. Cover with a lid. Place in an insulated place, such as a clothes basket.

I put the container in the oven. Old ovens always have a little bit of fire inside, just enough to keep the temperature mild. It's the lazy way out. It's best to keep it warm with a quilt or something, the temperature inside is unstable in the winter.

It takes about three days. Check in the middle of the day to see if there is any heat. I'm not sure if it's a good idea to do so. You can taste it on the third day. The finished fermented glutinous rice is crispy, juicy, aromatic, sweet, wine flavor is not pungent, and you can't taste the raw rice grains. At this point, you can remove the plastic wrap and the rice wine is ready. Well done, the glutinous rice is not scattered, can be divided into pieces.