In the steamer pot on the water, steam drawer on a layer of gauze, boil water until there is steam. The glutinous rice fishing on the cloth steamed, (about an hour, they taste it to know), taste the texture of the glutinous rice, if the grains of rice is hard, sprinkle some water and mix a little bit and then steam for a while, after steaming into the fermentation containers (rice cooker, soup pots, or plastic, glass containers), stirred a few times with a spoon, cooled to the temperature of the hand is not hot (30 or so using the medium-temperature fermentation, the rice is too hot or too cold, will affect the fermentation of the brewery).
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2. mixing the wine:
with a spoon to the glutinous rice spread evenly, the wine evenly spread on the glutinous rice (slightly leaving a little bit of wine last), and then use a spoon to turn the glutinous rice, the purpose is to mix the wine as much as possible evenly.
3. Preservation:
Gently compact with a spoon. Smooth the surface (can be dipped in cool water), make a flat-topped cone shape, press a depression nest in the center, sprinkle the last bit of liquor quat in it, pour a little cool water (the purpose is that the water slowly seeps outward, which can evenly dissolve the liquor quat in the rice, and is conducive to the even fermentation), but the water shouldn't be too much.
4. Fermentation:
Cover the container tightly and place it at a suitable temperature (around 30℃), if the room temperature is not enough, you can use a thick towel and other containers wrapped in insulation); fermentation.
5. You can check in the middle to see if there is heat, heat is a good phenomenon. 1 day later you can taste. Completed fermentation of glutinous rice is crispy, juicy, fragrant smell, sweet taste, wine taste is not nose, (time can be based on personal taste, long time, the wine taste of acidity on the thick, but too much punch is not good), about 24-48 hours of fermentation, will be the container lid open (with a strong aroma of wine on it), filled with cool boiled water, and then covered with a lid, placed in the refrigerator (in order to terminate the fermentation) or directly into the pot to cook (is also to stop the fermentation). The first thing you need to do is to put it in the refrigerator.)