Preparation materials: 500 grams of glutinous rice, 2 grams of wine quartz, cool boiled water.

1, clean the glutinous rice, and then put it in a container to soak for more than 8 hours.

2, the soaked glutinous rice out of the drain, and then put into the steamer to steam.

3, take out the steamed glutinous rice and break it up, then cool it down to about 35 degrees.

4. Put the cooled glutinous rice into a sterilized glass bowl, add about 200ml of cold boiled water and mix well.

5. Use a small amount of cool water to break up the wine curd. You don't need to put too much water, just enough to break up the brew.

6: Pour the wine into the glutinous rice and stir well.

7: Make a hole in the center of the rice.

8: Put it into the rice wine maker and set the rice wine function. 36 hours later, the sweet rice wine will be freshly baked!

9, finished.

Expanded Information:

Precautions

1, the mixing of the wine must be done after the glutinous rice is cooled down.

2. It must be airtight, otherwise it will be sour and astringent.

3, low temperature is not good, about 30 to 32 degrees Celsius is best.

4, the key to making wine is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy, we must first steam rice ware, shovel rice spatula and fermentation of rice wine containers are washed dry, but also to wash and dry the hand.

5. If the fermentation is excessive, the glutinous rice will be empty, full of water, and the flavor of the wine will be too strong.

6. If the fermentation is not enough, the glutinous rice will have raw rice grains, which will be hard on the teeth, and the sweetness will not be enough, and the flavor of the wine will not be enough.

7, when mixing the wine, if the water is sprinkled too much, the final glutinous rice is empty, and not block, once boiled, it will be scattered.