In addition, the method is briefly described as follows:
Wash 500 grams of glutinous rice, soak it in cold water for 3-5 hours to make the rice fully absorb water, and then steam it in a pot.
Take out the steamed glutinous rice, air it to about 30℃, put it in a sterilized ceramic vessel, and then grind 4-6 grams of distiller's yeast into fine powder and sprinkle it on it. Add 250 grams of cold boiled water, stir the distiller's yeast and glutinous rice evenly, flatten it with a hand or spoon, open a small hole in the middle and cover it tightly.
The optimum fermentation temperature is 25℃. In summer, after 1-2 days, the water comes out of the hole in the middle and smells delicious. When the glutinous rice can be rotated in the container, it can be eaten.
In winter, the container can be kept warm on the heater, and it can also be eaten after 3-4 days. It's very hot in summer. In order to prevent rice wine from continuing to ferment and turn sour, a little water can be added to the wine to boil, which can prolong the storage time.