Put it in an insulation bag, pour a hot water bottle with water of about 40 degrees, and put it in the insulation bag with a thick towel outside.

Production of sweet wine

1. Wash the glutinous rice until it is clear, and soak it for about 10 hour.

2. Drain the soaked glutinous rice and put it in a steamer with a cage cloth. It's best to keep the surface fluffy and don't compact it.

3. Cover the excess cage cloth on the surface (you can cover it without covering it), drain the water in the steamer, and steam for 15-20 minutes after the water boils until the rice is cooked.

4. Rinse with cold boiled water prepared in advance, and cool down to about 30 degrees. While rushing, I fully grasped the rice and felt that the temperature of the rice was slightly cooler than that of my hands.

5. Take about 1.5g distiller's yeast, mix it into the dispersed glutinous rice, and fully stir.

6, cover the bottle cap, don't tighten, virtual cover. The remaining job is to keep warm. You can put it in an insulation bag, make a hot water bag with water of about 40 degrees, and put it in the insulation bag with a thick towel outside. The heat preservation time is about 35 hours.

7, see the glutinous rice into a whole, and the edge is off the bottle, and there is wine in the middle dimple. Look at the clear wine juice. The finished liqueur is tightly covered and stored in the refrigerator.