Yes, because the yogurt machine also provides a suitable temperature for lactic acid bacteria to multiply and transform milk, and the temperature maintained by the yogurt machine is also suitable for the growth of yeast. The only drawback is that special yogurt machines generally have a small capacity and cannot be compared with the scale of making rice wine. Therefore, this must be repeated several times. During this period, attention must be paid to the preservation of the early products to avoid contamination by foreign bacteria that may cause quality changes or even waste all previous efforts.