Soak 1 kg glutinous rice for 3- 12 hours. Winter is long and summer is short. Steam in a steamer for about 0.5- 1 hour. After cooking, take it out and let it cool to about 35 degrees. Half a catty of 35-degree mineral water or cold water and distiller's yeast. Find a container with a wide mouth, put them together, stir them evenly, cut a hole in the middle, cover it with a slightly airtight cover, and only add a little water without adding water. When the fermented rice is cool, mix the medicinal liquor evenly, put it in the container, and keep the temperature for about a week before eating. I used to cook my own fermented rice. The fermented rice must be steamed thoroughly, otherwise it will come back to life. About the rebirth of most people,
You don't need a lot of water to make wine. Adding too much will affect the fermentation and even turn sour. Water is generally added to loosen the caked rice balls and make the rice grains more uniform when adding koji. After soaking for one day, you can take out the glutinous rice, remove the water and steam it in a pot. Take out the steamed glutinous rice and put it in a larger container. Dip the rice spoon into cold boiled water and turn the rice up and down to help cool it.
When we were young, we could directly mix mash with boiling water to eat. If you want to make a mash with a lot of soup, it is not easy to master the amount of koji and it is not easy to succeed. As long as the mash tastes normal, it is successful, and water can be added later. The main reason is that the quality of Rhizopus saccharification is not good, and the growth of Rhizopus saccharification is weak at low temperature. It is suggested to use good rice wine koji, and the container should be kept above 20 degrees, preferably around 28 degrees.