I won't. The souring of rice wine is the result of the growth of acetic acid bacteria and lactic acid bacteria in rice wine. Therefore, the first thing to make rice wine is the Belgian key to adding water. Less sugar is added, the concentration of sugar is high, and the alcohol produced is also high. High alcohol content inhibits the growth of acetic acid bacteria and lactic acid bacteria, so rice wine will not turn sour easily. The fermentation temperature of rice wine is also very important. When the temperature is higher than 25℃, it is suitable for the propagation of acetic acid bacteria, and rice wine will easily turn sour. The suitable temperature is 19 degrees. A catty of rice is cooked and fermented with a catty and a half of water. Fermented 1~2 days sweet rice wine. After 6~7 days, the alcohol content is high, which can reach 16 degree or above. At this time, because the alcohol content is high and the sugar content is high, there is no bitterness in rice wine, and the shelf life is long. You'll get drunk after drinking a bowl.