Put water in the steamer, put a layer of white cloth on the steamer, and boil the water until there is steam. Steam the drained glutinous rice on a cloth. About an hour. Just taste it yourself. Without this layer of cloth, sticky rice will block the hole of the steamer and it will never be cooked. There is a failure experience.

Grind a koji into powder for later use.

Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it over occasionally with chopsticks to speed up cooling. Sprinkle less cold water on the cooled glutinous rice and disperse it by hand. Use as little water as possible. Sprinkle distiller's yeast on glutinous rice, and mix it as well as possible. Don't be impatient, sprinkle a layer, and then sprinkle after mixing. Leave a little wine yeast.

Transfer the glutinous rice to a fermented container. A bigger rice cooker will be fine. It is also used to soak glutinous rice. Press it gently with the palm of your hand while placing it. Sprinkle the last koji on it after it is finished. Rinse the sticky rice on your hands into the container with a little cold water, and then press and wipe it with your hands to make the surface smooth.

Finally, cover the glutinous rice with plastic wrap, leaving no gaps as far as possible. Put the lid on. Put it in a warm place. It's best to keep warm with clothes and quilts, because the indoor temperature is unstable in winter.

It will be fine in about three days. Check the middle at any time to see if there is any fever. Fever is a good phenomenon. You can try it on the third day. The fermented glutinous rice is crisp, juicy, fragrant and sweet, and the smell of wine is not blunt, and raw rice can't be tasted. At this time, you can peel off the plastic wrap and rice wine will become. Well-done, glutinous rice does not come loose and can be divided into pieces.

If the fermentation is excessive, the glutinous rice will be empty, full of water, and the smell of wine will be too strong.

If the fermentation is insufficient, the glutinous rice will have raw rice grains and teeth. The sweetness is not enough, and the taste of wine is not enough.

When mixing distiller's yeast, if the water is spilled too much, the glutinous rice will be empty and not lump in the end. When boiled, it will disperse.