1. first water will be soaked in glutinous rice for half a day, rinsed, and then steamed into rice: in the steamer pot with water, steam drawer on a layer of gauze, boil water to steam. Glutinous rice fishing on the cloth steamed, (about an hour, they taste it to know), taste the texture of the glutinous rice, if the rice grains are hard, sprinkle some water and mix a little bit and then steam for a while, after steaming to the fermentation of containers (rice cooker, soup pots, or plastic, glass containers), stirred a few times with a spoon, cooled to the temperature of the hand is not hot (30 or so to use the medium temperature of the fermentation of the rice is too hot or too cold, will affect the fermentation of the wine) .

2. mixing the wine: with a spoon will be spread out the glutinous rice, the wine evenly sprinkled on the glutinous rice (slightly leaving a little bit of wine last), and then use a spoon to turn the glutinous rice, the purpose is to mix the wine as much as possible evenly.

3. Preservation: Compact gently with a spoon. Smooth the surface (can be dipped in cool water), make a flat-topped cone shape, the center of the pressure out of a depression nest, will be the last bit of liquor quatre sprinkled inside, pour a little cool water (the purpose is that the water slowly seeped outward, can be evenly dissolved in the rice mixed in the liquor quatre, conducive to the uniform fermentation), but the water should not be too much.

4. Fermentation: cover the container lid tightly, placed at a suitable temperature (about 30 ℃), if the room temperature is not enough, you can use a thick towel and other containers will be wrapped on the heat preservation); fermentation.

5. the middle can check to see if there is heat, heat is a good phenomenon. 1 day after you can taste. Finish fermentation of glutinous rice is crispy, juicy, fragrant smell, sweet taste, wine taste is not nose, (time can be based on personal taste, long time, the wine taste of acidity on the thick, but too much punch is not good), about 24-48 hours of fermentation, will be the container lid open (with a strong aroma of wine on the way to become), filled with cool boiled water, and then covered with a lid, put into the refrigerator (in order to terminate the fermentation) or directly into the pot to cook (also to stop). (also to stop fermentation).

Note:

1. The wine must be mixed after the glutinous rice has cooled to 30℃.

2. The key to making wine is clean, everything can not be stained with raw water and oil

3. Fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not open the lid too often), if there is no wine flavor, rice has not yet been formed into tofu cubes of the tendency to be able to put the container in a 30 ℃ warm water bath to heat up a little, so that the rice does not have insufficient temperature can not continue to fermentation.

4. Practice mastering a degree: if the fermentation is excessive, glutinous rice is empty, all water, wine flavor is too strong. If the fermentation is not enough, the glutinous rice has raw rice grains, choking the teeth, sweetness is not enough, and the flavor of the wine is not enough. If you put too much water in the mixing of the wine, the glutinous rice will be empty, and it won't be blocked, so it will fall apart once it is boiled.