Brewing yellow wine with glutinous rice 4 to 6 days. First, the glutinous rice into a large water tank soaked, panned, and then fished up and filtered dry, poured into a large rice retort steamed into rice. The rice retort will be moved to a large pottery bowl, dripping half a bucket of cool water, promote the cooling of rice, and then the rice retort into the wine tank, once the temperature drops to 20 degrees or so, it is evenly mixed into the wine cake (a kind of fermentation yeast, is made of rice bran, Chinese medicine, such as Xinxin, and so on), and then repeatedly stirring, then the rice raking flat, from the center of the rice dug a small well, covered the lid of the tank, and then moved to the bamboo basket with straw, in order to facilitate the heat preservation of the fermentation. Summer temperatures are high, 24 hours later, open the lid of the tank, the small well that is gushing out of the fragrant liquor, called wine lady. Following the use of a ladle to turn the wine lady bad, and then cover the lid, but should not be covered too tightly, must leave an air hole out of the air, otherwise the wine is prone to sour. 4 ~ 5 days later, injected about 300 pounds of lizuan water, soak the wine lady trough; and 4 ~ 5 days later, the lees poured into the wine basket, pressed out of the liquor to. Then, the liquor into the wine altar, seal the altar mouth, sent to the greenhouse with steam boiling. This was the yellow wine sold in the market at that time. The process of home-brewed yellow wine was the same as the above, except that the quantity was smaller, and it was rare to brew 4 to 6 buckets of glutinous rice at a time. In addition, men were the masters of the breweries (i.e., hotels), while women were the ones who made the wine at home.

There are two main points to be mastered in brewing yellow wine. The first is that the cake must be good. It is said that the wine cakes used by the Hakka people originated from the She tribe. In the past, the main ingredient of the She wine cake was a herb called wine cake grass, which could be sprinkled on to turn rice into wine. To this day, some She people still sprinkle leftover rice, whether it is glutinous rice or round-grained rice, with wine cake grass to make wine and drink it. It was from the She people that the Hakka people learned this technique and made wine cakes for sale. At the beginning, it might not be noticed by the society, but after a long time of practice and continuous improvement, it became a secret family recipe, which was not widely spread. For example, the wine cake of Ninghua Huaitu, which is used to make the specialty yellow wine, is extremely popular, but the secret of making this kind of wine cake has become the monopoly of the people of Huaitu. From this, we can see one of the influences of the She wine culture on the Hakka wine culture. Secondly, the quality of water should be good, and it must be made from high-quality liquan water, i.e., the sweet spring water bubbling up from the ground, commonly known as well water. Today's drinking water in towns and cities are mostly tap water, tap water contains bleaching powder, there is a strange taste, and wells are few, so the brewing people will switch to pumping out of the groundwater, the effect is also good, if you use tap water is not only the loss of the taste of the water, get it wrong is also prone to make the taste of the wine become sour. The above two essentials, you can't have one without the other. Otherwise, a good tank of wine, will become a tank of vinegar.