Homemade sweet wine brewing

1. Clean the glutinous rice thoroughly, soak it one night in advance, and the soaked rice grains can be crushed by hand.

2. Drain the water.

3. Cover the steaming tray with a cloth, then evenly spread the soaked rice on top, poke a few more holes with your fingers, and steam over high heat for about 35 minutes.

4. The steamed glutinous rice has distinct grains and a transparent color without any impurities.

5. After cooling, mix the glutinous rice with cold water and let it loose.

6. Half a pack of sweet wine starter was used, 4g.

7. Stir and melt the sweet wine starter with cold boiled water.

8. Mix the koji water with glutinous rice.

9. Put the mixed glutinous rice into a clean container and press it flat with a spoon.

10. Use a dumpling stick to poke a hole in the middle, cover it with plastic wrap and let it ferment in a warm place.

The temperature has been 28 degrees Celsius these days, and it has fermented well in a day and a half.

12. Put it in a clean bottle without oil or water, store it in the refrigerator, and consume it within a month.