2. Drain the soaked glutinous rice and prepare for steaming. Spread a layer of gauze on the steamer first, then pour in the glutinous rice and steam it over high fire.
3. When the yellow rice wine is almost cooked, uncover the lid and sprinkle a layer of cold water. (After the yellow rice wine is fermented, there will be more fermented wine, or it can be steamed directly without adding it. ) After steaming, spread out the glutinous rice directly to cool the rice until it is not hot, and then put it into a fermentation container. (Never touch oil in the whole process of making yellow rice wine. ).
4. Take out the distiller's yeast and mix the distiller's yeast according to personal preferences and instructions. Here,1000g of glutinous rice is exchanged for 8g of distiller's yeast (distiller's yeast is mixed with cold boiled water, not too much water, so that distiller's yeast can be dispersed).
5. Pack the cooled glutinous rice. Sister Agatha chose the casserole. After the glutinous rice is wrapped, sprinkle the prepared koji on the glutinous rice and mix well. This process must be completed in a container ready for fermentation. Finally, leave a little distiller's yeast for use (after the rice is mixed with distiller's yeast, smooth the rice, gently press it, then dig a dimple in the middle by hand to see if it is fermented, and finally spread the remaining distiller's yeast evenly on the surface of the rice.
6. Don't uncover the rice wine during fermentation. It is easy to get moldy when the cover is often uncovered. If it is moldy, it means that the fermentation is not successful. Please don't eat it.
7. Fermented rice wine can continue to ferment in sealed cans or be eaten directly. You can eat it in the refrigerator whenever you want.