Soak the glutinous rice thoroughly in advance until it can be crushed with your fingers;
Be sure to wait until the temperature of steamed glutinous rice drops (at least about 30 degrees), and then mix with distiller's yeast. If the temperature is too high, the fermenting bacteria will be killed, but the wine will be sweeter after it is completely cooled.
Dosage of distiller's yeast: 3 grams of Angel's yeast for 500 grams of glutinous rice, about 130 ml of water. Ask about the dosage when buying other distillers' yeast;
In the whole process, don't touch oil and raw water, wash your hands, tools and utensils, or too many miscellaneous bacteria may lead to fermentation failure;
The fermentation process should be sealed and warm.
Let's talk about the whole production process:
First of all, we wash the glutinous rice and soak it overnight in advance. With more water, glutinous rice is still very absorbent.
Then steam it in the pot for half an hour and put it in a clean container until it is not hot and the temperature is almost the same. Dissolve distiller's yeast in cold boiled water at the same temperature, and then mix it into glutinous rice.
After mixing well, dig a dimple in the middle and finally pour a little cold white on the glutinous rice. Then it can be sealed, wrapped in clothes and fermented in a warm place. The most suitable fermentation temperature is about 30 degrees, about 48 hours (mainly depending on the temperature, you can check it every 12 hours).
Finally, if you ferment to the extent that you think you can, you should put it in the refrigerator to inhibit and stop the fermentation and eat it as soon as possible.
I prefer fermented eggs or glutinous rice balls. Do you like liqueur?