2. rice. Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.
3. pour rice. Take the steamed glutinous rice out of the steamer and cool it to room temperature. Turn it with chopsticks occasionally to speed up cooling. Spread some aluminum foil on the table, spread the glutinous rice on it into a layer two or three inches thick, and let it cool thoroughly. Sprinkle a little cold boiled water on the cool glutinous rice, spread it evenly by hand, and use as little water as possible.
4. Drop the cylinder and build a nest. Spread (sweet) distiller's yeast evenly on the glutinous rice, leaving a little distiller's yeast (20%) for use. Then turn the glutinous rice by hand and mix the upper and lower layers of glutinous rice as evenly as possible. After stirring evenly, transfer the glutinous rice to a fermentation container, and gently compact it with your palm while placing it. Sprinkle the last sake song on it when it is finished. Rinse the sticky rice on your hands with a little cold boiled water and put it in a container, then press it with your hands to make the surface smooth. Finally, build a nest in the middle to increase the contact area between rice and air, so that aerobic saccharifying bacteria can grow and reproduce, and then cover it with gauze.
5. Fermentation is mature. Put the pot in an incubator at about 30 degrees for 24 to 48 hours. If the rice becomes soft, it means it has been saccharified. If there is water and wine fragrance, it means there is alcohol and lactic acid, so you can stop the heat preservation. It is best to steam it again to kill microorganisms and enzymes and stop their activity. In this way, the production of liqueur was successful.