After the rice and container are cooled, cover them, wrap them in plastic bags, then wrap them in quilts or thick clothes, and put them in a warm place (about 20 degrees) for fermentation for 3 days. There is wine in the hole, and the rice grains are caked! Two bottles of hot water from the other two plastic bottles are wrapped in towels, and put into cartons for fermentation with a sealed bottle of glutinous rice! That will keep you warm! ) the longer you put it, the better! The more distiller's grains are produced! I've done it before!
Don't use stainless steel, be sure to compact it and sprinkle some cold water. The temperature is not enough this season, so it's better to use a warm water bag and wrap it with a quilt to keep warm. Warm water bags should not be in direct contact with each other, but should be separated in the middle. After remembering these points, you can smell the thick wine on the third day, and the mash juice comes up from this small hole. The color of the mash juice is blue. This kind of juice is actually strong wine.
The main raw materials for making sweet wine include glutinous rice and koji. The first step is to soak rice. Take a proper amount of glutinous rice, remove impurities from glutinous rice, wash it with clear water, and then soak it in clear water for about three or four hours. Glutinous rice is soaked in water to make it easier to steam. After fermenting for about 24-48 hours, open the lid of the container (as long as the wine is strong), add cold boiled water, cover it again, put it in the refrigerator (to stop the fermentation) or cook it directly. The content of lysine per liter of yellow rice wine is several times higher than that of wine and beer, which is rare in other nutritious wines in the world, so people call it "liquid cake".