Does anyone know how to make Yanbian rice wine or Korean rice wine?

(1) Wash glutinous rice and soak it in clear water for two hours.

(2) Steam the steamed bread in a steamer for 40 minutes as in the method of steaming steamed bread.

(3) After steaming, it must be completely cooled.

(4) Stir the glutinous rice in one direction with cold water, and break the glutinous rice into a small bowl of water, almost a catty of rice.

(5) Dry the distiller's yeast into powder and mix it into glutinous rice.

(6) Put the glutinous rice into a container, make a hole in the middle, sprinkle distiller's yeast in the hole, and sprinkle distiller's yeast on the surface of the glutinous rice.

(7) Cover and keep warm. A temperature of 25 to 30 degrees is ideal.

(8) Open after 24 hours. If you see wine coming out of the hole, it's almost good. If the temperature is not enough, it will take longer.

Practice materials of glutinous rice wine:

A. Wine cake, dosage: I bought a small ball about two centimeters in diameter. About one kilogram of glutinous rice needs 1.5 grains.

B. glutinous rice

C. Seal the open large glass bottle

D. steamer, a piece of gauze slightly larger than the mouth of the steamer. Preparation: Measure one kilogram of glutinous rice and soak it in cold water for at least one night. Practice: put the gauze on the steamer, put the soaked glutinous rice on the gauze and steam for 40-50 minutes on high fire. After steaming, pour into a larger container and cool to warm. After melting the wine cake as much as possible with a bowl of warm water, pour the wine cake water into the cooler. Some warm water can be added during stirring. After mixing, bottle, make a hole in the middle, pour the remaining wine cake water in, cover the bottle cap and wrap the bottle with thick cloth. Hot weather is usually 3-5 days, and cold days are two weeks. When it is ready, put it in the refrigerator and take it with you.