I like wine, it is expensive and not good outside, it is very convenient to do it myself.
Wash the glutinous rice, soak it overnight and steam.
Steamed a little hot, mix with chopsticks, the temperature drops, the hand touches a little warm on the line.
Put the Anji koji into it and mix well. When mixing, give a cool boiled water. Not easy to stick
Since the temperature of the yogurt machine is 40 ° C, the wine is only 30 ° C, so put two lids in the yogurt machine. Put the mixed glutinous rice into the box, dig a hole in the middle, compact it, and ferment it. You can eat it in 36 hours.
The container for making wine must be free of oil and water. Then, when starting the fermentation, pour cold water every 5 hours. Be sure to cool the boiled water. If you like osmanthus, you can sprinkle osmanthus