2. Steam the soaked rice in a large steamer for 40 minutes. Steamed rice is cooler with cold boiled water (boiled water), or it can be naturally cooled. When the temperature of rice is 30-20 degrees, the wine cake is ground into powder and evenly mixed into the rice. If the rice is too sticky, add some cold water.
3. Put the rice mixed with good wine and cake into a big container (with cover and no oil). Compact the rice by hand, and then dig a deep hole in the middle of the rice to facilitate the observation of wine. Close the lid of the container (just press it, but don't cover it too tightly to prevent impurities from entering). Store in a cool place for 2 days (one day at room temperature with heating), and open the lid to see if there is any wine. Keep the temperature until the wine comes out.
4. After drinking, you can smell the smell of wine indoors. Stir the rice with a clean spoon to mix the liquid and solid thoroughly. Observe the rice after 5-6 days, and you will find that the wine is stronger than before. At this time, you can add some cold boiled water (half of the total weight of rice), and then continue to ferment (do not cover tightly). Fermentation time depends on temperature and personal preference. The longer the fermentation time, the heavier the taste, the less the sweetness, and the shorter the fermentation time, the greater the sweetness. After fermentation, liquor must be separated from distiller's grains.
5. Then put the wine in a container, put it in a pot (the container needs to be covered with a lid, but not tightly), steam it with slow fire until the wine turns over, and turn off the fire to cool naturally. After cooling, it is sealed and stored. The heated black liquor has been completely fermented.