1. Prepare ingredients: glutinous rice, sweet koji; PS: koji can be divided into sweet and bitter, buy according to personal taste
2. Wash the glutinous rice, soak for 3 hours, remove and drain the water;
3. Use a steaming spacer on the steaming basket of the rice cooker, pour glutinous rice, and put an appropriate amount of water in the rice cooker; PS: It is best to use a bamboo steamer, which has the fragrance of bamboo.
4. Steamed glutinous rice is soft and fragrant;
5. Pour into a plate, spread out, let cool to about 30 degrees, not hot, mix with warm water and sweet koji;
6. Put in the yogurt machine box, dig a "hole" in the middle, and export the wine;
7. The yogurt maker is powered on for 24 hours; PS: If you want to be harder, you can leave it for a few more days.
8. This is a well-brewed wine, with a lot of wine and a delicate fragrance. PS: If there is no wine brewed, you can't drink it yet.
Tips:1. The glutinous rice must be soaked for more than 3 hours;
2. The glutinous rice should be steamed, not in a rice cooker, because it contains too much water;
3. The amount of koji powder is different;
4. The temperature difference, the fermentation time is slightly different;
5. When the wine is brewed, it can be eaten when it has a delicate fragrance.
